I perfected Garlic Parmesan Chicken with a quick pan-sear and a pantry trick that makes the sauce cling to every piece.
I never expected to obsess over a chicken dish, but this Garlic Parmesan Chicken made me do it. Grated Parmesan and garlic pair so unexpectedly bold and clean that each bite makes you pause, like wait, where did that come from.
It’s simple enough for a weeknight yet feels fancy when you serve it, and I like that bit of trickery. You’ll get curious fast, probably try to guess what’s doing all the work, and probably be wrong, which is half the fun.
Make it once and you’ll find excuses to make it again, I promise.
Why I Like this Recipe
– I like the crunchy top, it gives the chicken a nice bite that plays against the soft, juicy middle
– I like that it’s forgiving, even if I leave it in a bit too long it still tastes moist and not dried out
– I like that its quick to throw together so I can do other stuff while it cooks
– I like how it looks fancy even when I barely try, guests always act impressed
Ingredients
- Chicken breasts: high in lean protein, low carbs, filling and muscle friendly
- Parmesan cheese: adds umami and salt, some calcium and protein not low in fat
- Panko breadcrumbs: give crisp texture mostly carbs not much fiber
- Butter: gives rich flavor and browning, mainly saturated fat, use sparingly
- Olive oil: healthy monounsaturated fats, helps crisping, heart friendly when used moderate
- Garlic: bright savory bite, tiny calories may boost immunity and flavor depth
- Lemon: adds zesty acidity, balances richness and gives a fresh finish
- Parsley: mild herb adds color and fresh notes, small vitamins and minerals
- Paprika: smoky sweet warmth low calories gives color and mild spice
Ingredient Quantities
- 4 boneless skinless chicken breasts (about 1 1/2 to 2 lb total)
- 1/2 cup grated Parmesan cheese packed
- 3/4 cup panko breadcrumbs (or plain breadcrumbs)
- 3 tablespoons unsalted butter melted
- 1 tablespoon olive oil
- 3 cloves garlic minced (or 1 1/2 teaspoons garlic powder)
- 1 teaspoon Italian seasoning
- 1/2 teaspoon paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon chopped fresh parsley optional
- 1 lemon cut into wedges for serving optional
How to Make this
1. Preheat oven to 400°F (200°C). Lightly grease a baking dish or line it with parchment or foil for easy cleanup.
2. Pat the 4 chicken breasts dry and pound them to an even thickness, about 1/2 inch, so they cook evenly. Season both sides lightly with a little of the kosher salt and black pepper.
3. In a bowl combine 1/2 cup packed grated Parmesan, 3/4 cup panko breadcrumbs, 1 teaspoon Italian seasoning, 1/2 teaspoon paprika, the rest of the kosher salt and black pepper. Stir in the optional chopped parsley if you want.
4. In a small bowl mix 3 tablespoons melted unsalted butter, 1 tablespoon olive oil and the 3 cloves minced garlic (or 1 1/2 teaspoons garlic powder). Let the garlic sit in the warm butter a minute so it softens the flavor.
5. Brush both sides of each chicken breast with some of the garlic butter mixture. This helps the crumbs stick and keeps the meat moist.
6. Press the Parmesan breadcrumb mixture firmly onto the top of each breast so it adheres well. If you want extra crispiness press some onto the underside too.
7. Place the chicken in the prepared dish, drizzle any leftover garlic butter over the crumb tops, then bake for 20 to 25 minutes. Thicker breasts may need 25 to 30 minutes. The chicken is done when an instant read thermometer reads 165°F in the thickest part.
8. For a golden crunchy top, switch the oven to broil for 1 to 2 minutes at the end, watching closely so it doesn’t burn.
9. Let the chicken rest 5 minutes before serving. Squeeze lemon wedges over each piece and sprinkle extra parsley if you like. Don’t skip the rest step, it keeps the juices inside.
Equipment Needed
1. Oven (preheat to 400 F / 200 C)
2. Rimmed baking dish or baking sheet, lined with parchment paper or foil
3. Meat mallet or rolling pin to pound the chicken to about 1/2 inch
4. Cutting board and chef’s knife for trimming and mincing garlic
5. Two mixing bowls (one for the Parmesan-panko mix, one for the melted butter)
6. Measuring cups and spoons
7. Pastry brush or a spoon to brush on the garlic butter
8. Instant-read thermometer to check the chicken reaches 165 F
9. Microplane or fine grater for fresh Parmesan (or use pre-grated)
10. Tongs or a spatula for placing and removing the chicken from the dish
FAQ
Baked Garlic Parmesan Chicken Recipe Substitutions and Variations
- Parmesan cheese: swap with Pecorino Romano or Asiago for a similar salty, nutty bite; for dairy free try 1/2 cup nutritional yeast but cut back on added salt.
- Panko breadcrumbs: use plain breadcrumbs, crushed crackers or crushed cornflakes for extra crunch; for gluten free use almond meal or gluten free breadcrumbs.
