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Baked Chicken Parmesan Dip – Food Wishes

hello this is chef john from food wishes
comm with big chicken parmesan dip that’s right I love chicken parmesan and
I love hot baked dips so it was only a matter of time before I eventually did a
hot chicken parm dip which ended up coming out so amazingly delicious I
would make this again even if it was hard to do but it’s not it’s super easy
you’re just about to see so with that let’s go ahead and get started by
prepping our chicken and today I’m gonna be using a couple boneless skinless
chicken breasts which we’ll go ahead and season very generously with kosher salt
freshly ground black pepper and a little bit of cayenne and while breasts are the
classic cut to use for chicken parm this will also work beautifully with some
boneless skinless thighs as would just picking up a fully cooked rotisserie
chicken and pulling the meat off that but anyway if you are using raw chicken
we’ll go ahead and season that generously on both sides
at which point we’ll head to the stove where we’re gonna cook this in some
olive oil over medium-high heat which for breasts this size is gonna take you
about 6 minutes or so per side and ideally we want these just barely cooked
through since don’t forget our dips gonna get
baked so try not to cook these two well done at this point okay even a little
bit underdone is gonna be better than over and then what we’ll do once we
think that is just barely cooked through is turn off our heat and splash in about
three tablespoons of cold fresh water which is gonna quickly cool down our pan
but also a much more importantly deglaze the bottom all right if you’re spending
time scrubbing pans your searing meat in we seriously need to have a talk about
deglazing since once we do this that surface should be clean and all that
delicious goodness is going to go into whatever we’re making and that’s it
we’ll go ahead and transfer our chicken and pan drippings into this bowl where
we will let it cool down completely at which point we can go ahead and dice it
up and add it to the rest of our ingredients and then speaking of the
rest of the ingredients while our chicken is cooling we can go ahead and
mix those up which for me is gonna start with some ricotta cheese which could if
you want to be cream cheese instead okay I kept going back and forth on which
would be better and there’s really no way I’m gonna know for sure until I try
it both ways which of course is what a real dip scientist would do but anyway
to that we will also add a nice big pinch of our salt and pepper mixture
and then to our soft cheese we will also add some grated cheese and I’m gonna do
half mozzarella and half Monterey Jack which is basically just like mozzarella
only it has a little more flavor and then we will finish up the cheese
phase with one ounce of freshly and finely grated Parmesan and of course
we’re using the real stuff parmigiano-reggiano accept no
substitutes in fact if you’re stuck for a gift for a foodie friend ears just buy
a hunk of Reggiano wrap it up and it’ll be one of the best gifts they ever got
and then what we’ll do before adding the rest of the ingredients is give this a
quick mix with a spoon just to make sure all those different cheeses are evenly
distributed and then once that’s been accomplished we can go ahead and add our
now cooled and cut up chicken along with of course all those precious pan
drippings and accumulated juices and as you can see i diced my chicken but you
could also shred it for a little different texture
all right that’s up to you I mean you are after all the Britney Street of how
you prep your meat in case you’re wondering that’s my niece’s name and
she’s the only person I know the likes chicken parm more than I do but anyway
we’ll go ahead and finish this up with a couple cups of marinara or they’re
prepared tomato sauce of your choice and then we will take a fork and mix this
until it’s just combined and then besides this the only other thing we’re
going to need to prep would be a little bit of breadcrumb mixture for the top so
what we’ll do is toss some panko style breadcrumbs since those are the nice big
jagged ones and we’ll toss those right into that dirty bowl we had our chicken
in because why dirty another one Plus this Bowl came pre flavored and then to
that we will also add a nice splash of olive oil
at which point we’ll take a freakishly small wooden spoon and give this a mix
and that’s it we’ll just mix those until they’re coated with oil and once these
are set we can move on to final assembly which means transferring our chicken
mixture into an ungreased baking dish or pan oh yeah you heard me ungreased even
though almost every other big dip recipe calls for a greased pan but we’re not
going to do that because it really doesn’t make any difference and people
just do it out of habit and that’s exactly the kind of brainless routine I
want you to repel against in the kitchen and then what we’ll do once our chicken
is in just go ahead and top that with our oiled crumbs
before we finish it off with a little bit of our three grated cheeses
but please don’t overdo it all right we just want a fairly light dusting of the
parmesan and then just a little sprinkling of our mozzarella and
Monterey Jack otherwise what’s gonna happen if we put a whole bunch is once
it bakes it’s all gonna fuse to those bread crumbs and whoever takes the first
bite is gonna get like half a pound of cheese on their crostini so please show
a little bit of restraint and that’s it once cheesed this is now ready to
transfer into the center of a very hot 450 degree oven for about 20 minutes or
so or until beautifully browned and bubbling and looking exactly like
something you want to see right in the middle of your snack table it’s your
next party or festive gathering which could be the same things and then if you
want go ahead and serve this right away but I feel like this really benefits
from at least a 10-minute rest just to let it cool down a touch so I did let
mine rest for a few minutes before serving it next to some beautiful
homemade crostini and then because every single chicken parmigiana I’ve ever been
served in my life has always come with a sprinkling of parsley I decided to
finish mine up a little garnish of that and that’s it our baked chicken parm dip
is finally ready to enjoy and of course since we’re calling it a dip I have to
give it the official test to make sure it is Dibble which it was but names
aside I really do suggest you serve this with a spoon because if people like me
that will have no problem going in with the other half of that crostini so if
you want to prevent me and my double dipping fingers from going to knuckles
deep make sure you have a spoon or spreading knife next to this which is
not only going to be more sanitary it’s going to be way easier to get on the
crostini theoretically don’t worry I’m gonna practice but anyway no matter how
you manage to get that on the bread you’re gonna be enjoying something that
pretty much tastes exactly like chicken parmigiana and unlike actual chicken
parm where that crispy breading usually get soggy super fast because we’re
serving this on nice crunchy toast not only does this taste like the real thing
the textural experience is probably even better so I really did enjoy everything
about this and for future party reference it was good hot warm and room
temp oh and cold and off the record really good two days later main to a
quesadilla so for all those reasons as well as the
fact we’re right in the middle of party season I really do hope you give this a
try soon so please follow the links below for the ingredient amounts a
printable written recipe and much more info as usual and as always you

