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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 over tender chicken breasts. This Italian-American baked Parmesan chicken is an easy chicken bake for weeknight chicken dinner, with browned cheese and fragrant garlic in every bite.
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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
  

Chicken breasts
  • 4 boneless skinless chicken breasts Use same thickness for even cooking.
Seasonings
  • 0.25 tsp Salt, pepper, and garlic powder Season to taste.
  • 1 tsp Italian seasoning
  • 1 tsp dried parsley
  • 0.5 tsp smoked paprika
Garlic butter and crust
  • 4 tbsp butter, melted
  • 4 cloves garlic, minced
  • 1 cup Parmesan cheese, freshly grated
  • 0.5 cup panko breadcrumbs
For serving
  • 0.25 Fresh parsley Chop for garnish.
  • 0.5 lemon wedges Serve on the side.

Equipment

  • 1 sheet pan

Method
 

Prep and season
  1. Preheat the 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 dish in an even layer.
  3. Mix the melted butter with the minced garlic, then brush generously over each chicken breast so the surface is fully coated.
  4. Combine Parmesan, panko, Italian seasoning, dried parsley, and smoked paprika, then press the mixture 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 crackled, with browned cheese visible across the top.
  2. Check for doneness by ensuring the internal temperature reaches 165°F, then remove the dish when the crust looks fragrant and set.
  3. Garnish with fresh parsley and serve with lemon wedges so each portion gets a bright finish.

Notes

For the most even bake, use chicken breasts of similar thickness and press the Parmesan-panko topping firmly so it adheres while baking. Refrigerate leftovers in a sealed container for up to 3 days; reheat covered in a 350°F oven until warmed through. Freezing is not recommended because the crust can lose its crackle, but you can swap in low-fat Parmesan and a light butter alternative for a lighter version.