I first got the inspiration for Parmesan Garlic Chicken in one of my favorite cookbooks Don’t Panic–More Dinner’s in the Freezer: A Second Helping of Tasty Meals You Can Make Ahead. I really like this cookbook not only because there are very tasty, freezer friendly recipes included in it, but it also calculates the amounts necessary if you were to make the recipe time x3, x6, or x9 for freezer meals. My basic math skills aren’t too shabby, but having the figures pre-calculated for tripling a recipe is really handy. That’s my plug for the cookbook Don’t Panic–More Dinner’s in the Freezer if you’re into freezer cooking!
Regardless of if you like freezer meals, you need to serve up this parmesan garlic chicken for dinner tonight! It’s a huge hit with both kids and adults. It’s so easy to make – yet looks fancier than it is. And it’s sure to be a hit at any family meal or dinner party. If you’re looking for an easy recipe that freezes well and tastes just as good after it’s frozen, I highly recommend this easy and delicious parmesan garlic chicken.
Parmesan Garlic Chicken
Let’s get busy!
First, prepare to cook by putting olive oil in one bowl and cheese, seasonings, and garlic in another. Dredge the chicken through the olive oil first and then through the cheese mixture.
Arrange chicken on a baking pan.
Bake chicken for 40-60 minutes, until cooked through an no longer pink. The internal temperature of the chicken should be 165 degrees to be properly cooked.
- 6 bonesless, skinless chicken breasts. I also use thigh fillets sometimes and honestly like them better.
- 1 cup freshly grated parmesan cheese. Pecorino Romano is delicious in this recipe, as is Asiago. Get crazy and use the cheese you like best!
- 1 1/2 tbs Italian seasoning
- 2 cloves garlic, minced
- 1/2 cup olive oil
- Preheat oven to 400 degrees.
- Mix the cheese, Italian seasonsing, and garlic in one shallow bowl.
- Put the olive oil in another shallow bowl.
- Dredge the chicken pieces in the oil, then cover with the cheese mix.
- Arrange the chicken pieces on a pan and bake in preheated, 40-60 minutes for fatter chicken breasts, and 30-40 minutes for thinner pieces.
Freeze a Batch for Another Day
To make an extra batch for the freezer, follow the recipe but don’t bake. Instead, place each piece of dredged chicken on a piece of parchment paper and flash freeze. Then remove to a freezer container and freeze! The day before you’d like to cook it, thaw overnight in the fridge and then cook for the recommended amount of time, or bake it frozen, but add at least 20 minutes to your baking time.
More Freezer-Friendly Favorites
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Enjoy! What’s your favorite way to cook chicken?