Roasted Garlic Parmesan Chicken (Print Version)

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

# Components:

→ 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 if preferred
07 - 1 teaspoon dried Italian herbs
08 - ½ teaspoon paprika
09 - 2 tablespoons chopped fresh parsley, optional for garnish

# Method:

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 and minced garlic, stirring until fully incorporated.
04 - In a shallow dish, combine Parmesan cheese, breadcrumbs, dried Italian herbs, and paprika.
05 - Dip each chicken breast in the garlic butter mixture, coating thoroughly on all sides. Dredge in the Parmesan breadcrumb mixture, pressing gently to ensure the coating adheres properly.
06 - Place coated chicken breasts on the prepared baking sheet in a single layer. Drizzle any remaining garlic butter over the top of each piece.
07 - Bake for 25 to 30 minutes until the coating is golden and crispy and the internal temperature reaches 165°F when measured with a meat thermometer.
08 - Remove from oven and allow chicken to rest for 5 minutes. Garnish with chopped fresh parsley if desired. Serve while hot.

# Expert Advice:

01 -
  • The garlic butter seeps into the chicken while the Parmesan forms a golden crust that stays crispy even as leftovers.
  • It looks impressively fancy but uses ingredients you probably already have in your kitchen.
  • Prep is quick enough for a weeknight, yet tasty enough to serve when company unexpectedly shows up.
  • The aroma filling your kitchen will have everyone wandering in asking when dinner is ready.
02 -
  • Do not skip drying the chicken breasts, wet chicken means your beautiful coating will slide right off onto the pan.
  • Use a meat thermometer to check for doneness instead of cutting into the chicken, which lets all the juices run out.
  • If your chicken breasts are very thick, consider pounding them to an even thickness so they cook through at the same rate as the crust browns.
03 -
  • For extra crispiness, switch your oven to broil for the last 2 to 3 minutes, but watch it closely so the crust doesn't burn.
  • Let the coated chicken sit on the baking sheet for 5 minutes before baking, it helps the coating set and stick better during cooking.
  • Save any extra garlic butter and toss it with vegetables or pasta, nothing should go to waste when it tastes this good.
Return