Parmesan Garlic Chicken

I can assure that the cooking I did for this post was a lot better than my photography!  😉 I need help photographing food. Any suggestions?

Anyhow, Yum!  This recipe is in one of my favorite cookbooks Don’t Panic–More Dinner’s in the Freezer: A Second Helping of Tasty Meals You Can Make Ahead. I really like this cookbook not only because there are very tasty recipes included in it, but it also calculates the amounts necessary if you were to make the recipe time x3, x6, or x9 for freezer meals. My basic math skills aren’t too shabby, but sometimes trying to figure out what 1 3/4 x 5 is gives me a headache… 😉

Anyway, here’s the recipe:

  • 6 bonesless, skinless chicken breasts (I actually had thighs fillets to use and they were tasty, too!)
  • 1 cup freshly grated parmesan cheese
  • 1 envelope Italian salad dressing mix (I used 1 1/2 tbs Italian seasoning instead)
  • 2 cloves garlic, minced
  • 1/2 cup olive oil

All you do is simply mix together the cheese, garlic, seasonings in a bowl. Put the olive oil in another bowl. Dip the chicken in the oil, then coat with seasoning. If you want to freeze them, wrap each chicken piece individually in plastic wrap, then place in a freezer bag.

Bake at 400 degrees for 45-60 minutes for chicken breasts (or ~ 30 min for smaller thighs) until the chicken is tender and no longer pink.

Enjoy! What’s your favorite way to cook chicken?


  1. Cara Ivey says

    mmmmm. Sound yummy!! One of my favorites is VERY similar! Make a marinade (spl?) with olive oil, lots of minced garlic, fresh lemon juice, oregano, and salt and pepper to taste. Mix with chicken and let it sit for a little while, I just mix it up in the am and stick it in the fridge until I need it. If using chicken breast, go ahead and butterfly them. They will soak up so much more flavor and cook faster. Grill, saute, or roast!! I love to serve this over Tabouleh. Another good thing, use this for potato!! Cut red potatoes into small cubes and cook in the oven with this marinade until tender. OMG!! Too good!!!

    • says

      I love to freeze uncooked, but marinated chicken. I have read the lemon juice might react strangely in the freezer though. But this sounds delish!! Thanks for sharing, Cara!

  2. Robin H says

    Made this tonight and it was a huge hit! Served it with broccoli and twice-baked potatoes, and there was total silence at the table for at least five minutes!

  3. tiffany says

    soooo, this might be a silly question but can you cook it from it’s frozen state or do you thaw it overnight before hand?

    • says

      Hi Tiffany, Not a dumb question at all! I think you could do it either way, but I recommend thawing it first. Just pull it out of your freezer the morning you want to cook or, or even the night before, and thaw it in your fridge. :-) Thanks for the question!!

  4. Janelle says

    I have this cookbook, but have not tried this recipe yet – I will have to give it a try! I am slowly getting back into freezer cooking and found your blog via Money saving Mom’s FB post. I love freezer cooking. Two days ago I quadrupled a soup recipe so that we would have leftovers for tonight and I was able to freeze some too! Looking forward to checking out your blog more!


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