Chicken Parmesan is a family favorite and one of the first meals I prepared for the freezer. After trying a couple different freezer cooking methods, with this recipe, I decided I prefer to have the chicken completely cooked and meal assembled prior to going into the freezer. That way, if I am not home, my husband can just stick it in the oven without too much worry or thought.
He actually made this Chicken Parmesan last week and was so proud of himself. You would have thought he slaved over a hot oven all day putting this dinner together!
This freezer meal is easy to make, healthy, and reheats perfectly. You will love having this ready for a nice weeknight meal, Sunday supper, or to impress some of your guests.
I am providing you with a very simple Chicken Parmesan recipe. However, you can use this freezer cooking method with any Chicken Parmesan recipe.
Sorry the picture is not that great. My husband was supposed to save me a nice piece for a picture but obviously that did not happen. Oh well, it still tasted yummy!
Chicken Parmesan Freezer Meal
Servings: 4
Serving Size: 1 piece of Chicken Parmesan
Approximate nutritional information:
Calories: 419 * Carbs: 36 * Fat: 13 * Protein: 42 * Fiber: 6 * Points +: 11 * Old Points: 9
Ingredients
Sauce
1 tablespoon olive oil
1 medium onion, chopped
2 garlic cloves, minced
1 teaspoon sugar
28 ounce can crushed tomatoes with basil
¼ teaspoon salt
Chicken
Cooking spray
4 4 ounce boneless skinless chicken breasts, pounded to ¼ inch thick
½ cup whole grain bread crumbs
Other Ingredients
1 ½ cups part skim shredded mozzarella
Directions:
Turn oven on to 375.
Step 1. Dredge chicken in breadcrumbs and place on a baking sheet coated with cooking spray. The key to the chicken is to have it pounded into very thin cutlets. The thicker the chicken the longer it takes to cook.
I am just realizing it is time for a new pan 🙂
Step 2. Cook for 15 minutes and turn over. Then cook for another 15 minutes or until fully cooked and juices run clear.
Step 3. While chicken is cooking make the sauce. You can also make this sauce ahead of time. In a medium sauce pan saute onion in olive oil until translucent, about 4-5 minutes. Add garlic and cook for another 3 minutes. Add crushed tomatoes, sugar, and salt. Bring to a boil and then simmer for about 15 minutes. If the sauce seems too thick add a little water about 1/4 cup at a time until it reaches a consistency you like. Let the sauce cool completely.
Step 4. Line a 9 x 13 casserole dish with plastic wrap. This is called the freezer cooking casserole method. Make sure it is lined good. Sometimes I need to use a few sheets. Put a layer of sauce on the bottom.
Step 5. Once the chicken has cooled slightly then you can assemble the rest of the meal. Add the chicken, remainder of the sauce, then the mozzarella cheese.
Step 6. Now you are going to put this in the freezer for a few hours or until it is frozen. Once it is frozen you will be able to pull it right out of the casserole dish. This way you can use your dish for something else if need be.
Step 7. Completely wrap the frozen chicken parmesan in a couple layers of plastic wrap. You can also use foil if you want. Label and stick back in the freezer.
Step 8. This freezer dinner can be made straight from the freezer or you can thaw it first. Either way right after you take it out of the freezer you need to immediately take off the plastic wrap. Wipe a hot wet paper towel across the bottom if you notice the plastic wrap having a hard time coming off. This will help it to peal off quite easily.
Step 9: Once you take off the plastic wrap place it back into the original casserole dish.
Step 10. If you are cooking this meal straight from the freezer cook in a 350 degree oven for 1 hour 15 minutes or until heated through. If it is thawed first then cook in a 350 oven for 45 minutes or until heated through. Enjoy!
I used the freezer cooking casserole method for this meal. However, if you don’t have casserole dishes or would like other options then check out the Glad Simply Cooking Ovenware. These pans come in sizes 8 x 8
and 9 x 12
and are specifically designed for freezer cooking. They are oven-safe and freezer-ready!
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This sounds great! About the crushed tomatoes – they’re not listed in the ingredient list. Would that be a 28 oz can? Thanks.
Sorry I just added them. Yes it is a 28 ounce can.
Is there actually Parmesan cheese in the recipe? Would it go with the whole grain bread crumbs or just sprinkled on top?
