Baked Parmesan-Crusted Chicken with Penne and Garden Salad

Baked Parmesan-Crusted Chicken with Penne and Garden Salad

Tender chicken breasts coated in a savory Parmesan and herb crust, baked to golden perfection, served alongside al dente penne pasta tossed in marinara, with fresh garlic bread and a vibrant garden salad.

Dietary

Tags

Ingredients

Instructions

  1. Preheat oven to 400°F (200°C). Prepare a baking sheet by lightly greasing it or lining with parchment paper.
  2. Set up a dredging station: In one shallow dish, place the all-purpose flour. In a second shallow dish, whisk the eggs. In a third shallow dish, combine the Panko breadcrumbs, 3/4 cup grated Parmesan cheese, 1 1/2 tablespoons dried Italian seasoning, 1 1/2 teaspoons garlic powder, 1 teaspoon salt, and 1/2 teaspoon black pepper.
  3. Dredge each chicken cutlet first in the flour, shaking off any excess. Then dip it into the beaten eggs, allowing excess to drip off. Finally, press the chicken into the Panko-Parmesan mixture, ensuring it's thoroughly coated on both sides.
  4. Arrange the coated chicken cutlets on the prepared baking sheet. Drizzle each piece evenly with 2 tablespoons olive oil.
  5. Bake for 20-25 minutes, flipping halfway through, or until the chicken is golden brown and cooked through (internal temperature reaches 165°F).
  6. While the chicken bakes, cook the penne pasta: Bring a large pot of lightly salted water to a rolling boil. Add the 1 pound penne pasta and cook according to package directions until al dente.
  7. Meanwhile, prepare the marinara sauce: In a large saucepan or skillet, heat 2 tablespoons olive oil over medium heat. Add the 1/2 chopped yellow onion and cook until softened, about 5 minutes. Stir in the minced fresh garlic and cook for 1 minute more until fragrant.
  8. Pour in the 24 ounces marinara sauce. Bring to a gentle simmer and cook for at least 10 minutes, stirring occasionally. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, adjusting to taste. Once cooked, drain the penne pasta and add it directly to the simmering marinara sauce, tossing to coat.
  9. Prepare the garlic bread: Slice the baguette in half lengthwise. In a small bowl, combine the softened unsalted butter with 1 clove minced fresh garlic (from recipe total) and chopped fresh parsley (if using). Spread this mixture evenly over the cut sides of the baguette. You can toast this in the oven with the chicken for the last 5-7 minutes, or under the broiler until golden brown.
  10. Assemble the garden salad: In a large bowl, combine the mixed greens, cherry tomatoes, and sliced cucumber.
  11. Make the vinaigrette: In a small bowl, whisk together the 2 tablespoons olive oil (remaining from recipe total), red wine vinegar, and Dijon mustard. Season with salt and pepper to taste. Just before serving, drizzle the dressing over the salad and toss gently.
  12. Serve the baked Parmesan-crusted chicken with a generous portion of the penne pasta with marinara, a slice of garlic bread, and a side of fresh garden salad.

Notes

Leftover chicken and pasta store well in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven. The salad and garlic bread are best prepared fresh for each meal.

Nutrition (per serving)