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Dinner during the week is often not allotted a lot of time, so this recipe using Del Monte's canned diced tomatoes and canned green beans helps you put together a delicious and healthy meal in minutes.
Click here to see 10 Best Back-of-the-Can Recipes
- 2 Tablespoons olive oil
- 1 Tablespoon minced garlic
- Two 14.5-ounce cans diced tomatoes, preferably Del Monte Diced Tomatoes, undrained
- One 14.5-ounce can cut green beans, preferably Del Monte Cut Green Beans, drained
- 4 thin-cut boneless, skinless chicken breast halves
- 1/4 Cup grated Parmesan cheese
- 1 Teaspoon dried oregano
- 3 Ounces garlic croutons, finely crushed
Easy batch cooking weeknight meals – chicken divine with broccoli and mushrooms
THIS week I am bringing you two easy weeknight meals that can be made in advance and popped in the freezer for whenever you need them.
My chicken divine only takes 10 minutes to prepare - so why not try this tasty recipe this weekend?
Easy Weeknight Chicken Parmesan Casserole
Need a quick dinner idea that the whole family will love? Try my easy Chicken Parmesan Casserole to put a smile on everyone’s faces.
Comfort Food on a Weeknight
I am a huge fan of comfort food. Something about it is just always going to make me happier. I don’t know if it’s the satisfaction of knowing how much my family likes my cooking or the smell of my kitchen as I cook, but it’s comforting to me.
Knowing that I can make something delicious, but without a lot of time involved helps make meal planning easier. I know on even the busiest night I can toss a few ingredients in a casserole dish and still have everyone have full bellies.
Homemade Food Fills My Body AND My Soul
While this isn’t truly going to be fully homemade for most people, it can be if you start making more homemade things.
I use homemade bread to make croutons and store them in Foodsaver bags in the pantry. My Homemade Marinara sauce is usually all canned up in the canning cabinet waiting for us to pop open a jar too.
But don’t get caught up in that. Especially if you are new to cooking at home. It’s cheap and easy to add these items to your grocery list and make a great tasting casserole at home.
Cheap and Easy to Assemble
Just a few staple ingredients go into making this amazing casserole. Marinara sauce, chicken, croutons, and cheeses…. how often do we not have these laying around.
The hardest part of this dish is chopping the chicken. Everything else is just dump and go. With such an easy meal in your arsenal, you’ll be ready to feed your family at a moment’s notice.
Chicken Parmesan Freezer Meal?
This is actually a great casserole to have in your freezer. With all the work already done, it’s just a matter of grabbing and baking. Just cook it from frozen in your oven for 60 minutes.
It’s amazing to know that you can just grab a meal from your freezer and pop it in the oven. It’s still homemade, just more convenient on a busy weeknight.
I love using disposable aluminum pans to make my freezer casseroles. I typically get these with lids. Use a layer of plastic wrap to seal before putting on the lid, just to avoid freezer burn. You can write directly onto the lid with a Sharpie too, that way you can use the lid to cover it in the oven. (Using a freezer label would be a fire hazard to put in the oven.)
Chicken Parmesan Casserole
This Chicken Parmesan Casserole makes me happy. I love Chicken Parm and order it on date night a lot. But it’s time-consuming and a little above the allotted time I want to spend on dinner some nights. Because I still want a great meal but without the time and cost, I came up with this easy way to make chicken parmesan.
Using seasoned croutons works best. I love the New York brand ones. I typically buy these to keep in the pantry for this wonderful dish. Any seasoned crouton will work. Please do not grab the Ceasar ones though, as the flavors of that seasoning do not mix well in this dish.
Now, don’t be afraid to make a Ceasar salad to serve with this. That is one of my favorite salads ever, but make sure you have extra croutons on hand to make your salad. The Chicken Parmesan casserole required one whole bag.
Searing the chicken pieces in a skillet until just browned helps add to the overall flavor. I like to use olive oil and some basil and oregano to season it as it cooks.
Having this quick casserole option is a life-saver. From start to finish, it takes less than an hour to make. With only 5 ingredients, even the most non-kitchen person can make this.
