Easy Italian Baked Chicken Simple 5 ingredient Frozen Chicken breast recipes
From Frozen to table in 20 minutes! This easy Italian Baked Chicken is made from 5 ingredients and frozen chicken! No need to thaw!
What is for dinner tonight? A common question asked every day in almost every household! And some days I’m just not in the mood for making a big meal. Sometimes I just want an easy recipe that takes very little time! But I don’t want to sacrifice nutrition or flavor! So I turn to our easy 5 ingredients Italian baked chicken recipe!
It is perfect for those nights when you have very little time to make dinner; or when you forget to take the meat out of the freezer. Plus it is a big hit with the husband and the children; allowing for great flavor!
But it is still made from natural and healthy ingredients to keep everybody healthy! It is also diabetic friendly, weight loss friendly, and kid friendly.
And best of all our Italian baked chicken only requires five simple ingredients. These are simple items that are common staples in our kitchen. I don’t have to go on a special shopping trip for this dish.
It’s always best when using Farm Fresh Chicken. I buy my meat in bulk through a community Co-op called The Savory Butcher. I’m able to get superior quality products at a better price than our local grocery stores can offer.
The meat arrives FRESH from the Farm, never frozen and the chicken is already hand trimmed! So it’s immediately ready to be used, canned or frozen!
If you want High Quality Chicken, Ground Hamburger and Bacon – for less than you pay at the store, you need Savory Butcher!
They just launched from beta testing, and are working on adding new states/cities to their delivery routes. If you want to help get Savory Butcher to your area quickly, Join the community leader program in your area. This will help them see where the service is wanted and they can get to you faster.
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Italian Baked Chicken Ingredients:
- Frozen Boneless and skinless Chicken Breasts
- Olive Oil
- Seasoned Salt
- Italian Seasonings
- Garlic Pepper (optional)
The trick is the type of Chicken you use. I Farm Fresh Chicken from the Savory Butcher, because of the higher quality of meat with less grissle, or tendens in the chicken that make chewing unpleasant.
About twice a year I pick up a few cases of Savory Butcher chicken and then freeze the chicken or can the chicken for easy use the rest of the year. So it makes this recipe even easier as I already have the chicken prepped, and ready to go. I can take it straight from the freezer and don’t even need to thaw it!
Italian Baked Chicken Directions:
Then sprinkle with Seasoned Salt. Again not a lot. Simply sprinkle it on the chicken until there is a light dusting on the frozen chicken tenderloins.
Repeat the same dusting of spices with the Italian Seasonings and the garlic pepper. The garlic pepper is really optional.
We have made this Italian baked chicken both with and without the Garlic pepper. It turns out great both times. So if you don’t have any don’t worry too much. But it does add some great flavor. So if you have some on hand, definitely sprinkle it on!
Bake oven for 20-25 minutes. Then check to ensure the center is thoroughly cooked. You can also do this same recipe with whole frozen chicken breasts, but you will need to increase the cooking time.
If the chicken breasts are too large, though, it does begin to dry out before they are thoroughly cooked. If you have an average size chicken breast it will usually take about 30-40 minutes.
Easy Italian Baked Chicken Recipe, Simple 5 ingredient Recipe Friendly on Time, Diabetics, Weightloss and Kids!
Ingredients
- Frozen Chicken breast tenderloins
- olive oil
- Seasoned Salt
- Garlic Pepper
- Italian Seasonings
Instructions
- Preheat oven to 450 degrees
- Place frozen chicken in glass baking dish
- Drizzle lightly with olive oil
- Sprinkle on Seasoned salt, Garlic pepper, and Italian seasonings.
- Baked for 20-25 minutes
- Check center to ensure thoroughly cooked.
- Serve with your favorite Vegetables and low carb side dish.
What side dishes would you use with our Easy Italian Baked Chicken recipe?
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This made a delicious and hearty meal.
I am so glad I finally came upon a diabetic recipe! I would probably pair this with either brussel sprouts or asparagus–hum might try the coucous and see what it does to my blood sugar.
I actually like the side dishes you put with it here. Like you, I most definitely have nights when all I want is simplicity!
Yummers! I think I’ll have to try this this weekend; I LOVE Italian flavours, especially with chicken! 🙂 Sides? Hmm, mashed potatoes for sure and maybe a nice Caesar salad!
Love how simple and easy this meal is.
Ooh, now that looks like the perfect idea for dinner tomorrow. Love the simplicity! Thanks 😉
We just had baked chicken breast tonight for dinner, one of my favorites.
Looks like a yummy meal and easy too.
We make someone very similar. Yum!
Looks yummy and healthy! I will try this! Thanks!
We have so much frozen chicken that this would be great. Thanks for sharing! YUM!
Anything Italian is a hit in our house. Looks yummy!
We agree with you – couscous! My daughter loves it, it takes 5 minutes to make and my only complaint about it is that it’s hard to clean up if it hits the floor but that’s what dogs are for, right?
Wow super easy , low effort < I like that part LOL and its looks delish!! When are you making me dinner again ? 🙂
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This looks really easy and amazingly delicious. Two of my favorite cooking requirements. Definitely pinning this one for later!
This recipe looks very tasty. I would serve it with sweet potatoes and couscous.
Is it 425 or 450?? The Recipe says 450, but the written article says 425?
Oh shoot. Thanks for catching that typo! I uhm…..now you got me. I think I have done both actually. I’d probably shoot for 425. I think that yielded the more juicy chicken.
i really would like to try this recipe –I have printed it and gonna try-thanks for the recipe.
