Monday, March 11, 2013

Quick Prep and Good Eating: Baked Parmesan Chicken

Jan here, with a quick, easy meal that most families love....
(forgive the skimpy helping of broccoli on this plate - I was at the end of the line!)

Baked Chicken Parmesan is perfect for Speedbo. It takes about 10 minutes to put it together, stick it in the oven for an hour (rack up some more words for your daily word count), and then spend about 15 minutes at the end of the hour fixing the side dishes and setting the table.

Perfect, right?

So here's the recipe:

Baked Parmesan Chicken


1 chicken breast for each member of your family

1/2 cup Italian seasoned bread crumbs (or bread crumbs with basil, oregano, garlic and parsley mixed in)

1/2 cup grated Parmesan cheese (use the powdery kind for this dish - not the more expensive fresh)

1/8 teaspoon garlic powder

2 Tablespoons butter
2 Tablespoons olive oil

Step one: melt the butter - Preheat your oven to 350°. Put the butter and olive oil in a 9x13" baking dish, and put it in the oven to let the butter melt while the oven is heating up.

Step two: prepare the chicken - I buy boneless chicken breasts that are HUGE. Too big for one person. So I cut them in half top to bottom, making two nice sized chicken breasts half as thick as the original.

Step three: prepare the crumb mixture - Measure the bread crumbs, Parmesan cheese and garlic onto a plate and mix with a fork.

Check the oven - is your butter melted?

Step four: with tongs or a fork, coat the chicken on both sides with the butter/olive oil, then dredge in crumbs/cheese mixture, then place in the baking dish.

Step five: bake - cover the dish with foil and bake for 30 minutes. Then remove the foil and bake for 30 minutes more.

And you're done!

If you want to make the prep even quicker, coat the chicken in the butter/olive oil, and then sprinkle the crumbs over the top of the chicken.

This same recipe is also great for chicken nuggets. Just cut the chicken breasts into chunks, put the crumbs in a bag, put your chicken chunks in and shake. Arrange evenly in a greased baking dish and bake for 30 minutes.

Serve with pasta tossed with butter and Parmesan cheese, your favorite vegetable and a salad.

And for dessert? Ice cream, of course, from your favorite local ice cream parlor. Our fav, Armadillos, just opened for the season last week! The sherbet flavor of the day is Lemon today, but I always get chocolate ice cream in a waffle can you go wrong with chocolate?


  1. Well, we're in agreement on the dessert! This week I made a humongous pot of minestrone soup, pre-grated mozzarela cheese and bought some yummy nine-grain whole wheat buns from the bakery. That's lunch and dinner for about four days...maybe more. So I don't have to think about cooking until Friday or so.

    1. I knew the chicken wouldn't be your thing, Kav, but I don't know enough about vegetarian cooking to adapt it.

      But dessert? Oh yeah, we can always come together there!

      And the soup sounds so good...

  2. Oh, this looks so yummy!!! I love buttery chicken!

    1. What's great about this is that when you use 1/2 butter, 1/2 olive oil, you get the buttery flavor plus some of the olive oil goodness :)

  3. Kav, I buy a 9-grain bread at my grocery that I love! I love it toasted with butter and jelly for breakfast.