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Garlic Parmesan Chicken Bake

Garlic Parmesan chicken bake with tender chicken breasts blanketed in garlic butter and a thick Parmesan-panko crust. Bakes to a golden, crackled topping with browned cheese and fragrant seasoning over every inch.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Garlic Parmesan chicken bake
  • 4 boneless skinless chicken breasts
  • 0.5 tsp salt to taste
  • 0.5 tsp pepper to taste
  • 0.5 tsp garlic powder to taste
  • 4 tbsp butter melted
  • 4 garlic cloves, 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 for garnish
  • 1 lemon wedges for serving

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat the oven to 400°F and grease a 9x13 baking dish.
  2. Season the chicken breasts with salt, pepper, and garlic powder, then place them in the prepared dish.
Garlic butter and crust
  1. Mix the melted butter with the minced garlic, then brush generously over each chicken breast.
  2. Combine the Parmesan, panko, Italian seasoning, dried parsley, and smoked paprika, then press firmly over the buttered chicken to coat.
Bake and serve
  1. Bake for 25-30 minutes at 400°F until the Parmesan crust is deeply golden and the cheese is browned and fragrant.
  2. Bake until the internal temperature reaches 165°F, then garnish with fresh parsley and serve with lemon wedges.

Notes

For the thickest, crackliest crust, press the Parmesan-panko mixture firmly and keep the chicken breasts fairly even in thickness. Store leftovers in the fridge up to 3 days in a sealed container; reheat at 375°F until warmed through. Freezing is not ideal for the crust, but you can freeze cooked chicken (without relying on the topping texture) up to 2 months. Swap: use gluten-free panko to make this gluten-free while keeping the same baking time.