Description
This Baked Garlic Parmesan Chicken is a simple and flavorful dish featuring tender chicken breasts coated with a crispy Parmesan and breadcrumb crust, infused with garlic and herbs. Perfect for a quick weeknight dinner or a special family meal!
Ingredients
Units
Scale
- 4 boneless, skinless chicken breasts
- 1/2 cup (50 g) grated Parmesan cheese
- 1/2 cup (60 g) breadcrumbs (Panko or regular)
- 2 teaspoons garlic powder
- 1 teaspoon Italian seasoning
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter, melted
- Chopped fresh parsley (for garnish, optional)
Instructions
- Preheat the oven:
- Preheat your oven to 375°F (190°C). Lightly grease a baking dish or line a baking sheet with parchment paper.
- Prepare the coating mixture:
- In a shallow dish, combine the Parmesan cheese, breadcrumbs, garlic powder, Italian seasoning, paprika, salt, and pepper. Mix well.
- Coat the chicken:
- Brush each chicken breast with olive oil on both sides. Press each piece of chicken into the Parmesan mixture, ensuring it’s well coated on all sides. Place the coated chicken in the prepared baking dish.
- Drizzle with butter:
- Drizzle the melted butter evenly over the top of the coated chicken to help it crisp up in the oven.
- Bake:
- Bake for 25-30 minutes, or until the chicken is golden brown and cooked through (internal temperature should reach 165°F/74°C). For a crispier crust, broil the chicken for the last 2-3 minutes of cooking.
- Serve:
- Garnish with chopped parsley if desired. Serve hot with a side of vegetables, salad, or pasta.
Notes
- Make it spicy: Add a pinch of cayenne pepper or red pepper flakes to the coating mixture for some heat.
- Bread options: Use gluten-free breadcrumbs or almond flour for a gluten-free version.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer for best results.