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Garlic Parmesan Chicken Bake

Garlic Parmesan chicken bake with thick garlic-butter brushing and a Parmesan-panko crust that bakes into a golden, crackled layer. Baked Parmesan chicken breasts come out juicy under a browned, fragrant cheese topping—an easy chicken bake for weeknight oven dinners.
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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
  

boneless skinless chicken breasts
  • 4 boneless skinless chicken breasts
seasonings
  • salt to taste
  • pepper to taste
  • garlic powder to taste
garlic butter topping
  • 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
serving
  • fresh parsley for serving
  • lemon wedges for serving

Equipment

  • 1 sheet pan

Method
 

Prep and assemble
  1. Preheat the oven to 400°F and grease a 9x13 baking dish with a light coating. The dish should be ready for the chicken as soon as the oven comes to temperature.
  2. Season the chicken breasts with salt, pepper, and garlic powder, then place them in the prepared dish. Arrange them in a single layer so each breast can bake evenly.
  3. Mix melted butter with minced garlic, then brush the mixture generously over each chicken breast. Aim for full coverage so the crust adheres across the entire surface.
  4. Combine Parmesan cheese, panko breadcrumbs, Italian seasoning, dried parsley, and smoked paprika, then press the mixture firmly over the buttered chicken. The topping should look packed-on and evenly distributed.
Bake and finish
  1. Bake at 400°F for 25-30 minutes, until the Parmesan crust is deeply golden and the cheese looks browned and crackled. Insert an instant-read thermometer into the thickest part to confirm an internal temperature of 165°F.
  2. Let the chicken rest briefly, then garnish with fresh parsley and serve with lemon wedges. The lemon helps brighten the browned, garlicky crust right before eating.

Notes

Pro tip: press the Parmesan-panko mixture firmly so it bonds to the melted garlic butter and bakes into a crackled crust. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in a 375°F oven until warmed through. Freezing is not recommended because the crust texture can soften. For a lower-carb swap, use a lower-carb breadcrumb alternative in place of panko while keeping the cheese and seasonings.