Wednesday, November 20, 2013

Baked Parmesan Garlic Chicken

 
 
My kids went wild for this chicken!  It came out of the oven incredibly moist, juicy and super flavorful.

The ingredient list is a short and simple one - just the way I like it.  And, the prep time is quick and easy.  This is a great go-to chicken recipe for busy weeknights and is perfect with mashed potatoes and a simple side salad.

Yields 4 servings.


Ingredients:

4 boneless, skinless chicken breasts
1 cup bottled Italian dressing
2 tablespoons olive oil
1/2 cup plus 2 tablespoons grated Parmesan cheese (yes, the kind in the green shaker canister)
1 tablespoon garlic powder
1 teaspoon paprika (optional - for color)
1/2 teaspoon dried parsley

Directions:

Marinate chicken in the Italian dressing for a minimum of thirty minutes, but up to overnight.  (I do this in a large zip top bag.)

Preheat oven to 400 degrees.  Combine Parmesan, garlic powder, paprika and parsley in a shallow dish or on a plate.  Remove chicken from marinade and dredge both sides of chicken in the Parmesan mixture.  (Press the Parmesan mixture into the chicken to ensure that it adheres well.)  Shake off excess.

Heat the olive oil in a large, oven-safe skillet.  Brown the chicken on one side for about 3 - 4 minutes.  Turn chicken over and place skillet in oven.   (If you do not have an oven-safe skillet, brown the chicken on the stove top and transfer it to a baking dish.)

Bake 20 minutes or until chicken is just cooked through.  Remove from oven and allow to rest for a few minutes prior to serving.

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18 comments :

  1. Thanks this is tonight's dinner!!!

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  2. What an absolutely gorgeous photo!!!!!

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  3. The grated parmesan you use, is it the stuff in the can?

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    1. Ahhh, well - just FYI - that shredded stuff doesn't work! LOL!

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    2. Oh, no! I take it you had "issues." So sorry. :( I'll update the recipe to be more specific.

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    3. I had assumed it was the shredded type in the bag (or fresh) that most recipes use. I should have actually thought about it before starting to cook it. That's ok, I'll try it the way you wrote it next time!

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  4. I made this last night and it was delicious. I had one left over so I was able to chop it up and put it over a salad the next day for lunch. Just as a side note, I have had the best of luck with the recipes I've tried from your site. I've made your salsa verde chicken enchiladas and your sweet and sour sesame chicken. Now I know that when I see something that looks good that you've pinned, I can trust it. I haven't had the same experience on some other recipe blogs. Thanks for the great recipes. - Carol

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    1. Oh, Carol, that is so sweet of you. I am so glad you enjoyed this recipe and others. Makes my heart smile! :)

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    2. I made this tonight, I found it on Pinterest and the simpleness of the ingredients was what attracted my attentuon. I don't have a skillet so I tried using one of my pans and the breading peeled off of the chicken and stuck on the pan, BUT I added a little more oil and dropped the heat and they kept the batter a little better. I ended up just adding another layer of the parmesan mixture before I threw it into the oven. It turned out to be a huge hit with my whole family! Thank you so much for this recipe!

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    3. Hi, Cindy. So glad you were able to make the recipe work and that you enjoyed it! Thanks so much for coming back by to leave your feedback. :)

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  5. Regarding the use of oven-proof fry pans to finish this dish - If your not sure if your pan's handle can take the heat, just cover the it with aluminum foil and will do just fine in the oven. One less dish to wash! Looking forward to trying this recipe.

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  6. Do you bake the chicken covered or uncoevered?

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  7. This looks amazing!! Do you happen to know how many calories this is or a ball park amount?

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