Roasted Garlic Parmesan Chicken (Printable)

Golden-crusted chicken breasts coated in garlic butter and Parmesan, baked until tender and crispy. Simple, flavorful comfort food.

# What You'll 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, gluten-free if needed
07 - 1 teaspoon dried Italian herbs
08 - ½ teaspoon paprika
09 - 2 tablespoons chopped fresh parsley, optional for garnish

# How-To Steps:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease.
02 - Pat chicken breasts dry with paper towels. Season both sides generously with salt and pepper.
03 - In a small bowl, combine melted butter and minced garlic.
04 - In a shallow dish, combine 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 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 -
  • The garlic butter soaks into the chicken while the Parmesan crust crisps up, giving you two textures in every bite.
  • It uses ingredients you probably already have, so theres no special shopping trip required.
  • The whole thing is done in under an hour, but it tastes like you spent all afternoon cooking.
  • Leftovers reheat beautifully and make excellent salad toppers or sandwich fillings the next day.
02 -
  • Do not skip patting the chicken dry or the coating will slip off in patches and you will end up with bare spots.
  • Use a meat thermometer to check doneness because ovens vary wildly and overcooked chicken is a tragedy.
  • If your chicken breasts are uneven in thickness, pound them gently so they cook at the same rate.
03 -
  • Press the breadcrumb mixture firmly onto the chicken so it stays put during baking and forms a thick, even crust.
  • Let the chicken rest after baking or you will lose all the juices when you cut into it.
  • If the coating starts to brown too quickly, tent the chicken loosely with foil and continue baking until it reaches temperature.
Go Back