I served on a bed of angel hair with some extra sauce on top, a side of nice warm bread and a tall ice cold glass of milk — mmmmmm, mm!! I have used several recipes to make this, but this one is the best by far. I substituted one of the eggs for some unsweetened almond milk. Served it over some thin no-yolk noodles.
Good x I made this recipe the other night for dinner and I really appreciated the breakdown for the cooking of the chicken. I have never made chicken parm before, and I found the breading to be the perfect mix of crispy and flavor.. I only did three minutes of frying on each side and 20 minutes in the oven to bake which delivered tender and juicy chicken. I will be using the recipe to make chicken parm again! Made this tonight, my first time ever making Chicken Parmegan and the fam thoroughly enjoyed and approved! A must make again recipe! Thanks so much for the comment!
I am so happy to hear that your whole crew loved the dish. It really is so delicious. Thanks for following along with me! Are you using fresh mozzarella, or slices off of a block, or pre-shredded from a bag? Looks like round slices in one of the photos meaning fresh? That sounds wonderful. You are welcome to use which ever is more available to you. I recommend sliced or shredded. It will not change the taste. Thanks for the questions and for following along with me!!
I did 15 min instead of overnight, and it was great. The whole family ate it all. I would like to use thighs for this recipe. Can you suggest how many pounds would be equivalent to the chicken breast? With this recipe the chicken breast tastes a little better but you are more than welcome to try it with thighs. I generally figure on two thighs per person. This chicken parmesan receipe is awesome. I was scared in the beginning but it came out great. I even made the sauce. I will br trying more receipes.
What a terrific recipe! What a wonderful surprise this turned out to be. Easy as could be with ordinary ingredients. This will become a staple in my recipe repertoire. Good job! Am I able to fry the chicken in the morning put in fridge then bake at dinner time? Would I need do bake for a little longer? Thanks sounds yummy! If you are planning to serve this with spaghetti, do you make more of the same sauce to go on the pasta??
You can, there may be enough to spread it along depending on how much sauce you love on you chicken and spaghetti.
Easy Chicken Recipes - Cooking Light
It is a great sauce to freeze or use again throughout the week though if needed. Hi Nicole! They will need more time in the oven about half an hour depending on your oven. I spray the chicken with a little olive oil spray before putting them in to get them crispy on the outside.
Best ever! The home made sauce really is key. Ive triend many chicken parm recipes…this was by far the best!!!! That is great to hear! I am so glad that it is so good! Thank you so much for following along with me! I have a confession. I know, I know, right!? Probably because I have an aversion to frying things. I mean who likes getting popped by hot oil, amiright? Anyway, I made this at the behest of my boyfriend last night. I only had italian breadcrumbs, no panko, so I smashed up some Ritz crackers and swapped them in for the panko to add that texture and volume.
Works great in a pinch. Other than that I followed everything exactly other than using canned sauce instead of my famous homemade recipe I usually keep batches frozen in zip locks in the freezer, but supply is low atm and I wanted to pull dinner together quickly. Let me just tell you, he and his son about lost their minds over dinner. Great sunday night football meal that everyone enjoyed. Thanks and kudos! Thank you so much for this recipe!! Chicken parmigiana is her favorite. Everyone else loved the meal too. I made homemade tomato sauce too. The chicken breast was so tender and I only marinated it for about 30mins.
Baked Chicken Breasts Recipe | 1-Minute Video
So I made this last night for my employers. I used chicken thighs instead as they were on hand. I have never made any breaded meats without first dredging the meat in flour before the egg mixture. I can say that the chicken thighs were so flavourful and delightfully crispy. I panfried the chicken and sauced them up and topped with cheese and left my employer to finish in the oven. Oh my word. So very happy to have found this recipe via google. I really want to make try this recipe, but my boyfriend is allergic to eggs. Do you have any other recommendations to get the breadcrumbs to stick to the chicken?
My son is allergic to eggs and I use heavy whipping cream. Because it makes the breadcrumb mixture stick together, I usually mix it in one bowl then split it in half in two separate bowls. Works great and my boys love it. This recipe was fabulous!!! Thanks so much! The chicken has so much depth of flavour! Am saving it to make again! And the results were incredible. I loved the ease of throwing it into the breading mixture the next night when I got home from work, ladling on a little sauce with a slice of mozz and having dinner in just a few minutes.
