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Garlic Parmesan Chicken Bake

Garlic Parmesan chicken bake with chicken breasts blanketed in a thick garlic butter and Parmesan topping, baked until the crust turns deeply golden and crackled. This easy chicken bake gives you browned, fragrant cheese over every inch of tender chicken.
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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: 590
Ingredients Equipment Method Notes

Ingredients
  

chicken breasts
  • 4 boneless skinless chicken breasts
seasonings
  • 0.25 tsp salt to taste
  • 0.25 tsp pepper to taste
  • 0.25 tsp garlic powder to taste
garlic butter
  • 4 tbsp butter melted
  • 4 cloves garlic minced
Parmesan topping
  • 1 cup Parmesan cheese freshly grated
  • 0.5 cup panko breadcrumbs
  • 1 tsp Italian seasoning
  • 1 tsp dried parsley
  • 0.5 tsp smoked paprika
serving
  • 1 fresh parsley for serving
  • 1 lemon wedges for serving

Equipment

  • 1 sheet pan

Method
 

Prep and season
  1. Preheat the oven to 400°F and grease a 9x13 baking dish with a light coating. Keep the dish ready so the chicken can go in immediately.
  2. Season the boneless skinless chicken breasts with salt, pepper, and garlic powder to taste, then place them in the prepared dish. Arrange them with space so the crust can brown on top.
Garlic butter and crust
  1. Mix the melted butter with the minced garlic, then brush generously over each chicken breast. Leave a visible sheen on the surface so the topping sticks.
  2. Combine the Parmesan, panko breadcrumbs, Italian seasoning, dried parsley, and smoked paprika. Press the mixture firmly over the buttered chicken to coat completely.
Bake and finish
  1. Bake at 400°F for 25-30 minutes, until the Parmesan crust is deeply golden. Continue baking until the internal temperature reaches 165°F and the cheese looks browned and fragrant.
  2. Garnish with fresh parsley and serve with lemon wedges. The top should appear crackled and crisp right after baking.

Notes

For the best crackled crust, press the Parmesan-panko topping firmly so it adheres to the buttered surface before baking. Refrigerate leftovers in an airtight container for up to 3 days; reheat in a 375°F oven until warmed through to help re-crisp the topping. Freezing is not recommended because the crumb topping tends to soften after thawing. For a lower-fat option, use light butter and reduce the Parmesan to 3/4 cup while keeping the panko coating.