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
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.
Parmesan Garlic Chicken
Ingredients
- 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
Instructions
- 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.
- Enjoy!
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
SimplifyLiveLove is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.Enjoy! What’s your favorite way to cook chicken?
Cara Ivey says
September 8, 2011 at 10:16 pmmmmmm. Sound yummy!! One of my favorites is VERY similar! Make a marinade (spl?) with olive oil, lots of minced garlic, fresh lemon juice, oregano, and salt and pepper to taste. Mix with chicken and let it sit for a little while, I just mix it up in the am and stick it in the fridge until I need it. If using chicken breast, go ahead and butterfly them. They will soak up so much more flavor and cook faster. Grill, saute, or roast!! I love to serve this over Tabouleh. Another good thing, use this for potato!! Cut red potatoes into small cubes and cook in the oven with this marinade until tender. OMG!! Too good!!!
Michelle says
September 8, 2011 at 11:03 pmI love to freeze uncooked, but marinated chicken. I have read the lemon juice might react strangely in the freezer though. But this sounds delish!! Thanks for sharing, Cara!
Crystal @ Intentional Homemaker says
September 9, 2011 at 2:06 pmThis sounds SO yummy! Just printed it off and can’t wait to try it!
Michelle says
September 9, 2011 at 7:57 pmCrystal, You’ll have to to let me know how you like it! 🙂
Heather says
September 15, 2011 at 9:00 pmThis sounds delicious! Thanks for sharing. I feel your pain about the photography part of blogging. I’m not a photographer either.:)
Robin H says
January 20, 2012 at 5:24 pmMade this tonight and it was a huge hit! Served it with broccoli and twice-baked potatoes, and there was total silence at the table for at least five minutes!
tiffany says
August 15, 2013 at 2:08 pmsoooo, this might be a silly question but can you cook it from it’s frozen state or do you thaw it overnight before hand?
Michelle Marine says
August 15, 2013 at 5:18 pmHi Tiffany, Not a dumb question at all! I think you could do it either way, but I recommend thawing it first. Just pull it out of your freezer the morning you want to cook or, or even the night before, and thaw it in your fridge. 🙂 Thanks for the question!!
Janelle says
September 9, 2014 at 2:19 pmI have this cookbook, but have not tried this recipe yet – I will have to give it a try! I am slowly getting back into freezer cooking and found your blog via Money saving Mom’s FB post. I love freezer cooking. Two days ago I quadrupled a soup recipe so that we would have leftovers for tonight and I was able to freeze some too! Looking forward to checking out your blog more!
Michelle Marine says
September 22, 2014 at 7:06 amThanks for your comment, Janelle! This recipe is a great one. I hope you enjoy it.
Val - Corn, Beans, Pigs and Kids says
September 14, 2015 at 10:41 pmLooks delicious and right up my family’s alley for something we’d like!
Donna Hup says
September 17, 2015 at 7:21 amThis looks so good and I love that it’s an easy meal for dinner time 🙂