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Garlic Parmesan Chicken Bake

Garlic Parmesan chicken bake with a thick garlic-butter base and a deeply golden, crackled Parmesan crust. Baked chicken breasts stay juicy while the cheese browns and gets fragrant all over.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Garlic Parmesan Chicken Bake Components
  • 4 boneless skinless chicken breasts
  • Salt, pepper, and garlic powder to taste Use to season the chicken.
  • 4 tbsp butter, melted
  • 4 cloves garlic, minced
  • 1 cup Parmesan cheese, freshly grated
  • 0.5 cup panko breadcrumbs
  • 1 tsp Italian seasoning
  • 1 tsp dried parsley
  • 0.5 tsp smoked paprika
  • Fresh parsley and lemon wedges for serving For garnish and serving.

Equipment

  • 1 sheet pan
  • 1 9x13 baking dish

Method
 

Preheat and prep the baking dish
  1. Preheat the oven to 400°F and grease a 9x13 baking dish. You should see the dish evenly coated so the chicken releases cleanly.
Season and place the chicken
  1. Season the chicken breasts with salt, pepper, and garlic powder to taste, then place them in the prepared dish. Arrange them in a single layer so the topping bakes uniformly.
Add garlic butter
  1. Mix the melted butter with the minced garlic, then brush generously over each chicken breast. Use a visible glossy layer so every inch gets coated.
Make and apply the Parmesan crust
  1. Combine the Parmesan, panko, Italian seasoning, dried parsley, and smoked paprika. Press the mixture firmly over the buttered chicken to form an even, compact topping.
Bake
  1. Bake at 400°F for 25-30 minutes until the Parmesan crust is deeply golden and the internal temperature reaches 165°F. Look for a browned, crackled surface and fragrant, toasty cheese.
Finish and serve
  1. Garnish with fresh parsley and serve with lemon wedges. Add the zest/juice right before eating for brightness over the browned crust.

Notes

For the best crackled crust, press the Parmesan-panko topping firmly so it adheres to the garlic butter layer. Refrigerate leftovers in an airtight container up to 3 days; reheat in a 375°F oven until warmed through. Freezing isn’t recommended because the crust can soften. Dietary swap: use a reduced-fat Parmesan substitute if you want a lighter topping while keeping the bake method the same.