Baked Garlic Parmesan Chicken – Crispy, Juicy, and Weeknight Easy

This is the kind of dinner that makes a busy evening feel special without a lot of effort. Baked Garlic Parmesan Chicken is crisp on the outside, juicy inside, and packed with buttery, garlicky flavor. It’s simple enough for a weeknight and satisfying enough to serve to guests.

The prep is quick, the ingredients are familiar, and the results are consistently great. If you love a golden crust and a tender bite, this will become a regular in your rotation.

Baked Garlic Parmesan Chicken - Crispy, Juicy, and Weeknight Easy

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings 4 servings

Ingredients

  

• 2 pounds boneless, skinless chicken breasts (pounded to even thickness or sliced into cutlets)
• 1/2 cup grated Parmesan cheese (finely grated, not shredded)
• 1/2 cup panko breadcrumbs (or regular breadcrumbs)
• 4 tablespoons unsalted butter (melted)
• 3 cloves garlic (finely minced)
• 1 teaspoon Italian seasoning (or a mix of dried basil, oregano, and thyme)
• 1/2 teaspoon smoked paprika (optional, for color and depth)
• 1/2 teaspoon kosher salt (plus more to taste)
• 1/4 teaspoon black pepper
• 2 tablespoons fresh parsley (chopped, for garnish)
• Lemon wedges (for serving, optional)
• Olive oil spray or a light drizzle (to help crisp the topping)

Instructions

 

• Prep the chicken: Heat the oven to 400°F (200°C). Line a baking sheet with parchment or lightly grease it. Pound chicken breasts to an even 1/2–3/4 inch thickness or slice them into cutlets for even cooking.
• Make the garlic butter: In a small bowl, combine melted butter and minced garlic. Let it sit a minute to bloom the garlic flavor.
• Mix the coating: In another bowl, stir together Parmesan, panko, Italian seasoning, smoked paprika, salt, and black pepper.
• Assemble: Brush each chicken piece with the garlic butter on both sides. Press the chicken into the Parmesan-panko mixture, coating evenly. Place on the prepared baking sheet. Lightly mist or drizzle the tops with olive oil for extra crunch.
• Bake: Cook for 18–22 minutes, depending on thickness, until the internal temperature reaches 165°F (74°C) and the coating is golden.
• Optional broil: For deeper color, broil for 1–2 minutes at the end, watching closely to avoid burning.
• Rest and serve: Let the chicken rest 5 minutes. Garnish with parsley and a squeeze of lemon. Serve hot.

What Makes This Special

This recipe strikes that sweet spot between comfort food and quick cooking. The butter-garlic-Parmesan combo creates a crunchy, savory coating with very little fuss.

Baking keeps things cleaner than frying and gives you hands-off time to make sides. Best of all, the method is forgiving—great for beginners, but still impressive on the plate.

Ingredients

• 2 pounds boneless, skinless chicken breasts (pounded to even thickness or sliced into cutlets)
• 1/2 cup grated Parmesan cheese (finely grated, not shredded)
• 1/2 cup panko breadcrumbs (or regular breadcrumbs)
• 4 tablespoons unsalted butter (melted)
• 3 cloves garlic (finely minced)
• 1 teaspoon Italian seasoning (or a mix of dried basil, oregano, and thyme)
• 1/2 teaspoon smoked paprika (optional, for color and depth)
• 1/2 teaspoon kosher salt (plus more to taste)
• 1/4 teaspoon black pepper
• 2 tablespoons fresh parsley (chopped, for garnish)
• Lemon wedges (for serving, optional)
• Olive oil spray or a light drizzle (to help crisp the topping)

Instructions

1. Prep the chicken: Heat the oven to 400°F (200°C). Line a baking sheet with parchment or lightly grease it.

   Pound chicken breasts to an even 1/2–3/4 inch thickness or slice them into cutlets for even cooking.

2. Make the garlic butter: In a small bowl, combine melted butter and minced garlic. Let it sit a minute to bloom the garlic flavor.
3. Mix the coating: In another bowl, stir together Parmesan, panko, Italian seasoning, smoked paprika, salt, and black pepper.
4. Assemble: Brush each chicken piece with the garlic butter on both sides. Press the chicken into the Parmesan-panko mixture, coating evenly.

   Place on the prepared baking sheet. Lightly mist or drizzle the tops with olive oil for extra crunch.

