Roasted Garlic Parmesan Chicken (Printable Version)

Juicy chicken breasts with crispy garlic Parmesan coating. A simple, flavorful main dish that's table-ready in under an hour.

# What You 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 or regular
07 - 1 teaspoon dried Italian herbs
08 - 1/2 teaspoon paprika
09 - 2 tablespoons chopped fresh parsley for garnish, optional

# How-to Steps:

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 freshly ground black pepper.
03 - Combine melted butter and minced garlic in a small bowl and stir until well blended.
04 - In a shallow dish, combine Parmesan cheese, breadcrumbs, dried Italian herbs, and paprika. Mix thoroughly.
05 - Dip each chicken breast into the garlic butter mixture, coating thoroughly on both sides. Then dredge in the Parmesan breadcrumb mixture, pressing gently to help the coating adhere.
06 - Place 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 until the chicken is golden brown and crispy. Internal temperature should reach 165°F when measured with a meat thermometer at the thickest part.
08 - Remove from oven and allow chicken to rest for 5 minutes. Garnish with fresh chopped parsley if desired. Serve immediately while hot.

# Expert Advice:

01 -
  • The crust gets so crispy in the oven that it crackles when you cut into it, but the chicken stays tender and juicy underneath.
  • Everything comes together in under an hour, and most of that time is just waiting while the oven does the work.
  • It tastes like something you'd order at a cozy restaurant, but you can make it on a Tuesday in your pajamas.
02 -
  • If your chicken breasts are uneven in thickness, pound them gently with a rolling pin so they cook at the same rate and you don't end up with dry edges and raw centers.
  • Don't skip the resting time after baking, cutting into the chicken too soon releases all the juices and leaves you with dry meat and a puddle on the plate.
03 -
  • Use a meat thermometer to check for doneness instead of guessing, it's the only way to guarantee juicy chicken that's cooked through but not overdone.
  • Add a pinch of chili flakes to the breadcrumb mixture if you like a little heat, it cuts through the richness and adds a surprising kick.
  • Substitute chicken thighs for breasts if you want even more flavor and moisture, just adjust the baking time by a few minutes and check the internal temperature.
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