Garlic Parmesan Chicken
Published Jan 14, 2026
Garlic Parmesan chicken made with chicken breasts, grated Parmesan, garlic, and panko breadcrumbs, baked until crisp and golden.
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Try my easy garlic Parmesan baked chicken!
This garlic Parmesan chicken is one of those recipes I make when I want dinner to feel put together without doing much work. It’s just chicken breasts coated in a mix of garlic, Parmesan, panko, and butter, then baked until the top gets crisp and golden. I like that everything goes on one sheet pan and the oven does the heavy lifting. It’s simple, reliable, and works with pretty much any side I already have planned.
Happy Cooking!
– Yumna
Garlic Parmesan Chicken Ingredients
- Chicken: I use boneless, skinless chicken breasts for this recipe. You can use chicken thighs, but they take a bit longer to cook.
- Parmesan: Pecorino Romano is a good substitute. I recommend buying a block and grating it yourself for the freshest taste.
- Butter: Read my tips on how to melt butter. Use unsalted if you can.
- Panko breadcrumbs: If you don’t have panko, you can use regular breadcrumbs, gluten-free breadcrumbs, or follow my recipe for how to make breadcrumbs.
- Garlic: Here’s how to mince garlic.
- Olive oil: Any neutral oil, like avocado oil or vegetable oil, also works.
- Seasonings: You’ll need Italian seasoning, salt, and pepper.
How to Make Garlic Parmesan Chicken
Garlic Parmesan Chicken Recipe
Ingredients
- 4 (6-ounce) boneless skinless chicken breasts
- 2 tablespoons olive oil
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- 4 garlic cloves minced
- ¾ cup grated Parmesan cheese
- ½ cup panko breadcrumbs
- 2 tablespoons melted butter
- 1 tablespoon fresh chopped parsley for garnish
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Place the chicken breasts on the baking sheet. Drizzle with olive oil and season with Italian seasoning, salt, and pepper.
- In a large bowl, stir together the garlic, Parmesan, panko, and melted butter until combined.
- Press the chicken into the mixture and make sure to coat both sides. Set a wire rack on top of the prepared baking sheet and place the coated chicken breasts on top of the wire rack.
- Bake for 22–25 minutes, or until the chicken reaches an internal temperature of 165°F and the topping is crisp and golden.
- Garnish with parsley and serve.
Notes
- My Top Tip: If your chicken breasts are thick in the center, gently pound them so they cook evenly.
- Storage: Store leftover chicken in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350ºF for 15 minutes until warmed through.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Variations
- Give it a garlic butter finish: Brush the chicken with melted garlic butter right after baking.
- Make chicken Parm–inspired sandwiches: Serving the chicken with marinara and mozzarella on crusty bread would be delicious.
- Change the protein: Garlic crusted salmon would taste great, too!
Recipe Tips
- Pound the chicken evenly. If your chicken breasts are thick in the center, gently pound them so they cook evenly.
- Check the temperature with an instant-read thermometer. Fully-cooked chicken should register at 165ºF.
- Let the chicken rest. After you take the chicken breasts out of the oven, rest them for about 5 minutes before serving. This helps them stay extra juicy.
Serving Ideas
- Vegetables: Roasted Broccolini, Oven Roasted Carrots, Creamed Spinach
- Potatoes: Baked Potato Wedges, Air Fryer Baked Potatoes, Roasted Parmesan Potatoes
- Sauces: Marinara Sauce, Pesto, Lebanese Garlic Sauce
FAQs
Baking the chicken on a wire rack lets hot air circulate all the way around it, not just underneath the baking sheet. That helps the garlic Parmesan coating get an even crisp on all sides and prevents the bottom from getting soggy.
If you don’t have a wire rack, bake the chicken directly on the sheet pan and flip it halfway through cooking. For a crisp top, bake as directed, then broil for 1–3 minutes at the end.
