Easy Baked Chicken Parmesan
"And this baked chicken parmesan without breading, without frying, seems to check off all my boxes. First, you marinate the chicken in Italian salad dressing and ranching dressing with fresh garlic overnight to give your chicken some amazing flavor to start. When ready to cook, make a cheese mixture by combining shredded parmesan cheese and dried herbs instead of breadcrumbs. Coat the marinated chicken and place it into a large baking dish sprayed with olive oil cooking spray in a single layer. Then bake for 20 minutes."
NotesFor a gluten-free version, pay attention to the Italian salad dressing and ranch dressing. Choose ones that do not contain gluten.
Recipe adapted from Food.com
Serves6 People
Preparation Time12 hr
Cooking Time30 min
Ingredients
- 6 boneless skinless chicken breasts
- 1 (16 ounce) bottle light Italian dressing
- 1/2 cup light ranch salad dressing
- 2 tablespoons olive oil
- 5 tablespoons minced garlic, divided
- 2 1/4 cups shredded parmesan cheese, divided
- 1 tablespoon dried parsley
- 3 tablespoons dried basil, divided
- 3 tablespoons dried oregano, divided
- Olive oil cooking spray
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Combine Italian dressing, ranch dressing, 3 tablespoons minced garlic and olive oil in a large Ziploc bag. Squish the bag around to combine all ingredients. Add chicken breasts to the bag, close and squish until they are well coated in the dressing mixture. Place it in the refrigerate to marinate overnight.
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When ready to cook, Preheat oven to 400°F. In a shallow bowl, mix 2 cups parmesan cheese, with parsley, 1 1/2 tablespoons of the basil and oregano (each).
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Spray a large baking dish with olive oil cooking spray. Use tongs, remove chicken from the bag one by one and dig in the cheese and spice mixture, until thoroughly coated in cheese mixture. Then place chicken in a single layer in the dish.
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Insert the baking dish in the oven and bake for 20 minutes.
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In the meantime, let's make the sauce.
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In a medium nonstick saucepan, spray with olive oil cooking spray (or use 1 tablespoon olive oil). Over medium-high heat, sauté onions and remaining garlic until tender and onions are translucent.