Easy Baked Chicken Parmesan (No Breading)
This is the way we like our chicken parmesan -- I get rave reviews every time I serve it and always get asked for the recipe! It is a really easy recipe -- but you do need to do some of your prep the morning (or night before) you plan to serve it. Also, to shorten time, use already prepared marinara sauce. We dont like the way it tastes, so I always make mine at home, but if you like it, I think it would be just fine. Or a lot of the time, I make a huge batch of the marinara sauce and keep it in the fridge so I have it handy for this recipe, pizza or spaghetti. So you could make it the night before and then just bring it to room temp before cooking. The list of ingredients looks long (and I guess it is) but this is a really simple dish to prepare.
This is the way we like our chicken parmesan -- I get rave reviews every time I serve it and always get asked for the recipe! It is a really easy recipe -- but you do need to do some of your prep the morning (or night before) you plan to serve it. Also, to shorten time, use already prepared marinara sauce. We dont like the way it tastes, so I always make mine at home, but if you like it, I think it would be just fine. Or a lot of the time, I make a huge batch of the marinara sauce and keep it in the fridge so I have it handy for this recipe, pizza or spaghetti. So you could make it the night before and then just bring it to room temp before cooking. The list of ingredients looks long (and I guess it is) but this is a really simple dish to prepare.
- 1/2 teaspoon salt
- olive oil flavored cooking spray
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1 tablespoon dried parsley
- 1 can tomato sauce
- 1 can tomato paste
- 1 leaf
- 6 boneless skinless chicken breasts
- 1 bottle light italian dressing
- 1/2 cup light ranch salad dressing
- 5 tablespoons minced garlic, divided (i used the pre-minced stu
- 2 1/4 cups shredded parmesan cheese divided (not the stuff in the green jar)
- 1/3 cup finely chopped white onion (mild in flavor)
- 3 tablespoons dried basil divided
- 3 tablespoons dried oregano divided
- 1 1/2 cups 2% mozzarella cheese grated
- Carbohydrate 14.7925643880114 g
- Cholesterol 21.6 mg
- Fat 19.1192921630963 g
- Fiber 3.39113372434444 g
- Protein 13.9628621546854 g
- Saturated Fat 6.79813824795927 g
- Serving Size 1 1 chicken breasts, 6 serving(s) (174g)
- Sodium 1544.69893091075 mg
- Sugar 11.401430663667 g
- Trans Fat 0.728855145364539 g
- Calories 275 calories
Step-by-step
- The morning or the night before serving, combine Italian dressing, ranch dressing, 3 tablespoons minced garlic and 2 tablespoons olive oil in a large zip lock bag. Squish bag around to combine all ingredients.
- Add chicken breasts to bag, close and squish until they are well coated in the dressing mixture.
- Put the bag in bowl (to prevent spills) and refrigerate all day or overnight up to 24 hours.
- When ready to cook, Preheat oven to 400*F.
- Then mix 2 cups parmesan cheese, with parsley, 1 1/2 tablespoons of the basil and oregano (each).
- Spray a large baking dish (big enough for all six breasts) with olive oil cooking spray.
- Remove chicken from baggie one by one and "dredge" in the cheese and spice mixture, until thoroughly coated in cheese mixture.
- Then place chicken in a single layer in the dish.
- When all chicken is coated, place chicken in oven and bake for 20-25 minutes (or until the internal temp is 155*F).
- While chicken bakes, in a large non stick sauce pan, make the sauce.
- Spray sauce pan with olive oil cooking spray (or use 1 tablespoon olive oil but do not use another flavor spray).
- Then saute onions and remaining garlic until tender and onions are translucent.
- Add tomato paste and tomato sauce to garlic and onions. Stir until smooth.
- Then add the remaining, oregano and basil and the other spices including the bay leaf. (At this point if sauce looks too thick for your liking add 1 tomato sauce can of water)
- Allow to simmer for the remainder of the baking time until you need it.
- When chicken has baked 20 minutes, remove from oven and top each breast with sauce (to your liking, we cover the whole thing) then top with 1/4 cup of mozzarella cheese (again to your liking)
- Put baking dish back into the oven for 10 more minutes or until cheese is bubbly.
- Then switch your broiler on to brown cheese (optional).
- Remove from oven and sprinkle with remaining parmesan cheese.
- Serve it up, I have never had anyone not finish this!
Easy Baked Chicken Parmesan: A Weeknight Winner
As a busy working mom, time is my most precious commodity. Dinner needs to be quick, delicious, and preferably something the whole family will devour without complaint. That’s why I’ve perfected this Easy Baked Chicken Parmesan recipe – it's a lifesaver! No more complicated breading processes or hours spent in the kitchen; this recipe delivers restaurant-quality taste with minimal effort. The best part? It’s incredibly adaptable to whatever ingredients I have on hand. Sometimes I swap the mozzarella for provolone, depending on what's in the fridge, or add a sprinkle of red pepper flakes for a little kick.
The secret to this recipe's success lies in the overnight marination. I usually prep the chicken the night before – it takes just a few minutes – and then it’s ready to go in the oven when I get home from work. The marinade, a simple blend of Italian and ranch dressings with garlic and olive oil, infuses the chicken with incredible flavor, resulting in juicy, tender breasts every single time. While the chicken bakes, I whip up a quick and simple tomato sauce; I often use store-bought sauce to save even more time, but homemade is undeniably delicious. The combination of the tangy marinade, the cheesy topping, and the rich tomato sauce creates a flavor explosion that leaves everyone wanting more. It's the kind of dish that brings the family together, and it’s a dish I'm always proud to serve.
This recipe is a testament to the power of simple ingredients and clever time management. It's perfect for those busy weeknights when you crave a comforting and satisfying meal without the fuss. The chicken is incredibly versatile; I’ve even been known to use leftover chicken to create delicious chicken salad sandwiches for lunch the next day! It's a recipe that's become a staple in my kitchen, and I'm confident it will become a favorite in yours too. Forget the takeout menus and embrace the ease and deliciousness of this Easy Baked Chicken Parmesan – your taste buds (and your schedule) will thank you for it.
Beyond the weeknight dinner, this recipe is surprisingly adaptable for entertaining. You can easily double or triple the recipe to feed a crowd. The preparation can be done ahead of time, leaving you free to focus on your guests instead of the kitchen. I've served this at numerous gatherings, and it's always a hit. It’s impressive enough to serve to company, yet simple enough for a Tuesday night. The flexibility and consistent deliciousness of this dish make it a go-to for any occasion, from casual family dinners to more formal get-togethers.
One of my favorite things about this recipe is its adaptability. I’ve experimented with different herbs and spices, adding a pinch of paprika or a dash of cayenne pepper for a spicier kick. I’ve also swapped out the cheeses, using a blend of provolone and parmesan or even a creamy fontina. The possibilities are truly endless. I encourage you to get creative and make it your own! Try adding some sauteed mushrooms or bell peppers to the sauce for extra flavor and texture. The great thing is, it’s almost impossible to mess this recipe up. Even with substitutions and adjustments, the final result is always satisfying and delicious.
So, there you have it: my go-to recipe for a weeknight (or weekend!) winner. It’s a flavorful, easy-to-make dish that's become a cherished part of my family's culinary routine. Give it a try and see for yourself why it's a recipe I reach for again and again. Trust me, this one will quickly become a family favorite.
