Garlic Parmesan Crusted Chicken is a crispy, flavorful dish that turns simple chicken breasts into something extraordinary. With a crunchy parmesan coating, a garlicky punch, and a juicy center, this recipe is a dinner winner that I keep coming back to—easy enough for weeknights, but impressive enough for guests.
Why You’ll Love This Recipe
I love how the garlic and parmesan create a golden, flavorful crust without the need for deep frying. The chicken stays juicy on the inside, and the outside has that crispy bite that’s so satisfying. It’s fast, packed with bold flavor, and goes with just about any side I have on hand.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Boneless, skinless chicken breasts or cutlets
- Salt
- Black pepper
- Garlic powder
- Paprika (optional)
- Fresh garlic (minced)
- Grated parmesan cheese
- Panko or regular breadcrumbs
- Olive oil or melted butter
- Fresh parsley (for garnish)
Directions
- I preheat the oven to 400°F and line a baking sheet with parchment paper or lightly grease it.
- I season the chicken on both sides with salt, pepper, garlic powder, and paprika.
- In a bowl, I combine breadcrumbs, parmesan, and minced garlic. I stir in olive oil or melted butter to help the mixture stick.
- I press the mixture onto both sides of the chicken, coating it evenly.
- I place the chicken on the baking sheet and bake for 20–25 minutes, flipping once, until golden and cooked through (internal temp of 165°F).
- I garnish with chopped parsley and serve hot.
Servings and timing
This recipe serves 4 and takes about 30 minutes total. It’s a quick and satisfying protein that fits into any dinner plan.
Variations
- I add a touch of lemon zest to the breadcrumb mix for brightness.
- Swapping panko for crushed pork rinds makes it low-carb and keto-friendly.
- I’ve also cooked it in a skillet when I want extra crispiness on the stovetop.
- For a cheesy twist, I melt a slice of mozzarella or provolone on top in the last few minutes of baking.
Storage/reheating
I store leftovers in the fridge for up to 3 days. To keep the crust crispy, I reheat the chicken in the oven or air fryer. The microwave works, but the crust softens a bit.
FAQs
Can I use chicken thighs instead?
Yes, I’ve used boneless, skinless thighs and they turn out juicy and delicious. I just adjust the cooking time slightly.
How do I get the crust to stick better?
I press the coating firmly into the chicken and make sure the surface is dry before coating. A light brush of mayo or Dijon mustard under the crust can also help.
Can I make this in the air fryer?
Definitely. I air fry at 375°F for about 15 minutes, flipping halfway, until golden and crisp.
Is fresh or grated parmesan better?
Freshly grated gives better flavor and texture, but I’ve used pre-grated in a pinch and it still works well.
What should I serve with this?
I usually pair it with roasted veggies, a fresh salad, mashed potatoes, or pasta. It’s super versatile.
Conclusion
Garlic Parmesan Crusted Chicken is one of those easy, crave-worthy recipes I always have on rotation. It’s crispy, juicy, and full of rich flavor from the garlic and cheese. Whether I’m looking for something fast or something fancy without the fuss, this dish always delivers.
Print
Garlic Parmesan Crusted Chicken
- Prep Time: 10 minutes
- Cook Time: 20–25 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dinner, Main Dish
- Method: Baked
- Cuisine: American
- Diet: Low Calorie
Description
Garlic Parmesan Crusted Chicken is an easy, flavorful dinner featuring juicy chicken breasts coated in a crispy parmesan and breadcrumb crust. This garlic parmesan chicken recipe is baked to golden perfection—perfect for quick weeknights or impressive dinners with minimal effort.
Ingredients
- 4 boneless, skinless chicken breasts or cutlets
- ½ tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- ½ tsp paprika (optional)
- 2 cloves fresh garlic, minced
- ½ cup grated Parmesan cheese
- ¾ cup panko or regular breadcrumbs
- 2 tbsp olive oil or melted butter
- 1 tbsp chopped fresh parsley (for garnish)
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment or lightly grease it.
- Season chicken with salt, pepper, garlic powder, and paprika on both sides.
- In a bowl, combine breadcrumbs, Parmesan cheese, and minced garlic. Stir in olive oil or melted butter until mixture is evenly moistened.
- Press the breadcrumb mixture firmly onto each side of the chicken to coat well.
- Place coated chicken on the prepared baking sheet.
- Bake for 20–25 minutes, flipping once halfway through, until golden and internal temperature reaches 165°F (74°C).
- Garnish with fresh parsley and serve immediately.
Notes
- Add lemon zest to the breadcrumb mix for a bright twist.
- Use pork rinds instead of breadcrumbs for a keto/low-carb version.
- Pan-sear the chicken for extra crispiness, or melt mozzarella or provolone on top during the last few minutes of baking.
- Air fryer version: Cook at 375°F for 15 minutes, flipping halfway through.
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