Roasted Garlic Parmesan Chicken (Print Version)

Tender chicken breasts with a crispy garlic-Parmesan crust. Easy, flavorful, and ready in under an hour.

# What to Use:

→ Chicken

01 - 4 boneless, skinless chicken breasts (approximately 6 ounces 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, gluten-free optional
07 - 1 teaspoon dried Italian herbs
08 - ½ teaspoon paprika
09 - 2 tablespoons chopped fresh parsley, optional

# How to Prepare:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease with cooking spray.
02 - Pat chicken breasts dry with paper towels. Season both sides generously with salt and freshly ground black pepper.
03 - In a small bowl, whisk together melted butter and minced garlic until fully incorporated.
04 - In a shallow dish, combine Parmesan cheese, breadcrumbs, dried Italian herbs, and paprika. Mix thoroughly.
05 - Dip each chicken breast into the garlic butter mixture, coating all sides evenly. Transfer to the breadcrumb mixture and press gently to create an even, adherent crust on all surfaces.
06 - Place coated chicken breasts on prepared baking sheet in a single layer. Drizzle any remaining garlic butter over the top of each piece.
07 - Bake for 25 to 30 minutes until the coating is golden brown and crispy, and internal temperature reaches 165°F when measured with a meat thermometer at the thickest part.
08 - Remove from oven and allow chicken to rest for 5 minutes. Garnish with fresh chopped parsley if desired. Serve immediately.

# Expert Advice:

01 -
  • It transforms plain chicken into something that looks and tastes like you spent hours in the kitchen.
  • The garlic butter soaks into every bite while the Parmesan crust gets perfectly crispy and golden.
  • You can have it on the table in under an hour with almost no cleanup.
  • It pairs with nearly everything, from salads to mashed potatoes to roasted vegetables.
02 -
  • If your chicken breasts are very thick, pound them to an even thickness or slice them in half horizontally so they cook evenly and stay juicy.
  • Do not skip drying the chicken, moisture is the enemy of a crispy crust and will make the coating slide off.
  • Use a meat thermometer to check doneness; overcooked chicken is dry, and undercooked chicken is unsafe.
03 -
  • Broil the chicken for the last 2 to 3 minutes of baking if you want an extra golden, crackling crust, but watch it closely so it does not burn.
  • Press the breadcrumb coating onto the chicken firmly with your hands; a light dusting will not give you that satisfying crunch.
  • Let the chicken rest after baking so the juices settle back into the meat instead of running out onto the cutting board.
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