Randall Smitham



  1. Chris Morris Posted on January 5, 2020 at 7:55 am

    That weird way you talk at the end of every sentence is annoying af

  2. Tim Schrieber Posted on January 5, 2020 at 8:21 am

    And I TALK in the same vocal pattern for EVERY single sentence…

  3. Nha Ahmad Posted on January 5, 2020 at 8:27 am

    Food wishes 👍

  4. Brad Tryon Posted on January 5, 2020 at 8:33 am

    Just subscribed to your channel. You have a lot of great recipes I'm going to try. I saw a video you did about 10 years ago and you spoke very differently without a high pitch jump in almost ever sentence compared to how you talk now. Looked through your vids and looks like you started doing this high pitch squeal about 7 years ago. What the hell happened? Hard to listen to your more recent vids.

  5. T Vela Posted on January 5, 2020 at 8:39 am

    “Two knuckles deep”

    Idk if that’s a threat or a promise, Chef John 😏

  6. Doug Sinclair Posted on January 5, 2020 at 9:13 am

    Recently consumed a local snack called "Spicy BBQ Broad Beans". It is a dry finger snack like a desktop substitute for trail mix or such.
    Can you research such pls?
    It is irresistibly yummy! Perhaps as a bowl to go with a beer.

  7. Pop Da Collar Posted on January 5, 2020 at 9:28 am

    I'm sorry. I watch almost all videos and I'm a fan, but it really annoys me how his words go up and down in pitch. Can't be the only one right?

  8. Kee Catz Posted on January 5, 2020 at 9:45 am

    Thank you for this recipe. I made this today for a football game and everyone loved it. Definitely a keeper. When I try a new recipe, my husband now asks me if I got it from you knowing it’ll be always be good.

  9. MrDeothor Posted on January 5, 2020 at 10:49 am

    that intro music reminds me of Plinkett from Red Letter Media xD

  10. Timothy Edward Posted on January 5, 2020 at 11:12 am

    I can feel the cholesterols in this one…. but I can’t resist to make this now 🤣

  11. H BLUEBELL Posted on January 5, 2020 at 11:12 am

    Instead of using a tomato sauce could you use a white sauce and serve with a salsa and bread on the side?

