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Baked Garlic Parmesan Chicken You’ll Crave – Crispy, Juicy, and Easy

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

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

Method
 

  1. Prep the pan and oven: Preheat the oven to 425°F (220°C). Line a sheet pan with parchment or lightly oil it.
  2. 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.
  3. Season the chicken: Pat the chicken dry. Sprinkle both sides with salt and pepper.
  4. 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.
  5. Make the crunchy coating: In another bowl, stir together Parmesan, seasoned breadcrumbs, panko (if using), and smoked paprika.
  6. 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.
  7. Arrange on the pan: Place the chicken on the prepared sheet pan, crumb side up, leaving space between pieces for airflow.
  8. Bake: Cook for 18–22 minutes, depending on thickness, until the internal temperature reaches 165°F (74°C) and the top is golden.
  9. Broil for crunch (optional): If you want extra crisp edges, broil on high for 1–2 minutes. Watch closely to avoid burning.
  10. Rest and serve: Let the chicken rest for 5 minutes. Garnish with chopped herbs and a squeeze of lemon. Serve hot.