This easy baked parmesan garlic chicken recipe only uses four ingredients, but is packed with taste. Boneless chicken breasts are coated in a flavorful blend of cheese, garlic, and spices for a wonderful main dish that goes with anything from spaghetti to baked beans.
You can change out the parmesan cheese with the same great results. Romano, three cheese blend, or asiago are delicious alternatives to the parmesan cheese in this recipe. They all pair wonderfully with garlic and chicken.
Baked Parmesan Garlic Chicken
Ingredients:
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We're sure that you've heard about chicken's suitability for a healthy diet before. Chicken is often named on lists of the healthiest foods you can eat, and it's favored by athletes and those trying to lose weight. But why? What makes chicken so special? Let's find out.
For starters, chicken has a lot of protein. Protein is useful in both weight loss and muscle development, which is why this meat is favored by dieters and athletes alike. Chicken lacks the saturated fat of red meats, making it a healthier choice for those trying to watch their fat intake.
Chicken also has a number of important nutrients in it, like niacin and selenium. It can be a struggle to get enough nutrients each day; eating chicken is a great way to help ensure you're getting the nutrition you need. Selenium is a nutrient that doesn't get a lot of fanfare, but it's quite important. Selenium plays a vital role in supporting the immune system and thyroid health. It also plays a role in fertility, making it an important nutrient for couples looking to conceive.
By making this delicious baked parmesan garlic chicken, you'll help ensure that your family stays healthy and happy. Eating healthy doesn't have to be boring! There are a ton of recipes, including this one, that provide a number of health benefits while also tasting good. Enjoy!
What to Serve With Baked Parmesan Garlic Chicken
Stumped on what to serve with this baked parmesan garlic chicken? No worries! We have plenty of suggestions up our sleeve. For starters, pairing this chicken with classic mashed potatoes is always a win. You can either make them yourself if you have the time, or buy premade ones from the store. While premade mashed potatoes may not taste as good as homemade, they're great for a busy night.
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If you want to keep it healthy, try some honey-glazed carrots. Kids can be picky eaters, and as such getting them to eat their vegetables can be a challenge. By giving them honey-glazed carrots, you'll offset the bitterness they hate so much with the sweet taste of honey.
Another idea is to serve up some macaroni and cheese. Kids absolutely love this side dish option, and for good reason. It's truly a delicious and savory comfort food. There are ways to make mac and cheese healthier, so be sure to explore all of your options! Using protein pasta and making your own cheese sauce can help.
Hopefully these ideas gave you some inspiration for dinner. Don't be afraid to try something a little unorthodox; sometimes that creates the best meals! Consider what sort of side dishes your family normally enjoys, as well as what fits best in your budget. Happy cooking!
Brace yourself for this one—they're the same dish! Chicken Parmesan and chicken Parmigiana are just different names for the same exact recipe. And, with a name like “chicken Parmigiana”, you might assume that this recipe is Italian. While it has roots in Italy (in a way), chicken Parmesan is all-American.
A bona fide classic, nothing goes better with a cheesy, chicken parmigiana recipe than a hearty pasta side. Pasta recipes are tasty and simple, which makes them the ultimate pairing for your protein-packed main.
To stick flour to chicken without using eggs, you can use alternative coatings such as buttermilk, yogurt, or even just water. These liquids can help the flour adhere to the chicken. Simply dip the chicken in the liquid of your choice and then coat it with the flour mixture.
You see, in Italy, Parmesan cheese is reserved for pasta dishes with tomato-based sauces, cream sauces, and meat-based dishes. Adding Parmesan cheese to a seafood-based dish, like spaghetti with clams, is a big no-no. It's like adding ketchup to a steak or pineapple on a pizza – it just doesn't belong!
Cheese is a great addition to chicken. Some of the best cheeses for chicken sandwiches include mozzarella, gouda, provolone and asiago. You can throw a fresh slice onto your sandwich or melt it for extra goodness.
Larger cuts, such as whole chickens or bone-in pieces, often benefit from covered baking to ensure thorough and even cooking. Smaller cuts, like chicken breasts or tenders, can be baked uncovered for quick results. Lastly, think about the desired texture and flavor you're trying to achieve.
Given the fact that drumsticks and thighs are dark meat and won't dry out as easily as breasts, the range from 350 to 450 degrees is okay for baking them. 350 to 375 is generally best for breasts. The best answer to these questions? Simply check the chicken for doneness using an instant read thermometer.
You can roast or bake anywhere between 325 and 450 degrees F. When roasting a whole chicken, a nice rule of them is to start at 400 to 425 degrees F and then turn the oven down to 350 after 15 minutes and cook until the internal temp of the chicken is 165 – 175 degrees F on an instant read thermometer.
You should always start with a layer of flour. This helps absorb moisture on the surface of the chicken, which would keep the breading from sticking and make a mess in the hot oil. The flour also gives the egg something to cling to—otherwise it would slide right off the chicken.
You easily can use cornstarch instead of flour as a coating for fried chicken, fried fish, or other fried dishes. Cornstarch will create a crisper coating that will hold up to sauces better and will absorb less of the frying oil (leading to a lower-fat meal).
Some recipes call for dipping the chicken in egg before coating with flour while others call for milk (or butter milk). Egg provides a lot more protein and will produce a thicker, more stable crust. Milk is obviously much thinner, contains much more water, and won't cling to the meat as much.
The dish, also known as "chicken parm", originated in the northeast United States from Italian immigrants, and became a popular staple in restaurants serving Italian-American cuisine by the 1950s.
Some believe that it was created in Parma, hence the name.Others believe it comes from a Sicilian word that means slabs on a roof, referring to the thin slices of chicken covered in the sauce.
Despite being a staple of Italian-American cuisine, “chicken parmesan” is nowhere to be found in Italy. Instead, Italians nosh on parmigiana – eggplant layered with tomato sauce and cheese.
Why is it called “parmigiana” when it's typically made with mozzarella cheese? One theory lies in the geography of Italy. The cheese we know as parmigiana—or parmesan—is named after the city of Parma in the northern Italian region of Emilia-Romagna, where the delicate cheese was first produced.
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