Roasted Garlic Parmesan Chicken (Printable)

Golden-crusted chicken breasts coated in garlic butter and Parmesan. Tender, savory, 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 - 1/2 cup grated Parmesan cheese
06 - 1/2 cup fine breadcrumbs (gluten-free optional)
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 it.
02 - Pat chicken breasts dry with paper towels. Season both sides generously with salt and pepper.
03 - In a small bowl, combine melted butter and minced garlic and mix well.
04 - In a shallow dish, combine Parmesan cheese, breadcrumbs, Italian herbs, and paprika.
05 - Dip each chicken breast in garlic butter mixture to coat thoroughly, then dredge in Parmesan breadcrumb mixture, pressing gently to ensure adherence.
06 - Place coated chicken breasts on prepared baking sheet. Drizzle any remaining garlic butter over the top.
07 - Bake for 25 to 30 minutes until golden, crisp, and 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. Serve hot.

# Expert Hints:

01 -
  • It tastes like restaurant quality but uses ingredients you probably already have in your fridge.
  • The garlic butter soaks into the chicken while the Parmesan crust crisps up, giving you two textures in every bite.
  • Cleanup is minimal because everything happens on one baking sheet.
  • It works for busy weeknights but feels special enough for company.
02 -
  • If your chicken breasts are uneven in thickness, pound them gently to an even size so they cook at the same rate.
  • Don't skip the resting time after baking or you'll lose all those delicious juices when you cut into it.
  • For extra crispy tops, switch to broil for the last 2 to 3 minutes, but watch it closely so it doesn't burn.
03 -
  • Use a meat thermometer to check doneness, it's the only way to guarantee juicy chicken without cutting into it and losing moisture.
  • If your breadcrumbs aren't sticking well, press them on firmly with your hands instead of just sprinkling them.
  • Save any leftover garlic butter and toss it with vegetables or pasta the next day, it's too good to waste.
Go Back