Roasted Garlic Parmesan Chicken

The kitchen was warm from the oven preheating when I realized I had forgotten to thaw anything for dinner. I stared at four frozen chicken breasts and wondered if takeout was inevitable. Then I remembered the block of Parmesan in the fridge and the garlic sitting on the counter, and something clicked. What started as a panic dinner became one of those recipes I return to constantly, the kind where the smell alone makes everyone appear in the kitchen asking when it will be ready.

I made this for my sister when she came over after a long work week, the kind of week where everything feels heavy. She took one bite and closed her eyes for a second, then told me it reminded her of the chicken dish our mom used to make on Sundays. I had never made that recipe, but somehow the combination of garlic, butter, and cheese unlocked the same comfort. We finished the whole pan between the two of us and talked until midnight.

Ingredients

• Boneless, skinless chicken breasts (4, about 170 g each): Pat them very dry before seasoning or the coating will slide right off, a lesson I learned after my first attempt ended up with a puddle of breadcrumbs on the pan.
• Salt and freshly ground black pepper: Season generously on both sides because the chicken itself needs flavor before the coating goes on.
• Unsalted butter (60 g, melted): Melted butter clings to the chicken better than oil and adds richness that olive oil just cannot match.
• Garlic (4 cloves, minced): Fresh garlic makes all the difference here, the jarred stuff turns bitter in the oven and you will taste it.
• Grated Parmesan cheese (60 g): Use the real stuff, not the powdery kind in the green can, because it melts and crisps instead of just sitting there.
• Fine breadcrumbs (60 g): Panko works too if you want extra crunch, but fine breadcrumbs give a more even golden crust.
• Dried Italian herbs (1 tsp): A mix of oregano, basil, and thyme brings warmth without overpowering the garlic and cheese.
• Paprika (½ tsp): Adds a subtle sweetness and a deeper golden color to the crust.
• Fresh parsley (2 tbsp, chopped): This is optional but it makes the dish look finished and adds a fresh note that cuts through the richness.

Instructions

Preheat and Prep:

Set your oven to 200°C (400°F) and line a baking sheet with parchment paper so cleanup is quick. This temperature is hot enough to crisp the coating without drying out the chicken.

Season the Chicken:

Pat the chicken breasts completely dry with paper towels, then season both sides with salt and pepper. Moisture is the enemy of a crispy crust, so do not skip the drying step.

Mix the Garlic Butter:

Combine the melted butter and minced garlic in a small bowl. The garlic will infuse the butter and perfume your whole kitchen.

Prepare the Coating:

In a shallow dish, stir together the Parmesan, breadcrumbs, Italian herbs, and paprika until evenly mixed. This is your golden armor.

Coat the Chicken:

Dip each chicken breast into the garlic butter, turning to coat all sides, then press it into the Parmesan mixture. Press gently so the crumbs stick, and do not be shy about piling it on.

Arrange and Drizzle:

Place the coated chicken breasts on the prepared baking sheet with a little space between them. Drizzle any leftover garlic butter over the tops for extra flavor and moisture.

Bake Until Golden:

Bake for 25 to 30 minutes, until the coating is golden and crisp and the internal temperature reads 74°C (165°F). If you want it extra crispy, switch to broil for the last 2 minutes but watch it closely.

Rest and Serve:

Let the chicken rest for 5 minutes after removing it from the oven so the juices redistribute. Sprinkle with fresh parsley if you have it, and serve hot.

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One evening I served this with roasted broccoli and mashed potatoes, and my neighbor who stopped by for a quick hello ended up staying for dinner. She said it was the kind of meal that made her house feel lonely in comparison, which made me laugh but also reminded me that food does more than fill you up. It brings people to your table and keeps them there a little longer than they planned.

Choosing Your Chicken

I have made this with both breasts and thighs, and while breasts are leaner and cook faster, thighs stay juicier and are harder to overcook. If you go with thighs, add about 5 minutes to the baking time and check the temperature in the thickest part. Either way, make sure the pieces are similar in size so they finish at the same time, or you will end up with some dry and some underdone.

Making It Your Own

This recipe is forgiving and loves variation. I have added lemon zest to the breadcrumb mixture for brightness, swapped in smoked paprika for a deeper flavor, and even stirred in a pinch of chili flakes when I wanted a little heat. Once you get the technique down, you can play with the seasonings based on what sounds good that day or what is already open in your spice drawer.

Serving and Storing

This pairs beautifully with just about anything green or starchy. I love it with a simple arugula salad dressed in lemon and olive oil, roasted Brussels sprouts, or creamy polenta. Leftovers keep well in the fridge for up to three days, and I often slice them thin and toss them into pasta or layer them in a sandwich with fresh tomatoes and greens.

• Reheat leftovers in a 180°C (350°F) oven for 10 minutes to keep the crust crispy.
• If freezing, wrap each piece tightly in foil and freeze for up to two months.
• Thaw overnight in the fridge before reheating to avoid sogginess.

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This is the kind of recipe that feels special enough for guests but easy enough for a Tuesday. It has earned its spot in my regular rotation, and I hope it does the same for you.

Recipe FAQs

→ How do I know when the chicken is fully cooked?

The chicken is done when it reaches an internal temperature of 74°C (165°F) when measured with a meat thermometer at the thickest part. The coating should be golden and crispy, and the juices should run clear when pierced.

→ Can I make this with bone-in chicken?

Yes, you can use bone-in, skin-on chicken thighs or breasts. Increase the baking time to 35-40 minutes depending on thickness. Thighs are particularly juicy with this preparation and stay moist longer than boneless breasts.

→ How can I make the coating extra crispy?

After baking for 25-30 minutes, broil the chicken for the final 2-3 minutes, watching closely to prevent burning. Alternatively, pan-sear the coated chicken in a hot skillet for 2-3 minutes per side before baking to develop extra crispiness.

→ What are good side dish pairings?

Serve alongside roasted vegetables like broccoli or Brussels sprouts, creamy mashed potatoes, a fresh green salad with vinaigrette, or steamed asparagus. Rice pilaf or crusty bread also work well for soaking up any pan juices.

→ Is this naturally gluten-free?

The coating contains regular breadcrumbs which have gluten. To make it gluten-free, substitute with certified gluten-free breadcrumbs. Double-check that your Parmesan and other ingredients don't have cross-contamination warnings if you have celiac disease or gluten sensitivity.

→ Can I prepare this ahead of time?

Yes, you can coat the chicken up to 4 hours in advance and refrigerate on the baking sheet covered with plastic wrap. Bake directly from the fridge, adding a few extra minutes to the cooking time. Cooked chicken can be refrigerated for up to 3 days and reheated gently in the oven.