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Garlic Parmesan Chicken Bake

Garlic Parmesan chicken bake features chicken breasts blanketed in a thick garlic butter and Parmesan topping, baked until the cheese turns deeply golden and crackled. This Italian-American baked Parmesan chicken gives you a browned, fragrant crust over every inch of chicken with a weeknight-ready cook time.
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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: 560
Ingredients Equipment Method Notes

Ingredients
  

Chicken bake
  • 4 boneless skinless chicken breasts
  • 0.5 tsp salt to taste
  • 0.5 tsp pepper to taste
  • 0.5 tsp garlic powder to taste
  • 4 tbsp butter melted
  • 4 garlic cloves 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 with a thin coating of fat.
  2. Season the chicken breasts with salt, pepper, and garlic powder to taste, then place them in the prepared dish.
Build the garlic butter and Parmesan crust
  1. Mix the melted butter with the minced garlic and brush generously over each chicken breast.
  2. In a bowl, combine Parmesan, panko, Italian seasoning, dried parsley, and smoked paprika; press the mixture firmly over the buttered chicken to coat.
Bake and finish
  1. Bake at 400°F for 25-30 minutes, until the Parmesan crust is deeply golden and the internal temperature reaches 165°F with the top visibly browned and crackled.
  2. Garnish with fresh parsley and serve with lemon wedges for bright finish.

Notes

For the thickest, most even crust, press the Parmesan-panko topping firmly so it adheres to the butter layer before baking. Refrigerate leftovers in an airtight container for up to 3-4 days; reheat covered at 350°F until warmed through. Freezing is not recommended because the crust can lose texture. For a lighter option, swap half the butter for olive oil while keeping the garlic and Parmesan amount the same.