  12. Fuhba Posted on January 5, 2020 at 11:19 am

    American „cooking“ is just so weird

  13. Aunt Jemima Posted on January 5, 2020 at 11:34 am

    This man is so me “cuz why dirty another one”. And “it makes no difference, people just do it out of habit”😂😂

  14. stateniland Posted on January 5, 2020 at 11:52 am

    I have to admit John you stunned me with this recipe.. very strange 😉

  15. Alex Gregor Posted on January 5, 2020 at 11:57 am

    The guy has speech problem

  16. Mohammed Abdullahi Posted on January 5, 2020 at 12:04 pm

    Wow okay now I want to eat this ……. God can't have enough of it

  17. Phillip Yao Posted on January 5, 2020 at 12:57 pm

    No double dip

  18. Travel Mama Posted on January 5, 2020 at 1:00 pm

    Chef John, I just want you to know that I have watched and loved you for years. I now live in the Bay Area- I think you do or did too. Anyway my husband and I absolutely love you. We have been married nearly 12 years and we learned to cook FROM YOU. The only bad thing about having the mad skills I learned from you is that when we go out to eat I often think “I could make something better”. I’m a nurse and I promise not to quit my day job BUT plan B is available all thanks to you 😂.

  19. Miss Posted on January 5, 2020 at 2:55 pm

    Cheers for freakishly small spoon!

  20. peter hennig Posted on January 5, 2020 at 3:58 pm

    Now he tells us

  21. Melissa Fong-Collick Posted on January 5, 2020 at 4:05 pm

    Could you please make Egg Rolls

  22. ani pupperooni Posted on January 5, 2020 at 4:12 pm

    Am I the only one who’s bothered with the way he narrates? Up and down and up and down. It’s so distracting omg 😅

  23. brat46 Posted on January 5, 2020 at 4:33 pm

    I would add small bowls just so ppl get away from the pan for others. I wonder if this could be made in a roaster oven but poured over noodles?

  24. No Beauty Guru Posted on January 5, 2020 at 4:38 pm

    Once you've been two knuckles deep into it, it really becomes Parm-a-John.

  25. Micropops Posted on January 5, 2020 at 5:53 pm

    This dip looks super awesome! I'll be making this!

  26. Richie Banna Posted on January 5, 2020 at 6:07 pm

    Why does he talk like that I couldn’t focus on the video😂😂

  27. Austin Johnson Posted on January 5, 2020 at 6:41 pm

    Chef John: serve with a spoon cause theres ppl like me in the world…..I go hard in the dip! hands covered in dip

  28. Lisa T Posted on January 5, 2020 at 7:06 pm

    Hmmm. How about half ricotta and half cream cheese?

  29. Johnny O Posted on January 5, 2020 at 8:04 pm

    If you think this guy should narrate a documentary for planet Earth like my comment

  30. Rowdy Callahan Posted on January 5, 2020 at 8:11 pm

    Way better served over pasta and with garlic bread on the side and a nice glass of red wine!

  31. DonPandemoniac Posted on January 5, 2020 at 9:39 pm

    'You shouldn't be able to grate good soft, fresh mozzarella. In fact, there is a old saying; If you can use a grater, you should be a hater.'

    Just pulling your pants, dear chef. That is probably one of the best party dips out there.

  32. CK Posted on January 5, 2020 at 10:01 pm

    I made this for my kids, Sunday afternoon. They will never look at my cooking the same. Thank you!

  33. Abe Steinberg Posted on January 5, 2020 at 10:25 pm

    "…because you are the Chef John of your Baked Chicken Parmesan"

  34. Brooke Posted on January 5, 2020 at 10:50 pm

    "Freakishly small wooden spoon."

    I absolutely adore you. 😂😂😂❤️

  35. Rich Vanatte Posted on January 5, 2020 at 11:37 pm

    Entertaining and something I will make. Thank you for both!

  36. Katie Sills Posted on January 5, 2020 at 11:53 pm

    Made this tonight. Learning from you is so refreshing and fun.

  37. bjkarana Posted on January 6, 2020 at 12:56 am

    Full fat ricotta, hands down the best!

  38. Michelle English Posted on January 6, 2020 at 1:09 am

    Waiting for the day we add warm stale water.