- 3 tablespoons extra-virgin olive oil
- ½ onion, finely chopped
- 4 garlic cloves, minced
- 1 (14 ounce) can Italian crushed tomatoes with basil
- ½ cup chicken broth
- 2 tablespoons red wine
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried oregano
- ½ teaspoon Italian seasoning
- 1 pinch crushed red pepper flakes
- salt and ground black pepper to taste
- 1 pinch white sugar
- 3 tablespoons chopped fresh basil leaves
- 1 pound rigatoni
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 eggs
- 3 tablespoons milk
- 1 cup Italian-seasoned bread crumbs
- ¼ cup grated Parmesan cheese
- 1 teaspoon dried oregano
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- canola oil for frying
- ¾ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
Heat a large skillet over medium heat. Pour in olive oil and allow to get hot. Add onion and garlic and stir for 2 minutes. Add crushed tomatoes. Stir in chicken broth, red wine, 1/2 teaspoon garlic powder, onion powder, 1/2 teaspoon oregano, 1/2 teaspoon Italian seasoning, red pepper flakes, salt, pepper, and sugar. Reduce heat to low and simmer, stirring occasionally, until sauce thickens, about 15 minutes. Stir in chopped basil at the last minute.
Bring a large pot of lightly salted water to a boil while sauce is cooking. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 13 minutes. Drain.
Preheat oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with parchment paper.
Place chicken breasts in a resealable plastic bag and flatten with a meat mallet to 1/4-inch thickness.
Prepare a breading station with 3 large mixing bowls: Combine flour, 1/2 teaspoon garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon pepper in the first bowl. Stir together eggs and milk in the second bowl. Combine bread crumbs, 1/4 cup Parmesan cheese, 1 teaspoon oregano, 1 teaspoon Italian seasoning, 1/2 teaspoon garlic powder, and 1/4 teaspoon salt in the third bowl.
Dredge each piece of chicken in flour mixture and shake off excess. Dip into egg mixture and coat with bread crumbs. Repeat steps for remaining chicken and set on a plate.
Heat about 1 inch canola oil in a large cast iron skillet over medium-high heat until hot but not smoking. Add breaded chicken in batches cook until golden brown, 1 to 2 minutes per side. Transfer chicken to the baking sheet. Sprinkle the top with mozzarella cheese and 1/4 cup Parmesan cheese.
Bake in the preheated oven until the chicken reaches an internal temperature of 165 degrees F (74 degrees C) and the cheeses have melted, about 5 minutes. Serve with marinara sauce and rigatoni.
- 8 ounces uncooked spaghetti
- ⅓ cup Progresso® Italian style panko crispy bread crumbs
- ⅓ cup shredded Parmesan cheese
- 4 boneless skinless chicken breasts, flattened slightly
- 2 cloves garlic, finely chopped
- 1 can (18 oz) Progresso&trade Recipe Starters&trade fire roasted tomato cooking sauce
- 1 cup shredded mozzarella cheese (4 oz)
Cook and drain spaghetti as directed on package.
In large resealable food-storage plastic bag, mix bread crumbs and Parmesan cheese. Shake each chicken breast in bread crumb mixture set aside.
In 12-inch skillet, heat 2 tablespoons vegetable oil over medium-high heat. Stir in garlic cook until garlic starts to brown. Add chicken breasts cook 6 to 10 minutes, turning once, until browned. Pour cooking sauce around chicken sprinkle chicken with remaining bread crumb mixture and mozzarella cheese. Heat to boiling. Cover reduce heat to medium. Cook 5 to 8 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F) and cheese is melted. Serve with spaghetti.
- Arrange racks in top and bottom of oven and place a rimmed baking sheet on bottom rack preheat to 450°F.
- Beat eggs in a large shallow bowl. Using a fork or your fingertips, mix breadcrumbs, Parmesan, 3 Tbsp. oil, 3 tsp. oregano, 1/2 tsp. salt, and 1/2 tsp. pepper in another large shallow bowl or plate.
- Working with 1 cutlet at a time, dip in egg, allowing excess to drip back into bowl. Dredge in breadcrumb mixture, shaking off excess, then pressing to adhere. Transfer chicken to a baking sheet.
- Carefully remove preheated baking sheet from oven and generously brush with oil. Transfer chicken to baking sheet and return to bottom rack. Roast 6 minutes, then carefully flip (use a spatula to scrape under cutlets) and sprinkle with mozzarella. Place baking sheet on top rack and continue to roast until juices run clear, mozzarella is melted, and an instant-read thermometer inserted into the center of cutlet registers 165°F, about 4 minutes more.
- Meanwhile, heat remaining 2 Tbsp. oil in a large skillet over medium-high. Cook onion, stirring, until softened, 3 minutes. Add garlic and cook until fragrant, about 1 minute more. Add marinara sauce, red pepper flakes (if using), 1/4 cup basil, and remaining 1/2 tsp. oregano, 1/4 tsp. salt, and 1/4 tsp. pepper. Cook, stirring, until sauce starts to bubble. Reduce heat to medium and simmer until chicken is ready, stirring occasionally, at least 5 minutes.
