Roasted Garlic Parmesan Chicken (Printable Version)

Juicy chicken breasts with a crispy garlic Parmesan crust. Simple, flavorful, and ready in under an hour.

# What You'll Need:

→ 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 if needed)
07 - 1 teaspoon dried Italian herbs or mixed oregano, basil, and thyme
08 - ½ teaspoon paprika
09 - 2 tablespoons chopped fresh parsley for garnish (optional)

# Steps:

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 black pepper.
03 - In a small bowl, combine melted butter with minced garlic and stir until well incorporated.
04 - In a shallow dish, combine Parmesan cheese, breadcrumbs, Italian herbs, and paprika.
05 - Dip each chicken breast into the garlic butter mixture, ensuring complete coverage. Transfer to the breadcrumb mixture and coat thoroughly, pressing gently to help coating adhere.
06 - Place coated chicken breasts on the prepared baking sheet. Drizzle any remaining garlic butter over the top of each piece.
07 - Bake for 25 to 30 minutes, or until chicken is golden brown and crispy with an internal temperature of 165°F when measured with a meat thermometer.
08 - Remove from oven and let rest for 5 minutes. Garnish with fresh parsley if desired. Serve immediately while hot.

# Expert Insights:

01 -
  • It tastes like restaurant quality but uses ingredients you probably already have at home.
  • The golden Parmesan crust stays crispy on the outside while the chicken stays impossibly juicy inside.
  • You can have this on the table in under an hour with minimal cleanup.
  • Everyone from picky eaters to dinner guests asks for seconds every single time.
02 -
  • If your chicken breasts are very thick, pound them to an even thickness before coating so they cook through at the same rate as the crust browns.
  • Do not skip patting the chicken dry, moisture prevents the garlic butter and breadcrumb mixture from sticking properly.
  • Check the internal temperature with a meat thermometer, overcooked chicken is the enemy of juiciness and 74°C is the sweet spot.
  • If you want an extra crispy top, switch to broil for the last 2 to 3 minutes but watch it closely so it does not burn.
03 -
  • Use a meat thermometer to check doneness, it takes the guesswork out and prevents dry, overcooked chicken every time.
  • Press the breadcrumb mixture firmly onto the chicken so it sticks well and creates an even, crispy crust all over.
  • If you have extra garlic butter after coating, brush it on vegetables or bread and roast them alongside the chicken for a complete meal.
  • Make a double batch of the coating mixture and store it in an airtight container so you can whip this up even faster next time.
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