Thanks for the recipe! I will definately try this. I love that you gave very clear directions for the freezing that included cooking it from the frozen or thawed state.
I think it’s funny that your husband was so proud of himself for heating this up for dinner. Aren’t husbands funny? 🙂
This sounds wonderful. I will try it next week. 9 points….good number for dinner. About your pan, it looks loved! It it works, don’t replace it…..there is too much family history in that pan to toss it aside. Have a great week and thanks for all you do…. Oh, my husband said to tell you that he loves the freezer breakfast egg muffins….He’s like Mikey….he doesn’t like anything. 🙂
Thanks for the recipe. I assembled it in mini loaf pans to send back to college with my boys after they return for a weekend. It made perfect single servings. Also great to pull out a single serving from the freezer on those rushed nights
That is a fantastic idea!! They will love it!!
In preparation for going back to work/school, I finally got a chance to make this recipe. I was able to freeze two dishes and cook one. The whole family loved the meal and my 6 year old was even more excited when I told her we’d be able to have it two more times (freezer meals). Thanks for such a great recipe and easy to follow freezer directions.
You are welcome! I have a bunch of extra chicken and sauce so I think I will put together a couple tonight. Good luck with back to school 🙂
Ok, I’m officially addicted to your site! I love how specific you are regarding freezing, thawing, and cooking times. I’m going to plan my whole weekly menu from your site alone! Thanks so much!
This was awesome! Thank you so much. My husband and I have a busy semester ahead of us, so I’m going to make a whole bunch of meals in advance and this one actually looks good!
you cover the dish with foil when you bake it?
Yes I do.
Question…would you recommend using the sauce recipe as a spaghetti sauce recipe as well? I’m doing some freezer cooking in a large batch and am thinking it would save major time if I could just double up on this sauce recipe and use it in multiple dishes. Can’t wait to try this! Sounds delicious! Thanks for sharing.
Yes you can. I have used this sauce on everything.
Hi, thank you for the recipe. I made this tonight and cooked two breasts for tonight and froze the other two. It was very easy and tasted like restaurant quality. My daughter and I liked it but my husband gets heartburn from sauce so he wasn’t a big fan but that won’t stop me from making it again 🙂
Sounds good, but did anyone else notice….. Its Chicken Parmesan with no parmesan cheese listed in the ingredients? Usually its added into the breading is it not?
I thought the same thing. Kept looking for Parmesan in the ingredients. ???
Could I assemble in disposable pan, without the plastic wrap and bake from there?
Is this meal a low cal meal? What are the nutritional value ? Thanks
Please provide nutritional value
Has anyone ever tried to reheat this in the slow cooker?
i have already made them but i was just wondering how long should it take to reheat them. (i froze them)
Awesome read! I’m bookmarking this and totally going to try it! Thank you. I was looking to see if marinated with bread crumbs can be frozen and came across your page. ❤️ love it. In your write up, you write that this can be done (freeze) with any Parmesean chicken recipe, does that include one’s with breadcrumbs?
Also, what’s the reason behind cooking it first? Solely for ease for later?
Like, for me, I buy raw chicken, I marinade it and then I freeze it. When I’m ready to use it, I bake it from frozen (or thawed). But, I don’t cook it first. Doesn’t that overcook it? And isn’t that a duplicate step? I’m sleepy, maybe that’s why I don’t understand it..
Thank you in advance 🙂
I do it to make life easier but you can certainly do it your way too.
For those Commenters wondering about the where the parmesan goes, it’s typically sprinkled on top of the grated mozzarella. Use fresh grated parmesan. My recipe for this dish includes a lot of veg in the sauce to increase the dish’s nutritional content. So I add green peppers, zucchini, mushroom, sliced carrots, and sliced celery to the onions and garlic in the sauce. These are all sauteed first before adding to the sauce. My recipe also has the chicken dipped in flour, egg and bread crumbs and then sauteed in 1/2 inch of oil This could be done a day in advance. Just let the chicken cool down before storing in the fridge. Similarly, I frequently make the sauce on a separate day and then combine them and layer just prior to baking, in order to retain the integrity of the chicken crust, so that it doesn’t get soggy sitting in the sauce overnight in the fridge.