Garlic Parmesan Chicken Breasts (Print Version)

Juicy chicken breasts with crispy garlic butter and Parmesan coating. Simple, elegant, and ready in under an hour.

# 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 (use gluten-free if needed)
07 - 1 teaspoon dried Italian herbs
08 - 1/2 teaspoon paprika
09 - 2 tablespoons chopped fresh parsley, for garnish (optional)

# Method:

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 25-30 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 seeps into the chicken while the Parmesan crust crisps up, giving you tender meat and crunch in every bite.
  • It comes together in under an hour with ingredients you probably already have, so theres no last minute grocery run.
  • Leftovers reheat beautifully and taste just as good tucked into a sandwich the next day.
02 -
  • Dry the chicken breasts thoroughly before you start, or the coating will slide right off and end up in a pile on the pan.
  • Dont overbake or the chicken turns rubbery, so check the temperature a few minutes early and pull it when it just reaches 74°C.
  • If you want extra crispiness, switch to broil for the last 2 to 3 minutes, but stand there and watch because it goes from golden to burnt fast.
03 -
  • Press the breadcrumb coating firmly onto the chicken with your hands so it forms a solid crust that wont fall off halfway through baking.
  • Use a meat thermometer to check doneness instead of cutting into the chicken, which lets all the juices run out and dries it out.
  • Let the chicken rest for a full 5 minutes after baking so the juices redistribute and every bite stays moist.
Go Back