Name: Garlic Parmesan Baked Chicken - Easy Weeknight Win
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 4 boneless, skinless chicken breasts (about 1.5 lbs total) or 1.5 lbs of chicken tenderloins; 2 tablespoons olive oil; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon paprika (adds a nice little color and warmth); 1 cup freshly grated Parmesan cheese (the stuff in the green can works in a pinch, but fresh is best!); 1/2 cup panko breadcrumbs (they stay extra crispy); 4 cloves garlic, minced (or 1 heaping teaspoon from a jar—no judgment here); 1/4 cup melted butter; 1 tablespoon fresh parsley, chopped (dried works too, use about 1 teaspoon); 1/2 teaspoon garlic powder; A pinch of red pepper flakes if you like a kick

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Confession time. I stare blankly at packs of chicken more often than I’d like to admit. I mean, it’s versatile, sure, but sometimes you just need a recipe that feels like a hug, not a homework assignment. That’s how this Garlic Parmesan Baked Chicken was born—in a mild state of kitchen panic, with a hungry family as my deadline. This is one of those recipes baked with forgiveness in mind. You can use whatever chicken bits you have—whether you’re a fan of Baked Chicken Breast Recipes or you’ve grabbed a pack of Baked Chicken Tenderloins on sale. The magic is in the crumbly, cheesy, garlicky crust that somehow stays crisp even after its hot oven nap. It’s the kind of Cheesy Baked Chicken that makes everyone ask, ‘Is there more?’ Honestly, it’s become my go-to for turning a boring Tuesday into something special. It pairs with almost anything, feels a bit fancy, and proves that the best Baked dishes don’t require a chef’s hat, just a baking sheet and about 20 minutes of your time.

Eleanor Cooks: Garlic Parmesan Baked Chicken

1) Key Takeaways
2) Easy Garlic Parmesan Baked Chicken Recipe
3) Ingredients for Garlic Parmesan Baked Chicken
4) How to Make Garlic Parmesan Baked Chicken
5) Tips for Making Garlic Parmesan Baked Chicken
6) Making Garlic Parmesan Baked Chicken Ahead of Time
7) Storing Leftover Garlic Parmesan Baked Chicken
8) Try these Main Course dishes next!
9) Garlic Parmesan Baked Chicken
10) Nutrition

1) Key Takeaways

What’s the secret to crispy baked chicken without frying? A cheesy, garlicky panko-Parmesan crust and a hot oven do all the work.
Can I use different cuts of chicken? Absolutely! This is one of those versatile chicken baked recipes that works with breasts, tenderloins, or even thighs.
Does it really only take 30 minutes? From fridge to table, yes. Prep is under 10 minutes, and the oven handles the rest while you make a salad.
Will my picky eaters like it? In my house, this Cheesy Baked Chicken disappears faster than cookies. The golden, flavorful crust is a universal win.

2) Easy Garlic Parmesan Baked Chicken Recipe

Let’s be real for a second. Some nights, the very idea of cooking feels like a monumental task. You’re tired, the kids are hangry, and the siren song of takeout menus is almost too loud to ignore. I get it. I live it. That’s exactly why I keep this Garlic Parmesan Baked Chicken in my back pocket.

This isn’t just another chicken baked recipe; it’s a weeknight lifeline. It transforms the most basic protein into something that feels special, even celebratory, with minimal effort on your part. The process is so straightforward it almost feels like cheating. You pat some chicken dry, mix a handful of pantry staples into a gloriously fragrant rubble, press it on, and let the oven perform its magic. Twenty minutes later, you’re pulling out a pan of chicken that looks like it came from a fancy bistro, all golden and crisp and smelling like an Italian grandmother’s kitchen.

What I love most, beyond the flavor, is the sheer reliability. This dish has never let me down. It works when you’re cooking for two or need to feed a crowd. It pairs beautifully with a simple green veggie, over pasta, or sliced on top of a Caesar salad. It’s the ultimate utility player in your dinner lineup. If you’re looking for baked chicken breast recipes that deliver maximum reward for minimal input, you just found your new best friend.

3) Ingredients for Garlic Parmesan Baked Chicken

The Chicken: You’ll need about 1.5 pounds. I typically use four boneless, skinless chicken breasts. But here’s a pro-tip: if you find chicken tenderloins on sale, grab them! They cook even faster and are perfect for little hands. The key is to look for pieces that are roughly the same thickness so everything finishes baking at the same time.

Parmesan Cheese: Please, for the love of all that is crispy and good, grate your own. I know the pre-shredded stuff is convenient, but it contains anti-caking agents that prevent it from melting into a proper, cohesive crust. Taking two minutes to grate a block of Parmigiano-Reggiano or a good-quality domestic Parmesan makes a world of difference in flavor and texture. This is the cornerstone of our Cheesy Baked Chicken.

Panko Breadcrumbs: These are the other hero of the crust. Panko are Japanese-style breadcrumbs that are airier and flakier than the fine, sand-like traditional ones. They create a shatteringly crisp, light coating that doesn’t get soggy. If you only have regular breadcrumbs, they’ll work, but you’ll miss that incredible panko crunch.

Fresh Garlic & Garlic Powder: We’re going for a double garlic punch. Fresh minced garlic baked into the crust gives you those sweet, roasted garlic notes, while a bit of garlic powder ensures the flavor permeates every single bite. It’s not overpowering, just perfectly, warmly garlicky.

