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I’m looking forward to seeing some of y’all soon on my Spring Book Tour for Come Home To Supper (click here for dates and locations) and can’t tell you how much I appreciate all of the kind comments and encouragement from folks who have already purchased the book and are using it in your homes. My goal with this book was to first and foremost encourage you…to see the true wealth in your lives, to find joy in your blessings, and to hug those you love just a little bit tighter.
My second goal was to give you a go-to resource when it comes to planning supper for your family. With that in mind, I pulled out all the 
stops! I’ve included a huge variety of recipes (over 200 just for supper!) and even included the old fashioned way to make convenience products from scratch. In the the book you’ll find recipes for quick and easy homemade pizza sauce, spaghetti sauce, beef gravy, marinade, all manner of cream soups, homemade cheese sauce, and even my own homemade better for you baking mix (made with oats in the ingredients!) for quick anytime rolls, biscuits, and more. But if you don’t want to make these from scratch, you can just pick up store bought versions, too because I give both options in each of the recipes.
There are a ton of chicken recipes in the book but I’ve made sure to include recipes for beef, pork, seafood, a ton of vegetable sides, breads, and even a small dessert chapter to round out the meal. So in addition to passages to encourage you on a personal level sprinkled throughout you’ll find all you need to put supper on the table at the end of a busy day or on a Sunday afternoon.
You can read reviews of Come Home To Supper or purchase a copy, by clicking here.
The chicken I am sharing with you today is the most flavorful oven fried chicken I have ever tasted. The recipe came from Granny Jordan’s file of handwritten recipe cards and as soon as I saw the ingredients I knew I’d love it. Dipping it in Italian dressing makes a key difference, and the jazzed up breading ingredients help seal in the moisture and add a delicious crust while it bakes.
I hope you love it 🙂
Oh! On my next post, I’ll share the broccoli with homemade cheese sauce with you, too (click here for that recipe). It’s also in the cookbook and you won’t believe how fast it comes together! The mashed potato recipe is here.
To make this, you’ll need: Boneless Skinless Chicken Breasts, Italian Dressing, Bread Crumbs, Parmesan Cheese, Dried Parsley, Garlic Salt*, and Pepper.
*I was out of garlic salt so I just used powdered garlic and a little salt instead.
Place Italian dressing in one dish and breading ingredients in another.
Stir your breading ingredients together.
Dip each chicken breast, first in the dressing on both sides, then in the breading mix.
Like this.
All clothed and ready to go!
Place pieces in a baking dish that has been sprayed lightly with cooking spray.
Bake at 350 for 40-50 minutes, or until lightly browned on top.
- ½ cup plain bread crumbs*
- ⅓ cup grated parmesan cheese
- 1 tablespoon dried parsley flakes
- ¼ teaspoon garlic salt
- ¼ teaspoon ground black pepper
- ½ cup Italian dressing
- 3-4 pounds boneless, skinless chicken breasts
- Preheat oven to 350. Lightly spray a 9x13 baking dish with cooking spray and set aside.
- In a shallow bowl or pie plate, stir together bread crumbs, cheese, parsley flakes, garlic salt, and pepper. Pour Italian dressing into a separate shallow bowl.
- Dip each chicken breast into the salad dressing to coat both sides, then dredge it in the bread crumb mixture and transfer it to a plate.
- Place chicken breasts in the prepared baking dish and bake until they are cooked through, 30-40 minutes.
“Not everyone can be a star quarterback; not everyone can be the CEO of a Fortune 500 company; not everyone can win a gold medal at the Olympics; but everyone—everyone—can live in thanksgiving daily.”
~Joseph B. Wirthlin. Submitted by Jackie. Click here to submit your own.
Yum 
Yummy! I will definitely try this out! and since my 7 year old daughter loves broccoli so much, what is the cheese you put over yours and how do you get them steamed perfectly…I can’t seem to master it 🙁
Perfect is a relative term. My husband likes a little less done than I do. I just keep checking on them while they steam as it usually only takes 5 minutes or so.
This looks wonderful. I wonder if you could double dip for extra crunchy crust…hmmm..
Shirley, I added some plain Panko bread crumbs to the breading mixture since hubby loves the “crunch” factor. It’s an added bonus!
This looks so good. I love chicken with the Italian dressing. I think I may try the plain panko bread crumbs for that extra crunch.
My kids love this chicken. I’ve made it several times after seeing it in your cookbook. We use panko breadcrumbs for a crispier coating. It’s like fried chicken, but healthier! Thanks, Christy!
I use a similar recipe to make Chicken Parmesan, by adding a spaghetti seasoning packet to the crumb mixture. When the chicken is almost done baking I drizzle marinara sauce on top, sprinkle with mozzarella cheese and bake until the cheese melts. So yummy!
