Roasted Garlic Parmesan Chicken (Print version)

Juicy chicken breasts with a crispy garlic-Parmesan coating, baked until golden. A simple yet flavorful main dish for family dinners.

# What You Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (about 6 oz each)
02 - Salt and freshly ground black pepper to taste

→ Garlic Parmesan Coating

03 - 4 tablespoons unsalted butter, melted
04 - 4 cloves garlic, minced
05 - ½ cup grated Parmesan cheese
06 - ½ cup fine breadcrumbs (use gluten-free if needed)
07 - 1 teaspoon dried Italian herbs
08 - ½ teaspoon paprika
09 - 2 tablespoons fresh parsley, chopped for garnish (optional)

# How to Make:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
02 - Pat chicken breasts dry with paper towels. Season both sides generously with salt and black pepper.
03 - Combine melted butter and minced garlic in a small bowl and mix thoroughly.
04 - In a shallow dish, mix together Parmesan cheese, breadcrumbs, Italian herbs, and paprika.
05 - Dip each chicken breast into the garlic butter mixture, coating thoroughly on all sides. Transfer to the Parmesan breadcrumb mixture and dredge completely, pressing gently to ensure coating adheres properly.
06 - Place coated chicken breasts on the prepared baking sheet in a single layer. Drizzle any remaining garlic butter mixture over the top of each piece.
07 - Bake for 25 to 30 minutes, or until chicken is golden brown, crispy on the exterior, and internal temperature reaches 165°F when measured with a meat thermometer.
08 - Remove from oven and allow chicken to rest for 5 minutes. Garnish with fresh chopped parsley if desired. Serve immediately while hot.

# Expert tips:

01 -
  • The garlic butter soaks into the chicken while the Parmesan crust crisps up beautifully in the oven.
  • It feels fancy enough for company but comes together faster than ordering takeout.
  • Leftovers make incredible sandwiches the next day, cold or reheated.
  • You can prep the coating ahead and keep it in the fridge until you need a quick dinner win.
02 -
  • If your chicken breasts are thick and uneven, pound them gently to an even thickness so they cook at the same rate.
  • Don't skip the resting time after baking or you'll lose all the juices when you cut into it.
  • For extra crispiness, switch to broil for the last 2 to 3 minutes, but watch it closely so it doesn't burn.
03 -
  • Press the breadcrumb mixture onto the chicken firmly with your hands so it forms a thick, even layer that won't fall off.
  • Line your baking sheet with parchment paper for the easiest cleanup and to prevent the bottom from sticking or burning.
  • If you're making this for a crowd, double the recipe and use two baking sheets; everything cooks at the same time.
Go back