Baked Parmesan Chicken

Name: Baked Chicken Parmesan, Seared Brussel Sprouts with Bacon & Vinaigrette, Twice Baked Potatoes
Prep time: 20 min
Cook time: 65 min
Total time: 85 min
Yield: 4 servings
Ingredients: 1 pound boneless skinless chicken (I prefer chicken tenders); 1/2 Cup Mayo; 1/2 Cup parmigiano reggiano cheese (fresh grated); 1 tsp garlic powder; 1 tsp Italian seasoning; 1/2 tsp onion powder; 1 tsp plain panko breadcrumbs per piece of chicken; 18 oz frozen Brussels sprouts; 6 slices bacon (small dice); 1 Tbls butter (unsalted); 1/8 Cup Italian Dressing; pepper to taste; 4 red potatoes (medium sized); 2 Tbls butter (unsalted); 1/8 Cup Shredded Cheese Cheddar (plus more for topping); Garnishes of Sour Cream (bacon and scallions)

Posted on July 25, 2014by Dana DeVolk

Okay guys, don’t be mad at me… promise? I have been holding out the BEST chicken recipe for quite some time now. I literally make this once a week and just have not gotten around to blogging it yet. It is so perfect… moist, flavorful, tender. UGH!

Baked Parmesan Chicken

Just look at all that goodness. Baked parmesan chicken, pan seared Brussels sprouts with bacon in a light vinaigrette and twice baked potatoes. So yum! Looks pretty impressive right?

It is super easy and inexpensive. Let’s face it, I think we all get a little tight financially around the 1st and 15th of the month. So, during those tougher times, we still want to put great meals together for our families.

Jeremy had been having a tough week at work with lots of overtime so last night when he finally was able to come home at a decent time, I had our favorite chicken dish ready to welcome him home! Here’s how I made it.

Baked Chicken Parmesan, Seared Brussel Sprouts with Bacon & Vinaigrette, Twice Baked Potatoes

Course: Main Course, Side Dish

Cuisine: American

Prep Time: 20 minutes

Cook Time: 1 hour 5 minutes

Total Time: 1 hour 25 minutes

Servings: 4 servings

Calories: 828 kcal

This recipe is for a whole meal. Feel free to break up the main dish and sides and serve them with whatever you like. They are all very versatile dishes.

Ingredients

Baked Parmesan Chicken:

1 pound boneless skinless chicken I prefer chicken tenders
1/2 Cup Mayo
1/2 Cup parmigiano reggiano cheese fresh grated
1 tsp garlic powder
1 tsp Italian seasoning
1/2 tsp onion powder
1 tsp plain panko breadcrumbs per piece of chicken

Seared Brussels Sprouts with Bacon & Vinaigrette:

18 oz frozen Brussels sprouts
6 slices bacon small dice
1 Tbls butter unsalted
1/8 Cup Italian Dressing
pepper to taste

Twice Baked Potatoes:

4 red potatoes medium sized
2 Tbls butter unsalted
1/8 Cup Shredded Cheese Cheddar plus more for topping
Garnishes of Sour Cream bacon and scallions

Instructions

Baked Parmesan Chicken:

Preheat oven to 425 degrees. Place chicken pieces on baking sheet. Mix together the remaining ingredients except for the breadcrumbs in a bowl. Spoon mixture evenly over the chicken so it's covered. Sprinkle 1 tsp of the panko breadcrumbs over each piece. Place in oven until the outside is golden brown and bubbly and the internal temperature reaches at least 165 degrees. Enjoy.

Seared Brussels Sprouts with Bacon & Vinaigrette:

Let Brussels sprouts thaw at least half way, slice each Brussels sprout in half and set aside. Place diced bacon in a medium sized skillet over medium low heat and cook until crispy, reserving the dripping. Set cooked bacon aside.
Keeping 2 tablespoons of the bacon grease in the pan, turn up the heat to medium and cook the Brussels sprouts until nicely seared. Don't move them around too much but occasionally stir to make sure they aren't burning.
Finish the Brussels sprouts with the butter, toss to combine, take off the heat and add the KRAFT Italian dressing and let it coat the Brussels sprouts, serve with the reserved bacon as garnish.

Twice Baked Potatoes:

Preheat oven to 400 degrees. Wash potatoes, scrubbing the outside. Pierce the skin with a fork a couple times on each potato. Place directly on the oven rack and bake until cooked through about 30 to 45 minutes.
Let potatoes cool on the counter while you finish the rest of your meal. Slice potatoes in half, and carefully scoop out the inside of the potato, leaving just a small amount of potato on the skin. Place the potato in a bowl and add the butter and salt and pepper to taste. Mix together with the 1/8 Cup KRAFT cheddar cheese, breaking up the potato in the process. Spoon mixture back into skins and top with more cheese. Place in oven in an oven safe dish and let cheese on top melt and potatoes heat through.
Garnish with KRAFT sour cream, scallions and bacon. Enjoy!

