Parsley Parmesan Chicken (Oamc)

"Having this chicken in the freezer precooked makes a nice dinner when time is short but you still want a nice sit down dinner. Recipe is for three meals. Time to make does not include marinading."
photo by Jubes photo by Jubes
photo by Jubes
photo by Jubes photo by Jubes
photo by Chef on the coast photo by Chef on the coast
Ready In:
1hr 40mins
3 meals




  • Pour salad dressing in a large bowl.
  • Add the chicken parts to the dressing, coating well.
  • Cover and chill about 4 hours, or overnight.
  • Turn the chicken in the dressing occasionally.
  • Combine parmesan cheese, dry bread crumbs, parsley flakes, paprika, salt and pepper in a shallow bowl. Roll chicken one piece at a time in the crumbs, then place chicken in a greased 9x13 baking pan or on a foil lined cookie sheet. Spoon excess dressing over the chicken.
  • Bake at 350 degree oven for one hour, or until thickest piece is done.
  • Remove from oven and cool.
  • Put baked chicken pieces into a freezer bag.
  • Lable and freeze.
  • TO SERVE:.
  • Place chicken on a heavy foil lined cookie sheet. Warm in a 400 degree oven for 10 minutes or until warmed through.

Questions & Replies

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  1. Jubes
    Tasty and easy to prepare- I used chicken breast pieces (no bone or skin) cut into 4 and enough to make one meal. I really wish now that I had cooked more chicken for another night. This is a great OAMC recipe and much cheaper than buying the frozen prepared chicken portions from the supermarket. Photo also to be posted. Reviewed for January Recipe Swap in the Aus/NZ forum. Photo also to be posted
  2. Theresa A.
    In the oven now. I haven't tasted it yet but I know it will be good and it was oh so easy to prepare. I didn't have as much chicken so I didn't use all of the coating. I'll refrigerate the unused, didn't touch the chicken, coating for 1 week just in case there is something else I can use it for.
  3. DebnTodd
    We made this. We used large boneless chicken breasts, halved. They were done in 30 minutes. We found it a tad salty for our taste, but that could be due to the 'zesty' Italian dressing. Next time, will try using a rack for cooking.
  4. Chef on the coast
    The flavor of this chicken was perfect! One of my pickiest eaters really, really liked it! DH thought it was very yummy as well. I used boneless skinless chicken thighs and that worked really well. This made great leftovers for DH to take to work the next day. Thanks for a tasty recipe! Made for the October 2010 Aussie/NZ recipe swap.
  5. Jen T
    Very quick to make and delicious. I used chicken tenderloins and some chicken schnitzel that I had on hand. We had the schnitzel tonight and I froze the tenderloins. These took about 20mins to cook. I think that you could also experiment with other herbs in place of the parsley. I served with a tossed salad and microwaved potatoes for a fast meal. A "keeper' for us :)


I am blessed with a wonderful dh and four fantastic, crazy children. I am a stay at home mom who works from son up till son down. My favorite cookbook is not one that I cook with very often, it actually sits on top of my pantry propped up in an old basket. The cookbook was given to my grandmother just prior to her marriage to my grandfather and it has the family prayer and some recipes that my great-grandmother penned in her own hand inside. It is called All About Home Baking. <a href="" target="_blank"><img src="" border="0" alt="Photobucket"></a> <img src=""> <img src=""> <img src=""> <img src=""> <img src=""> <img src=""> <img src=""> <img src=""> <img src=""> <img src=""> <img src=""> <img src=""> <img src="" border="0" alt="Photobucket"> <img src="" border="0" alt="Photobucket"> <img src=""> <img src=""> <img src=""> <img src=> <img src=> <img src=""> <img src="">
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