And an absolutely delicious dinner, at that! Even the leftovers were to-die-for. I will never make chicken parm any other way ever again. Thank you, Karina. Your recipes are always a pleasure to make and eat! That is so sweet of you!
I am so glad that you have found recipes that you love and that have turned out so well for you! Thank you so much for sharing and following along with me! Very easy to make and it was oh so good. I am so glad that you enjoyed both meals! Thank you for sharing and following along with me! And what I found? Cooking the chicken breasts at a higher temperature for less time is the key to juicy chicken breasts.
And the scientist in me was curious, so I decided to test it out for myself! In the course of my experiments, I tried three different temperatures. Now I think we all know, not all chicken breasts are the same. In fact, you could have a variety of chicken breast sizes in one package from the grocery store! The best way to know how long to cook your chicken breast is to weigh it, then cook according to the chart below. Please use your best judgment to determine if your baked chicken breast is cooked through.
One way I test is to touch the middle of the breast with my finger. If it is firm and springy, it may be cooked through. Another hugely important factor in getting perfect, juicy oven baked chicken breasts is to rest them. I used my 9 x 13 baking pan which easily covered the four large chicken breasts pictured here. Resting baked chicken breasts is important because it allows the juices to settle. If you try to cut them right away, all that juice is going to run right out of the chicken breasts and you will end up with dry dry dry.
Slicing baked chicken breast against the grain is another important tip in getting perfect, juicy baked chicken breasts. Now admittedly it can sometimes be a little tricky to tell where the grain lies in your chicken breast, especially with a thick rub that covers the surface of the chicken. I look for the small end of the chicken breast and start there pictured above!
After after doing this a few times you will be able to tell where it is and slice like a pro! Here is a great tutorial on how to slice baked chicken breast against the grain they are using raw chicken but the same principle applies to cooked chicken! What other seasonings can I use on my baked chicken breast? Try one of these 7 Easy Dry Rub Recipes!
What goes well with these oven baked chicken breasts? I have a ton of ideas for you! I followed your instructions step by step and the chicken breasts turned out perfect — super juicy! I made this last night and it was delicious. A hit with all of us. How can I reheat the leftovers without drying them out? Hi Linda, so sorry for my late reply!
It can be really tricky to reheat chicken breast without drying it out. I find a covered pan at for 15 or so minutes can do the trick, but they are never quite as juicy as the first day they are baked. This recipe is incredible. Thank you for this! Which other rubs can we use? Not sweet one? Other than paprika? Hi Rosa! I was looking for a chicken recipe for the whole family and I stumbled on this article. I read and followed the instructions carefully and I made it deliciously! Thanks Denise. I keep coming back again and again for this recipe as I love it and so does my family.
I actually prepared this super easy, yet yummy recipe last night for the fam. I am not a everyday cooker, so I needed something easy but great tasting. My 10 year old loves when I do cook dinner and he really enjoyed this recipe!! Baked Chicken Breast is great! I always like chicken dishes, especially grilled dishes.
Thank you for sharing the recipe to do it. Its was very well done I am trying it out for dinner tonight. I overcooked this because my boyfriend is weird about chicken and it was still JUICY and beyond that, the rub is completely delicious! Thank you for sharing your epic recipes! So happy to hear this and LOL on the boyfriend comment! Thanks so much for taking the time to leave a review, Evonna! Hi Denise, I just found your website today scowering for new quick recipes for my weeknight meals!
Generally, I maybe find 1 or 2 good recipes from a website but with yours its 8 and counting! I love the ease of your ingredients, that they are somewhat healthy, and you use a variety of dishes and flavors but ingredients that I have at my house. Thank you very much! Hi Alissa! Wow, thanks for making my night!
I hope you enjoy all the recipes! I am so tired of bland chicken and have given up on fixing it. This is absolutely to die for! Thank you for a great way to prepare chicken breasts that is both healthy and delicious. I wonder if this method would work for frozen chicken breasts or do you have another method for cooking them?
For frozen chicken breasts I would advise fully thawing first unless you have an Instant Pot. Thank you, Denise! I did use the Instant pot. My employer praised me a lot,bcoz i copy your recipe and it was perfect..
