You know those nights when you want something comforting, delicious, and fast—but without dragging out half the pantry? That’s where this Baked Garlic Parmesan Chicken comes to the rescue.
This one’s a real crowd-pleaser in my house. Crispy, golden breadcrumbs, a hit of garlic, and a cheesy Parmesan crust that tastes like it came straight from a little Italian bistro. And the best part? It’s all baked—no frying, no fuss.
The first time I made this, I was in a dinner pinch. No time to marinate or do anything fancy. Just a few pantry staples, some chicken breasts, and boom—dinner magic. Everyone cleaned their plates. Even my picky eater asked for more (and that never happens).
Why You’ll Love It
- Crunchy, golden coating with zero frying involved
- Simple ingredients you probably already have on hand
- Done in under an hour—great for busy weeknights
- Pairs with anything from pasta to roasted veggies or a crisp green salad
Ingredients You’ll Need
- Boneless, skinless chicken breasts – keep them even in size for consistent baking
- Olive oil – for flavor and helping the coating stick
- Fresh garlic – don’t skip it, it makes the whole dish
- Dry breadcrumbs – plain or Italian-style, your call
- Grated Parmesan cheese – adds that salty, nutty crunch
- Dried basil – optional, but gives a nice herbal kick
- Salt and pepper – to taste
Let’s Get Cooking
Start by preheating your oven to 350°F. Grease a baking dish (a 9×13 works well) or line it with parchment paper if you want easy cleanup.
In one bowl, mix olive oil with minced garlic. In another bowl, combine the breadcrumbs, Parmesan, basil, and pepper.
Dip each chicken breast in the garlic oil mixture, making sure it’s nicely coated, then press it into the breadcrumb mix until it’s fully covered. Lay them in the baking dish and sprinkle any leftover crumbs on top.
Bake for about 30 minutes—you want the coating golden and the chicken cooked through (165°F internal temp if you’re using a thermometer).
When it comes out, the kitchen smells like a dream. Serve hot, maybe with a squeeze of lemon over the top if you’re feeling fancy.
Quick Tips
- Use panko if you love an extra-crispy texture.
- Add seasoning to the chicken itself if you like bolder flavor (try paprika, onion powder, or a dash of cayenne).
- Let it rest a few minutes before slicing—helps keep the juices in.
Serving Suggestions
Here’s what goes great with this dish:
- Garlic butter pasta or creamy mashed potatoes
- Roasted green beans or steamed broccoli
- A fresh Caesar or garden salad
Leftovers?
- Fridge: Store in an airtight container for up to 4 days.
- Reheat: Best in the oven or air fryer to bring back the crisp.
- Freezer: You can freeze the cooked chicken (just wrap individually). Thaw in the fridge overnight and reheat as above.
Real Talk
This one’s in the weeknight rotation for a reason—it’s fast, flavorful, and totally reliable. No weird ingredients. No soggy breading. Just crispy, cheesy goodness every single time.
Baked Garlic Parmesan Chicken
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6
Ingredients
- 2 tablespoons olive oil
- 1 garlic clove, minced
- 1 cup dry breadcrumbs (plain or seasoned)
- ⅔ cup grated Parmesan cheese
- 1 teaspoon dried basil
- ¼ teaspoon ground black pepper
- 6 boneless, skinless chicken breasts
- Salt, to taste
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish or line it with parchment paper.
- In a small bowl, mix olive oil and minced garlic.
- In a separate bowl, combine breadcrumbs, Parmesan cheese, basil, and pepper.
- Dip each chicken breast into the garlic oil, then coat thoroughly in the breadcrumb mixture.
- Arrange chicken in the baking dish. Sprinkle any extra breadcrumb mixture on top.
- Bake for 30 minutes, or until chicken is no longer pink and the juices run clear. (Internal temp should be 165°F.)
- Serve hot and enjoy!
Nutrition (per serving):
Calories: ~280
Protein: 30g
Carbs: 14g
Fat: 11g
Sodium: Varies depending on ingredients
