About Baked Garlic Parmesan Chicken
Yeesh. It’s only Wednesday and it’s already been an epically stressful week. I managed to get the new site design launched on Monday, but it wasn’t without it’s technical hiccups and last minute MacGyver-esque coding saves from yours truly. But getting the layout finished also came with a price, such as being horribly behind on my monthly blog income report (which is still coming, I promise!) and the stress-induced migraine that’s been hanging out with me for the past 48 hours. I’ve been simultaneously celebrating my little victory and trying to avoid all forms of light and sound.
I mean, seriously.
Is it Friday yet?
Or 4 o’clock?
How ’bout Christmas?
I’m hoping everything will return to normal next week, but until then, I’ve been looking for quick and easy recipes to share with you (because that means quick and easy cooking for me.) And whenever I begin to brainstorm quick and easy dinners, I always start in the same place: my Scrooge McDuck-like vault of frozen Costco chicken breasts.
From there, I go hunting around the kitchen to see what other ingredients I have to craft a suitable dinner.
Which brings me to the best things about chicken breasts: unless you only have a bottle of ketchup in your fridge (and even then, maybe…) then you’ve got something you can cook with chicken.
I could easily see this being another one of my go-to dinners. Perfect for those nights where you’re “like, totally” hungry but yet can’t even motivate yourself to put on pants so you can go pick up some fast food.
I speak the truth on this, because that has been the story of my life over the past few days as I laid curled up on couch, thinking up 80’s references that I could sprinkle within this posts. So, yes, I’m saying making this dish saved me from having to wear pants. Specifically it saved me from changing out of pajamas into jeans, because I don’t really consider my pajamas to be pants. My pajamas are my Netflix uniform and a symbol of freedom and rebellion, while pants are just another prison of conformity (not to mention downright
My pajamas are my Netflix uniform and a symbol of freedom and rebellion, while pants are just another prison of conformity (not to mention downright miserable in Phoenix’s 115 degree heat). See? Two totally different things.
Two totally different things.
What I loved most about this dish: I finally got to use the lemon pepper grinder I bought ages ago, and I’m happy to say that it did not disappoint. Now, I’m not much for spicy food, but lemon pepper was mild enough that I got to experience some of that “flavor” that you heat seekers are always insisting is buried somewhere beneath the blazing tongue pain of spicy meals.
Slowly but surely I’m starting to understand why you spice lovers make the sacrifices you do. There is good flavor to be had a spicy dish – you just have to give it a chance.
All that being said, this recipe is written as a fairly mild dish. If you want to make sure you “get to know” the lemon pepper, you’ll want to increase the amount of it so you get the full benefit.
In closing, this was a perfect dinner for the kind of week I was having. A no-fuss way to cook tender chicken with a crispy breading. If only every dinner was as easy as this one!
More great chicken recipes
Baked Garlic Parmesan Chicken
Preheat oven to 400 F.
In a small mixing bowl, mix mayo, garlic powder, and parmesan cheese, plus salt and pepper to taste.
Dampen chicken breasts with water and place in a 9x13 baking dish.
- Evenly spread mayo and cheese mixture across the top of the chicken breasts.
- Bake chicken for 15-20 minutes. Remove chicken from oven and dust tops of chicken with panko bread crumbs.
- Return chicken to oven and bake for another 20 minutes or until chicken is cooked through and no longer pink inside. If desired, broil chicken for 1-2 minutes for a crispier and browned top.
- Sprinkle chopped parsley on top of chicken. Serve immediately.
Recipe adapted from Cakes Cottage