  39. Lalita Posted on January 6, 2020 at 1:13 am

    sigh that feeling when your lactose intolerant :'(

  40. Robinson Daniel dos Santos Posted on January 6, 2020 at 1:40 am

    There is no way to be bad, clearly!

  41. Tom Holloway Posted on January 6, 2020 at 2:36 am

    On garlic bread!! Looks great and definitely going to try that for Super Bowl Sunday!

  42. Irishcloth Posted on January 6, 2020 at 2:53 am

    So I know this mat get flack. I know I can make ricotta and monterary jack/mozzarella from nut milk but as for parm, I haven't found an alternatuve. Any (serious) suggestions?

  43. Press F to Mount and load lmg Posted on January 6, 2020 at 3:02 am

    Can I just spoon it up without bread ?

  44. greasyginzo Posted on January 6, 2020 at 3:44 am

    This guys voice with the ups and downs is driving me crazy

  45. 4Wilko Posted on January 6, 2020 at 4:07 am

    "And what we'll do once our chickEN is IN…"

  46. Fantasy Torres Posted on January 6, 2020 at 5:20 am

    Looks awesome

  47. GundamGoku Posted on January 6, 2020 at 5:40 am

    I mean this isn't a dip really… It's like a chicken baked pasta sauce. Like put that on pasta you mad man.

  48. bergey911 Posted on January 6, 2020 at 7:46 am

    I can’t handle how this guy talks

  49. Damian Cummings Posted on January 6, 2020 at 8:05 am

    Can you tell us what size pots and pans you use as well as brand names, thanks

  50. Ariana Holmes Posted on January 6, 2020 at 8:21 am

    what size is that Braiser?

  51. Frank Moran Posted on January 6, 2020 at 10:02 am

    I really, REALLY love your recipes and videos. The voice inflection, which I am pretty positive that you do on purpose, makes your videos completely unwatchable for almost everyone I have shown to….and makes me want to shove butchers knives into my ears.

    Just some positive criticism 🤷‍♂️

  52. The J-Vlog Posted on January 6, 2020 at 10:57 am

    OMG I'm so doing this with a pasta ziti bake =D

  53. R Sarah Posted on January 6, 2020 at 12:04 pm

    His melodic manner of speaking is rubbing on to me, making me read all of the comments on this section in that sing song tone!

  54. Random, Family man Posted on January 6, 2020 at 12:28 pm

    “Two knuckles deep” chef John

    Please make this a t shirt

  55. C.T. P Posted on January 6, 2020 at 5:18 pm

    Made this yesterday and brought it to a party, and it got demolished! Very tasty especially with some garlic bread crostini style chips

  56. contramundi1 Posted on January 6, 2020 at 7:10 pm

    that voice ruins the video. Is it a condition of some kind? Because this is not the only channel that has this. Legit question.

  57. Mo n Posted on January 6, 2020 at 9:23 pm

    2 knuckles deep 😯

  58. The Broken Tangent Posted on January 6, 2020 at 9:37 pm

    Love this recipe! Thank you, Sir!

    Cheers for not greasing the pan!

  59. Alexis Cedano Posted on January 6, 2020 at 10:08 pm

    Lovely recipe Chef. I’m gonna have to come up with some sort of excuse to throw a party just to serve this.

  60. Orestes Martinez Posted on January 7, 2020 at 12:38 am

    How do 163 people not like this… this is making my water mouth…🤤

  61. Mike S Posted on January 7, 2020 at 1:21 am

    Double dipping two knuckles deep. Killing me!

  62. Tyler Rafferty Posted on January 7, 2020 at 2:25 am

    Skip the crostini and just eat it with the spoon.

  63. Clueless Blamer Posted on January 7, 2020 at 2:27 am

    This would have 3 small pieces of chicken in it if it was served at a restaurant.

  64. S Steed Posted on January 7, 2020 at 3:19 am

    yum yummmm chef !

  65. X Lo Posted on January 7, 2020 at 4:42 am

    the voice just makes it unlistenable

  66. Ingeborg Anne Rakvåg Posted on January 7, 2020 at 11:46 am

    When I grow up, I want to be a dip scientist.

  67. SuperKathio Posted on January 7, 2020 at 12:09 pm

    Watching at 5 a m and salivating. Can I make it for breakfast?

