Roasted Garlic Parmesan Chicken

My weeknight dinner routine got a serious upgrade when I finally stopped overthinking chicken breasts. I used to brine, marinate, and fuss for hours, only to end up with dry, bland results. Then one Wednesday evening, running late and starving, I tossed together garlic butter and Parmesan with whatever I had in the pantry. The kitchen smelled like an Italian bistro within minutes, and the chicken came out golden, juicy, and ridiculously flavorful.

I made this for my sister when she came over with her picky toddler, fully expecting to make backup mac and cheese. The little one devoured half a chicken breast, kept pointing at the crispy bits, and asked for more. My sister just stared at me like I had performed magic. Sometimes the simplest recipes are the ones that surprise you most.

Ingredients

• Boneless, skinless chicken breasts (4, about 170 g each): Pat these completely dry before you season them, moisture is the enemy of a good crust and will make everything soggy.
• Salt and freshly ground black pepper: Dont skip seasoning the chicken itself, the coating is flavorful but the meat needs its own layer of seasoning to taste right.
• Unsalted butter (60 g, melted): Melted butter clings to the chicken better than oil and adds a richness that olive oil just cant match here.
• Garlic (4 cloves, minced): Fresh garlic makes all the difference, the jarred stuff just doesnt have the same punch or fragrance when it hits the heat.
• Grated Parmesan cheese (60 g): Use the real stuff, not the powdery kind in the green can, it melts better and tastes like actual cheese.
• Fine breadcrumbs (60 g): Panko works too if you want extra crunch, but fine breadcrumbs give you a more even, delicate crust.
• Dried Italian herbs (1 tsp): A blend of oregano, basil, and thyme brings that cozy, familiar Italian flavor without needing a dozen spice jars.
• Paprika (½ tsp): Adds a hint of sweetness and helps the crust turn that beautiful golden color in the oven.
• Fresh parsley (2 tbsp, chopped): This is optional but it makes the dish look vibrant and adds a fresh, bright note at the end.

Instructions

Get the oven ready:

Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper. This keeps cleanup easy and prevents sticking.

Prep the chicken:

Pat the chicken breasts completely dry with paper towels, then season both sides generously with salt and pepper. Dry chicken equals crispy coating.

Make the garlic butter:

In a small bowl, stir together the melted butter and minced garlic until well combined. The smell alone will make you hungry.

Mix the coating:

In a shallow dish, combine Parmesan, breadcrumbs, Italian herbs, and paprika. Use a fork to mix it evenly so every bite gets all the flavors.

Coat the chicken:

Dip each chicken breast into the garlic butter, making sure its fully coated, then press it firmly into the breadcrumb mixture on both sides. Pat gently so the coating sticks well.

Arrange and drizzle:

Place the coated chicken breasts on your prepared baking sheet, leaving a little space between each one. Drizzle any leftover garlic butter over the tops.

Bake until golden:

Bake for 25 to 30 minutes, until the chicken is golden brown and crispy, and an instant read thermometer reads 74°C (165°F) at the thickest part. Dont skip checking the temp, nobody wants dry or undercooked chicken.

Rest and garnish:

Let the chicken rest for 5 minutes before slicing so the juices redistribute. Sprinkle with fresh parsley if youre using it, then serve hot.

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The first time I served this at a casual dinner party, someone asked for the recipe before they even finished their plate. That almost never happens. I realized then that this wasnt just easy weeknight food, it was the kind of dish that makes people feel cared for without you having to break a sweat.

Making It Your Own

If you want a little heat, toss a pinch of chili flakes into the breadcrumb mixture. I did this once by accident (thought I was grabbing oregano) and it turned out amazing. You can also swap the chicken breasts for thighs if you prefer dark meat, just add a few extra minutes to the baking time and check the temp.

What to Serve Alongside

This pairs beautifully with something light and fresh like a simple arugula salad with lemon vinaigrette, or something hearty like creamy mashed potatoes or roasted vegetables. I usually throw some broccoli or green beans on the same baking sheet halfway through cooking, and dinner is completely hands off.

Storage and Reheating

Leftovers keep in an airtight container in the fridge for up to three days. Reheat in a 180°C (350°F) oven for about 10 minutes to bring back some of that crispiness, microwaving works in a pinch but the crust will soften. I slice leftovers thin and toss them into salads or grain bowls for easy lunches.

• If you want extra crispiness, switch your oven to broil for the last 2 to 3 minutes, but watch it like a hawk.
• Let the chicken come to room temperature for 10 minutes before cooking if you have time, it helps it cook more evenly.
• Use a meat thermometer, guessing doneness by time alone is how you end up with overcooked, dry chicken.

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This recipe has become my answer to what should I make tonight more times than I can count. Its proof that you dont need complicated techniques or fancy ingredients to make something that feels special, just a little garlic, butter, and cheese, and maybe 45 minutes of your time.

Recipe Q&A

→ How do I keep the chicken moist while baking?

Pat the chicken breasts dry before seasoning, as excess moisture prevents browning. Avoid overbaking by using a meat thermometer—remove from heat once the internal temperature reaches 74°C (165°F). Letting the chicken rest for 5 minutes after baking helps retain juices.

→ Can I make this coating gluten-free?

Yes, simply substitute gluten-free breadcrumbs in the coating mixture. Verify that your Parmesan and other ingredients are also certified gluten-free to prevent cross-contamination if you have dietary sensitivities.

→ What's the best way to achieve a crispy crust?

Press the Parmesan-breadcrumb coating firmly onto each buttered chicken breast so it adheres well. Broil for the last 2–3 minutes of cooking for an extra-crispy exterior, but watch closely to prevent burning.

→ Can I use chicken thighs instead of breasts?

Absolutely. Chicken thighs offer more moisture and rich flavor. Increase baking time to 35–40 minutes and check that the internal temperature reaches 74°C (165°F) before serving.

→ How should I store and reheat leftovers?

Store cooled chicken in an airtight container in the refrigerator for up to 3 days. Reheat in a 180°C (350°F) oven for 10–12 minutes until warmed through, or enjoy cold as a protein for salads.

→ What side dishes pair well with this dish?

Fresh green salads, roasted seasonal vegetables, creamy mashed potatoes, and steamed asparagus all complement the rich garlic-Parmesan flavors beautifully. Light sides balance the savory coating perfectly.