Description
This Garlic Parmesan Chicken recipe features tender, juicy chicken breasts coated in a flavorful mixture of Parmesan cheese, Italian breadcrumbs, and garlic. Baked to golden perfection and garnished with fresh parsley, it’s a simple yet delicious dish perfect for weeknight dinners.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
Coating
- 1/2 cup grated Parmesan cheese
- 1/2 cup Italian breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Garlic Butter
- 1/4 cup unsalted butter, melted
- 2 cloves garlic, minced
Garnish
- 1 tablespoon fresh parsley, chopped
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) and prepare a baking dish by lightly greasing or lining it to prevent sticking.
- Mix Coating Ingredients: In a shallow bowl, combine the grated Parmesan cheese, Italian breadcrumbs, garlic powder, dried oregano, salt, and black pepper. This mixture will form the flavorful crust on the chicken.
- Prepare Garlic Butter: In another bowl, mix the melted unsalted butter with the minced garlic. This will help the coating stick to the chicken and infuse it with garlic flavor.
- Coat the Chicken: Dip each chicken breast into the garlic butter, ensuring it is fully coated. Then, dredge the chicken in the breadcrumb and Parmesan mixture, pressing gently to coat evenly.
- Bake the Chicken: Arrange the coated chicken breasts in the prepared baking dish. Bake in the preheated oven for 25 to 30 minutes, or until the chicken is cooked through and the coating is golden and crispy.
- Garnish and Serve: Remove from the oven and sprinkle fresh chopped parsley over the chicken breasts for a burst of color and freshness. Serve immediately.
Notes
- For extra crispiness, broil the chicken for 2-3 minutes at the end of baking.
- Use a meat thermometer to ensure chicken reaches an internal temperature of 165°F (74°C).
- Italian breadcrumbs can be substituted with panko crumbs for a lighter texture.
- Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
