Pin it My kitchen smelled like a pizzeria the evening I pulled this chicken from the oven, golden and bubbling with cheese. I wasn't aiming for anything fancy, just something that would make my kids stop asking what's for dinner every ten minutes. The garlic butter pooled around the edges of the pan, and I knew before I even sliced into it that this was going to be a repeat meal. It's become my go-to when I need dinner to feel special without spending an hour prepping.
I once made this for a friend who claimed she didn't like chicken breast because it always turned out dry. She ate two pieces and asked for the recipe before she left. That's when I realized the garlic butter wasn't just for flavor, it actually keeps everything tender while the oven does its thing. Now I make extra and keep the leftovers for quick lunches all week.
Ingredients
- Boneless, skinless chicken breasts (4, about 170 g each): Pat them really dry before you start or the coating won't stick as well, something I learned after my first attempt slid right off.
- Salt and freshly ground black pepper: Season generously because the chicken itself needs flavor beneath that crust.
- Unsalted butter (60 g, melted): I use unsalted so I can control the saltiness, especially since Parmesan is already pretty salty.
- Garlic (4 cloves, minced): Fresh garlic makes all the difference here, the jarred stuff just doesn't have the same punch.
- Grated Parmesan cheese (60 g): The real stuff, not the powdered kind, it melts into a beautiful crust and adds a nutty richness.
- Fine breadcrumbs (60 g): I've used panko in a pinch and it works great for extra crunch, gluten-free breadcrumbs work perfectly too.
- Dried Italian herbs (1 tsp): A blend of oregano, basil, and thyme adds that cozy, familiar flavor without measuring each one separately.
- Paprika (½ tsp): Just a hint for color and a subtle sweetness that rounds everything out.
- Fresh parsley (2 tbsp, chopped, optional): I almost always add it at the end because it makes the dish look like you tried harder than you did.
Instructions
- Get the oven ready:
- Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper. This makes cleanup so much easier and keeps the chicken from sticking.
- Prep the chicken:
- Pat the chicken breasts completely dry with paper towels, then season both sides with salt and pepper. Drying them is the secret to getting that coating to actually stay on.
- Make the garlic butter:
- In a small bowl, stir together the melted butter and minced garlic until it smells amazing. You'll want to dip everything in this.
- Mix the coating:
- In a shallow dish, combine the Parmesan, breadcrumbs, Italian herbs, and paprika. Give it a good stir so the cheese is evenly distributed.
- Coat the chicken:
- Dip each chicken breast into the garlic butter, making sure it's fully coated, then press it into the Parmesan mixture on both sides. Don't be shy, really press it in so it sticks.
- Arrange and drizzle:
- Place the coated chicken on your prepared baking sheet and drizzle any leftover garlic butter over the tops. Every drop counts for flavor and moisture.
- Bake until golden:
- Bake for 25 to 30 minutes, until the chicken is golden brown and crispy and the internal temperature hits 74°C (165°F). If you want it extra crispy, broil for the last 2 minutes but watch it closely so it doesn't burn.
- Rest and serve:
- Let the chicken rest for 5 minutes before slicing, this keeps all the juices inside. Sprinkle with fresh parsley if you have it and serve hot.
Pin it The first time I served this, my husband looked at his plate and said it reminded him of something his mom used to make. That's the kind of food this is, familiar and warm, the kind that makes people relax and reach for seconds. It's not trying to impress anyone, it just does.
What to Serve It With
I usually pair this with a simple green salad and some roasted broccoli because the chicken is rich enough to stand on its own. Mashed potatoes are great if you want something more filling, and the garlic butter from the pan makes an incredible little sauce to drizzle over everything. On busier nights, I just steam some green beans and call it done.
How to Store and Reheat
Leftovers keep in an airtight container in the fridge for up to four days. I reheat them in a 180°C (350°F) oven for about 10 minutes so the coating stays crispy, microwaving works in a pinch but the crust gets a little soft. You can also slice the cold chicken and toss it into salads or grain bowls for lunch.
Simple Swaps and Tweaks
If you prefer dark meat, chicken thighs work beautifully here and stay even juicier, just check the temperature since they can take a few extra minutes. For a little heat, add a pinch of chili flakes to the breadcrumb mixture. I've also swapped the Parmesan for pecorino when that's what I had on hand, and it was just as delicious.
- Try adding lemon zest to the breadcrumb mixture for a bright, fresh twist.
- Swap Italian herbs for herbes de Provence if you want a more French vibe.
- Use panko breadcrumbs for an even crunchier crust that holds up beautifully.
Pin it This chicken has earned its spot in my weekly rotation, and I think it'll do the same for you. It's proof that simple ingredients and a hot oven can turn into something everyone will ask for again.
Recipe FAQs
- → How do I keep the chicken moist and juicy?
Pat the chicken dry before seasoning and avoid overcooking. Use a meat thermometer to monitor doneness—remove at 165°F (74°C). Letting it rest for 5 minutes after baking allows juices to redistribute throughout the meat.
- → Can I prepare this ahead of time?
Yes, you can coat the chicken breasts up to 4 hours in advance. Cover and refrigerate until ready to bake. Add an extra 2–3 minutes to the baking time if cooking from cold.
- → What's the best way to achieve a crispier crust?
For extra crispiness, broil on high for the final 2–3 minutes after baking, watching closely to prevent burning. You can also use panko breadcrumbs instead of regular breadcrumbs for added texture and crunch.
- → Can I use chicken thighs instead of breasts?
Absolutely. Thighs are naturally more forgiving and remain juicier. Increase baking time to 35–40 minutes, depending on size. Check that the internal temperature reaches 165°F (74°C) 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 gently in a 350°F (175°C) oven for 10–12 minutes, or in a skillet over medium heat until warmed through. Microwaving may soften the crust.
- → What sides pair well with this dish?
Serve alongside fresh green salads, roasted seasonal vegetables like broccoli or Brussels sprouts, creamy mashed potatoes, rice, or crusty bread. A simple lemon or garlic aioli makes an excellent accompaniment.