Roasted Garlic Parmesan Chicken (Printable)

Juicy chicken breasts with crispy garlic Parmesan crust. Simple comfort food that's ready in under an hour.

# 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 - ½ cup grated Parmesan cheese
06 - ½ cup fine breadcrumbs, gluten-free or regular
07 - 1 teaspoon dried Italian herbs
08 - ½ teaspoon paprika
09 - 2 tablespoons fresh parsley, chopped, for garnish

# 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 generously with salt and black pepper.
03 - In a small bowl, combine melted butter with minced garlic and whisk until well incorporated.
04 - In a shallow dish, combine Parmesan cheese, breadcrumbs, Italian herbs, and paprika. Mix thoroughly.
05 - Dip each chicken breast into the garlic butter mixture, coating all sides thoroughly. Transfer to the Parmesan mixture and dredge completely, 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 tops.
07 - Bake for 25 to 30 minutes until the coating is golden brown and crispy. Chicken should reach an internal temperature of 165°F when tested with a meat thermometer.
08 - Remove from oven and allow chicken to rest for 5 minutes. Garnish with fresh parsley if desired. Serve immediately while hot.

# Expert Suggestions:

01 -
  • The garlic butter soaks into the chicken while the Parmesan crust crisps up, giving you juicy meat and crunch in every bite.
  • It looks impressive enough for company but comes together faster than ordering takeout.
  • You only dirty a few bowls and one baking sheet, so cleanup is almost as easy as the cooking.
02 -
  • If your chicken breasts are uneven in thickness, pound them gently with a mallet so they cook at the same rate and do not dry out on the thin end.
  • Do not skip the resting time after baking, cutting into the chicken immediately releases all the juices onto the cutting board instead of keeping them inside the meat.
  • For extra crispiness, switch the oven to broil for the last 2 to 3 minutes, but stay close because the crust can go from golden to burned in seconds.
03 -
  • Invest in an instant read meat thermometer, it takes the guesswork out of doneness and prevents dry, overcooked chicken every single time.
  • If the coating is browning too fast but the chicken is not done, tent the pan loosely with foil and continue baking until it reaches temperature.
  • Save the parchment paper after baking and use the stuck on Parmesan bits as a cook snack, they taste like savory lace cookies.
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