Roasted Garlic Parmesan Chicken (Print Version)

Juicy chicken breasts in a garlic butter and Parmesan crust, baked golden with a crisp finish.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (6 oz each)
02 - Salt, to taste
03 - Freshly ground black pepper, to taste

→ Garlic Parmesan Coating

04 - 4 tbsp unsalted butter, melted
05 - 4 cloves garlic, minced
06 - ½ cup grated Parmesan cheese
07 - ½ cup fine breadcrumbs (use gluten-free if necessary)
08 - 1 tsp dried Italian herbs (oregano, basil, thyme blend)
09 - ½ tsp paprika
10 - 2 tbsp fresh parsley, chopped (optional, for garnish)

# Steps to Follow:

01 - Set the oven to 400°F and line a baking sheet with parchment paper or lightly grease it.
02 - Pat chicken breasts dry with paper towels, then season both sides evenly with salt and pepper.
03 - Combine melted butter and minced garlic in a small bowl, stirring to blend.
04 - In a shallow dish, mix Parmesan cheese, breadcrumbs, dried Italian herbs, and paprika until uniform.
05 - Dip each chicken breast into the garlic butter mixture, ensuring full coverage, then dredge in the Parmesan breadcrumb blend, pressing gently to adhere.
06 - Place coated chicken breasts on the baking sheet and drizzle any remaining garlic butter over the top.
07 - Bake in the preheated oven for 25 to 30 minutes until golden, crisp, and an internal temperature of 165°F is reached.
08 - Remove from oven and allow to rest for 5 minutes. Garnish with chopped parsley if desired. Serve warm.

# Additional Tips::

01 -
  • The chicken stays impossibly juicy inside while the crust shatters when you bite into it, that perfect textural contrast that makes you keep reaching for another piece.
  • Garlic and Parmesan do the heavy lifting here, so there's no fussing with complicated sauces or techniques that'll intimidate you.
02 -
  • Wet chicken is the biggest mistake people make here, so don't skip the paper towel step no matter how hungry you are, because a dry surface means a crispy crust instead of a soggy disappointment.
  • The broiler trick in the last few minutes before serving adds another layer of crispness, but watch it like a hawk because the difference between golden and burnt happens faster than you'd expect.
03 -
  • Room-temperature butter mixes with the garlic more evenly than cold butter, so pull it out of the fridge 10 minutes before you start cooking, which also helps it incorporate into the breadcrumb mixture without lumps.
  • The last two to three minutes under the broiler transforms good into spectacular if you're watching carefully, taking the crust from golden to deeply caramelized and almost impossibly crispy without tipping into burnt.
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