- Divide sauce among 4 plates. Top with chicken and torn basil.
Baked Chicken Parmesan Recipe Delicious Weeknight Fast Meal
This Baked Chicken Parmesan recipe is a delicious weeknight fast dish your family is sure to love.
Whenever we go to an Italian restaurant, I carefully look over the menu, surveying all of my choices and carefully weighing all of my options. My husband orders Chicken Parmesan… every. single. time. Every restaurant. He says that is his way of testing how good the restaurant is, to compare the same dish in different places.
It is a pretty simple dish. Pound out the chicken breasts, “paner” them, then pan fry, top with sauce and cheese and finish in the oven. I do not like to fry, both for health and for clean up reason. So, I make a slight alteration to the traditional method and spray the breaded chicken with cooking spray then bake. No, it is not as crispy as pan frying, but it is still delicious.
If you want to make it gluten free, you can easily use any kind of flour or bread/cracker crumbs. The milk and cheese can be dairy free if desired. And, you can use thickly sliced eggplant in lieu of the chicken.
So how did mine compare to an Italian restaurants? Well, if the fact that there was nothing left but crumbs and I had two full men at the table is any indication, I think it came out pretty well.
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Recipe: Easy weeknight chicken Parmesan
Say the words “chicken Parmesan” and you’ll likely think of either Sunday supper at home or dinner at an Italian-American restaurant. You probably won’t think of weeknight cooking, and especially not weeknight cooking with an abbreviated ingredient list. But, with the right technique, it’s a dish that is truly possible to pull off on any given weeknight.
This quick chicken Parmesan is heavily modified from a new Alton Brown recipe. It uses thin pieces of chicken breasts, browned in a skillet and then broiled on top of tomato sauce under a modest blanket of cheese. His recipe, however, requires a blend of cheeses, homemade marinara, and meat mallet-pounded chicken coated in three different ingredients. Delicious, but not exactly 5:30 Challenge-worthy.
Instead, pick up a pack or two of chicken breast cutlets and simply slice them into medallions. Give them a light breading in eggs and flour (seasoned generously with salt and pepper). Brown them in batches in olive oil — this part cannot be skipped. Heat about a cup of high-quality store-bought marinara sauce in a rectangular metal cake pan under the broiler, then top with the chicken in a single layer.
All that’s left is the cheese, and freshly grated part-skim mozzarella will do just fine. Scatter it over the top of the chicken — there’s no need to totally envelop it — set it all under the broiler, and let it cook until bubbly and golden brown. Serve it with a simple salad and plenty of crusty bread to mop up the sauce.
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Chicken Casserole Recipes
Chicken is almost a national dish in Spain. The addition of bold Spanish seasoning gives your everyday chicken casserole a whole new twist.
Chicken is a very popular meal choice throughout the world. Many cuisines add spice to give the chicken extra flavour.
However, the chicken casserole dishes featured here are simple, warming comfort foods, loved by the British for Sunday lunch.
And, more importantly, they are loved by me because chicken complies with the permissible meats of The Wahls Protocol.
Broccoli Chicken Divan Stew
Even the pickiest family is sure to love this comforting Chicken Divan Casserole.
I was curious about the name of this dish so, I was delighted when Kaylee offered an explanation.
Apparently the dish takes its name from the restaurant in which it was devised. Chicken Divan Casserole comes from the Divan Parisienne Restaurant in New York City.
This really easy recipe may not suit the extra scrupulous gastronome because it uses a can of cream of chicken soup as the base for the sauce.
Chicken and Stuffing Bake
With only 6 pantry essential ingredients this Chicken and Stuffing Casserole is great for a weeknight meal and good enough for dinner guests,
We are not sure where this recipe comes from but, we have a pretty good idea where it is going – in your tummy.
An easy recipe that uses canned cream of mushroom soup and shop-bought stuffing mix to produce a quick and simple meal idea.
Chicken Parmesan Casserole
The beauty of this chicken parmesan casserole dish is that you can make it with frozen chicken tenders or leftover rotisserie chicken.
We are all familiar with the phrase “the sum of the parts is greater than the whole”. An expression that is definitely true of this combination of crispy, breaded chicken, rigatoni, marinara sauce and a generous quantity of parmesan cheese.
