Roasted Garlic Parmesan Chicken (Printable)

Golden-crusted chicken breasts with garlic butter and Parmesan coating. Simple, flavorful, and perfect for family dinners.

# 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 (gluten-free if needed)
07 - 1 teaspoon dried Italian herbs
08 - 1/2 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 with cooking spray.
02 - Pat chicken breasts dry with paper towels. Season both sides generously with salt and pepper.
03 - In a small bowl, combine melted butter with minced garlic and mix until well blended.
04 - In a shallow dish, mix together grated Parmesan, breadcrumbs, dried Italian herbs, and paprika.
05 - Dip each chicken breast into garlic butter mixture to coat thoroughly. Transfer to the breadcrumb mixture and dredge completely, pressing gently to ensure coating adheres properly.
06 - Place coated chicken breasts on prepared baking sheet. Drizzle any remaining garlic butter over the top of each piece.
07 - Bake for 25 to 30 minutes until chicken is golden, crispy on the outside, and reaches an internal temperature of 165°F when measured with a meat thermometer at the thickest point.
08 - Remove from oven and allow chicken to rest for 5 minutes. Garnish with fresh parsley if desired. Serve while hot.

# Expert Tips:

01 -
  • The garlic butter soaks into every bite, creating layers of flavor that stay juicy even if you slightly overbake it.
  • You probably have most of these ingredients sitting in your pantry right now, no special grocery run needed.
  • It looks fancy enough for company but comes together faster than ordering takeout.
  • Leftovers reheat beautifully and make incredible sandwiches the next day.
02 -
  • If your chicken breasts are uneven in thickness, pound them gently to an even height or they will cook unevenly and dry out on the thin ends.
  • Don't skip the resting time after baking; cutting too soon releases all the juices onto the plate instead of keeping them inside the meat.
  • If the coating looks pale after 25 minutes, switch the oven to broil for 2 to 3 minutes, but watch it like a hawk or it will burn in seconds.
03 -
  • Use a meat thermometer instead of guessing; overcooked chicken is the fastest way to ruin this dish, and undercooked chicken is just unsafe.
  • Press the breadcrumb coating firmly onto the chicken with your palms, it sticks better and creates a more even crust.
  • Let the butter cool slightly before dipping the chicken so it doesn't cook the garlic or make the coating soggy.
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