Roasted Garlic Parmesan Chicken (Printable version)

Golden-crusted chicken breasts coated in garlic butter and Parmesan, baked until crispy and juicy. Ready in 45 minutes.

# Ingredient List:

→ Chicken

01 - 4 boneless, skinless chicken breasts, 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 needed
07 - 1 teaspoon dried Italian herbs
08 - 1/2 teaspoon paprika
09 - 2 tablespoons fresh parsley, chopped, for garnish

# 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 black pepper.
03 - In a small bowl, combine melted butter with minced garlic and stir until well blended.
04 - In a shallow dish, combine Parmesan cheese, breadcrumbs, Italian herbs, and paprika. Mix thoroughly.
05 - Dip each chicken breast into the garlic butter mixture, coating thoroughly on all sides. Then dredge in the Parmesan breadcrumb mixture, pressing gently to ensure even adhesion.
06 - Place coated chicken breasts on the prepared baking sheet in a single layer. Drizzle any remaining garlic butter over the tops.
07 - Bake for 25 to 30 minutes until the chicken is golden brown, crispy, and the internal temperature reaches 165°F when measured with a meat thermometer.
08 - Remove from oven and allow chicken to rest for 5 minutes. Garnish with chopped fresh parsley if desired. Serve immediately while hot.

# Expert Advice:

01 -
  • It tastes like restaurant quality but uses ingredients you probably already have in your fridge.
  • The garlic butter seeps into the chicken while the Parmesan forms a crispy, savory shell that gets devoured every single time.
  • Cleanup is shockingly easy since everything bakes on one sheet and the coating keeps the chicken from sticking.
  • You can prep the whole thing in under twenty minutes, which means dinner is possible even on the messiest weeknights.
02 -
  • Do not skip drying the chicken, moisture is the enemy of a coating that sticks and crisps properly.
  • If your oven runs hot, check the chicken a few minutes early because overcooked chicken is dry chicken, and nobody wants that.
  • Pressing the breadcrumbs onto the chicken firmly makes all the difference between a patchy crust and an even, golden shell.
03 -
  • Let your butter cool for a minute or two after melting so it does not cook the garlic when you stir it in, which can make it taste bitter instead of sweet.
  • If you are making this for a crowd, you can coat the chicken a few hours ahead and keep it in the fridge until you are ready to bake, just bring it to room temperature for ten minutes first.
  • Invest in a simple meat thermometer if you do not have one, it is the only way to guarantee juicy chicken every single time without cutting into it and losing all those precious juices.
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