Roasted Garlic Parmesan Chicken (Printable)

Golden-crusted chicken breasts coated in garlic butter and Parmesan, baked to juicy perfection in just 45 minutes.

# What You'll Need:

→ 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 - ½ cup grated Parmesan cheese
06 - ½ cup fine breadcrumbs, gluten-free if preferred
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 black pepper.
03 - In a small mixing bowl, combine melted butter with minced garlic and whisk together until fully incorporated.
04 - In a shallow dish, mix Parmesan cheese, breadcrumbs, dried Italian herbs, and paprika until evenly distributed.
05 - Dip each chicken breast into garlic butter mixture, coating all sides thoroughly. Transfer to breadcrumb mixture and dredge, pressing gently to ensure coating adheres firmly.
06 - Place coated chicken breasts on 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 on the exterior. Chicken should reach an internal temperature of 165°F when measured at the thickest point.
08 - Remove from oven and allow chicken to rest for 5 minutes. Garnish with fresh chopped parsley if desired. Serve immediately.

# Expert Advice:

01 -
  • It uses ingredients you probably already have, so no special trip to the store.
  • The crust gets ridiculously crispy without frying, which means less mess and less guilt.
  • It tastes fancy enough for company but easy enough for a regular Wednesday.
  • Leftovers reheat beautifully and make excellent next day sandwiches.
02 -
  • Don't skip drying the chicken, moisture is the enemy of a crispy crust and I learned that the messy way.
  • Use a meat thermometer if you have one, overcooked chicken is sad chicken.
  • If your chicken breasts are thick, pound them gently to an even thickness so they cook evenly.
03 -
  • Press the breadcrumb mixture firmly onto the chicken so it doesn't fall off during baking.
  • Let the chicken come to room temperature for 10 minutes before baking for more even cooking.
  • Save any leftover garlic butter and toss it with pasta or drizzle over vegetables.
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