Roasted Garlic Parmesan Chicken (Printable Version)

Golden-crusted chicken breasts coated in savory garlic butter and Parmesan. A simple, satisfying main course for any night.

# 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 (use gluten-free if needed)
07 - 1 teaspoon dried Italian herbs or a mix of oregano, basil, and thyme
08 - 1/2 teaspoon paprika
09 - 2 tablespoons chopped fresh parsley for garnish (optional)

# How to Make It:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
02 - Pat the 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.
05 - Dip each chicken breast into the garlic butter mixture, coating thoroughly on all sides. Transfer to the shallow dish and dredge in the Parmesan breadcrumb mixture, pressing gently to ensure even adhesion.
06 - Place the coated chicken breasts on the prepared baking sheet in a single layer. Drizzle any remaining garlic butter over the top of each piece.
07 - Bake for 25 to 30 minutes, or until the coating is golden and crisp and the internal temperature reaches 165°F when measured with a meat thermometer.
08 - Remove from oven and allow to rest for 5 minutes. Garnish with chopped parsley if desired and serve immediately.

# Expert Tips:

01 -
  • The garlic butter soaks into the chicken while the Parmesan crust crisps up, giving you two textures in one bite.
  • It looks impressive enough for guests but comes together faster than ordering takeout.
  • Leftovers reheat beautifully and taste just as good sliced cold over greens the next day.
02 -
  • Drying the chicken thoroughly before seasoning is the single most important step for a crispy crust that sticks.
  • If your chicken breasts are uneven in thickness, pound them gently to an even thickness so they cook at the same rate.
  • A meat thermometer is your best friend here; overbaked chicken is dry chicken, no crust can save it.
03 -
  • Press the breadcrumb mixture onto the chicken with your palms, not your fingertips, for an even, sturdy coating.
  • If the garlic butter starts to pool on the baking sheet, tilt the pan slightly and spoon it back over the chicken halfway through baking.
  • Let the chicken rest after baking; those five minutes make the difference between juicy and dry.
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