Roasted Garlic Parmesan Chicken (Printable Version)

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

# 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 - 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)

# Method Steps:

01 - Preheat your 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 Advice:

01 -
  • The garlic butter soaks into every bite while the Parmesan crust crisps up like magic.
  • It looks fancy enough for guests but comes together in under an hour on a weeknight.
  • Leftovers turn into the best chicken sandwiches the next day, cold or reheated.
02 -
  • If your chicken breasts are thick, pound them to an even thickness or they'll cook unevenly and dry out on the edges.
  • Don't skip the resting time after baking, cutting too early releases all the juice onto the cutting board instead of staying in the meat.
  • A meat thermometer takes the guesswork out, 74°C (165°F) is your safe and juicy target.
03 -
  • If your butter cools and starts to solidify, warm it up again briefly so it coats the chicken evenly.
  • Line your baking sheet with foil under the parchment for even easier cleanup, especially if any cheese drips off.
  • Leftover coated chicken reheats well in a 180°C (350°F) oven for 10 minutes, don't use the microwave or the crust will go soggy.
Return