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Garlic Parmesan Chicken Bake

Garlic Parmesan chicken bake with thick garlic-butter coverage and a pressed Parmesan panko crust that bakes up golden and crackled. Oven-baked chicken breasts reach juicy, safe doneness at 165°F with browned, fragrant cheese over every inch.
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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: 560
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless skinless chicken breasts
  • 0.5 tsp salt to taste
  • 0.25 tsp pepper to taste
  • 0.5 tsp garlic powder to taste
Garlic butter
  • 4 tbsp butter melted
  • 4 garlic cloves minced (4 cloves)
Parmesan crust
  • 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
  • 2 tbsp fresh parsley for garnish
  • 2 lemon wedges for serving

Equipment

  • 1 sheet pan

Method
 

Preheat and prep the baking dish
  1. Preheat oven to 400°F and grease a 9x13 baking dish so the chicken releases easily.
  2. Season the chicken breasts with salt, pepper, and garlic powder, then place them in the prepared baking dish in a single layer.
Build the garlic butter and Parmesan crust
  1. Mix melted butter with minced garlic, then brush generously over each chicken breast so the topping sticks as it bakes.
  2. Combine Parmesan cheese, panko breadcrumbs, Italian seasoning, dried parsley, and smoked paprika, then press firmly over the buttered chicken to coat completely.
Bake and serve
  1. Bake at 400°F for 25-30 minutes until the Parmesan crust is deeply golden and a thermometer reads 165°F in the thickest part.
  2. Garnish with fresh parsley and serve with lemon wedges so the finished chicken has bright, fresh contrast.

Notes

For the thick, crackled topping, press the Parmesan-panko mixture firmly right after brushing with garlic butter—this helps it adhere and brown. Store leftovers in an airtight container in the refrigerator up to 3-4 days; reheat at 375°F until warmed through. Freezing is not recommended because the crust can soften, but you can assemble and refrigerate the dish (unbaked) for up to 24 hours. For a lighter option, use reduced-fat Parmesan and swap half the butter for olive oil.