Anita mentioned these Parmesan chicken bites the other day. I made them a long time ago and posted them on our old blog, Crossroads of America, and somehow had forgotten about them. That’s a shame because they’re really great. They aren’t nuggets like you might think. And they aren’t crunchy because they aren’t fried. They have a light coating, with a great herb-and-butter flavor. They are very addicting.
I continued the herb theme and served these Parmesan chicken bites with a cool Ranch dressing for dipping. A Dijon dipping sauce also works great, as does blue cheese. These little yummy morsels are a great alternative to deep-fried chicken nuggets.
Want ’em crunchy? Try my homemade chicken nuggets.
Parmesan Chicken Bites
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 4 servings
- 2 boneless skinless chicken breast halves trimmed and cut into bite-sized pieces
- 1/2 cup fine dry breadcrumbs
- 1/4 cup freshly grated Parmesan cheese
- 1 teaspoon kosher salt
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1/2 cup unsalted butter melted
- Your favorite dipping sauce
Preheat oven to 400 F. Line two baking sheets with aluminum foil.
Combine the breadcrumbs, cheese, salt, thyme and basil and spread out in a pie plate.
Working in batches, dip the chicken pieces into the melted butter and shake off the excess. Roll in the breadcrumb mixture.
Place chicken on foil and bake for 10-15 minutes or until the thickest pieces are cooked.
Serve with your favorite chicken nugget dipping sauce.
These savory garlic Parmesan chicken wings were just fantastic. Nutty Parmesan cheese pairs well with earthy garlic. For me, just a little bit of cool Ranch dressing for dipping is all that is required. I want to enjoy the flavor of the wings, so I just dip a bit, if at all.
I cooked these garlic Parmesan wings on my Weber charcoal grill using the Vortex insert, which gives me that great crunchy skin and fantastic grilled flavor without a lot of effort. In fact, just about no effort whatsoever.
Also try my easy-to-make and quick-to-devour grill master wings.
I absolutely love chicken wings, cooked any way, with any sauce (or without). I love them so much that I created a free eCookbook
that is full of my favorite wing recipes.
Garlic Parmesan Wings
Prep Time1 hr
Cook Time45 mins
Total Time1 hr 45 mins
Servings: 4 -8 servings
For the wings
- 3-4 pounds chicken wings flats and drumettes separated, tips discarded or saved for making chicken broth
- 2 tablespoons vegetable oil
- 2-3 tablespoons Ranch seasoning or use a 1 ounce packet
- Fresh parsley chopped, for garnish
For the sauce
- 1/2 cup unsalted butter
- 4 teaspoons garlic powder
- 6 tablespoons freshly grated Parmesan cheese divided
For the sauce
Melt the butter in a medium saucepan over medium heat.
Whisk in the garlic powder and 4 tablespoons of the cheese.
Heat until the garlic has dissolved and the cheese and melted.
I’m on a never-ending quest to find recipes that jazz up canned or frozen vegetables. I stock up on them before winter hits because you just never know when you might get stuck in the house for a while because of a blizzard (at least here). Once winter has passed I then rush to use up all the cans and bags and boxes of veggies. These Parmesan peas are an outstandingly good way to use frozen peas. And once fresh peas are available again, I’ll make this recipe with fresh ones. But either way, frozen or fresh, these peas are great!
You really have to watch these peas when you cook them. They’ll go from bright green to yellowish in a heartbeat. Once they are all bright green, get them off the heat! I was dangerously close to crossing the line when I made these. Not that they’ll taste bad if you do let them cook too far, not at all.
Also try my penne pasta with peas.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Servings: 4 -6 servings
- 2 tablespoons unsalted butter
- 3 small shallots sliced or diced
- Kosher salt and freshly ground black pepper
- 1 1 pound bag frozen peas, thawed completely
- 2 tablespoons lemon juice
- 1/4 cup grated Parmesan cheese
Melt butter in a medium skillet over medium heat.
Add the shallots along with a pinch of salt. Cook until the shallots are soft and translucent.
Add the peas and another pinch of salt. Cook until peas are soft and bright green, 2-3 minutes at most. Do not overcook or the peas will change color and no longer be bright green.
Remove from heat and stir in the lemon juice.
Serve sprinkled with the cheese and a pinch or two of pepper.
This absolutely fantastic pasta-free dish reminds me of one we made years ago, but with pasta. It has all the great flavors, but uses zoodles (zucchini noodles) instead. I recently picked up a zoodler (spiralizer… spiral slicer… I’ve been making up names for it as I go), and just love how they are such a great low-carb substitute for pasta.
Parmesan chicken zoodles combine some of my favorite tastes in one bite. First, cream. Gotta have cream. Second, chicken thighs. I love chicken thighs. I prefer them over chicken breasts. Sure, thighs aren’t as lean so if you want, you can substitute chopped chicken breast instead.
Next up? Sun-dried tomato. Sun-dried tomatoes were not something I was exposed to growing up, so they were a new flavor experience to me when I started cooking. I really like them. They have such a great texture and deep flavor, and the oil they are packed in is absolutely great for cooking (so don’t ever toss it out!).
If you know me or follow this blog at all, you know I gotta have some kick. Some heat. It doesn’t have to be much, but a little something to offset the sweetness of the cream is necessary in this dish. Use a little or a lot.
Finally, zoodles. Thinly sliced zucchini. Cooked so they have just a bit of crunch. Almost like pasta, and essentially carb-free. Perfect!
Looking for the perfect spiral dessert? Try my apple zoodles!
Parmesan Chicken Zoodles
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Servings: 6 servings
- 1 tablespoon unsalted butter
- 1 1/2 pound boneless skinless chicken thighs, cut into strips or chunks
- 1 7.5 ounce jar sun-dried tomato strips in oil, julienned
- 4 cloves garlic minced
- 2 cups half-and-half cream
- 1 cup freshly grated Parmesan cheese
- Kosher salt to taste
- A pinch or two of dried basil
- A pinch or two of dried red pepper flakes
- 2 large zucchini or 3 medium, made into zoodles or just sliced thin/julienned
Melt the butter in a large skillet over medium-high heat.
Season the chicken with salt and add it to the pan. Stir to coat then cook until golden brown on all sides.
Lower the heat to medium.
Add the sun-dried tomatoes and 1 tablespoon of the oil they are jarred in along with the garlic and saute for 2-3 minutes.
Reduce heat to low and stir in the cream.
Add the cheese and stir until melted.
Season with salt and add dried basil and red pepper flake.
Add the zucchini, stir, and cook for about 5 minutes or until al dente.
Serve with additional Parmesan cheese sprinkled on top if desired.