Roasted Garlic Parmesan Chicken (Printable Version)

Golden-crusted chicken breasts with garlic butter and Parmesan coating. Tender, juicy, and ready in under an hour.

# 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 if needed
07 - 1 teaspoon dried Italian herbs
08 - ½ teaspoon paprika
09 - 2 tablespoons chopped fresh parsley, optional

# How To Make It:

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 - Combine melted butter and minced garlic in a small bowl, stirring until well blended.
04 - In a shallow dish, combine Parmesan cheese, breadcrumbs, Italian herbs, and paprika.
05 - Dip each chicken breast in the garlic butter mixture to coat thoroughly, then dredge in the Parmesan breadcrumb mixture, pressing gently to ensure coating adheres.
06 - Place coated chicken breasts on the prepared baking sheet. Drizzle any remaining garlic butter over the top.
07 - Bake for 25 to 30 minutes until golden 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. Serve immediately.

# Expert Advice:

01 -
  • The garlic butter soaks into the chicken while the Parmesan forms a crispy, salty crust that nobody can resist.
  • It looks like you spent an hour fussing, but you are in and out of the kitchen in less than 20 minutes of actual work.
  • Leftovers reheat beautifully and taste even better tucked into a sandwich the next day.
02 -
  • If you skip drying the chicken, the coating will turn soggy and slide off halfway through baking.
  • Do not walk away during the last few minutes, ovens vary and the line between golden and burnt is thinner than you think.
03 -
  • Press the breadcrumb mixture onto the chicken like you mean it, a light dusting will not give you that satisfying crunch.
  • Let the chicken come to room temperature for 10 minutes before baking so it cooks more evenly and stays juicy inside.
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