Roasted Garlic Parmesan Chicken (Print version)

Golden-crusted chicken breasts with garlic butter and Parmesan coating. Simple, flavorful, and ready in under an hour.

# 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
07 - 1 teaspoon dried Italian herbs
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 the chicken breasts dry with paper towels. Season both sides with salt and pepper.
03 - In a small bowl, combine melted butter and minced garlic.
04 - In a shallow dish, mix together Parmesan, breadcrumbs, Italian herbs, and paprika.
05 - Dip each chicken breast in the garlic butter mixture, coating thoroughly. Then dredge in the Parmesan breadcrumb mixture, pressing gently to adhere.
06 - Arrange the coated chicken breasts on the prepared baking sheet. Drizzle any remaining garlic butter over the top.
07 - Bake for 25 to 30 minutes, or until the chicken is golden, crisp, and reaches an internal temperature of 165°F.
08 - Remove from oven and let rest for 5 minutes. Garnish with chopped parsley if desired. Serve hot.

# Expert Tips:

01 -
  • The Parmesan crust gets so crispy on top while the chicken stays incredibly moist underneath.
  • You only need one pan and less than an hour from start to finish, even on a Tuesday.
  • Garlic butter does most of the flavor work, so you don't need a long marinade or complicated sauces.
  • It reheats beautifully the next day, which almost never happens with baked chicken.
02 -
  • If your chicken breasts are really thick, pound them to an even thickness or they'll cook unevenly and the outside will dry out before the inside is done.
  • Don't skip the resting time after baking, cutting right away makes all the juices run out onto the cutting board instead of staying in the meat.
  • Use a meat thermometer if you have one, it takes the guesswork out and prevents overcooking.
03 -
  • Press the breadcrumb coating onto the chicken firmly with your hands, it makes all the difference in how well it sticks and crisps up.
  • Save any extra garlic butter and toss it with pasta or vegetables, it's too good to waste.
  • If you're making this for a crowd, you can prep the coated chicken a few hours ahead and keep it in the fridge until you're ready to bake.
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