Butter & Olive Oil: Fat equals flavor and crispness. Melted butter mixed into the topping adds richness and helps everything brown beautifully. A light drizzle of olive oil on the chicken itself before seasoning helps the spices stick and promotes even cooking.

The Supporting Cast: A bit of paprika (smoked or sweet) adds a hint of warmth and gorgeous color. Fresh parsley brightens everything up at the end. And salt and pepper? Non-negotiable. They wake up all the other flavors.

4) How to Make Garlic Parmesan Baked Chicken

Step 1: Prep the Chicken & Oven. First, crank your oven to 400°F (200°C). This high heat is crucial for getting that crust crispy fast without drying out the meat. While it heats, line a baking sheet with parchment paper. This is my number one cleanup hack—no scrubbing baked-on cheese later. Now, take your chicken breasts and pat them relentlessly dry with paper towels. I’m talking Sahara Desert dry. Any surface moisture will steam the crust instead of letting it crisp. Drizzle them with the olive oil and rub on the salt, pepper, and paprika.

Step 2: Create the Magic Topping. In a medium bowl, combine your freshly grated Parmesan, panko, minced garlic, garlic powder, and most of the chopped parsley (save a pinch for garnish). Give it a good stir with a fork. Now, pour the melted butter over the top. Mix it again until the mixture looks like clumpy, buttery sand. You should be able to pinch some together and have it hold its shape. If it seems too dry, add another half tablespoon of melted butter. This is the glorious rubble that will become your crust.

Step 3: Apply the Crust & Bake. Here’s the fun part. Take a handful of the Parmesan-panko mixture and firmly press it onto the top of each chicken breast. Really pack it on there—you want a generous, even layer. Don’t worry about coating the sides or bottom; we’re going for a beautiful, focused crust on top. Place the chicken on your prepared baking sheet. Slide it into the hot oven and set a timer for 18 minutes.

Step 4: Check for Doneness & Rest. After 18 minutes, peek inside. The topping should be a deep, golden brown. If it’s browning too quickly, you can loosely tent the pan with foil. The chicken is done when an instant-read thermometer inserted into the thickest part reads 165°F. This usually takes 18-22 minutes depending on thickness. Once it’s perfect, take it out and let it rest on the pan for 5 minutes. This lets the juices redistribute so they stay in the meat when you cut it, not run all over your plate. Sprinkle with the remaining fresh parsley, then serve immediately.

5) Tips for Making Garlic Parmesan Baked Chicken

Want an even cook? If your chicken breasts are really thick or uneven, pound them gently with a rolling pin or the bottom of a heavy pan to an even thickness—about half an inch to three-quarters of an inch is ideal. This ensures the center cooks through at the same rate the crust finishes browning. No one wants a burnt topping with a raw middle.

Don’t skip the dry-blot. I know I already mentioned it, but it bears repeating. Moisture is the enemy of crispiness. Taking that extra minute to thoroughly pat the chicken dry is the single most important step for achieving a crust that shatters instead of steams. Think of it as giving your chicken a quick spa towel-off before its Parmesan jacket goes on.

Freshly grate your cheese. I can’t stress this enough. The cellulose in pre-shredded cheese just doesn’t melt and brown the same way. The fine, fluffy strands of freshly grated Parmesan mix seamlessly with the panko and butter, creating a uniform, flavorful crust that adheres beautifully. It’s a small effort for a massive payoff in texture for these baked dishes.

Let it rest. I know it’s tempting to cut right in, especially when it smells that good. But giving the chicken those five minutes off the heat is like letting a good story have its punchline. The fibers relax, the juices settle, and you’re rewarded with chicken that’s juicy and tender all the way through when you finally slice it.

6) Making Garlic Parmesan Baked Chicken Ahead of Time

This recipe is a dream for getting a head start on a busy day. You can absolutely prepare the components ahead of time to make your evening rush a breeze. Here’s how I do it: In the morning or the night before, I’ll pat the chicken dry, drizzle it with oil, season it, and place it in a dish in the fridge, covered.

Then, I’ll mix the dry topping ingredients—the panko, Parmesan, garlic powder, and parsley—in a separate container and leave it on the counter. I’ll melt the butter and store it in a little jar or mug. When it’s go-time, all I have to do is stir the butter into the dry mix, press it on the chicken, and bake. The whole “cooking” process feels instantaneous.

One word of caution: don’t assemble the raw chicken with the topping more than an hour or so before baking. The moisture from the chicken can start to soften the panko, leading to a less crisp result. Keeping the components separate until you’re ready to bake is the key to maintaining that perfect texture.

7) Storing Leftover Garlic Parmesan Baked Chicken

If you somehow have leftovers (it happens!), they store and reheat surprisingly well. Let the chicken cool completely, then place it in an airtight container. It will keep in the fridge for 3-4 days. The crust will soften in the fridge, which is just the nature of the beast with any breaded item.

To bring back that magic crispness, skip the microwave. Instead, reheat slices or pieces in a toaster oven, air fryer, or a conventional oven at 375°F for 5-10 minutes, until heated through. The dry heat will re-crisp the topping beautifully. It won’t be *quite* as perfect as day one, but it’s a very respectable second act.

You can also chop up the leftover cold chicken and toss it into a salad, or slice it thin for a killer sandwich with some arugula and a swipe of mayo. It’s incredibly versatile, even on day two or three.

8) Try these Main Course dishes next!

9) Garlic Parmesan Baked Chicken