Roasted Garlic Parmesan Chicken (Print View)

Golden-crusted chicken breasts with garlic butter and Parmesan coating. An easy, comforting main dish ready in under an hour.

# Components:

→ 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 optional
07 - 1 teaspoon dried Italian herbs
08 - ½ teaspoon paprika
09 - 2 tablespoons fresh parsley, chopped for garnish

# Directions:

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 - In a small bowl, combine melted butter with minced garlic and stir until well blended.
04 - In a shallow dish, combine Parmesan cheese, breadcrumbs, dried Italian herbs, and paprika.
05 - Dip each chicken breast into the garlic butter mixture, coating thoroughly on all sides. Transfer to the breadcrumb mixture and dredge completely, pressing gently to ensure coating adheres.
06 - Place coated chicken breasts on the prepared baking sheet. Drizzle any remaining garlic butter over the top of each breast.
07 - Bake for 25 to 30 minutes until chicken is golden brown and crispy, with an internal temperature of 165°F when measured with a meat thermometer at the thickest point.
08 - Remove from oven and allow to rest for 5 minutes. Garnish with fresh parsley if desired. Serve immediately while hot.

# Expert Advice:

01 -
  • The buttery Parmesan crust turns ordinary chicken into something that feels like a special occasion without the fuss.
  • It bakes hands off, giving you time to throw together sides or just catch your breath.
  • Leftovers reheat beautifully and make excellent sandwiches the next day.
  • The ingredient list is short, the technique is forgiving, and the results always look like you tried harder than you did.
02 -
  • Drying the chicken is non negotiable; even a little moisture will turn your beautiful crust soggy and sad.
  • Don't skip the resting time after baking or you'll lose half the juices when you cut into it.
  • If your chicken breasts are uneven in thickness, pound them gently to an even thickness so they cook at the same rate.
03 -
  • Use a meat thermometer to check doneness; guessing leads to overcooked, dry chicken more often than not.
  • Press the breadcrumb coating firmly onto the chicken with your palms so it doesn't fall off during baking.
  • Let the garlic butter cool slightly before dipping the chicken so it thickens just enough to cling better.
  • If you have time, let the coated chicken sit in the fridge for 15 minutes before baking; the crust will adhere even more firmly.
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