Roasted Garlic Parmesan Chicken (Printable version)

Juicy chicken breasts coated in garlic butter and crispy Parmesan crust. A comforting, flavorful main dish perfect for any occasion.

# 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 preferred
07 - 1 teaspoon dried Italian herbs
08 - ½ teaspoon paprika
09 - 2 tablespoons fresh parsley, chopped for garnish

# Directions:

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, whisk together melted butter and minced garlic until well combined.
04 - In a shallow dish, combine Parmesan cheese, breadcrumbs, Italian herbs, and paprika. Mix thoroughly.
05 - Dip each chicken breast into garlic butter mixture, ensuring thorough coating on all sides.
06 - Dredge buttered chicken breasts in Parmesan breadcrumb mixture, pressing gently to ensure coating adheres.
07 - Place coated chicken breasts on prepared baking sheet. Drizzle any remaining garlic butter evenly over the tops.
08 - Bake for 25 to 30 minutes until golden brown and crisp on exterior. Internal temperature should reach 165°F when measured with a meat thermometer.
09 - Remove from oven and allow chicken to rest for 5 minutes. Garnish with fresh chopped parsley if desired. Serve immediately while hot.

# Expert Tips:

01 -
  • It tastes like you spent hours in the kitchen but you're done in under 45 minutes, most of it hands off.
  • That crispy, cheesy crust makes even the pickiest eaters forget they're eating plain chicken breast.
  • You probably have everything you need already sitting in your pantry and fridge.
  • Leftovers slice beautifully for next day sandwiches or salads, and they actually reheat well.
02 -
  • Dry chicken is the number one reason coatings slide off, so really take the time to pat them down with paper towels before you start.
  • An instant read thermometer changed everything for me because guessing doneness by time alone led to overcooked, rubbery chicken more times than I want to admit.
  • If your breadcrumb mixture isn't sticking well, press it on with your palms instead of just sprinkling, the pressure makes all the difference.
03 -
  • Let your chicken sit at room temperature for 15 minutes before cooking so it bakes more evenly and you avoid that cold center, hot edges problem.
  • Save your Parmesan rinds in the freezer and toss them into soups or sauces later for a flavor boost that costs you nothing.
  • If the coating starts browning too fast, tent the pan loosely with foil for the remaining bake time so the inside finishes without burning the outside.
  • A little lemon zest mixed into the breadcrumbs brightens the whole dish and cuts through the richness in a way that feels almost restaurant level.
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