I make this Baked Garlic Parmesan Chicken on busy weeknights when I want something fast, comforting, and reliably delicious. It’s simple: boneless chicken breasts coated in a garlicky, cheesy mix, baked until the exterior is golden and the meat stays juicy. If you enjoy quick chicken dinners, you might also like my roundup of favorite chicken dishes for weeknight dinners, which has plenty of similar ideas.
Why you’ll love this dish
This recipe hits several sweet spots: it’s fast (about 25 minutes from start to finish), uses pantry staples, and produces a crisp, savory crust without deep frying. Families love it because kids tend to eat the mild Parmesan-garlic flavor, and home cooks love it because it’s forgiving—perfect when you need a reliable dinner with minimal fuss. Make it for a busy weeknight, a casual Sunday supper, or when you want leftovers that transform well into tacos or salad protein.
“Golden, garlicky, and surprisingly juicy—this chicken became our new weeknight favorite within one dinner.”
Step-by-step overview
- Preheat the oven so the chicken starts cooking immediately and the cheese browns.
- Mix Parmesan, garlic, olive oil, and herbs to form a paste.
- Coat the chicken breasts evenly and arrange them in a baking dish.
- Bake until the internal temperature reaches 165°F and the topping is lightly golden.
- Rest briefly, garnish, and serve — or cool and use in tacos, bowls, or salads the next day.
What you’ll need
- 4 boneless, skinless chicken breasts
- 1/2 cup grated Parmesan cheese (freshly grated gives the best flavor)
- 3 cloves garlic, minced (or 1 1/2 teaspoons garlic paste)
- 2 tablespoons olive oil (or melted butter for richer flavor)
- 1 teaspoon dried Italian herbs (or 1/2 teaspoon each oregano and basil)
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Notes: If breasts are uneven, gently pound thicker ends to about 3/4-inch thickness for even cooking. For a crispier crust, stir in 1/3 cup panko breadcrumbs to the cheese mixture.
How to prepare it
- Preheat your oven to 400°F (200°C).
- Pat the chicken dry and season lightly with salt and pepper.
- In a small bowl, combine Parmesan, minced garlic, olive oil, and dried Italian herbs. Mix until it forms a spreadable paste.
- Spread the mixture over each chicken breast, coating the top and pressing lightly so it adheres.
- Place the breasts in a lightly oiled baking dish in a single layer.
- Bake 15 minutes, or until an instant-read thermometer inserted into the thickest part reads 165°F and the cheese topping is golden.
- Let the chicken rest 5 minutes before slicing. Garnish with parsley if desired and serve.
Short, clear actions make this quick to follow in the kitchen.
Best ways to enjoy it
Serve the chicken whole over a bed of herbed rice or quinoa, slice it and top a crisp salad, or tuck pieces into warm tortillas for quick tacos. It also pairs well with steamed green beans, roasted broccoli, or a light Caesar-style salad. For a low-carb option, serve alongside cauliflower mash. If you want ideas for complementary mains and sides, check this helpful collection of chicken recipes for inspiration.
Storage and reheating tips
- Refrigerator: Store cooled leftovers in an airtight container for up to 3–4 days.
- Freezer: Wrap tightly and freeze up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm slices in a 325°F oven for 8–12 minutes until heated through, or microwave on medium power in 30-second bursts to avoid drying. Always reheat until the center reaches 165°F for safety.
- Food safety: Do not leave cooked chicken at room temperature for more than 2 hours. Label containers with dates when freezing.
Helpful cooking tips
- Use a thermometer: It removes guesswork—165°F is the safe internal temp for chicken.
- Even thickness = even cooking: Pound thicker areas to avoid overcooking thin edges.
- Don’t overload the pan: Crowding traps steam and softens the crust.
- Make ahead: Mix the Parmesan-garlic paste up to a day ahead and refrigerate; spread on chicken just before baking.
- Flavor boost: Add a pinch of lemon zest to the topping before baking for bright contrast.
Creative twists
- Lemon-Parm: Add 1 teaspoon lemon zest and a squeeze of lemon after baking.
- Crunchy crust: Mix 1/3 cup panko with the Parmesan for a crispier finish.
- Spicy kick: Stir in 1/4 teaspoon red pepper flakes or smoked paprika.
- Dairy-free: Replace Parmesan with 3 tablespoons nutritional yeast and a little extra oil.
- Thighs or bone-in: Use boneless thighs (reduce cook time slightly) or bone-in breasts (increase baking to 30–40 minutes) and always check temperature.
FAQ – Your questions answered
Q: How long does this recipe take from start to finish?
A: About 20–25 minutes total: 5–10 minutes prep and 15 minutes baking for average-thickness breasts.
Q: Can I use frozen chicken breasts?
A: Thaw completely in the fridge before using. Baking frozen breasts without thawing leads to uneven cooking and longer times.
Q: My chicken is thick—do I need to change the time?
A: Yes. Thicker breasts may need 20–25 minutes. Use an instant-read thermometer and aim for 165°F in the thickest part.
Q: Is it safe to eat the chicken when the cheese is browned but the center seems slightly pink?
A: No—color can be misleading. Always check internal temp (165°F). Juices may still run clear even if a slight pink tint remains.
Q: Can I make this ahead for meal prep?
A: Yes. Bake and cool, then refrigerate. Use within 3–4 days. Reheat gently to 165°F or slice cold into salads.
Q: What if I don’t have Parmesan?
A: Pecorino Romano works but is saltier. For a non-dairy option, use nutritional yeast plus a touch more oil.
Q: How do I keep the topping from falling off?
A: Pat the chicken dry first and press the mixture onto the surface. A light brush of oil on the chicken before applying the mixture helps adhesion.
Ready to serve
This Baked Garlic Parmesan Chicken is one of those dependable recipes that’s easy enough for a busy weeknight yet tasty enough to invite guests. Give it a try, tweak a variation, and leave a note below about your favorite pairing — I’d love to hear how you serve yours.
Baked Garlic Parmesan Chicken
Ingredients
Method
- Preheat your oven to 400°F (200°C).
- Pat the chicken dry and season lightly with salt and pepper.
- In a small bowl, combine Parmesan, minced garlic, olive oil, and dried Italian herbs. Mix until it forms a spreadable paste.
- Spread the mixture over each chicken breast, coating the top and pressing lightly so it adheres.
- Place the breasts in a lightly oiled baking dish in a single layer.
- Bake for 15 minutes, or until an instant-read thermometer inserted into the thickest part reads 165°F and the cheese topping is golden.
- Let the chicken rest for 5 minutes before slicing. Garnish with parsley if desired and serve.