[ad] Summer Night Cheddar Garlic Baked Chicken Breasts

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We have reached that strange transition time, in between spring and summer.

School and daycare are still in session for us, but they’re winding down. We’re celebrating with Field Day, end-of-the-year parties, and I admit I sniffle every time I think about my “babies” turning into a second grader and a preschooler, respectively. It’s really no wonder I peruse the adoptable pet listings daily. I’m clearly looking for another mouth to feed!

Luckily the mouths I do have to feed are generally receptive to my culinary adventures. It’s funny that I don’t get sick of cooking by the time summer rolls around. In fact, it’s quite the opposite. I’m finally winding up again, buoyed by longer daylight, summer vegetable pairings, and being less exhausted from camp and fun, than I am from constant school and daycare drop-offs and pick-ups. The kids can get exhausted after a long summer day, but my new favorite chicken dinner recipe is so quick and easy, that I can run around the garden with them while it cooks. Just yesterday, I picked strawberries while my chicken cooked! It’s that time of year in which easy and totally delicious recipes earn my appreciation.

My favorite recipe starts at my local Walmart, in the frozen coolers of the Meat/Poultry section:

I love Tyson® Individually Frozen Thin Sliced Boneless Skinless Chicken Breasts, and how do I count the ways? The chicken breasts have “freshness sealed in” and I love freshness sealed in. They are individually frozen so you can choose to only cook what you need at once. This is so awesome in a half-picky family! Not sure what half is picky, actually? I do know we ALL eat chicken. Also, each chicken breast has 21 grams of protein. I love protein. Wheee!

So as I said above, they can be cooked straight from frozen. This is easy and outstanding on those busy weeknights. And weekends. And just anytime. They can be cooked in less than 30 minutes because they are a thinner cut of meat. You’ll see from my recipe about timing/temperature but you can’t ask for an easier way to cook these All Natural chicken breasts.

Summer Night Cheddar Garlic Baked Chicken Breasts

Prep Time: 25 minutes

Cook Time: 35 minutes

Total Time: 1 hour

Yield: 4-8

Summer Night Cheddar Garlic Baked Chicken Breasts

This is an easy chicken recipe, perfect for those weeknights in which you have nothing thawed or already prepared. The frozen breasts are ready to cook, and the amount of garlic, cheese and seasonings make this recipe VERY juicy and delicious.

Ingredients

  • 1 stick of butter
  • 4 cloves of garlic, minced
  • 3/4 cup of dry bread crumbs
  • 1/2 cup of Parmesan cheese
  • 1.5 cups of shredded cheddar or cheddar jack cheese
  • 1/4 tsp dried parsley flakes
  • 1/4 teaspoon dried oregano
  • salt and pepper to taste
  • 8 Tyson® Individually Frozen Thin Sliced Boneless Skinless Chicken Breasts (they are iced glazed and are not stuck together - perfect for this recipe)
  • 8 skinless, boneless chicken breast halves - pounded thin

Instructions

  1. Preheat oven to 350 degrees F.
  2. Melt your butter and minced garlic in a saucepan over low heat and cook until the garlic is tender. It took me about 4-5 minutes.
  3. In a large, shallow bowl, mix up the dry ingredients - bread crumbs, half of the Parmesan and cheddar (and set aside the rest), parsley flakes, oregano, salt and pepper.
  4. Dip each individual breast in a coating of garlic butter, and then a coating of the bread crumb mixture. The chicken is frozen but can easily be coated. You may need to double or triple dip.
  5. Arrange the coated chicken breasts in a 9x13 inch baking pan. You can drizzle with any remaining butter or bread crumbs. They will be ready to go!
  6. Thawed chicken breasts take about 30 minutes to cook, until the chicken is no longer pink. Since this easy recipe uses frozen breasts, it can about 50 percent longer than the usual cooking time. However, since this is a thin cut of meat, it conveniently cooks quickly. The best practice would be to use a food thermometer and wait until the chicken's internal temperature has reached at least 165 degrees.
  7. Remember the cheese you still have left over? Put it on during the last two minutes of cook time to let it melt and brown OR consider using the broiler.
https://tamaracamerablog.com/summer-night-cheddar-garlic-chicken/

And since you like when I tell you good news, I should tell you that with Tyson® Individually Frozen Thin Sliced Boneless Skinless Chicken Breasts, the chickens are raised with no added hormones or steroids.

