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Garlic Parmesan Chicken Bake

Garlic Parmesan chicken bake with chicken breasts coated in a thick garlic butter and Parmesan-panko topping that bakes to a deeply golden, crackled crust. Baked Parmesan chicken breast turns juicy while the cheese browns and perfumes 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: 620
Ingredients Equipment Method Notes

Ingredients
  

chicken breasts
  • 4 boneless skinless chicken breasts
seasoning
  • 0.25 tsp salt, pepper, and garlic powder to taste
garlic butter
  • 4 tbsp butter, melted
  • 4 cloves garlic, minced
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
garnish
  • 1 fresh parsley for serving
  • 1 lemon wedges for serving

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat the oven to 400°F and grease a 9x13 baking dish.
  2. Season the chicken breasts with salt, pepper, and garlic powder to taste, then place them in the prepared dish.
Garlic butter and Parmesan coating
  1. Mix the melted butter with the minced garlic, then brush generously over each chicken breast so the surface looks glossy.
  2. Combine the Parmesan, panko, Italian seasoning, dried parsley, and smoked paprika, then press the mixture firmly over the buttered chicken to fully coat.
Bake and serve
  1. Bake for 25-30 minutes at 400°F until the Parmesan crust is deeply golden and crackled, with the cheese browned and fragrant.
  2. Check doneness: cook until the internal temperature reaches 165°F in the thickest part, then garnish with fresh parsley and serve with lemon wedges.

Notes

For extra even browning, press the Parmesan-panko topping firmly so it adheres and stays thick where the butter hits. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in a 350°F oven until warmed through. Freezing is not recommended because the crisp topping can soften. For a lower-carb option, swap half or all of the panko for finely grated Parmesan or almond flour while keeping the same baking time.