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Garlic Parmesan Chicken Bake

Garlic Parmesan chicken bake with thick garlic butter and a deeply golden, crackled Parmesan crust baked right on the chicken breasts. This easy chicken bake uses freshly grated Parmesan and panko for a browned top that smells fragrant in every bite.
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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 bake
  • 4 boneless skinless chicken breasts
  • 1 salt to taste
  • 1 pepper to taste
  • 1 garlic powder 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 serving
  • 1 lemon wedges for serving

Equipment

  • 1 sheet pan

Method
 

Preheat and prep
  1. Preheat the oven to 400°F and grease a 9x13 baking dish.
  2. Season the chicken breasts with salt, pepper, and garlic powder, then place them in the prepared dish.
Build the garlic butter base
  1. Mix the melted butter with the minced garlic, then brush generously over each chicken breast.
Make and apply the Parmesan crust
  1. Combine the Parmesan cheese, panko breadcrumbs, Italian seasoning, dried parsley, and smoked paprika, then press firmly over the buttered chicken to coat.
Bake
  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 and crackled spots on top.
Serve
  1. Garnish with fresh parsley and serve with lemon wedges for brightness.

Notes

For the crispiest, most crackled topping, press the Parmesan-panko mixture firmly so it adheres to the garlic butter layer. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat in a 350°F oven until warmed through. Freezing isn’t recommended because the crust can soften after thawing. For a lower-carb option, replace panko with finely crushed Parmesan or a low-carb breadcrumb alternative and keep the coating technique the same.