Garlic Parmesan Chicken Bake

Garlic Parmesan chicken bake with thick garlic butter and a pressed Parmesan-panko crust that bakes up deeply golden and crackled. Baked Parmesan chicken breasts roast at 400°F until browned, fragrant, and cooked through to 165°F.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 servings

Course: Main Dish

Cuisine: Italian-American

Calories: 520

Ingredients Equipment Method Notes

Ingredients

Garlic Parmesan Chicken Bake

4 boneless skinless chicken breasts
0.5 tsp Salt, pepper, and garlic powder to taste Season to taste (use a mix of salt, black pepper, and garlic powder).
4 tbsp butter Melted.
4 garlic Minced (about 4 cloves).
1 cup Parmesan cheese Freshly grated.
0.5 cup panko breadcrumbs
1 tsp Italian seasoning
1 tsp dried parsley
0.5 tsp smoked paprika
0.25 fresh parsley and lemon wedges for serving For garnish/serving.

Equipment

1 sheet pan

Method

Prep and season

Preheat oven to 400°F and grease a 9x13 baking dish.
Season chicken breasts with salt, pepper, and garlic powder to taste, then place them in the prepared dish.

Garlic butter and crust

Mix melted butter with minced garlic, then brush generously over each chicken breast.
Combine Parmesan, panko, Italian seasoning, dried parsley, and smoked paprika; press firmly over the buttered chicken to coat.

Bake and serve

Bake for 25-30 minutes at 400°F until the Parmesan crust is deeply golden and the internal temperature reaches 165°F, watching for browned, crackled spots on top.
Garnish with fresh parsley and serve with lemon wedges.

Notes

For the crust to really crackle, press the Parmesan-panko mix firmly so it adheres to the melted butter before baking. Refrigerate leftovers in a sealed container up to 3 days; reheat at 375°F until warmed through. Freezing is not recommended for best crust texture. Dietary swap: use gluten-free panko for a gluten-free version while keeping the same bake time range.