Baked Garlic Parmesan Chicken You’ll Crave – Crispy, Juicy, and Easy
This is the kind of chicken you make once and keep on repeat. It’s garlicky, cheesy, and golden on the outside, yet juicy and tender inside. The best part?
It takes simple pantry staples and turns them into a weeknight win that feels a little special. Serve it with a crisp salad, buttered noodles, or roasted veggies, and you’ve got a dinner everyone will ask for again.
Baked Garlic Parmesan Chicken You’ll Crave – Crispy, Juicy, and Easy
Ingredients
Method
- Prep the pan and oven: Preheat the oven to 425°F (220°C).Line a sheet pan with parchment or lightly oil it.
- Flatten the chicken: Place the chicken breasts between two sheets of plastic wrap and gently pound the thicker ends until each piece is an even 3/4–1 inch. This helps them cook evenly.
- Season the chicken: Pat the chicken dry. Sprinkle both sides with salt and pepper.
- Mix the garlic spread: In a small bowl, combine mayonnaise (or Greek yogurt), olive oil, minced garlic, and Italian seasoning.This will be your moisture-locking layer.
- Make the crunchy coating: In another bowl, stir together Parmesan, seasoned breadcrumbs, panko (if using), and smoked paprika.
- Coat the chicken: Spread a thin layer of the garlic mixture over the top of each chicken breast. Press the Parmesan-breadcrumb mixture onto the coated side to adhere. For extra coverage, lightly press some onto the underside as well.
- Arrange on the pan: Place the chicken on the prepared sheet pan, crumb side up, leaving space between pieces for airflow.
- Bake: Cook for 18–22 minutes, depending on thickness, until the internal temperature reaches 165°F (74°C) and the top is golden.
- Broil for crunch (optional): If you want extra crisp edges, broil on high for 1–2 minutes.Watch closely to avoid burning.
- Rest and serve: Let the chicken rest for 5 minutes. Garnish with chopped herbs and a squeeze of lemon. Serve hot.
Why This Recipe Works
- Balanced coating: A mix of Parmesan and seasoned breadcrumbs creates a crust that turns crispy in the oven without frying.
- Moist chicken: Mayo or Greek yogurt locks in moisture, so the chicken stays tender while the exterior browns beautifully.
- Bold flavor: Fresh garlic, Parmesan, and Italian herbs deliver big flavor with minimal effort.
- Fuss-free technique: No marinating or stovetop splatter. Everything happens on a sheet pan for easy cleanup.
- Reliable results: Using even-thickness chicken and a hot oven ensures consistent cooking and crisp edges every time.
Ingredients
- 4 boneless, skinless chicken breasts (about 2 pounds), pounded to even thickness
- 1/2 cup grated Parmesan cheese (finely grated, not shredded)
- 1/2 cup seasoned breadcrumbs (Italian-style or plain with added seasoning)
- 2 tablespoons panko (optional, for extra crunch)
- 3 tablespoons mayonnaise or Greek yogurt
- 2 tablespoons olive oil
- 3–4 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon smoked paprika (optional, for color and warmth)
- 1/2 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- Fresh parsley or basil, chopped, for garnish
- Lemon wedges, for serving
How to Make It
- Prep the pan and oven: Preheat the oven to 425°F (220°C).
Line a sheet pan with parchment or lightly oil it.
- Flatten the chicken: Place the chicken breasts between two sheets of plastic wrap and gently pound the thicker ends until each piece is an even 3/4–1 inch. This helps them cook evenly.
- Season the chicken: Pat the chicken dry. Sprinkle both sides with salt and pepper.
- Mix the garlic spread: In a small bowl, combine mayonnaise (or Greek yogurt), olive oil, minced garlic, and Italian seasoning.
This will be your moisture-locking layer.
- Make the crunchy coating: In another bowl, stir together Parmesan, seasoned breadcrumbs, panko (if using), and smoked paprika.
- Coat the chicken: Spread a thin layer of the garlic mixture over the top of each chicken breast. Press the Parmesan-breadcrumb mixture onto the coated side to adhere. For extra coverage, lightly press some onto the underside as well.
- Arrange on the pan: Place the chicken on the prepared sheet pan, crumb side up, leaving space between pieces for airflow.
- Bake: Cook for 18–22 minutes, depending on thickness, until the internal temperature reaches 165°F (74°C) and the top is golden.
- Broil for crunch (optional): If you want extra crisp edges, broil on high for 1–2 minutes.
Watch closely to avoid burning.
