Roasted Garlic Parmesan Chicken (Print version)

Juicy chicken breasts coated in garlic butter and Parmesan, baked until golden and crispy. Perfect for busy weeknights.

# 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 optional
07 - 1 teaspoon dried Italian herbs
08 - 1/2 teaspoon paprika
09 - 2 tablespoons chopped fresh parsley, optional

# How-To Steps:

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 - Combine melted butter and minced garlic in a small bowl.
04 - In a shallow dish, combine Parmesan cheese, breadcrumbs, Italian herbs, and paprika.
05 - Dip each chicken breast into garlic butter mixture to coat thoroughly. Transfer to the Parmesan breadcrumb mixture and dredge, pressing gently to ensure even coating.
06 - Place coated chicken breasts on prepared baking sheet in a single layer. Drizzle any remaining garlic butter over the top.
07 - Bake for 25 to 30 minutes until golden and crispy. Check internal temperature reaches 165°F with a meat thermometer.
08 - Remove from oven and allow to rest for 5 minutes. Garnish with chopped parsley if desired. Serve hot.

# Tips from the pros:

01 -
  • It uses just one pan and a handful of pantry staples, so cleanup is practically nonexistent.
  • The golden Parmesan crust gives you that satisfying crunch without any frying or messy oil splatters.
  • It works beautifully for both a Tuesday night solo dinner and when you need to impress someone without breaking a sweat.
02 -
  • If you skip drying the chicken, the coating will slide off in sad, soggy clumps, trust me on this.
  • Resting the chicken after baking lets the juices redistribute, cutting into it immediately will leave a puddle on your plate.
03 -
  • Use a meat thermometer to check doneness, guessing leads to overcooked, rubbery chicken more often than not.
  • If you want extra crispiness, switch to broil for the last 2 to 3 minutes, but stay close and watch it like a hawk.
  • Swap in chicken thighs if you prefer dark meat, they stay juicier and are harder to overcook, just add a few extra minutes to the baking time.
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