Roasted Garlic Parmesan Chicken (Printer-Friendly)

Golden-crusted chicken breasts with garlic butter and Parmesan. Simple, savory, and perfect for weeknight dinners.

# 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 or gluten-free breadcrumbs
07 - 1 teaspoon dried Italian herbs
08 - 1/2 teaspoon paprika
09 - 2 tablespoons fresh parsley, chopped (optional)

# Directions:

01 - Preheat oven to 400°F. Line baking sheet with parchment paper or lightly grease with butter.
02 - Pat chicken breasts dry with paper towels. Season both sides generously with salt and black pepper.
03 - In small bowl, whisk together melted butter and minced garlic until well combined.
04 - In shallow dish, combine Parmesan cheese, breadcrumbs, Italian herbs, and paprika. Stir until evenly distributed.
05 - Dip each chicken breast in garlic butter mixture, coating thoroughly on all sides. Transfer to Parmesan breadcrumb mixture and dredge, pressing gently to ensure coating adheres.
06 - Place coated chicken breasts on prepared baking sheet in single layer. Drizzle any remaining garlic butter over tops.
07 - Bake for 25-30 minutes until coating is golden and crispy. Chicken should reach internal temperature of 165°F when measured at thickest point with meat thermometer.
08 - Remove from oven and allow 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 two textures in every bite.
  • It looks fancy enough for guests but comes together faster than ordering takeout.
  • Leftovers slice beautifully for next day sandwiches or salads.
02 -
  • If your chicken breasts are thick, pound them to an even thickness or butterfly them so they cook through without drying out.
  • A meat thermometer is your best friend here, nobody wants rubbery overcooked chicken or undercooked centers.
  • Press the coating on firmly or it will fall off halfway through baking, I learned this the messy way.
03 -
  • Let the chicken come to room temperature for 15 minutes before coating, it cooks more evenly that way.
  • Save extra garlic butter and toss it with pasta or drizzle over roasted potatoes, nothing should go to waste.
  • If the coating looks pale halfway through, switch on the broiler for the last couple of minutes and it will turn beautifully golden.
Go Back