- Rest and serve: Let the chicken rest for 5 minutes. Garnish with chopped herbs and a squeeze of lemon. Serve hot.
How to Store
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Reheat: Warm in a 350°F (175°C) oven for 8–10 minutes or in an air fryer for 4–6 minutes to bring back crispness.
Avoid the microwave if you can—it softens the crust.
- Freeze: Freeze cooked, cooled chicken for up to 2 months. Reheat from frozen at 350°F (175°C) for 20–25 minutes, or thaw overnight first for quicker reheating.
Why This is Good for You
- Lean protein: Chicken breast offers high-quality protein with relatively low fat, keeping you satisfied without feeling heavy.
- Better-than-fried: Baking with a Parmesan-breadcrumb crust gives you crunch without deep frying, cutting excess oil.
- Flavor boosters, not fillers: Garlic, herbs, and a little cheese add big taste, which can help you skip heavy sauces.
- Customizable: You can use whole-wheat breadcrumbs, reduce the oil, or swap in Greek yogurt for a lighter coating.
Pitfalls to Watch Out For
- Uneven thickness: If one end is thick and the other thin, the thin end dries out. Pound the chicken to even thickness first.
- Soggy crust: Crowding the pan traps steam.
Space the chicken out and use a hot oven.
- Overcooking: Dry chicken happens fast past 165°F. Use an instant-read thermometer and pull it right when it hits temp.
- Wet surface: Skipping the pat-dry step can prevent the coating from sticking well.
- Wrong cheese texture: Finely grated Parmesan adheres best. Shredded strands won’t coat evenly.
Recipe Variations
- Garlic Parmesan Tenders: Use chicken tenders and reduce the bake time to 12–15 minutes.
Great for kids or quick meals.
- Herb Crunch: Add fresh chopped parsley, basil, or rosemary to the breadcrumb mix for a greener, brighter crust.
- Spicy Kick: Mix in 1/2 teaspoon red pepper flakes or cayenne for heat.
- Lemon-Pepper: Add 1 teaspoon lemon zest to the coating and finish with extra lemon juice.
- Gluten-Free: Use gluten-free breadcrumbs or crushed gluten-free crackers. Make sure the Parmesan is labeled gluten-free.
- Low-Carb: Swap breadcrumbs for finely crushed pork rinds or almond flour mixed with Parmesan.
- Air Fryer Version: Cook at 380°F (193°C) for 12–15 minutes, flipping once halfway, until internal temp reaches 165°F.
FAQ
Can I use chicken thighs instead of breasts?
Yes. Boneless, skinless thighs work well and stay very juicy.
Adjust bake time to 22–25 minutes, depending on size, and still cook to 165°F.
Is fresh Parmesan better than the pre-grated kind?
Freshly grated Parmesan melts and browns more evenly, and the flavor is cleaner. Pre-grated can work in a pinch, but choose a finely grated style, not the powdery shaker kind if you can avoid it.
Do I need to flip the chicken while baking?
No. Keeping the breadcrumb side up lets it brown and stay crisp.
Flipping can knock off the crust.
What can I use instead of mayonnaise?
Greek yogurt is a great swap. You’ll get the same moisture and tang. You can also use a thin layer of softened butter, though it’s richer.
How do I know when it’s done without a thermometer?
Pierce the thickest part and check the juices—they should run clear, not pink.
The chicken should feel firm but springy, not hard or squishy. Still, a thermometer is the most reliable tool.
Can I prep this ahead?
Yes. Coat the chicken, arrange on a pan, and refrigerate for up to 8 hours.
Bake straight from the fridge, adding 2–3 minutes to the time.
What should I serve with it?
It pairs well with a simple green salad, roasted broccoli, garlic butter noodles, or a side of mashed potatoes. A squeeze of lemon brightens everything.
Why did my crust fall off?
The chicken was likely too wet or handled too much. Pat dry thoroughly, press the coating firmly, and avoid flipping during baking.
Wrapping Up
This Baked Garlic Parmesan Chicken is the dependable dinner that never gets old—crispy on the outside, tender in the middle, and packed with flavor.
It’s simple enough for weeknights and good enough for company. Keep these tips handy, choose your favorite variation, and you’ll have a crave-worthy classic ready in under 30 minutes of hands-on time. Add a bright salad and lemon wedges, and dinner is done.
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Sumayya is a home cook and recipe creator who shares simple, flavorful recipes made for everyday cooking. She believes good food should be easy, comforting, and enjoyed by everyone.
