Baked Italian Chicken
When it comes to weeknight dinners, nothing beats a dish that is both delicious and easy to prepare. Baked Italian Chicken checks all the boxes: it’s packed with flavor, requires minimal effort, and is sure to please the whole family. With tender chicken cutlets coated in a crispy panko and Parmesan crust, complemented by juicy cherry tomatoes and fresh basil, this dish is a delightful homage to Italian cuisine that will quickly become a staple in your home. Let’s dive into the details of this mouthwatering recipe and discover how you can recreate it in your own kitchen.
Why This Recipe Works
Baked Italian Chicken is a perfect blend of simplicity and sophistication. The use of thin cutlets ensures that the chicken cooks evenly and remains juicy. The Italian dressing acts as a marinade, infusing the chicken with flavor while keeping it moist during baking. Panko breadcrumbs provide a light, crispy coating that contrasts beautifully with the tender chicken. Combined with the freshness of cherry tomatoes and basil, this dish is a celebration of Italian flavors that is accessible to everyone.
What We’re Using
- 2 pounds chicken breast – Cut into 6 thin cutlets for even cooking.
- 1/2 cup Italian dressing – Acts as a flavorful marinade.
- 1 cup panko bread crumbs – For a crispy coating.
- 1/4 cup Parmesan cheese – Adds richness and depth of flavor.
- 2 tablespoons melted butter – Helps the breadcrumbs to crisp up beautifully.
- 1 tablespoon Italian seasoning – A blend of herbs that enhances the flavor.
- 1 teaspoon garlic powder – For a hint of garlicky goodness.
- 1 teaspoon salt – To season the chicken.
- 8 ounces cherry tomatoes – Adds sweetness and juiciness.
- 2 tablespoons chopped fresh basil – For a fresh, aromatic finish.
- 1/4 teaspoon salt – For seasoning the tomatoes.
Cook’s Kit
- Baking sheet – A rimmed sheet is best to catch any juices.
- Mixing bowls – For marinating chicken and combining breadcrumbs.
- Meat mallet or rolling pin – To flatten the chicken cutlets uniformly.
- Measuring cups and spoons – For precise ingredient measurements.
- Spatula – For flipping the chicken cutlets during baking.
Mastering Baked Italian Chicken: How-To
Step 1: Prepare the Chicken
Start by preheating your oven to 400°F (200°C). While the oven is heating, take your chicken breasts and place them between two sheets of plastic wrap or parchment paper. Use a meat mallet or rolling pin to gently pound the chicken to an even thickness, about 1/2 inch thick. This ensures even cooking and tenderness.
Step 2: Marinate the Chicken
In a mixing bowl, combine the Italian dressing and the chicken cutlets. Make sure the chicken is well coated. Let it marinate for at least 15 minutes at room temperature, or up to an hour in the refrigerator for deeper flavor.
Step 3: Prepare the Coating
In another bowl, mix together the panko breadcrumbs, Parmesan cheese, Italian seasoning, garlic powder, and salt. Drizzle the melted butter over the breadcrumb mixture and stir until everything is well combined. The butter will help the coating achieve a golden brown color.
Step 4: Coat the Chicken
Remove the chicken cutlets from the marinade, allowing any excess dressing to drip off. Dredge each cutlet into the breadcrumb mixture, pressing down gently to ensure an even coating. Place the coated cutlets on a greased baking sheet.
Step 5: Add the Cherry Tomatoes
In a small bowl, toss the cherry tomatoes with the chopped basil and 1/4 teaspoon of salt. Scatter the seasoned tomatoes around the chicken cutlets on the baking sheet.
Step 6: Bake
Place the baking sheet in the preheated oven and bake for about 20-25 minutes, or until the chicken is cooked through and the coating is crisp and golden. An instant-read thermometer should read 165°F (74°C) when inserted into the thickest part of the chicken.
Step 7: Serve and Enjoy
Once baked, remove the chicken from the oven and let it rest for a few minutes. Serve it hot, garnished with extra fresh basil if desired. This dish pairs wonderfully with a side of pasta, salad, or even crusty bread to soak up the delicious juices.
Ingredient Swaps & Substitutions
- Chicken breast: You can also use chicken thighs for a richer flavor and juicier texture.
- Italian dressing: A homemade vinaigrette with olive oil, vinegar, and Italian herbs can be used as a substitute.
- Panko breadcrumbs: Regular breadcrumbs can be used, but they won’t be as light and crispy.
- Parmesan cheese: Grated Pecorino Romano or nutritional yeast for a dairy-free option can be used.
Mistakes That Ruin Baked Italian Chicken
- Not pounding the chicken cutlets to an even thickness can lead to uneven cooking.
- Skipping the marination step means missing out on flavor and moisture.
- Overcooking the chicken results in dry meat; always check the internal temperature.
- Not using enough seasoning in the breadcrumb mixture can lead to blandness.
Freezer-Friendly Notes
Baked Italian Chicken can be made ahead and frozen for quick meals later. After baking, allow the chicken to cool completely, then store it in an airtight container or freezer bag. It can be frozen for up to three months. To reheat, simply bake in a preheated oven at 350°F (175°C) until heated through, about 20 minutes.
Baked Italian Chicken Q&A
Can I use frozen chicken cutlets for this recipe?
While it’s best to use fresh chicken for optimal flavor and texture, you can use frozen cutlets. Just be sure to thaw them completely and pat them dry before marinating and coating.
What should I serve with Baked Italian Chicken?
This dish pairs wonderfully with a side of pasta tossed in olive oil and garlic, a fresh green salad, or roasted vegetables. Crusty bread is also a great option for soaking up the juices.
Can I make this recipe gluten-free?
Absolutely! Simply substitute the panko breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers to achieve a similar crunchy texture.
How do I know when the chicken is done?
The best way to check for doneness is to use an instant-read thermometer. The chicken should reach an internal temperature of 165°F (74°C). The juices should run clear, and the meat should no longer be pink inside.
Before You Go
Whether you’re looking for a quick dinner solution or a dish to impress guests, Baked Italian Chicken is versatile and satisfying. With its flavorful crust and juicy interior, this recipe is bound to become a favorite in your household. So gather your ingredients, follow the steps, and enjoy a delightful meal that brings a taste of Italy right to your kitchen. Happy cooking!
Baked Italian Chicken
Ingredients
Equipment
Method
- Step 1: Prepare the Chicken - Preheat your oven to 400°F (200°C). Pound the chicken cutlets between plastic wrap to an even thickness of 1/2 inch.
- Step 2: Marinate the Chicken - Combine the Italian dressing and chicken cutlets in a bowl. Let marinate for at least 15 minutes.
- Step 3: Prepare the Coating - Mix panko breadcrumbs, Parmesan cheese, Italian seasoning, garlic powder, and salt. Drizzle with melted butter and combine.
- Step 4: Coat the Chicken - Remove chicken from marinade, dredge in breadcrumb mixture, and place on a greased baking sheet.
- Step 5: Add the Cherry Tomatoes - Toss cherry tomatoes with chopped basil and 1/4 teaspoon salt, scatter around the chicken.
- Step 6: Bake - Bake in the oven for 20-25 minutes until chicken is cooked through and coating is golden.
- Step 7: Serve and Enjoy - Let rest, serve hot garnished with fresh basil.
Notes
- For juicier chicken, marinate longer in the refrigerator.
- Feel free to substitute chicken thighs for more flavor.
- Use gluten-free breadcrumbs for a gluten-free option.
