Mary Berry’s Parmesan Crusted Chicken

Serves 4


The cream cheese that coats the chicken creates a moist topping, so there is no need for a sauce with this. In summer, serve it with a green salad and new potatoes; in winter, provide a selection of seasonal green vegetables.

Made using the Mary Berry Enamel 30cm Oven Tray 

per serving 

Calories: 387 

Unsaturated fat: 12g 

Saturated fat: 11g 

Sodium: 284mg


• Olive oil, for brushing

• 4 skinless, boneless chicken breasts, about 500g (1lb 2oz) in total

• Salt and freshly ground black pepper

• 125g (41⁄2 oz) full-fat cream cheese

• 30g (1oz) sun-blushed tomatoes, chopped

• 1 garlic clove, peeled and crushed

• Grated zest of 1⁄2 lemon

• 25g (scant 1oz) fresh white breadcrumbs

• 25g (scant 1oz) Parmesan cheese, grated

• 2 tbsp snipped chives

• 1 red pepper, deseeded and cut into 8 wedges


  1. Preheat the oven to 200oC (fan 180°C/ 400°F/Gas 6). Oil the 30cm oven tray from my latest range and lay the chicken in the tin. Brush each chicken breast with a small amount of oil, then season.
  2. In a small bowl, mix the cream cheese with the sun-blushed tomatoes, garlic, lemon zest, and black pepper. Set aside.
  3. In another bowl, combine the breadcrumbs with the Parmesan and chives, then season well.
  4. Spread a quarter of the cream cheese mixture over the top of each chicken breast. Sprinkle the breadcrumb mixture on top of each and pat gently into the cream cheese.
  5. Scatter the pepper wedges around the chicken, brush them with oil, and season with black pepper.
  6. Bake for about 20-25 minutes or until the pepper wedges are charred around the edges, the chicken is cooked, and the topping golden.