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Garlic Parmesan Chicken Bake

Garlic Parmesan chicken bake with thick garlic-butter and Parmesan topping that bakes into a golden, crackled crust. Juicy baked Parmesan chicken breasts are finished until the cheese is browned and fragrant 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: 640
Ingredients Equipment Method Notes

Ingredients
  

Chicken breasts and seasoning
  • 4 boneless skinless chicken breasts
  • 0.5 tsp salt Season to taste.
  • 0.5 tsp pepper Season to taste.
  • 1 tsp garlic powder Season to taste.
Garlic butter base
  • 4 tbsp butter Melted.
  • 4 cloves garlic Minced (about 4 cloves).
Parmesan crust
  • 1 cup Parmesan cheese Freshly grated.
  • 0.5 cup panko breadcrumbs
  • 1 tsp Italian seasoning
  • 1 tsp dried parsley
  • 0.5 tsp smoked paprika
Serving
  • 0.5 fresh parsley For garnish.
  • 4 lemon wedges For serving.

Equipment

  • 1 sheet pan

Method
 

Prep and season
  1. Preheat the oven to 400°F and grease a 9x13 baking dish, so the chicken bakes evenly without sticking.
  2. Season the chicken breasts with salt, pepper, and garlic powder, then place them in the prepared dish in a single layer.
Add garlic butter and crust
  1. Mix the melted butter with the minced garlic and brush generously over each chicken breast to create a flavorful, glossy layer.
  2. Combine Parmesan, panko, Italian seasoning, dried parsley, and smoked paprika, then press the mixture firmly over the buttered chicken to fully coat the tops.
Bake and finish
  1. Bake for 25-30 minutes at 400°F until the Parmesan crust is deeply golden and the cheese is browned and crackled.
  2. Check doneness: bake until the internal temperature reaches 165°F, then garnish with fresh parsley and serve with lemon wedges.

Notes

For the best crackled crust, press the Parmesan mixture firmly so it adheres to the buttered surface; if the topping seems dry, add a little more melted butter. Refrigerate leftovers in a sealed container for up to 3 days; reheat in a 350°F oven until warmed through. Freezing is not recommended because the breaded topping can lose its crispness. Dietary swap: use gluten-free panko to make it gluten-free.