Indulge in the ultimate comfort food with this Parmesan Chicken Bake. Tender chicken breasts are coated in a crispy Parmesan and breadcrumb mixture, baked to perfection, and topped with marinara sauce and melted mozzarella. This dish is a delightful fusion of flavors and textures, making it a family favorite that’s both satisfying and easy to prepare.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup grated Parmesan cheese
- 1 cup breadcrumbs
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ cup marinara sauce
- 1 cup shredded mozzarella cheese
Directions
- Preheat your oven to 375°F (190°C)
- In a bowl, combine the Parmesan cheese, breadcrumbs, garlic, Italian seasoning, salt, and black pepper. Mix well .
- Coat each chicken breast in the cheese mixture, ensuring they are fully covered .
- Place the coated chicken breasts in a baking dish and drizzle the marinara sauce over the top .
- Sprinkle shredded mozzarella cheese evenly on top of the marinara sauce.
- Bake for 25-30 minutes or until the chicken is cooked through and the cheese is bubbly and golden brown.
- Let it cool for a few minutes before serving, and enjoy your delicious creation!
Servings and Timing
- Prep Time: 15 minutes
- Cooking Time: 30 minutes
- Total Time: 45 minutes
- Servings: 4
Variations
- Chicken Thighs: Use boneless, skinless chicken thighs for a richer flavor and juicier texture.
- Spicy Kick: Add red pepper flakes to the Parmesan mixture for a bit of heat.
- Herb Variations: Experiment with different herbs such as basil or oregano in place of Italian seasoning.
- Vegetarian Option: Substitute chicken with eggplant or portobello mushrooms for a hearty vegetarian version.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in the oven at 350°F (175°C) for about 10-15 minutes until heated through. You can also reheat in the microwave, but the oven method will keep the coating crispier.
10 FAQs
- Can I use pre-cooked chicken?
Yes, you can use pre-cooked chicken. Just ensure it’s heated through and follows the same baking time for the cheese to melt and brown. - What if I don’t have Italian seasoning?
You can substitute with a mix of dried basil, oregano, and thyme. - Can I use a different type of cheese?
Yes, you can use provolone, cheddar, or a cheese blend if you prefer. - How can I make this dish lower in calories?
Use low-fat cheese and breadcrumbs, or reduce the amount of cheese used. - Can I freeze this dish?
Yes, you can freeze the baked chicken. Wrap it tightly and store in the freezer for up to 3 months. Reheat in the oven from frozen or thaw before reheating. - What sides pair well with this dish?
Serve with a side of steamed vegetables, a fresh salad, or pasta. - Can I use store-bought marinara sauce?
Yes, store-bought marinara works great for convenience, but homemade sauce can add a personal touch. - How do I know when the chicken is cooked through?
Use a meat thermometer to ensure the internal temperature of the chicken reaches 165°F (74°C). - Can I make this dish ahead of time?
Yes, you can prepare and assemble the dish ahead of time, then bake just before serving. - What can I do if the top is browning too quickly?
If the top is browning too quickly, cover the dish loosely with aluminum foil and continue baking until the chicken is cooked through.
Conclusion
The Best Parmesan Chicken Bake is a hearty and satisfying dish that combines the rich flavors of Parmesan and mozzarella with the comforting goodness of baked chicken. With its crispy coating and gooey cheese topping, it’s perfect for family dinners or a special treat. Easy to prepare and delightful to eat, this recipe is sure to become a favorite in your household. Enjoy every delicious bite!
Print
Carrot Cake Roll
- Total Time: 35 minutes
Description
This Carrot Cake Roll features a moist and flavorful carrot cake filled with a rich cream cheese frosting. Perfect for celebrations or a delightful dessert, it’s sure to impress everyone!
Ingredients
Scale
- For the Carrot Cake:
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
- 1/2 cup vegetable oil
- 3 large eggs
- 1 cup finely grated carrots (about 2 medium carrots)
- 1/2 cup crushed pineapple, drained
- 1/2 cup chopped walnuts or pecans (optional)
- For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 1/2 tsp vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper and lightly grease it.
- Prepare the Cake Batter: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. In a large bowl, beat granulated sugar, brown sugar, and oil until well combined. Add eggs one at a time, beating well after each addition. Mix in grated carrots, crushed pineapple, and nuts if using. Gradually add the flour mixture, stirring until just combined.
- Bake the Cake: Pour the batter into the prepared pan, spreading it evenly. Bake for 12-15 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and immediately roll the cake in the parchment paper, starting from one short side to the other to form a log. Let it cool completely on a wire rack.
- Prepare the Cream Cheese Filling: In a medium bowl, beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract, beating until creamy.
- Assemble the Roll: Unroll the cooled cake carefully. Spread the cream cheese filling evenly over the surface. Roll the cake back up without the parchment paper, using the parchment as a guide. Place the roll seam-side down on a serving platter.
- Chill and Serve: Chill the roll in the refrigerator for at least 1 hour before slicing. Dust with powdered sugar if desired before serving.
Notes
- You can add raisins or coconut for extra texture.
- This roll can be made ahead of time and stored in the refrigerator for a few days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes