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Baked Parmesan Chicken

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

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

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.

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

 

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.
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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:

  1. 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:

  1. 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.
  2. 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.
  3. 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:

  1. 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.
  2. 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.
  3. 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.

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.

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

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

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.

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

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!

 

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11 Wonderful Comments

  1. Bobbi says:
    July 26, 2014

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

    Looks great!

  2. July 27, 2014

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

  3. 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!!

  4. Michelle says:
    July 28, 2014

    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

  5. Jenny says:
    July 28, 2014

    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/

  6. 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

  7. 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! 🙂

  8. anonymous says:
    August 11, 2014

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

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