Once they reach a safe temperature and you pull the chicken breasts from the oven, you are in for a treat. They smell SO good, because of the garlic and cheese (what better combo??) and they will cut so tender and juicy. I could see my kids licking their lips before dinner. It’s also a wonderful meal for all of us to eat together, and for having company over.

What is your favorite way to cook Tyson® chicken breasts in the summer?

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66 Comments

  1. It has been crazy here with the end of school activities and such and wish I could say I had the energy to cook, but seeing your chicken recipe above, I might just have to muster up some energy still!! 🙂

    1. I hear you! Although this was only day one. We wound up adopting a kitten today. Tomorrow is Finding Dory. Then intense camp starts. I’m so glad for these chicken dinners. And seriously, I know you know. This is a great product and my family doesn’t usually agree on dishes, but this is the winner.

  2. Tamara, these look so delish! Who can resist the garlic and cheese? I’m definitely going to try your recipe this summer. Actually these would be good all year round. Now that it’s hot we love to use the crockpot for dinners, and I love that you can throw these breasts into the pot frozen and after an all day slow cook they are done, tender and juicy! Who wants to wasted time cooking when you could be having fun?

    1. Thanks, Nikki! Cheesy garlic is amazing, isn’t it?
      I love that you don’t have to thaw these. I think that makes a huge difference. And they’re thin, so they cook amazingly.

  3. With each school year it’s hard to believe how old my kids are getting. My son will be entering 3rd grade when the school year starts and my daughter only has one more year before she is in kindergarten. The years are flying by.

    1. I remember thinking that second grade sounded old, but first didn’t. Now I’m there!
      And Des and your daughter will start kindergarten at the same time!

  4. Any list of recipe ingredients that starts with “1 stick of butter” is right up my alley. The dish honestly looks amazing. I want it, of course.

  5. This chicken looks so delicious!! I also love that you can cook the chicken frozen…saves so much time especially when you forget to thaw out the meat 😉

  6. I friggin’ love chicks man. Well let me re-phrase that because if my fiance read that, he’d either be a little concerned or REALLY HAPPY – hahahahahaha #pervert. I LOVEEEEEE CHICKEN! YESSSS! Pregnancy like cravings for chicken… ALL. THE. LIVE. LONG. DAY!

  7. We eat chicken all they time so I’m always looking for something else to do with it. Thanks for the recipe? How old was curled up Des in that picture and who’s dog is that? I didn’t miss an adoption did I?

    1. Well you did, but it wasn’t that dog! More to come on the pet saga this week!
      That dog was when we met on a mountain last summer. And that was Des last summer – at age three! Wait until you see the big boy haircut he got today. He looks 17.

    1. I just channel all the good cooks I’ve known in my life, and then make the recipes they use more Tamara and kid-friendly. Simple as that!

  8. I still can’t get over that you guys are in school at this late date- when do you start up again? We have been out of school for over a MONTH! Isn’t that just nuts?

    We love love love chicken and we are always looking for new ways to serve it up! This looks AMAZING. Totally going to try it. Thanks for sharing it T!

  9. Holy smokes that looks amazing! It has been so hot here lately that I have to admit to having a less than stellar desire to cook, so anything simple is best. Of course though, it does help that so many amazing vegetables and fruits are available right now. I could happily subsist on all of that indefinitely.

    1. I get it. Turning on the oven is no fun around here. That’s why I have to do things quickly!
      I’m certainly enjoying the produce too.

  10. I’m not the biggest garlic fan in the world, but I’d give this receipe a try. That looks really awesome!

    1. They’re from our garden! They have been growing like crazy for the last two years. It’s such a nice few weeks in which we don’t have to buy expensive strawberries. They’re gone now, though. Sad!

  11. YESSS!! This sounds delicious! I made something similar when I was good with dairy. Now, I have to watch the dairy. BOO! I think I’ll have to give this a try. 🙂
    XOXO

  12. Ahhh, yet another delicious meal from you!! So good! I’m reviving my Kitchen Newbie series on the blog and also looking for super easy meals. Hopefully I can try this next time.

  13. Every time of year has its own reasons to make cooking a hassle. And cheesy, buttery, flaky crusted chicken sounds like just the kind of recipe that my kids would love!

  14. I totally made these tonight and it was fantastic!!! Not just tasty, but they cooked while I watered my garden so it was perfect. The chicken was just from our local butcher, but the combo of garlic and Parmesan cheese – Yum!

  15. Is there anything better than Summer recipes, even if they are between Spring and Summer? Eating outside has got to be one of my favorite things when the weather is warm. I’ve got my son hooked as well, which is great because I don’t always think of it.

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