Yum how simple sounding (great for those busy evenings) yet sounds great can’t wait to try it!
Hi, Christy! I love your website AND your cookbooks! Quick question: If I cut the chicken breasts in half, do you think I would need to cut the cooking time in half as well? Thanks!
Christy, could you please answer this question for us.
I would cook it for the same amount of time but check five minutes or so before the time is up.
P.S.
And I meant to say that I especially love your positive attitude and your encouraging posts!
Thank you so much!!
Oh, I know I will be fixing this!
I hope you enjoy Peggy!!
I make talapia and chicken strips like this and mix up the seasonings or marinade, sometimes I even add some marinade to the dry ingredients, coats them better and adds so much more flavor, bake at 400 or 425 for only 12 minutes for fish, 15 – 18 for chicken then test internal temperature. Big hit in our house. Thanks for reminding me about the dressing part, might try that soon.
🙂
Oh my goodness, ssooo good & moist. I made it for supper tonight along with my home canned green beans, and mashed potatoes. My husband enjoyed it and he is hard to please outside of the fry in the skillet kind of chicken. This will become one of our favorites so tasty and the clean up was so easy. Another homerun hit at our house. Thanks Christy
I am so glad to hear that Debora!!!!
Tender, tasty, easy, delicious — and my family liked it (they are picky)!
Thanks Christy!
I am so glad to hear that they liked it Angela!!
Made this for supper last night and my family loved it. I added some crushed corn flakes to the bread crumbs for crunch. Great recipe !!
I also marinate chicken in the Italian dressing with a mixture of Hot sauce. Does not make chicken spicy but adds flavor.. Another twist is pat mayonnaise on chicken before dredging in bread mixture. A little Parmesan cheese adds zest as well. So many varieties of tastes to choose from….
I may try this one, but without sounding like “too” much of a party pooper . . . I “still” must have that good old, down home, out of the woods, country “fried,” chicken!! Just a sucker for all the crispy crunchy crust, Better to drain on brown paper bags… YUM!! Blessings to ya Christy!
Christy, I made this for dinner last night. It was a big hit! My husband said–“Be sure you make this again.” Yum. Hope you have a wonderful weekend. ♥
Can you use Panko Crumbs for this oven fried chicken?
You certainly could if that is your preference.
Christy you are my go to girl.. Every recipe I make from Southern Plate is the bomb… Thank You 🙂
Thank you so much Jeanne!! 🙂
I made this Chicken for supper last night and everyone loved it !! Will be making this once a week .Thanks Christy 🙂
I am so glad to hear it was a hit Patricia!!
Does the bottom get soggy?
Mine doesn’t. It crisps up really nice. 🙂
Can you make this with bone in chicken?
So good! These had great flavor and crisped up nice in the oven! This is now my go to for oven chicken. These would probably be great for chicken Parmesan
I am so glad to hear that you like it Brenda!!!
I used this chicken recipe tonight and we loved it! I loved how easy it was to prepare and my husband and I both loved how it tasted!. It is a keeper!!!! Thanks for another good recipe, Christy.
So glad to hear that you like it Janel!!
My husband Reallllyyyy liked this recipe! He luvs fried chicken, but has to watch his cholesterol. This recipe is a keeper! Thanks!!! 🙂
I am so glad to hear it’s a keeper!!!
Christy: I love this recipe, and make it often. I use chicken so much that my hubby says he may soon grow feathers. FYI: I almost always pin your recipes to my pinterest recipes to try.
Oh my goodness, I am so glad you are enjoying the recipes Sharon and thank you so much for pinning them and sharing them!!
Butter and saturated fats are back in favor again. Perhaps we can now leave the skin on the chicken…. one of the
better parts. Love your cookbook and your southern God- centered wisdom. I will try this recipe perhaps
with skin. I used to make an oven fried using crushed Rice Krispies .
Sounds like a plan to me!
Would this recipe work with boneless pork chops?
I don’t see why not.
Delicious and easy! Am making it again!!
Do you cover the chicken while in the oven?
No, leave it un-covered.
I’m ready to eat now! lol
Could this be done with bone in chicken, like thighs and legs?
Do you have a recipe for traditional fried chicken? I have tried some different ones recently and while they alright haven’t found the “one” yet so still looking for a good southern fried chicken recipe.
Delicious! We needed a new chicken recipe, and everybody loved it!
I am so glad that everyone liked it!!!
What would the cooking time be for bone in chicken, like drumsticks?
Granny Jordan knew how to cook great food and so do you. TY for sharing your recipesand your family stories. I love all of your cookbooks!!
Thank you so much Barbara!! I just want you to know that you always bring a smile to my face and mean the world to me!