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Oven Chicken Parmesan

Oven Chicken Parmesan

This is a very easy, tasty, and good looking meal that you can fix for a crowd, and still have enough time and energy left over to enjoy the party yourself.

To save time and trouble, you can buy the skinless, boneless chicken breasts all ready to go, either fresh or frozen. And you can use bottled spaghetti sauce instead of making your own from scratch.

This recipe feeds about a dozen people, so scale it up or down depending on your requirements. The chicken breasts get pounded and flattened, then cut into serving pieces. So you don't need one breast per person. But if you do wind up with too many, the leftovers are great!

Penne Pasta for Oven Chicken Parmesan

We served it over pasta; in our case penne pasta. Just cook it according to the package directions. But whether they say to or not, add olive oil and salt to the cooking water before you add the pasta. In the photo above, we added parsley and paprika to beautify it for the buffet table.

Oven Chicken Parmesan

8 to 10 chicken breasts, thawed if frozen
Large jar of spaghetti sauce
Large bag of shredded Mozzarella cheese
Shredded Parmesan cheese
15 ounce can black olives, seeded and sliced


Pre-heat the oven to 350 degrees.

Rinse each chicken breast and place in or under a plastic bag. Gently pound it to a uniform thickness of about 1/2 inch or less.

Spray two baking dishes (about 7" x 11") with Pam and layer with chicken breasts. Cover with spaghetti sauce and Mozzarella. Sprinkle Parmesan over and dot with olives. Bake for 45 minutes.

Serve the chicken over the pasta, accompanied by a salad and garlic bread. Have some red wine, preferably a good Chianti, and enjoy!

Copyright John P. Choisser - 2005-2014