Go Back

Garlic Parmesan Chicken Bake

Garlic Parmesan chicken bake with thick garlic butter and a pressed Parmesan-panko crust that turns deeply golden, crackled, and fragrant over baked chicken breasts. This easy chicken bake delivers juicy, evenly cooked breasts topped with browned cheese and a crunchy topping—ideal for a weeknight oven dinner.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

Chicken breasts
  • 4 boneless skinless chicken breasts
  • 0.5 tsp Salt, pepper, and garlic powder to taste
  • 4 tbsp butter, melted
  • 4 cloves garlic, minced
  • 1 cup Parmesan cheese, freshly grated
  • 0.5 cup panko breadcrumbs
  • 1 tsp Italian seasoning
  • 1 tsp dried parsley
  • 0.5 tsp smoked paprika
  • 1 Fresh parsley and lemon wedges for serving

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 400°F and grease a 9x13 baking dish until lightly coated for easy release.
Season and arrange chicken
  1. Season the chicken breasts with salt, pepper, and garlic powder to taste, then place them in the prepared baking dish.
Add garlic butter
  1. Mix the melted butter with the minced garlic, then brush generously over each chicken breast so the surface is coated and glossy.
Build the Parmesan crust
  1. Combine the Parmesan, panko, Italian seasoning, dried parsley, and smoked paprika, then press the mixture firmly over the buttered chicken to coat every inch.
Bake
  1. Bake for 25-30 minutes at 400°F until the Parmesan crust is deeply golden and the internal temperature reaches 165°F, with a browned, crackled top.
Finish and serve
  1. Garnish with fresh parsley and serve with lemon wedges for bright flavor over the browned crust.

Notes

For maximum crunch, press the Parmesan-panko mixture firmly so it adheres to the garlic butter before baking. Store leftovers in the refrigerator up to 3 days; reheat in a 400°F oven for 8-12 minutes to re-crisp the topping. Freezing is not recommended because the crust texture softens. If you want a lower-sodium option, use a reduced-sodium Parmesan or choose a lighter salt seasoning while keeping the same topping and bake time.