Nutrition Facts

Baked Chicken Parmesan, Seared Brussel Sprouts with Bacon & Vinaigrette, Twice Baked Potatoes

Amount Per Serving

Calories 828 Calories from Fat 468

% Daily Value*

Total Fat 52g 80%

Saturated Fat 17g 85%

Cholesterol 142mg 47%

Sodium 976mg 41%

Potassium 1971mg 56%

Total Carbohydrates 48g 16%

Dietary Fiber 8g 32%

Sugars 7g

Protein 42g 84%

Vitamin A 28.8%

Vitamin C 155.3%

Calcium 26.1%

Iron 23.5%

* Percent Daily Values are based on a 2000 calorie diet.

Step by Step Directions

Preheat oven to 425 degrees. Place chicken pieces on baking sheet. Mix together the remaining ingredients except for the breadcrumbs in a bowl. Spoon mixture evenly over the chicken so it’s covered. Sprinkle 1 tsp of the panko breadcrumbs over each piece.

Place in oven until the outside is golden brown and bubbly and the internal temperature reaches at least 165 degrees. Enjoy.

Let brussel sprouts thaw at least half way, slice each brussel sprout in half and set aside. Place diced bacon in a medium sized skillet over medium low heat and cook until crispy, reserving the dripping. Set cooked bacon aside. Keeping 2 tablespoons of the bacon grease in the pan, turn up the heat to medium and cook the brussel sprouts until nicely seared. Don't move them around too much but occasionally stir to make sure they aren't burning.

Let Brussels sprouts thaw at least half way, slice each Brussels sprout in half and set aside. Place diced bacon in a medium sized skillet over medium low heat and cook until crispy, reserving the dripping. Set cooked bacon aside.
Keeping 2 tablespoons of the bacon grease in the pan, turn up the heat to medium and cook the Brussels sprouts until nicely seared. Don’t move them around too much but occasionally stir to make sure they aren’t burning.

Baked Parmesan Chicken recipe with side dishes, seared Brussels sprouts and twice baked potatoes, the perfect budget meal! #RollIntoSavings #shop

Finish the Brussels sprouts with the butter, toss to combine, take off the heat and add the KRAFT Italian dressing and let it coat the Brussels sprouts, serve with the reserved bacon as garnish.

No step by step needed for the potatoes, they’re that easy! This is one of those meals where everything just tastes so good, you don;t know what to eat first… kind of like Thanksgiving!

**This post may contain affiliate links to products I use or are similar to items mentioned in this post. If you purchase a product from a link used, This Silly Girl's Kitchen will receive a small commission. Thank you for helping to support this website and keep the recipes and information provided free to you!**

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'Til Next time!

About Dana DeVolk

Dana is a professional Chef turned blogger, recipe developer, food photographer, and more! Her passion is writing about food and posting recipes while offering tips and tricks of the trade. She lives in Florida with her Hubby and four fur babies.

Check out all my posts

Bobbi says:

July 26, 2014

Yum…love baked parmesan chicken…just love it. Thanks for sharing your recipe!!

Looks great!

Vashti Quiroz-Vega says:

July 27, 2014

Hi Dana! What a scrumptious meal! Thank you for sharing. I’m going to make this entire spread this week. 😀

Damjana says:

July 28, 2014

Oooo, yummy, you just gave me an idea for our lunch 🙂 I’m the only one in our family who likes brusssel sprouts and therefore they are not often on the menu. But this time I’ll go for it anyway ;)… yummy!!

Julie V. says:

Thanks for sharing. They look so good. I appreciate you giving recipes for the entire meal. Pinned. I’m also following you on Pinterest.
Mine is here.
http://www.pinterest.com/julieannv86/

Michelle says:

Oh this looks like such a delicious meal, and I love how budget friendly it is with all the KRAFT items on rollback at Walmart. Brussels sprouts with bacon are among my favorite foods. I’ll definitely have to try them with Italian dressing at some point. #client

Jenny says:

This post gives my the confidence to try to make chicken parm! I would love for you to share your project on my Meet Up Monday Blog Party!
http://jennymaire.blogspot.com/

Crystal @ Simply Playful Fare says:

July 29, 2014

This looks like a great all around meal! I love encrusting chicken with yummy “things.” 🙂

Cathy Mini says:

July 30, 2014

I am not gonna lie to you–your chicken looks great, but those potato skins (or loaded potatoes) look SOOOO BOMB!!!!! I want one right now haha they look so tasty! Honestly, everything looks so delicious.

Cheers,
~Cathy Mini~
OurMiniFamily.com

CJ Huang says:

August 1, 2014

Looks like a very versatile meal! I’m not sure how to decide which part to make first. I hope you can stop on by and share this or any other recipe with us on Five Friday Finds! 🙂

blogqueendiane says:

August 2, 2014

Thanks – the chicken looks yummy!

anonymous says:

August 11, 2014

Looks tasty, particularly the chicken. Thanks for sharing.
It’s Brussels sprouts, btw.

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Baked Parmesan Chicken

Baked Parmesan Chicken