  68. Karl Dubhe Posted on January 7, 2020 at 2:10 pm

    Needs onions and garlic. What's this about 'prepared' marinara sauce? I'll make my own, I can't deal with that much salt. 🙂 Thanks for the tip about the cheezes, I'll try this next week.

    And more garlic. Much more garlic. Stuff the parsley, it's evil and bad. 🙂 You should serve it with garlic 'bread'. (I use baking powder to make bread, so it's not really bread. Even though that's what it is.)

  69. F. M. Posted on January 7, 2020 at 3:54 pm

    sadlty thought at the beginning someone is going to join, realized afterwards this dish is for one person.. cool!!!

  70. SandyD Posted on January 7, 2020 at 5:26 pm

    That's it! I'm rebelling in the kitchen. Can't wait to try but not sure if I can restrain. This will be perfect for Super Bowl Sunday!!

  71. Lisa S Posted on January 7, 2020 at 10:46 pm

    I love the fact that "we're right in the middle of party season"!!

  72. marcus heydinger Posted on January 7, 2020 at 10:53 pm

    Made this one day after seeing it posted. Made a simple change. Instead of Panko bread crumbs, I took the ends of the 2 loaves of French bread that were the source of my crustini, ran them through the food processor. NOW WASTE!!!!!

  73. Z Posted on January 7, 2020 at 11:14 pm

    For the love of cheese ❤🧀

  74. Karah Pino Posted on January 8, 2020 at 7:00 am

    Made it, ate it, yum! Added a bunch of parsley for extra nutrients and fresh breath!

  75. Alfonso Florio Posted on January 8, 2020 at 7:22 am

    no Italian would ever mix chicken with Parmesan.

  76. addison sipes Posted on January 8, 2020 at 3:24 pm

    Just because you like one thing and you like another thing, it doesn't follow that you'd necessarily combine the two eventually.

  77. Samuel Boynes Posted on January 8, 2020 at 6:46 pm

    I love your videos!! Please do a substitution video where you take you to 5 dishes but do they keto low fat versions

  78. Salty Crow Posted on January 8, 2020 at 8:42 pm

    Great looking recipe. Can't wait to try it. Thank You Chef John.

  79. Sebastopolmark Posted on January 8, 2020 at 9:43 pm

    Dip??? This is a main course for me over some noodles! !! !!!

  80. Food Wishes Posted on January 8, 2020 at 10:27 pm

    Check out the recipe: https://www.allrecipes.com/recipe/277787/baked-chicken-parmesan-dip/?internalSource=hub%20recipe&referringContentType=Search

  81. Bill Collier Posted on January 9, 2020 at 1:02 am

    You made me choke beer out of my nose on the 2 knuckles deep comment but i'm still making this this weekend! Love the videos and recipes.

  82. blueridgeboy Posted on January 9, 2020 at 4:26 am

    That looks so dang good.

  83. Keaggan Posted on January 9, 2020 at 4:46 am

    How does someone with such an annoying way of speaking get 3.2 mil subs lol

  84. jumpieva Posted on January 9, 2020 at 5:18 am

    Made this 2nd time in a week. I do like swapping the mozz for gruyere but it also adds like $5.

  85. Brock Smith Posted on January 9, 2020 at 7:59 am

    Two knuckles deep. Bahahaha

  86. A Mecham Posted on January 9, 2020 at 9:19 am

    Freakishly small wooden spoon! Absolutely Hilarious!!!!

  87. ODoyleRulz Posted on January 9, 2020 at 12:56 pm

    Would it be inappropriate if I made this just for myself?

  88. Michael Tinling Posted on January 9, 2020 at 4:38 pm

    Good to see a simple recipe that had my mouth watering as I viewed the video. Nice Job!

  89. Grognak The Destroyer Posted on January 9, 2020 at 7:00 pm

    I love chicken permission😍

  90. Ryan Bond Posted on January 9, 2020 at 7:46 pm

    Doesn't dramatic temperature changes warp the bottom of a pan?

  91. chairshoe81 Posted on January 9, 2020 at 7:49 pm

    Chef "Two Knuckles Deep" John

  92. PeanutSmash Posted on January 9, 2020 at 10:12 pm

    I'm doing this for tonight =D I added chives in the mixture

  93. Michael Posted on January 10, 2020 at 8:27 am

    What is going on with the way he speaks. His tone goes up and high six times in one sentence.