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Garlic Parmesan Chicken Bake

Garlic Parmesan chicken bake with baked Parmesan chicken breasts covered in a thick garlic-butter and Parmesan crust. Bakes at 400°F until the cheese turns deeply golden, crackled, and fragrant 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
  

Garlic Parmesan Chicken Bake
  • 4 boneless skinless chicken breasts
  • 0.5 tsp salt to taste
  • 0.5 tsp black 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
  • 0.25 fresh parsley for serving
  • 0.5 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.
  2. Season the chicken breasts with salt, pepper, and garlic powder, then place them in the prepared dish.
Build the garlic-Parmesan crust
  1. Mix the melted butter with the minced garlic, then brush generously over each chicken breast.
  2. Combine Parmesan, panko, Italian seasoning, dried parsley, and smoked paprika, then press the mixture 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 pull the dish from the oven when the crust looks crackled at the edges.
  3. Garnish with fresh parsley and serve with lemon wedges.

Notes

For the most crackled crust, press the Parmesan mixture firmly so it adheres to the butter. Store leftovers in the refrigerator up to 3 days in a covered container; reheat at 350°F until warmed through (avoid microwaving to keep some crunch). Freezing is not recommended because the crust texture softens. If you want a lighter option, replace half the butter with olive oil (or use a lower-sodium Parmesan) while keeping the topping method the same.