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Garlic Parmesan Chicken Bake

Garlic Parmesan chicken bake with thick garlic-butter and Parmesan topping that bakes into a golden, crackled crust. Juicy baked Parmesan chicken breast is coated in a pressed breadcrumb-Parmesan layer and finished with fresh parsley and lemon.
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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
  

Garlic Parmesan Chicken Bake
  • 4 boneless skinless chicken breasts About 4–6 oz each.
  • 1 Salt, pepper, and garlic powder to taste Seasoning amount to taste.
  • 4 tbsp butter, melted
  • 4 cloves garlic, 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
  • 1 Fresh parsley and lemon wedges for serving Use for garnish and serving.

Equipment

  • 1 sheet pan

Method
 

Prep and assemble
  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.
  3. Mix the melted butter with the minced garlic and brush generously over each chicken breast.
  4. Combine the Parmesan, panko, Italian seasoning, dried parsley, and smoked paprika, then press the mixture firmly over the buttered chicken to coat.
Bake
  1. Bake at 400°F for 25-30 minutes, until the Parmesan crust is deeply golden and the internal temperature reaches 165°F.
  2. Garnish with fresh parsley and serve with lemon wedges.

Notes

For the crispiest, crackled crust, press the Parmesan-panko topping firmly so it adheres to the garlic butter. Refrigerate leftovers in an airtight container for up to 3 days; reheat at 400°F until warmed through. Freezing is not recommended for the best crust texture. Dietary swap: use a gluten-free panko substitute to keep the bake gluten-free while maintaining the crunchy topping.