Roasted Garlic Parmesan Chicken (Printable Version)

Juicy chicken breasts coated in garlic butter and Parmesan, baked until golden and crispy. Perfect for easy weeknight dinners.

# 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 (use gluten-free if needed)
07 - 1 teaspoon dried Italian herbs (oregano, basil, thyme blend)
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 with minced garlic and mix thoroughly.
04 - In a shallow dish, combine Parmesan cheese, breadcrumbs, Italian herbs, and paprika.
05 - Dip each chicken breast in the garlic butter mixture to coat thoroughly, then dredge in the Parmesan breadcrumb mixture, pressing gently to adhere.
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.
08 - Remove from oven and let rest for 5 minutes. Garnish with chopped parsley if desired. Serve hot.

# Expert Advice:

01 -
  • It delivers restaurant-quality flavor with ingredients you probably already have in your fridge.
  • The garlic butter seeps into the chicken while the Parmesan forms a crispy, savory crust that makes every bite addictive.
  • Cleanup is minimal, and the whole thing is done in under an hour, making it perfect for busy nights when you still want real food.
02 -
  • Do not skip drying the chicken breasts, moisture is the enemy of a crispy, golden crust.
  • Use a meat thermometer to avoid overcooking, because dry chicken is a tragedy no amount of Parmesan can fix.
  • If your chicken breasts are uneven in thickness, pound them gently to an even size so they cook at the same rate.
03 -
  • Press the breadcrumb coating firmly onto the chicken, it makes all the difference between a patchy crust and a beautifully even one.
  • Save any leftover garlic butter and toss it with pasta or drizzle it over roasted vegetables, it's too good to waste.
  • If you're meal prepping, you can coat the chicken in advance and store it in the fridge for up to 24 hours before baking.
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