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Garlic Parmesan Chicken Bake

Garlic Parmesan chicken bake with chicken breasts blanketed in garlic butter and a thick Parmesan-panko crust that bakes golden and crackled. This easy chicken bake delivers browned, fragrant cheese over every inch of tender chicken for a fast 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: 610
Ingredients Equipment Method Notes

Ingredients
  

Chicken breasts base
  • 4 boneless skinless chicken breasts Pat dry for better browning.
  • 0.25 tsp salt Use to taste.
  • 0.25 tsp pepper Use to taste.
  • 0.5 tsp garlic powder Use to taste.
Garlic butter layer
  • 4 tbsp butter Melt for brushing.
  • 4 cloves garlic Minced.
Parmesan crust
  • 1 cup Parmesan cheese Freshly grated for best melting.
  • 0.5 cup panko breadcrumbs Helps create a crackled crust.
  • 1 tsp Italian seasoning
  • 1 tsp dried parsley
  • 0.5 tsp smoked paprika
Serving
  • 1 fresh parsley Chopped, for garnish.
  • 1 lemon wedges Serve alongside.

Equipment

  • 1 sheet pan
  • 1 9x13 baking dish

Method
 

Prep the oven and pan
  1. Preheat the oven to 400°F and grease a 9x13 baking dish with a thin coating to prevent sticking.
Season and set chicken in the dish
  1. Season the chicken breasts with salt, pepper, and garlic powder to taste, then place them in the prepared baking dish.
Add the garlic butter layer
  1. Mix the melted butter with the minced garlic, then brush generously over each chicken breast so the surface is well coated.
Build the Parmesan crust
  1. In a bowl, combine Parmesan, panko, Italian seasoning, dried parsley, and smoked paprika; press firmly over the buttered chicken to coat completely.
Bake until browned and cooked through
  1. Bake for 25-30 minutes at 400°F until the Parmesan crust is deeply golden and the internal temperature reaches 165°F.
Finish and serve
  1. Garnish with fresh parsley and serve with lemon wedges for bright flavor at the table.

Notes

For the crispiest, most crackled crust, press the Parmesan mixture firmly so it adheres to the buttered chicken surface. Refrigerate leftovers in a sealed container for up to 3-4 days; reheat in a 375°F oven until warmed through (about 10-15 minutes). Freezing is not recommended because the crust can soften. If you want a lower-carb option, swap panko for finely grated Parmesan or a crushed low-carb breadcrumb substitute while keeping the same pressing technique.