We have had so much rain in Indiana this summer that my fiancé and I haven’t been able to grill out very often! We both love grilled chicken breasts – I think the best chicken is always made on the grill. But what do you do when weather won’t let you use your grill? If it stops raining, we think “Quick! Get the lawn mower out!!”
I have the perfect recipe for you for baked chicken breasts that stay juicy and delicious even days later!
I like using the oven for chicken rather than the stove top in order to prevent getting splattered by oil, chicken juice, or tomato sauce. I don’t know if that’s just me, but it always happens!
I know some of us may not like cooking chicken breasts in the oven because they may turn out dry but trust me, they will not dry up with this baked chicken parmesan recipe! That’s why I love it – even the sides of the chicken stay juicy, not just the center!
An added bonus to this recipe: the vegetables are cooked in the same baking dish, so you only have to clean one dish. Don’t you love when you can do that? I know I do – I hate washing a million dishes after cooking. And since the vegetables are cooked in the same dish, they also get extra flavor from the chicken and the sauce.
- 4 (4 oz) chicken breasts
- Mixed vegetables of choice (fresh or frozen, thawed)
- 1 jar (24 oz) pasta sauce or marinara sauce (my favorite is Classico Roasted Garlic)
- ⅓ cup grated parmesan cheese + more for topping
- ¾ tsp dried oregano
- ½ tsp dried thyme
- Salt & pepper
- Preheat oven to 400F.
- Spread a thin layer of sauce on the bottom of a 9x13 baking dish.
- In a small or medium bowl, mix ⅓ cup grated parmesan with oregano, thyme, and some pepper.
- Rinse chicken breasts.
- Using one hand to hold the chicken, sprinkle salt and parmesan mixture on both sides of chicken breast with the clean hand and place into baking dish. Repeat until all chicken is done.
- Arrange vegetables around the chicken and season with salt, pepper, and any other seasonings you like to use.
- Cover chicken with tomato sauce. You may also add sauce to vegetables if you want but I find that's not necessary because the sauce will spread to them during baking.
- Bake for 30 minutes.
- Remove from oven and top chicken (and vegetables if you like) with parmesan cheese.
- Bake for another 5-10 minutes or until chicken reaches 165F.