Roasted Garlic Parmesan Chicken (Printable)

Juicy chicken breasts with crispy garlic Parmesan crust. Simple preparation, impressive results. Ready in 45 minutes.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (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 - 1/2 cup grated Parmesan cheese
06 - 1/2 cup fine breadcrumbs
07 - 1 teaspoon dried Italian herbs
08 - 1/2 teaspoon paprika
09 - 2 tablespoons chopped fresh parsley

# How to Make It:

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 with salt and pepper.
03 - In a small bowl, combine melted butter and minced garlic.
04 - In a shallow dish, mix together Parmesan, breadcrumbs, Italian herbs, and paprika.
05 - Dip each chicken breast in garlic butter mixture, coating thoroughly. Dredge in Parmesan breadcrumb mixture, pressing gently to adhere.
06 - Place coated chicken breasts on prepared baking sheet. Drizzle any remaining garlic butter over the top.
07 - Bake for 25 to 30 minutes, or until golden, crisp, and internal temperature reaches 165°F.
08 - Remove from oven and let rest for 5 minutes. Garnish with chopped parsley if desired. Serve hot.

# Expert Tips:

01 -
  • It tastes like restaurant quality but uses ingredients you probably already have tucked in your pantry and fridge.
  • The garlic butter soak keeps the chicken incredibly moist while the Parmesan crust crisps up beautifully in the oven.
  • Cleanup is shockingly easy since everything bakes on one sheet, leaving you more time to actually enjoy your meal.
  • It works just as well on a busy weeknight as it does when you're trying to impress someone without breaking a sweat.
02 -
  • Don't skip drying the chicken breasts; any moisture on the surface will steam instead of crisp, leaving you with a soggy coating instead of a golden crust.
  • Use a meat thermometer to check doneness instead of guessing; overcooked chicken breast turns dry and chalky no matter how good the coating is.
  • If you want extra crunch, switch the oven to broil for the last 2 to 3 minutes, but stay close and watch it like a hawk so it doesn't burn.
03 -
  • Pound the chicken breasts to an even thickness before coating so they cook uniformly and don't end up with dry edges and undercooked centers.
  • Let the coated chicken sit on the counter for 5 minutes before baking; this helps the coating set and stick better in the oven.
  • Save any extra garlic butter and breadcrumb mixture in separate containers; the butter keeps in the fridge for a week and makes an amazing garlic bread spread.
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