Roasted Garlic Parmesan Chicken (Print version)

Tender chicken breasts with savory garlic butter and crispy Parmesan crust. A comforting, flavorful dish ready in under an hour.

# What You 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 - ½ cup grated Parmesan cheese
06 - ½ cup fine breadcrumbs, gluten-free optional
07 - 1 teaspoon dried Italian herbs or mixed oregano, basil, thyme
08 - ½ teaspoon paprika
09 - 2 tablespoons chopped fresh parsley for garnish, optional

# How To Make It:

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 - Combine melted butter and minced garlic in a small bowl.
04 - In a shallow dish, mix together Parmesan cheese, breadcrumbs, Italian herbs, and paprika.
05 - Dip each chicken breast in garlic butter mixture, coating thoroughly. Dredge in 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 chicken is 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 Tips:

01 -
  • It turns plain chicken into something that tastes like you spent all day in the kitchen, but really it takes less than an hour start to finish.
  • The garlic butter seeps into every bite while the Parmesan crust gets crispy and golden, giving you that perfect contrast of textures.
  • You probably already have most of these ingredients sitting in your fridge and pantry right now.
  • It reheats beautifully for lunch the next day, which means you can actually meal prep something that doesnt taste like cardboard by Thursday.
02 -
  • If your chicken breasts are thick and uneven, pound them to an even thickness so they cook at the same rate, I learned this after serving one perfect piece and one rubber hockey puck.
  • Dont walk away during the last few minutes of baking, ovens vary and that crispy crust can go from golden to burnt faster than you think.
  • Resting the chicken after baking is not optional, cutting into it immediately will drain all the juices onto your cutting board instead of staying in the meat.
03 -
  • Press the breadcrumb coating firmly onto the chicken with your hands, a light dusting will just fall off in the oven and youll lose all that crispy goodness.
  • Save any extra garlic butter and drizzle it over vegetables or toss it with pasta, it adds instant flavor and nothing should go to waste.
  • If your chicken breasts are huge, slice them in half horizontally to make thinner cutlets, they cook faster and stay juicier.
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