Roasted Garlic Parmesan Chicken (Printable)

Tender chicken breasts with a savory garlic butter and Parmesan crust, baked to crispy golden perfection in just 45 minutes.

# 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
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 it.
02 - Pat chicken breasts dry with paper towels. Season both sides with salt and pepper.
03 - In a small bowl, combine melted butter and minced garlic.
04 - In a shallow dish, mix together Parmesan, breadcrumbs, Italian herbs, and paprika.
05 - Dip each chicken breast in the garlic butter mixture, coating thoroughly. Dredge in the Parmesan breadcrumb mixture, pressing gently to adhere.
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, or until the chicken is golden, crisp, and reaches an internal temperature of 165°F.
08 - Remove from oven and let rest for 5 minutes. Garnish with chopped parsley if desired. Serve hot.

# Expert Suggestions:

01 -
  • The garlic butter soaks into every crevice, keeping the chicken ridiculously moist while the Parmesan crust crisps up like a dream.
  • It looks and tastes like serious effort but uses one bowl, one pan, and ingredients you probably already have.
  • Leftovers actually get better overnight, the flavors deepening in a way that makes cold chicken straight from the fridge feel like a guilty pleasure.
02 -
  • If your chicken breasts are wildly different sizes, pound the thicker ones to even thickness or they will cook unevenly and you'll end up with dry edges and undercooked centers.
  • Don't skip the resting step after baking, cutting into the chicken immediately sends all those precious juices running onto the cutting board instead of staying in the meat.
03 -
  • Use a meat thermometer instead of guessing, overcooked chicken is the saddest thing and pulling it at exactly 74°C (165°F) guarantees juicy results every time.
  • Save any leftover garlic butter in a small jar in the fridge, it's perfect for tossing with vegetables, spreading on bread, or stirring into pasta later in the week.
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