This recipe sounds amazing and SIMPLE! One question tho? Should the chicken be covered in the oven? I just don’t want this to turn out dry!
Thank you in advance for you prompt response, as I am going to make this now! 🙂
I have never covered the chicken in the oven and it has always turned out great and not dry. Although I mostly use Chicken Tenders instead of Chicken breasts, so they cook for less time. And I always use Frozen chicken…mostly cause it is so much easier for me. I’m not sure if thawed chicken would need to be covered or not.
Hi Amber, I did not cover the chicken and I used the tenders as well; needless to say it turned out so juicy and delicious. My husband & I enjoyed it so very much.
Thank you very much!
Oh you are so very welcome! I love when recipes turn out great for others too! So glad it stayed moist and juicy for you!
thank you for sharing the recipe. I made this tonight. I used the full size frozen chicken breast in the bag. I cooked it a little too long this time but will cut a few minutes off for next time. It is hands down a 5 star recipe because there is no prep at all. I can even have my son who is 12 throw this together if I work too late.
I’m so glad you all enjoyed it! It is definitely one of my favorites to make; still YEARS later. I can actually get the entire family to eat it! And like you said; really easy to throw together which I love.
We have raised our son a vegetarian but at 20 he now wishes to become a carnivore! Thank you for this recipe as I have no idea how to help him cook chicken.
We are going to try this recipe tonight with enough chicken to last the week – can you advise the best way to store the baked chicken breasts?
After you cook them, if we are saving them for another meal; we place them in an air tight tupperware container and keep it in the fridge. It should last a few days in the fridge. Ours has stayed good for up to a week. But probably wouldn’t go any longer than that.
Thank you! The recipe smelled great and my son enjoyed the chicken and has stored it in Tupperware – good to go!
We make ours in the skillet with frozen chicken tenders and Italian dressing. The chicken stays juicy and the flavoring is awesome. I will have to try this recipe out too.
Easy and delicious! Have made these several times now, tweaking the seasoning and herbs depending on what I was serving them with. Yields delicious, moist and yummy chicken every time! Thanks so much for the recipe.
I am so pleased that it has been a great recipe for your home too! I usually tweak the seasonings based on what I serve with it also. I love how versatile this recipe is! You are most welcome!
I’ve got full breasts (from frozen) in the oven now. At 425 for 35 minutes, they were still frozen. I turned it up to 450 and will cook them longer (duh). Sides for tonight are sauteed broccolini with garlic and yukon gold potatoes: jauques pepin style.
I am making this tonight however I am using frozen bone in leg/thigh combo. I am.going to set temp at 450, but how long do you think it will take to cook?
I will be trying this recipe! Looks easy and sounds amazing!!!
We need to check the bake time. I put two frozen boneless skinless chicken breasts in a glass Pyrex dish at 425. After 28 minutes they’re still raw and frozen in the middle. I just put them back in for another 25 minutes. I cut them into small pieces first.
IF we bake chicken tenders then it is always done in 20 minutes. But anything bigger or thicker than chicken tenders then it will take longer.
I made this tonight and it was great! I did defrost my chicken in the microwave before I cooked it because I used pretty large breasts and wanted to cut them in half length-wise. I also used a few boneless thighs and my husband said they were great also. Both the breasts and thighs took 35 minutes to be done but I like chicken really DONE. Some people may have taken it out at 30 minutes. I didn’t have garlic pepper so I used garlic powder and it had really fantastic flavor. I will be making this again.
Sounds good. I might pair with broccoli or quinoa.
Fast and easy too. I also coated chicken pieces in corn starch before browning.And added broccoli the last three minutes. I think the sauce should be doubled also,especially if adding veggies. I will be making this again and again.
I’m happy to come across this as I’m in the boat of “ooh, nothing’s thawed” for dinner so thank you!
I would caution that this is NOT a diabetic friendly meal though. Rice, no good. Corn and carrots? Way high in glycemic factor. A better choice might be cauliflower rice and veg that are low in glycemic factor (I’m making Brussels sprouts and garden beans). Just something to mention.
Thanks for this great emergency recipe for dinner!
When I meant Diabetic friendly I meant solely the chicken that I gave the recipe for. The sides are always dependent on the family making them. We use rice and various vegetable sides because that is what I can get my kids to eat. We just happened to have mixed veggies on hand when the pictures were captured. I also often use couscous or quinoa. A favorite is forbidden rice, wild rice, or brown rice which are diabetic friendly when paired correctly.
I’m glad you enjoyed the recipe for the chicken, it truly is simple for those emergency dinner nights when nothing is thawed!
Such a great recipe, especially in a pinch! Definitely have to cook longer for thick breast meat.
yes, thicker meats take a little longer to cook. I will sometimes slice my chicken breasts smaller to make them cook faster, or I will just adjust the time to let them cook longer. But either way, I just love how simple this one is when I’m in a rush.
Amber!! I am LOVING this recipe. Thank you so much for letting me feature it on my chicken breast blog post! (Jessica from the Mediavine FB group!) XOXO
You are so welcome!
Recipe sounds yummy! Zaycon Foods took advantage of many people in my town and then ran with our money!! Just sayin’!
yes, they broke our hearts too. I’m still looking through all the posts finding where they were mentioned and cleaning it out. I won’t recommend a brand that does this to their customers.
Thank you for this recipe. I’ve tried others but this one cooks the chicken quick-ish and perfectly.