37 Reviews of Oven-baked Parmesan Chicken Strips

From: Lvs2Cook

On Dec 16, 2004

We really liked these ~ they were easy to make and tasted great! I lined my pan with foil and sprayed the foil but I still had a little problem with some of them sticking to the pan. I think I will use the release foil next time. I like the fact that they are baked instead of fried and so flavorful. I used 3 chicken breasts, cut into strips and that was more than enough for 3 adults. We served with barbecue sauce. Thank you for posting!

From: Mermaid

On Jul 7, 2004

Wow - this was great! I made exactly as stated but with Italian style bread crumbs b/c that was all I had. So simple and delicious. My five and 2 year olds went to town and DH and I ate our share too! Great recipe for kids. We used ranch and honey mustard for dipping. Thanks for posting! This will be made many more times in my house.

From: nanunanu

On Dec 14, 2004

These were wonderful! I doubled the crumb mixture, as I had 4 large breasts. Don't do that! There was plenty with the first combo. My 5 year old said they were way good. I did not have thyme, so I left it out. Will definatly make again! We ate these with brown mustard as a sauce, the kids used ketchup.

From: Sue Masters

On Feb 7, 2006

Super Easy & Great Tasting. I used Corn Flake Crumbs instead of bread crumbs because DH is wheat sensitive and is was really good.

From: Denise!

On Nov 28, 2004

Excellent chicken strips! I used roasted garlic bread crumbs and a mix of grated parm & asiago. I served these with frozen fries for a simple dinner and just tossed both pans in the oven at once. Easy & delicious. We used Stubbs Spicy BBQ Sauce for dipping. Will make these again, thanks for sharing!

From: Bec

On Jun 21, 2005

Well, I had to quadruple this recipe to feed my family, and it turned out great. However, I ran into some problems because I had to multiply the ingredients by so much- I used 3.44 pounds of boneless skinless chicken breasts and cut them in strips, which was good. But when it came to the plain breadcrumbs, I ran out after only using 2/3 cup + 1/3 cup, so I had to go over to a neighbor and borrow some of theirs- except theirs was seasoned bread crumbs. So, I only doubled the onion powder, garlic powder, basil, and black pepper. Then, I couldn't find any paprika or thyme, so I had to omit them. As for the cheese, I used freshly shredded/grated Parmesan cheese. This made 2 full baking sheets of delicious chicken strips that everyone kept saying were "Really good chicken!" I served them with corn on the cob, salad, and a bowl of fresh sliced strawberries mixed with grapes. I will be making this super easy meal again! Thanks so much for sharing!

From: Tornado Ali

On Jul 13, 2005

These were pretty good. I used Romano cheese instead of the parm, and toasted whole wheat and then pulverized that in the food processor for the breadcrumbs. I thought the thyme taste was a little overpowering, so next time I will use less, but otherwise, very good.

From: Blue Skies

On Aug 11, 2009

Excellent, I would recomend to anyone. Quick and easy, I followed another reviewer who used panko instead of breadcrumbs. I also had only half the parmesan, so I used that and half romano as well. We gobbled these up!! Thanks!

From: I love spicy food

On Apr 7, 2009

great flavour. i didn't have thyme or basil or onion powder so was probably missing some of the kick but it was a great change to chicken strips. kids loved them!

From: CharityAnn

On Aug 6, 2007

Panko breadcrumbs are the trick to these tasty little guys. Nice and crispy, awesome flavor, thank you!