Ethnic Chicken Recipes
If I am baking TWO 7-ounce chicken breasts at the same time, do I go by the individual weight of each rather than the collective weight , so bake for mins total…or do I double the cooking time because there are two? Sorry — VERY new to cooking! Hello Denise, a wonderful chicken recipe. So pleased to have found your recipe which I plan to follow tonight. I never have any success cooking chicken breast. Always turns out dry and tough. Wondering if the rub can be applied to the chicken in advance and left in the fridge for a couple of hours before baking?
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Also, does the chicken go straight from the fridge into the oven without greatly affecting cooking times? Hi Kathy! I have never tried but it should work out fine. As for fridge to oven, it should be fine too, you may need to add a few extra minutes onto the cook time? I have actually never tried this recipe with bone-in.
Hi Denise, I recently made the resolution to take charge of my financial independence and culinary self-reliance. The simplicity and unpretentiousness of your dishes is what drew me in. But now my sister wants to drive me to the hospital, she never took me for the cooking type and thinks something is seriously wring with me…haha. So glad you enjoyed the chicken. I hope you enjoy some other recipes! Geeez the best chicken breast recipe ever!!! I must admit I started the recipe somewhat reluctant, but hey! What a nice surprise at the end. Thank a mill Denise.
Just tried this chicken and it was wonderful! Hi Denise, This may be a silly question, but what kind of scale do you recommend buying and using to weigh the chicken or any food for that matter? Hi Michelle! Thank you! When you weigh the chicken, do you put the raw meat directly in the scale? Or do you put wax paper or Saran Wrap on the scale first and then the meat? Can you weigh all types of meat on the scale? I have never used one for cooking.
Hi Michelle, I weight it right in the bowl I toss in the oil. So I put the bowl on, tare the scale, then add the chicken. This is so moist and great! I did do one thing differently… I had read that soaking chicken in buttermilk for a couple of hours makes it really tender and I had already started that way, so that was preparation before following your recipe. I think she will be pleasantly surprised by this! Thank you so much! That sounds delicious, Lana! I will have to try that next time. The chicken was so juicy, it spurted juice when I cut into it!
Perfectly and evenly cooked too. Otherwise thank you for all your research — you found the secret formula!! Thanks for doing all the experimentation and giving directions so specifically to guarantee success!!!! I was looking for a quick yet flavorful for my family of 7.
School nights are so busy 3 of our 5 kids are so picky! I reluctantly tried your recipe because it looked great to me. This will definitely be in my book of favorites to pass down to the kids. Thankyou so much. I look forward to making some of the other items in your menus. Hi Sarah! So glad you all loved it. Thank you for your review! This was a delicious rub.
I combined that with a cooking method i found for a pork chop recipe. I placed an oven-ready frying pan in the oven while it heated up to ; once it came to , i pull out the pan and put it on the stove top put the chicken in and seared each side of the chicken. Then i put it back into the deg. I let them sit for 10 minutes, covered.
50 Easy Chicken Breast Recipes
So nice to find a recipe I love. A saver, for sure. Love the idea of pre-heating the pan. Hey Denise, such a great recipe you had shared. The baked chicken breast is looking perfect. This was great! Strong fragrance, but subtle taste.
No need to buy a mallet. A wooden rolling pin or an empty wine bottle will suffice quite nicely. Have you ever done this recipe with regular chicken with skin on and bone in? If so, would love to hear your results! By the way, thank you for the wonderful rub recipe as well! IE, low sodium, low fat, low sugar, etc. Not anymore though; way too much sodium in both of them and some even have more than 1 type of sodium!
Your recipe, and especially the rub mix, are a welcome addition to my kitchen. I plan on using it to roast a turkey in the next month or so. Hi Lorna! Good luck! I cooked two of them, 1. Turned down to then 20 minutes per side, plenty of rub on each side.
Came out just right at using meat thermometer. Let rest for 10 minutes then cut into thin medallions for use in chicken sandwiches and then froze flat in two 1 qt freezer bags with air pressed out a much as possible. I ate the tips of each one though while warm before freezing. Rub is nice, not overpowering. I did substitute 1 teaspoon of the paprika with 1 teaspoon of turmeric since that spice is quite good for the heart and body and not that much different in flavor from paprika, IMHO especially with the other spices involved. Really helpful post!
My chicken turned out perfect. This chicken breast recipe is by far the tastiest and literally cooks the chicken perfectly. My chicken breasts had varying sizes so I went by your cook times and removed the smaller ones first and they all came out perfect. The dry rub is out of this world so I had to share this page with just about everyone I know. Hello Denise! Thank you for this wonderful tip.