- Melted unsalted butter: replace with an equal amount of olive oil for a lighter result, or use ghee for a richer, browned-butter flavor, or melted coconut oil if you need dairy free (it might add a slight coconut taste).
- Fresh garlic (3 cloves): if you’re outta fresh garlic use 1 1/2 tsp garlic powder like the recipe says, or about 1 tsp jarred minced garlic and taste, add more if you like it stronger.
Pro Tips
1) Let the chicken sit at room temp for 15 to 20 minutes before cooking. Cold meat goes into the oven unevenly, and you end up with dry edges and a raw middle. Also pound them fairly even, even if one is kinda stubborn, it makes a huge difference.
2) Press the crumb mix on hard, like really press it, then pop the breasts in the fridge for 10 minutes before baking. That helps the crumbs stick so they dont slide off when you move the pan. If you want extra crunch, brush a tiny bit more fat on top right before broiling.
3) Use a wire rack set over the baking dish if you can. Air circulation around the chicken gives a crisper crust and the bottom wont get soggy. If you dont have a rack, tilt the chicken slightly on foil balls to let air move under it.
4) Watch your salt levels, parmesan is already salty so go easy on extra salt until after it’s cooked. And always check temp with a probe in the thickest part, 165 F is the goal, pop it out right away and let it rest so the juices dont run out.
Baked Garlic Parmesan Chicken Recipe
I perfected Garlic Parmesan Chicken with a quick pan-sear and a pantry trick that makes the sauce cling to every piece.
4
servings
553
kcal
Equipment: 1. Oven (preheat to 400 F / 200 C)
2. Rimmed baking dish or baking sheet, lined with parchment paper or foil
3. Meat mallet or rolling pin to pound the chicken to about 1/2 inch
4. Cutting board and chef’s knife for trimming and mincing garlic
5. Two mixing bowls (one for the Parmesan-panko mix, one for the melted butter)
6. Measuring cups and spoons
7. Pastry brush or a spoon to brush on the garlic butter
8. Instant-read thermometer to check the chicken reaches 165 F
9. Microplane or fine grater for fresh Parmesan (or use pre-grated)
10. Tongs or a spatula for placing and removing the chicken from the dish
Ingredients
-
4 boneless skinless chicken breasts (about 1 1/2 to 2 lb total)
-
1/2 cup grated Parmesan cheese packed
-
3/4 cup panko breadcrumbs (or plain breadcrumbs)
-
3 tablespoons unsalted butter melted
-
1 tablespoon olive oil
-
3 cloves garlic minced (or 1 1/2 teaspoons garlic powder)
-
1 teaspoon Italian seasoning
-
1/2 teaspoon paprika
-
1 teaspoon kosher salt
-
1/2 teaspoon freshly ground black pepper
-
1 tablespoon chopped fresh parsley optional
-
1 lemon cut into wedges for serving optional
Directions
- Preheat oven to 400°F (200°C). Lightly grease a baking dish or line it with parchment or foil for easy cleanup.
- Pat the 4 chicken breasts dry and pound them to an even thickness, about 1/2 inch, so they cook evenly. Season both sides lightly with a little of the kosher salt and black pepper.
- In a bowl combine 1/2 cup packed grated Parmesan, 3/4 cup panko breadcrumbs, 1 teaspoon Italian seasoning, 1/2 teaspoon paprika, the rest of the kosher salt and black pepper. Stir in the optional chopped parsley if you want.
- In a small bowl mix 3 tablespoons melted unsalted butter, 1 tablespoon olive oil and the 3 cloves minced garlic (or 1 1/2 teaspoons garlic powder). Let the garlic sit in the warm butter a minute so it softens the flavor.
- Brush both sides of each chicken breast with some of the garlic butter mixture. This helps the crumbs stick and keeps the meat moist.
- Press the Parmesan breadcrumb mixture firmly onto the top of each breast so it adheres well. If you want extra crispiness press some onto the underside too.
- Place the chicken in the prepared dish, drizzle any leftover garlic butter over the crumb tops, then bake for 20 to 25 minutes. Thicker breasts may need 25 to 30 minutes. The chicken is done when an instant read thermometer reads 165°F in the thickest part.
- For a golden crunchy top, switch the oven to broil for 1 to 2 minutes at the end, watching closely so it doesn't burn.
- Let the chicken rest 5 minutes before serving. Squeeze lemon wedges over each piece and sprinkle extra parsley if you like. Don't skip the rest step, it keeps the juices inside.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 244g
- Total number of serves: 4
- Calories: 553kcal
- Fat: 23.5g
- Saturated Fat: 9.8g
- Trans Fat: 0.05g
- Polyunsaturated: 2.33g
- Monounsaturated: 8.9g
- Cholesterol: 206mg
- Sodium: 802mg
- Potassium: 559mg
- Carbohydrates: 14.5g
- Fiber: 0.5g
- Sugar: 0.5g
- Protein: 67.9g
- Vitamin A: 300IU
- Vitamin C: 0.5mg
- Calcium: 167mg
- Iron: 2.94mg