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Easy oven chicken recipe.

Busy, busy, busy.  No different than any of your summer calendars, I am sure.  But honestly, I have no idea what I was thinking.  I signed up the older boys for karate, tennis, and soccer lessons.  Throw in swim lessons and/or swim team practice and all the other summer fun we're trying to schedule and it gets a bit crazy.  Okay, a lot crazy.  Someone check my head.  I think I panicked in trying to keep our oldest busy this entire summer.  It's his first full summer because his school was previously on a year-round schedule but is returning to a traditional calendar year.  And it's completely like me to overdo things.

And of course, even when we have lots more to do, it's not as if the other stuff goes away.  So I thought I'd share one of my secret weapon recipes.  It ensures a hot, home-cooked meal in front of my family no matter how whack-o I went with the activities.  I'm surprised I've never posted it--it is my go-to chicken dish recipe and I scribbled it down from an online site way before I was blogging so I apologize I can't point you to the original source.  Also note that it's a great "food brigade" dish for new mammas and pappas...especially if there is another little one in the house as it is very popular w/ the kidlets.  I made it last week and dropped it off at the home of our newest neighborhood addition.  And I made a big batch for us to enjoy too--we never get tired of it.


Easy Oven Chicken Recipe

*even though I hate to fire up my oven during the height of summer, this one cooks up pretty fast so it's not completely insufferable. 


  • 1 garlic clove, minced
  • 1 stick unsalted butter, melted
  • 1 C dried bread crumbs (if you use Italian flavored, omit Italian seasoning below)
  • 1/3 - 1/2 C grated cheese (Parmesan is our favorite but any cheese is great--cheddar or Monterey is fantastic if you want to swap out everything Italian and make it southwest...)
  • 2 Tbs fresh parsley chopped (or any fresh herb that "works" with your flavor profile)
  • 1/4 tsp kosher salt
  • 1/8 tsp black pepper
  • 1/4 tsp garlic salt
  • pinch of Italian seasoning (omit if using Italian bread crumbs)
  • 2 lbs skinless, boneless, chicken meat, cut into pieces no larger than 2x2 inches (I always have chicken breasts already prepped for this in the freezer)


1 Preheat oven to 450°F.

2 In a bowl, combine the minced garlic with the melted butter.  In another bowl mix together the bread crumbs, cheese, fresh herbs, salt, garlic salt, Italian seasoning, and pepper.  Dip chicken pieces into garlic butter, then into crumb mixture to coat.

3 Place coated chicken pieces on to a 9x13 baking dish. Try to leave a little room between each piece. Drizzle with remaining garlic butter and bake uncovered 15 minutes, or until chicken is cooked through and juices run clear. Note that the chicken will get much more browned on the bottom side than on the top.

Note:  If you prefer, you can use yogurt or an egg wash for the "wet" stage, in lieu of the butter.  But I'm not going to lie, the butter is better.

Serves 4-6.



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Reader Comments (3)

I was just starting to question what I was going to make for dinner using the chicken breasts in my fridge. Now I know!! Thank You for posting up the recipe. Oh and I complete opposite when it comes to activities. Now a few weeks into summer and I am wishing I put my 2 oldest kids into something. LOL

June 29, 2010 | Unregistered CommenterAngela H

You had my attention at the picture alone! Looks so good I didn't even have to read the recipe to know I just HAD to make this soon - very soon! Thanks so much.

July 3, 2010 | Unregistered Commenterpam

Hey there - catching up on all things "3 pumpkins Little" - love John's old dresser that you painted. It looks amazing!!

July 5, 2010 | Unregistered CommenterJenn

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