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Garlic Parmesan Chicken Bake

Garlic Parmesan chicken bake with chicken breasts blanketed in a thick garlic butter and Parmesan topping that bakes to a golden, crackled crust. Baked Parmesan chicken breast is finished until the cheese is browned and fragrant, giving every inch of chicken a crisp, savory layer.
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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
  

Garlic Parmesan Chicken Bake
  • 4 boneless skinless chicken breasts
  • 0.5 tsp salt season to taste
  • 0.5 tsp pepper season to taste
  • 0.5 tsp garlic powder season to taste
  • 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
  • 1 fresh parsley for garnish
  • 1 lemon wedges for serving

Equipment

  • 1 sheet pan

Method
 

Prep the oven and dish
  1. Preheat the oven to 400°F and grease a 9x13 baking dish to prevent sticking.
Season and place chicken
  1. Season the chicken breasts with salt, pepper, and garlic powder, then place them in the prepared dish.
Make the garlic butter glaze
  1. Mix the melted butter with the minced garlic, then brush generously over each chicken breast.
Build the Parmesan crust
  1. Combine Parmesan, panko, Italian seasoning, dried parsley, and smoked paprika, then press the mixture firmly over the buttered chicken to coat.
Bake until deeply golden
  1. Bake for 25-30 minutes at 400°F until the Parmesan crust is deeply golden and the internal temperature reaches 165°F, with visible browning across the top.
Finish and serve
  1. Garnish with fresh parsley and serve with lemon wedges to brighten the browned, crackled crust.

Notes

For the most even browning, keep the chicken breasts in a single layer with minimal gaps and press the Parmesan mixture firmly so it adheres before baking. Store leftovers in an airtight container in the fridge for up to 3 days; reheat in a 350°F oven until warmed through. Freezing is not recommended for best crust texture. For a lighter option, use low-fat Parmesan and reduce butter to 2 tablespoons, expecting a slightly less thick crust.