Parsley Parmesan Chicken Oamc
Elevate your weeknight dinners with this irresistible Parsley Parmesan Chicken OAMC—a flavorful and freezer-friendly recipe perfect for busy schedules! Tender chicken breasts are coated in a golden crust of freshly chopped parsley, nutty Parmesan cheese, and crispy breadcrumbs, with a hint of garlic and black pepper for a savory punch. This oven-baked dish delivers a light, crispy texture without the extra grease, making it a healthier alternative to fried chicken. Plus, the Once-A-Month Cooking (OAMC) option lets you prep in advance, freeze, and reheat for quick, wholesome meals anytime. Serve with a fresh salad or roasted vegetables for an easy, crowd-pleasing dinner everyone will love!
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 0.5 cups fresh parsley, chopped
- 0.5 cups grated Parmesan cheese
- 0.5 cups breadcrumbs
- 1 teaspoons garlic powder
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 2 large eggs
- 2 tablespoons milk
- 0.5 cups all-purpose flour
- 2 tablespoons olive oil or cooking spray
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with foil or parchment paper and lightly grease it with olive oil or cooking spray.
In a shallow bowl, mix the Parmesan cheese, breadcrumbs, chopped parsley, garlic powder, salt, and black pepper.
In a second shallow bowl, whisk together the eggs and milk.
In a third shallow bowl, place the flour.
Take each chicken breast and dredge it first in the flour, shaking off any excess, then dip it into the egg mixture, and finally coat it in the parsley-Parmesan breadcrumb mixture. Press gently to ensure the coating adheres well to the chicken.
Place the coated chicken breasts onto the prepared baking sheet, spacing them evenly. If desired, drizzle a bit of olive oil over the tops for extra crispiness.
Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 74°C) and the coating is golden brown.
If preparing for freezer storage (OAMC - Once A Month Cooking), allow the chicken to cool completely after baking. Wrap each piece individually in plastic wrap or foil, and then place them into a freezer-safe bag or container. Label with the date and dish name.
To reheat from frozen, preheat your oven to 375°F (190°C), place the chicken on a baking sheet, and bake for 20-25 minutes, or until warmed through and crispy.
Nutrition Facts
Calories |
2176 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.4 g | 101% | |
| Saturated Fat | 23.0 g | 115% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 987 mg | 329% | |
| Sodium | 4619 mg | 201% | |
| Total Carbohydrate | 99.9 g | 36% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 7.6 g | ||
| Protein | 261.5 g | 523% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 918 mg | 71% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 1396 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
