Delia Smith Parmesan Chicken Recipe

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This Delia Smith inspired Parmesan chicken is a simple, reliable way to get beautifully crisp, golden chicken with a savoury cheese crust and juicy centre. The coating is salty, nutty, and fragrant with just enough seasoning to taste like you tried much harder than you did. It’s an easy, beginner-friendly dinner that feels a bit special, and it’s on the table in about 40 minutes from start to finish.

Ingredients

For the Chicken

4 boneless, skinless chicken breasts (about 150–180g each)
1/2 tsp fine salt
1/4 tsp black pepper

For the Parmesan Coating

50g plain flour
2 large eggs
1 tbsp Dijon mustard (optional, adds a gentle tang)
100g panko breadcrumbs
60g Parmesan, finely grated
1 tsp garlic powder
1 tsp dried oregano (or mixed herbs)
1/2 tsp paprika

To Bake and Serve

3 tbsp olive oil, for drizzling (or cooking spray)
1 tbsp chopped fresh parsley (optional)
Lemon wedges, to serve

How to Make Delia Smith Parmesan Chicken Recipe

Oven Preparation

Prepare the oven: Preheat the oven to 200°C or 180°C fan. Line a large baking tray with baking parchment, or set a wire rack over the tray for extra crispness.
Get the chicken ready: Pat the chicken breasts dry with kitchen paper, then season lightly on both sides with salt and black pepper.

Mixing and Coating

Set up your coating station: Put the flour in a shallow bowl. In a second bowl, beat the eggs (stir in the Dijon mustard if using). In a third bowl, mix the panko, Parmesan, garlic powder, oregano, and paprika.
Coat the chicken: Dip each chicken breast into the flour (shake off excess), then the egg, then press firmly into the Parmesan breadcrumb mixture so it’s evenly coated.
Arrange for baking: Place the coated chicken on the prepared tray. Drizzle each piece with a little olive oil so the coating browns evenly.

Baking

Bake: Bake on the middle shelf for 18–22 minutes, depending on thickness, until golden and cooked through. The safest check is a thermometer reading 75°C in the thickest part.
Check the colour: If the chicken is cooked but you want a deeper golden crust, pop it under the grill for 1–2 minutes, keeping a close eye so the Parmesan doesn’t burn.

Cooling and Assembling

Rest the chicken: Remove from the oven and rest for 5 minutes. This keeps the chicken juicy and helps the coating set.
Assemble and serve: Plate up, scatter with chopped parsley if you like, and serve with lemon wedges for squeezing over the top.

Tips

Why is my Parmesan coating not crispy?

Usually it needs more fat and airflow. Drizzle (or spray) the coated chicken with olive oil and, if you can, bake it on a wire rack so the underside crisps instead of steaming on the tray.

How do I stop the coating from falling off?

Pat the chicken dry first, then do the flour step properly. The flour gives the egg something to grip. When you add the crumb mixture, press it on firmly and let the coated chicken sit for 5 minutes before baking.

How do I keep chicken breasts juicy?

Even thickness helps most. If one end is much thicker, gently pound it out or slice the breast horizontally. Then bake just until done and rest for 5 minutes before cutting.

Can I make this with chicken thighs?

Yes. Boneless, skinless thighs stay very juicy. They may need a few extra minutes in the oven, so cook to 75°C for best results.

Serving Suggestions

Buttery mash and a big green salad
Roasted new potatoes with garlic and herbs
Pasta with a light tomato sauce or pesto
Steamed broccoli or green beans with lemon

Storage

Room Temperature

Once cooked, keep the chicken out for up to 2 hours. After that, refrigerate to stay safe and keep the coating from going soft.

Refrigerator

Store in an airtight container for up to 3 days. Reheat on a baking tray at 190°C (170°C fan) for about 10–12 minutes until piping hot. The oven brings back far more crispness than the microwave.

Freezing

Freeze cooked, cooled chicken for up to 2 months. Wrap each piece well, then place in a freezer bag or container. Thaw overnight in the fridge and reheat in a hot oven (about 190°C / 170°C fan) until fully heated through.

How to Make Delia Smith Parmesan Chicken Recipe

Nutrition

Calories: 520 kcal
Carbohydrates: 18 g
Protein: 48 g
Fat: 28 g
Saturated Fat: 8 g
Sodium: 980 mg

Nutrition values are estimates and will vary depending on the exact ingredients and portion sizes used.

FAQs

Can I make Delia Smith Parmesan Chicken ahead of time?

Yes. You can bread the chicken up to 8 hours ahead and keep it covered in the fridge on a tray. For the crispiest finish, add the oil drizzle right before baking.

What’s the best Parmesan to use for Parmesan chicken?

A wedge of real Parmesan (Parmigiano Reggiano) grated finely gives the best flavour and melt. Pre-grated Parmesan can work, but it often doesn’t melt as smoothly and the coating can taste less rich.

How do I know when Parmesan chicken is cooked through?

The most reliable way is a meat thermometer. The thickest part of the chicken should read 75°C. If you don’t have one, slice the thickest piece: the juices should run clear and the meat should be white all the way through.

Can I cook this Parmesan chicken in the air fryer?

Yes. Air fry at 190°C for about 10–14 minutes, turning halfway, depending on thickness. Cook to 75°C in the centre. Lightly spraying the coating with oil helps it brown evenly.

Can I use regular breadcrumbs instead of panko?

You can. Panko gives a lighter, crispier crust, but regular breadcrumbs still taste great. If using fine breadcrumbs, be slightly more generous with the oil drizzle to help them crisp up in the oven.