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Garlic Parmesan Chicken Bake

Garlic Parmesan chicken bake with a thick garlic butter base and a press-on Parmesan-panko crust that bakes golden and crackled. Oven-baked Parmesan chicken breast reaches juicy 165°F with browned, fragrant cheese over every inch.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

chicken breasts
  • 4 boneless skinless chicken breasts
  • 1 tsp salt, pepper, and garlic powder Season to taste
garlic butter
  • 4 tbsp butter melted
  • 4 clove 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
to serve
  • 1 fresh parsley for garnish
  • 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. Make sure the dish is evenly coated so the chicken releases cleanly.
  2. Season the chicken breasts with salt, pepper, and garlic powder, then place them in the prepared dish. Keep the chicken in a single layer for even browning.
Add garlic butter and coat
  1. Mix the melted butter with the minced garlic, then brush generously over each chicken breast. Cover the surface so the topping sticks and browns.
  2. Combine Parmesan cheese, panko breadcrumbs, Italian seasoning, dried parsley, and smoked paprika, then press the mixture firmly over the buttered chicken to coat. Use firm pressure so the crust forms a thick, crackly layer.
Bake and finish
  1. Bake for 25-30 minutes at 400°F until the Parmesan crust is deeply golden and internal temperature reaches 165°F. Look for browned, fragrant cheese and a crust that looks set and crackled.
  2. Garnish with fresh parsley and serve with lemon wedges. Add the lemon at the table for bright flavor over the browned crust.

Notes

For the best crackled crust, press the Parmesan-panko topping firmly so it adheres to the buttered surface before baking. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in a 375°F oven until warmed through to re-crisp the topping. Freezing is not recommended because the crumb topping can soften after thawing. For a lighter option, use reduced-fat Parmesan and whole-wheat panko to cut calories while keeping the crunchy bake.