Roasted Garlic Parmesan Chicken (Printer-Friendly)

Crispy-coated chicken breasts with garlic butter and Parmesan crust. Simple, flavorful, and ready in under an hour.

# 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 - 1/2 cup grated Parmesan cheese
06 - 1/2 cup fine breadcrumbs (gluten-free if needed)
07 - 1 teaspoon dried Italian herbs
08 - 1/2 teaspoon paprika
09 - 2 tablespoons chopped fresh parsley, optional

# Step-by-Step Guide:

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 pepper.
03 - In a small bowl, combine melted butter with minced garlic and stir until well blended.
04 - In a shallow dish, combine Parmesan cheese, breadcrumbs, Italian herbs, and paprika.
05 - Dip each chicken breast into garlic butter mixture, coating thoroughly on all sides. Transfer to breadcrumb mixture and press gently to adhere coating evenly.
06 - Place coated chicken breasts on prepared baking sheet. Drizzle any remaining garlic butter mixture over the top.
07 - Bake for 25 to 30 minutes until chicken is golden brown and crispy. Internal temperature should reach 165°F when measured with a meat thermometer.
08 - Remove from oven and allow chicken to rest for 5 minutes. Garnish with fresh parsley if desired. Serve hot.

# Expert Tips:

01 -
  • It uses simple pantry staples but tastes like something you would order at a cozy Italian bistro.
  • The garlic butter soaks into every bite, keeping the chicken tender while the Parmesan crust turns impossibly crispy.
  • Cleanup is minimal, and you can have dinner on the table in under an hour without breaking a sweat.
02 -
  • Do not skip drying the chicken, even a little moisture will cause the coating to slide off instead of crisping up.
  • Use a meat thermometer to check doneness, overbaking even by a few minutes can turn juicy chicken dry and tough.
  • If your breadcrumb mixture looks too dry, add a tiny drizzle of olive oil to help it brown more evenly in the oven.
03 -
  • Let the coated chicken sit on the baking sheet for 5 minutes before baking, this helps the coating set and stick better during cooking.
  • If you have time, pound the chicken breasts to an even thickness so they cook uniformly and stay tender throughout.
  • Save any extra garlic butter and toss it with pasta or steamed vegetables, it is too good to waste.
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