Roasted Garlic Parmesan Chicken (Printable)

Juicy chicken breasts coated in savory garlic butter and Parmesan, baked until golden and crispy. Perfect comfort food for any night.

# Ingredient List:

→ 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, 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, stirring well.
04 - In a shallow dish, combine Parmesan cheese, breadcrumbs, Italian herbs, and paprika.
05 - Dip each chicken breast into garlic butter mixture until fully coated. Transfer to the breadcrumb mixture and dredge thoroughly, pressing gently to ensure coating adheres.
06 - Place coated chicken breasts on prepared baking sheet in a single layer. Drizzle remaining garlic butter mixture over the top of each piece.
07 - Bake for 25 to 30 minutes until chicken is golden brown and crispy. Verify internal temperature reaches 165°F using a meat thermometer.
08 - Remove from oven and allow chicken to rest for 5 minutes. Garnish with fresh parsley if desired. Serve immediately.

# Expert Suggestions:

01 -
  • The garlic butter soaks into every bite while the Parmesan crust stays crispy and golden.
  • It looks fancy enough for guests but comes together faster than ordering takeout.
  • Leftovers reheat beautifully and taste incredible tucked into sandwiches the next day.
02 -
  • If your chicken breasts are thick and uneven, pound them gently to an even thickness so they cook at the same rate.
  • Don't skip the resting time after baking or you'll lose all those beautiful juices when you cut in.
  • For extra crispiness, switch the oven to broil for the last 2 to 3 minutes, but stay close and watch it like a hawk.
03 -
  • Press the breadcrumb mixture firmly onto the chicken like you're packing snow into a snowball, it helps the crust stay put.
  • Use a meat thermometer and pull the chicken at exactly 74°C (165°F), even a few degrees over and it starts to dry out.
  • Let your butter cool slightly after melting so it doesn't make the breadcrumbs soggy when you mix everything together.
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