Preparing breaded chicken can be a bit of a task. So, I like to prepare a large batch to be frozen for future use.
Million Dollar Chicken Surprise
If you need a super tasty, filling chicken dinner, this million-dollar chicken casserole will definitely fit the bill.
Combining chicken, cream cheese, cottage cheese, sour cream, garlic and onion together with a can of cream of chicken soup will produce a heavenly dinner.
And the surprise! You top this casserole with crushed Ritz Crackers. Although other cracker biscuits are available.
Creamy Chicken Casserole and Potato Bake
This is a superb one-pot meal. Creamy Chicken and Potato Bake is a complete meal in one. The crispy potato topping elevates this dish to gourmet level.
The crispy potato topping uses scalloped potatoes. These are very finely sliced potatoes that you can produce with a sharp kitchen knife or with a mandolin if you have one in your kitchen toolkit.
All of the ingredients for this Creamy Chicken and Potato Bake are cooked together in one skillet before being transferred to an oven dish to be baked in the oven after being topped with the scalloped potatoes.
Chicken Ranch Pasta Bake
You could make this Chicken Ranch Pasta Bake your family’s favourite meal. If you like your chicken dinner to be bursting with the flavour of bacon and mozzarella, then this dish is right up your street.
If you like a creamy Ranch sauce, this pasta bake can be rustled up quickly for a midweek snack to satiate your hungry kids.
A nice juicy chicken breast coated in in ranch seasoning and sautéed in a non-stick skillet will create a wonderful chicken to drizzle with your favourite ranch sauce.
And you are sure to increase your standing in the Mom of the Year competition.
Cracked Out Chicken Tater Tot
A really easy chicken casserole to prepare. You will only need only a few minutes to assemble the basic dish. This can be left to cool and you can freeze some or all of it for later.
This recipes calls for the use of frozen tater tots and, as a non-American resident, I had to Google “tater tots” to find out what they are.
These delicious bite-sized potato pates are made from deasoned, grated potato which are deep-fried before serving.
In the UK, I think we would refer to these tater tots as Rosti or even hash browns. Although I think the latter is also an Americam term.
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Easy Chicken Parmesan Recipe
There are hundreds (maybe thousands) of chicken parm recipes in the world, but this one is our favorite. It's easy, simple, and classic. When you're craving chicken Parmesan, this is exactly what you'd want.
Never made chicken parm? Find answers to all your questions below. You got this. 🙌
What kind of bread crumbs should I use?
The dredge is inevitable. First, you'll need to coat the chicken in flour, then in whisked eggs, then in bread crumbs. The type of bread crumbs is up to you. We use panko to make the chicken extra crispy, AND we season it with garlic powder and salt to make sure each crunchy bite has as much flavor as possible.
Do I need to fry the chicken?
In our opinion, for the ultimate chicken parm, yes, you need to fry. But that's not to say baked chicken parm isn't an insanely delicious alternative. Don't worry! Here, it's just a shallow fry, so the oil (and clean-up hassle) is kept to a minimum. You could also used unbreaded, grilled chicken it just may be a bit of a messier dish.
Can I use store-bought sauce?
Of course! Ours is super-quick (like 10 minutes!), but a 32-ounce jar of good marinara will always work in a pinch.
Fresh or shredded mozzarella?
Either one. We always have shredded mozzarella in our fridge, so that's what we used here. Fresh mozz works too! But you won't want to load up the chicken too much&mdashor else you risk a soggy panko coating with the additional moisture content in fresh cheeses.
What should I serve with it?
You can always go classic and serve this chicken parm along side pasta (either boxed or made from scratch). But with chicken parm (or anything cheesy and tomato-saucey), we love to serve something green, not just because its nice to have a bright, lighter side to compliment the crispy chicken but also because who doesn't want to eat the colors of the Italian flag. You can do a simple green salad or pump up the flavor with some garlicky, peppery broccoli rabe.
What about leftovers?
First of all we'd be truly shocked if you had any, but if you do, we recommend storing it in the fridge in an airtight container for no longer than 5 days and in the freezer for 6 months. But when you go to reheat it, please for the love of god, leave the microwave out of it. Use the oven or toaster oven so you can revive some of that crunch out of the chicken.
If you've tried this recipe, we'd love to hear from you! Be sure to leave us a comment and rating down below in the comments section. Are you a die-hard chicken parm fan? Then you have to try this Chicken Parm Crunwrap.
Watch the video: Chicken Parmesan. Yiannis Lucacos (July 2022).