Baked Chicken Parmesan


  • ▢ 4 boneless, skinless chicken breasts
  • ▢ 1 large egg
  • ▢ 1 cup Panko breadcrumbs
  • ▢ 1/3 cup grated Parmesan cheese
  • ▢ 1 teaspoon garlic powder
  • ▢ 1 teaspoon onion powder
  • ▢ 1/2 cup marinara sauce
  • ▢ 1 cup shredded mozzarella cheese


  • Preheat oven to 425 degrees. Spray a baking sheet with non-stick spray.
  • Pound out the chicken breasts to an even thickness between two sheets of plastic wrap.
  • Crack the egg into a shallow bowl and add 1 tablespoon of water. Whisk with a fork until combined.
  • Add the Panko, Parmesan, garlic powder, and onion powder to a second bowl and stir to combine.
  • Dip each chicken breast into the egg and then the breadcrumbs, pressing the breadcrumbs into the chicken so that they adhere.
  • Place chicken breasts evenly spaced on the prepared baking sheet.
  • Bake for 20 minutes or until the chicken breasts reach 160 degrees.
  • Spoon 2 tablespoons of marinara over each piece of chicken. Sprinkle evenly with the mozzarella.
  • Bake for 5 more minutes or until the chicken reaches 165 degrees.
  • Serve immediately.


For extra crispy chicken, preheat the sheet pan in the oven. Add melted butter to the baking dish instead of non-stick spray. Spray non-stick spray over the tops of the chicken breasts before baking.

Oven Baked Honey Mustard Chicken


  • 2 lb chicken thighs bone-in skin-on
  • 1 tsp salt or to taste
  • 1 tsp black pepper or to taste


  • 2 tbsp olive oil
  • 1 tbsp whole grain dijon mustard
  • 1 tbsp mustard
  • 2 tbsp honey
  • 6 cloves garlic minced
  • ¼ tsp red pepper flakes


  • Preheat the oven to 425 F degrees.
  • Place the chicken thighs in a bowl and season them generously with salt and pepper.
  • Whisk all the sauce ingredients together in a small bowl.
  • Pour the sauce over the thighs and toss them well.
  • Transfer the chicken thighs to a 9×13 inch baking dish including any remaining sauce. No need to grease the dish.
  • Transfer the baking dish to the oven and bake for about 35 minutes or until the chicken thighs have an internal temperature of 165 F degrees and skin is crispy.
  • Transfer the chicken to a serving plate, cover with aluminum foil and let it rest for 10 minutes before serving.


  1. Boneless skinless chicken thighs can also be used, but they will bake fast, they should only require 20 to 25 minutes in the oven.
  2. The honey mustard glaze is completely optional. For a simpler chicken thigh recipe, simply season the thighs with salt and pepper, drizzle a couple tbsp of olive oil in the baking dish and bake as instructed.

Creamy Parmesan One Pot Chicken and Rice


  • ▢ 1.5 Pounds cooked chicken, shredded
  • ▢ 4 Tablespoons Butter
  • ▢ 1 Large onion, Diced
  • 1 cup slice carrots
  • 1/2 cup sliced celery
  • ▢ 3 Cloves Garlic, Minced (3 Teaspoons)
  • ▢ 2 Teaspoons Italian Seasoning
  • ▢ 1/2 Teaspoon Pepper
  • ▢ 1 Teaspoon Salt
  • ▢ 2 1/2 Cups Chicken Broth
  • 1 cup white wine
  • ▢ 1 Cup long grain white rice
  • ▢ 1/2 Cup Heavy Cream
  • ▢ 1/2 Cup Freshly Grated Parmesan Cheese
  • ▢ Parsley for serving, Optional


  • Heat the butter in a large skillet over medium high heat. Add the onion and cook for 2-3 minutes, until beginning to soften. Then add in the celery and carrots.
  • Add in the rice and toast.
  • Pour in the white wine and stir to combine.
  • Add the diced chicken to the pan along with the Italian seasoning, pepper, and salt.
  • Cook and stir for 5 minutes until chicken is golden on all sides.
  • Add the garlic and cook for one more minute, stirring constantly.
  • Add the chicken broth to the pan and stir.
  • Bring to a boil, then reduce the heat to medium low.
  • Cover with a lid and simmer for 17-20 minutes, until rice is completely tender. Or place in 425 degree oven. Cover with foil.
  • Stir in the heavy cream and parmesan.  Serve immediately topped with parsley if desired.