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Garlic Parmesan Chicken Bake

Garlic Parmesan chicken bake with chicken breasts blanketed in a thick garlic butter and Parmesan topping that bakes into a golden, crackled crust. This baked Parmesan chicken turns deeply browned, fragrant cheese into a crisp layer across every inch for an easy weeknight chicken dinner.
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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: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken breasts and seasonings
  • 4 boneless skinless chicken breasts
  • 0.5 tsp Salt, pepper, and garlic powder to taste Use about 1/2–1 tsp total salt/pepper/garlic powder combined, adjusting to preference.
Garlic butter topping
  • 4 tbsp butter, melted
  • 4 cloves garlic, minced
Parmesan crumb coating
  • 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 Chopped or scattered.
  • 1 lemon wedges

Equipment

  • 1 sheet pan

Method
 

Preheat and prep the baking dish
  1. Preheat the oven to 400°F and grease a 9x13 baking dish so the chicken releases cleanly after baking.
Season and place chicken
  1. Season the chicken breasts with salt, pepper, and garlic powder to taste, then place them in the prepared dish in an even layer.
Brush with garlic butter
  1. Mix the melted butter with the minced garlic, then brush generously over each chicken breast so every surface is coated.
Add Parmesan crumb topping
  1. Combine the Parmesan, panko, Italian seasoning, dried parsley, and smoked paprika, then press the mixture firmly over the buttered chicken to form a dense crust.
Bake until deeply golden
  1. Bake at 400°F for 25–30 minutes until the Parmesan crust is deeply golden and the internal temperature reaches 165°F.
Finish and serve
  1. Garnish with fresh parsley and serve with lemon wedges for brightness right before eating.

Notes

For the most crackled, browned crust, press the Parmesan mixture firmly so it adheres to the garlic butter (don’t just sprinkle). 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 crumb topping can soften. If you want a lower-fat option, use reduced-fat Parmesan and a lighter butter amount while still pressing the crumbs firmly.