Pin it The smell of butter and garlic browning in the oven can pull anyone into the kitchen, no questions asked. I started making this chicken on nights when I needed something reliable but impressive enough that no one would guess it took less than an hour. The Parmesan crust gets crispy and golden, and the chicken stays tender underneath. It became one of those dishes I could make half asleep and still get compliments.
I made this for my sister once when she came over after a long shift at the hospital. She sat at the counter while I pressed the breadcrumb mixture onto each piece of chicken, and we talked about nothing important. When it came out of the oven, she said it tasted like comfort, which is exactly what it was supposed to be. Sometimes the best meals are the ones you make without overthinking.
Ingredients
- 4 boneless, skinless chicken breasts (about 170 g each): Pat them dry before seasoning so the coating sticks better and the skin crisps up nicely.
- Salt and freshly ground black pepper: Season generously on both sides, this is your first layer of flavor.
- 60 g unsalted butter, melted: The butter carries the garlic flavor and helps the breadcrumb mixture adhere to the chicken.
- 4 cloves garlic, minced: Fresh garlic makes all the difference, the smell alone is worth it.
- 60 g grated Parmesan cheese: Use the real stuff, not the powdered kind, it melts into the crust and adds a salty, nutty richness.
- 60 g fine breadcrumbs: Fine crumbs create a smoother, crispier crust than coarse ones.
- 1 tsp dried Italian herbs: A blend of oregano, basil, and thyme adds warmth and depth without overpowering the garlic.
- ½ tsp paprika: Just a hint of color and a subtle smokiness that rounds everything out.
- 2 tbsp chopped fresh parsley (optional): Adds a pop of color and a fresh finish right before serving.
Instructions
- Preheat and Prep:
- Set your oven to 200°C (400°F) and line a baking sheet with parchment paper. This prevents sticking and makes cleanup painless.
- Season the Chicken:
- Pat the chicken breasts dry with paper towels, then season both sides with salt and pepper. Drying them first helps the coating stick and prevents steam from making things soggy.
- Make the Garlic Butter:
- In a small bowl, stir together the melted butter and minced garlic. The warmth of the butter will soften the garlic just enough to release its flavor.
- Prepare the Coating:
- In a shallow dish, mix the Parmesan, breadcrumbs, Italian herbs, and paprika. Use a fork to break up any clumps so the coating is even.
- Coat the Chicken:
- Dip each chicken breast into the garlic butter, making sure it is fully covered. Then press it into the breadcrumb mixture on both sides, pressing gently so the coating sticks.
- Arrange and Drizzle:
- Place the coated chicken breasts on the prepared baking sheet, leaving space between them. Drizzle any leftover garlic butter over the top for extra flavor.
- Bake:
- Bake for 25 to 30 minutes, or until the coating is golden and crisp and the internal temperature reaches 74°C (165°F). If you want extra crispiness, broil for the last 2 to 3 minutes, but watch it closely so it does not burn.
- Rest and Serve:
- Let the chicken rest for 5 minutes before slicing so the juices redistribute. Garnish with fresh parsley if you have it, and serve hot.
Pin it One night I made this for a potluck and someone asked if I had catered it. I laughed because I had literally thrown it together in my pajamas an hour earlier. It is funny how a little garlic butter and Parmesan can make you look like you know what you are doing in the kitchen.
How to Store and Reheat
Leftovers keep well in an airtight container in the fridge for up to three days. To reheat, place the chicken on a baking sheet in a 180°C (350°F) oven for about 10 minutes, or until warmed through. The oven will help the crust crisp back up, which the microwave just cannot do. If you are in a rush, the microwave works, but the coating will soften.
What to Serve It With
This chicken pairs beautifully with just about anything simple. I usually serve it with roasted vegetables like broccoli or green beans, or a crisp green salad with a lemony vinaigrette. Creamy mashed potatoes or buttered pasta also work if you want something more filling. Keep the sides light so the garlicky, cheesy crust stays the star of the plate.
Ways to Change It Up
You can swap the chicken breasts for boneless thighs if you prefer dark meat, just adjust the baking time slightly since thighs cook a bit differently. Adding a pinch of chili flakes to the breadcrumb mixture gives it a subtle kick without making it spicy. If you want more herbs, fresh thyme or rosemary mixed into the coating works beautifully.
- Try adding lemon zest to the breadcrumb mixture for a bright, fresh note.
- Swap half the Parmesan for pecorino for a sharper, saltier flavor.
- Use panko breadcrumbs instead of fine crumbs for an even crunchier crust.
Pin it This is the kind of recipe that makes weeknights feel a little less chaotic. Keep it in your back pocket for nights when you want something good without the fuss.
Recipe FAQs
- → How do I know when the chicken is fully cooked?
Use a meat thermometer to check that the internal temperature reaches 74°C (165°F) at the thickest part of the chicken. Alternatively, pierce the thickest portion with a fork; the juices should run clear with no pink coloring.
- → Can I make this dish gluten-free?
Yes, simply replace regular breadcrumbs with certified gluten-free breadcrumbs in the coating mixture. Verify that all other ingredients, especially the Parmesan and seasonings, are gluten-free. This makes the dish suitable for gluten-free diets.
- → What should I serve with roasted garlic Parmesan chicken?
This pairs beautifully with roasted vegetables like broccoli or Brussels sprouts, fresh green salads, creamy mashed potatoes, or rice pilaf. Light sides balance the rich, savory flavors of the garlic and Parmesan coating.
- → How can I make the coating extra crispy?
For maximum crispiness, broil the chicken for the final 2-3 minutes of cooking, watching carefully to prevent burning. Alternatively, use panko breadcrumbs instead of fine breadcrumbs for added crunch and texture.
- → Can I use chicken thighs instead of breasts?
Absolutely. Chicken thighs are juicier and more forgiving than breasts. They may require an additional 5-10 minutes of baking time. Check internal temperature to ensure they reach 74°C (165°F) throughout.
- → How should I store and reheat leftovers?
Store cooked chicken in an airtight container in the refrigerator for up to 3 days. Reheat in a 180°C (350°F) oven for 10-12 minutes until warmed through. Avoid the microwave, which can make the coating soggy.