Roasted Garlic Parmesan Chicken (Printable Version)

Juicy chicken breasts coated in savory garlic butter and Parmesan, baked until golden and crisp. Simple, flavorful, and ready in 45 minutes.

# 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 (oregano, basil, thyme blend)
08 - ½ teaspoon paprika
09 - 2 tablespoons chopped fresh parsley, for garnish (optional)

# How To Make It:

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

# Expert Advice:

01 -
  • The crust gets shatteringly crisp while the chicken stays so juicy you forget how easy it was.
  • It looks like you fussed, but you are mostly just dunking and baking.
  • Leftovers slice beautifully for sandwiches the next day, cold or reheated.
02 -
  • If you skip drying the chicken, the coating will slip off halfway through baking and you will be sad.
  • A meat thermometer is your friend here, overcooked chicken breast is a crime no crust can save.
03 -
  • Press the coating on firmly with your palms, it should look like it is really stuck on there before it goes in the oven.
  • If your chicken breasts are uneven, pound them gently to an even thickness so they cook at the same rate and you do not end up with one dry piece.
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