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Garlic Parmesan Chicken Bake

Garlic Parmesan chicken bake with a thick garlic-butter and Parmesan topping that crisps into a golden, crackled crust. Baked Parmesan chicken breast stays juicy while the cheese browns and turns fragrant over 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: 520
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 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
  • 0.25 cup fresh parsley for garnish
lemon wedges
  • 1 lemon wedges for serving

Equipment

  • 1 sheet pan
  • 1 9x13 baking dish

Method
 

Prep and season
  1. Preheat the oven to 400°F and grease a 9x13 baking dish.
  2. Season the boneless skinless chicken breasts with salt, pepper, and garlic powder, then place them in the prepared dish.
Add garlic butter and coat
  1. Mix the melted butter with the minced garlic and brush generously over each chicken breast.
  2. Combine Parmesan cheese, panko breadcrumbs, Italian seasoning, dried parsley, and smoked paprika, then press firmly over the buttered chicken to coat.
Bake and serve
  1. Bake at 400°F for 25-30 minutes until the Parmesan crust is deeply golden and crackled, and the internal temperature reaches 165°F.
  2. Garnish with fresh parsley and serve with lemon wedges.

Notes

For best browning, press the Parmesan-panko topping firmly so it adheres to the buttered surface. Store leftovers in the refrigerator up to 3 days. Freezing is not recommended for this baked crust. For a lighter option, use reduced-fat Parmesan and swap half the butter for olive oil to keep the flavor while cutting richness.