5. Bake: Cook for 18–22 minutes, depending on thickness, until the internal temperature reaches 165°F (74°C) and the coating is golden.
6. Optional broil: For deeper color, broil for 1–2 minutes at the end, watching closely to avoid burning.
7. Rest and serve: Let the chicken rest 5 minutes. Garnish with parsley and a squeeze of lemon.

   Serve hot.

Keeping It Fresh

Store leftovers in an airtight container in the fridge for up to 4 days. The coating will soften in the refrigerator, but you can bring back some crunch. Reheat in a 350°F (175°C) oven or toaster oven for 8–10 minutes, or until warmed through.

Avoid microwaving if you can—it heats fast but makes the crust soggy.

To freeze, wrap cooked, cooled cutlets individually and place in a freezer bag for up to 2 months. Reheat from frozen at 375°F (190°C) for 18–22 minutes. A quick broil at the end helps restore crispness.

Benefits of This Recipe

• Weeknight-friendly: Minimal prep and a single pan mean quick cooking and easy cleanup.
• Kid-approved flavors: Garlic and Parmesan deliver big taste without being spicy.
• Balanced and satisfying: High protein, moderate fat, and a crunchy texture that feels indulgent.
• Customizable: Swap seasonings, change the coating, or use different cuts of chicken.
• Baked, not fried: You get crisp edges without standing over hot oil.

What Not to Do

• Don’t skip pounding the chicken: Uneven thickness leads to dry edges and undercooked centers.
• Don’t use only shredded Parmesan: It doesn’t adhere as well.

  Use finely grated for better coverage.

• Don’t drown the chicken in butter: Too much makes the coating soggy. Brush, don’t pour.
• Don’t crowd the pan: Space the pieces so air can circulate and the crust can crisp.
• Don’t guess doneness: Use a thermometer to hit 165°F (74°C) without overcooking.

Recipe Variations

• Herb-forward: Add extra dried basil and parsley, or fold in fresh chopped herbs to the coating.
• Spicy kick: Mix in red pepper flakes or cayenne for heat.
• Gluten-free: Use gluten-free panko or crushed gluten-free crackers.
• Keto-friendly: Swap panko for crushed pork rinds or extra Parmesan.
• Lemon-pepper: Add lemon zest to the coating and finish with more fresh lemon juice.
• Air fryer method: Cook at 380°F (193°C) for 12–15 minutes, flipping halfway, until 165°F (74°C).
• Chicken thighs: Use boneless, skinless thighs. Bake 20–25 minutes, depending on size, until 175°F (79°C) for the best texture.

FAQ

Can I make this ahead?

Yes.

Assemble the coated chicken up to 8 hours in advance and refrigerate on a lined baking sheet. Add a light oil mist right before baking. For longer storage, freeze the coated raw chicken and bake from frozen, adding a few extra minutes.

What sides go well with it?

Try roasted broccoli, a simple green salad, buttered noodles, garlic mashed potatoes, or lemony asparagus.

It’s also great over Caesar salad for a quick, hearty meal.

Why is my coating falling off?

Usually, the chicken was too wet, or you handled it too much after coating. Pat the chicken dry first, brush with butter, press firmly into the coating, and place directly onto the tray. Avoid flipping more than once.

Can I use pre-shredded Parmesan?

You can, but finely grated Parmesan sticks better and melts more evenly into the crust.

If using shredded, pulse it in a food processor to make it finer.

How do I keep the chicken juicy?

Pound to an even thickness, don’t overbake, and let it rest for 5 minutes after cooking. A quick thermometer check at 18 minutes helps prevent dryness.

Is there a dairy-free option?

Use a dairy-free Parmesan-style cheese and replace butter with olive oil. The flavor will be slightly different but still delicious.

Can I add fresh garlic to the coating?

Yes, but keep most of the garlic in the butter.

If you add it to the dry mix, it can burn. A small amount is fine; watch for over-browning and tent with foil if needed.

Wrapping Up

Baked Garlic Parmesan Chicken is the kind of recipe that always delivers: crisp edges, juicy meat, and a garlic-butter aroma that fills the kitchen. With simple ingredients and straightforward steps, it fits any night of the week.

Keep the basics in your pantry, and you’re never far from a satisfying meal. Serve it hot with a squeeze of lemon and enjoy the crunch in every bite.