Roasted Garlic Parmesan Chicken (Printable)

Golden-crusted chicken breasts with garlic butter and Parmesan coating. Simple, flavorful, and ready in 45 minutes.

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

# Directions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease with oil.
02 - Pat chicken breasts dry with paper towels. Season both sides evenly with salt and black pepper.
03 - In a small bowl, combine melted butter with minced garlic and mix thoroughly.
04 - In a shallow dish, combine Parmesan cheese, breadcrumbs, dried Italian herbs, and paprika.
05 - Dip each chicken breast into the garlic butter mixture, coating all sides thoroughly. Transfer to the Parmesan mixture and dredge evenly, pressing gently to help coating adhere.
06 - Place coated chicken breasts on the prepared baking sheet. Drizzle any remaining garlic butter over the tops.
07 - Bake for 25 to 30 minutes until golden brown and crispy. Chicken should reach an internal temperature of 165°F when measured with a meat thermometer.
08 - Remove from oven and allow to rest for 5 minutes. Garnish with fresh parsley if desired and serve immediately.

# Expert Advice:

01 -
  • The garlic butter soaks into the chicken while the Parmesan crust crisps up golden and crackling.
  • It takes less than an hour start to finish, and most of that is hands off baking time.
  • Leftovers slice beautifully for sandwiches or salads the next day.
  • You can double the recipe without any extra work and everyone will think you spent hours cooking.
02 -
  • If your chicken breasts are thick and uneven, pound them gently to an even thickness so they cook at the same rate.
  • Do not skip the resting time after baking or all the juices will run out onto the plate when you cut in.
  • If the coating looks pale after 25 minutes, switch to broil for 2 to 3 minutes but watch it like a hawk or it will burn.
03 -
  • Always use a meat thermometer to avoid guessing, overcooked chicken is dry and no crust can save it.
  • Mix any leftover garlic butter and Parmesan coating together and toss it with hot pasta for an instant side dish.
  • If you are meal prepping, coat the chicken and refrigerate it unbaked for up to 4 hours, then bake fresh when ready.
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