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Garlic Parmesan Chicken Bake

Garlic Parmesan chicken bake with a thick garlic-butter and freshly grated Parmesan topping that bakes into a deeply golden, crackled crust. Baked Parmesan chicken breast is coated with garlic, herbs, and panko for browned, fragrant cheese over every inch of chicken.
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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: 620
Ingredients Equipment Method Notes

Ingredients
  

boneless skinless chicken breasts
  • 4 boneless skinless chicken breasts
salt
  • 0.25 tsp salt to taste
black pepper
  • 0.25 tsp black pepper to taste
garlic powder
  • 0.5 tsp garlic powder to taste
butter
  • 4 tbsp butter melted
garlic
  • 4 garlic cloves, minced
Parmesan cheese
  • 1 cup Parmesan cheese freshly grated
panko breadcrumbs
  • 0.5 cup panko breadcrumbs
Italian seasoning
  • 1 tsp Italian seasoning
dried parsley
  • 1 tsp dried parsley
smoked paprika
  • 0.5 tsp smoked paprika
fresh parsley
  • 1 fresh parsley for garnish
lemon wedges
  • 1 lemon wedges for serving

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 it releases easily. You should see an evenly coated baking surface ready for the chicken.
Season and add garlic butter
  1. Season the chicken breasts with salt, pepper, and garlic powder, then place them in the prepared dish. The tops and sides should look evenly dusted.
  2. Mix melted butter with minced garlic and brush generously over each chicken breast. The surface should look glossy and wet with garlic butter.
Make the Parmesan crust
  1. Combine Parmesan, panko breadcrumbs, Italian seasoning, dried parsley, and smoked paprika. The mixture should be evenly speckled and dry-looking.
  2. Press the Parmesan-panko mixture firmly over the buttered chicken so it adheres. You should see a thick, even layer covering the top of each breast.
Bake and garnish
  1. Bake for 25-30 minutes at 400°F until the Parmesan crust is deeply golden and the cheese looks browned and crackled. The center should reach 165°F.
  2. Garnish with fresh parsley and serve with lemon wedges. The finished top should look fragrant and golden, with a bright pop of green and citrus.

Notes

For the crispiest crust, press the Parmesan mixture firmly so it grips the garlic butter before baking. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in a 350°F oven until warmed through (avoid microwaving for best texture). Freezing is not recommended because the panko-Parmesan topping can soften. Dietary swap: use a kosher-style lactose-free Parmesan or a lactose-free cheese blend in the same amount to reduce lactose.