Roasted Garlic Parmesan Chicken (Printable)

Juicy chicken breasts coated in garlic butter and Parmesan crust, baked until crispy and golden. Perfect for easy weeknight meals.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (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
07 - 1 teaspoon dried Italian herbs
08 - ½ teaspoon paprika
09 - 2 tablespoons fresh parsley, chopped

# 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 - In a small bowl, combine melted butter and minced garlic, stirring until well blended.
04 - In a shallow dish, combine Parmesan cheese, breadcrumbs, Italian herbs, and paprika.
05 - Dip each chicken breast in the garlic butter mixture, coating thoroughly on all sides. Then dredge in the Parmesan breadcrumb mixture, pressing gently to ensure coating adheres.
06 - Place coated chicken breasts on the prepared baking sheet. Drizzle any remaining garlic butter over the top of each piece.
07 - Bake for 25 to 30 minutes until golden and crisp. Chicken should reach an internal temperature of 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 hot.

# Expert Advice:

01 -
  • The garlic butter soaks into every bite while the Parmesan crust stays impossibly crispy.
  • It looks and tastes fancy but comes together faster than ordering takeout.
  • Leftovers reheat beautifully and make incredible sandwiches the next day.
02 -
  • If your breadcrumbs are not sticking, your chicken is too wet, always pat it bone dry before you start coating.
  • Resting the chicken after baking is not optional, cutting it too soon means all the juice runs out onto the plate instead of staying inside.
03 -
  • Add a pinch of chili flakes to the breadcrumb mixture if you like a little heat, it cuts through the richness beautifully.
  • Use a meat thermometer instead of guessing, overcooked chicken is the most common mistake and it ruins an otherwise perfect dish.
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