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Garlic Parmesan Chicken Bake

Garlic Parmesan chicken bake with chicken breasts blanketed in garlic butter and a Parmesan-panko crust that turns deeply golden and crackled. This easy chicken bake bakes until the cheese browns and the inside reaches 165°F for weeknight reliability.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken breasts
  • 4 boneless skinless chicken breasts
Seasoning for chicken
  • Salt to taste
  • pepper to taste
  • garlic powder to taste
Garlic butter
  • 4 tbsp butter melted
  • 4 garlic cloves, minced
Parmesan crust
  • 1 cup Parmesan cheese freshly grated
  • 0.5 cup panko breadcrumbs
  • 1 tsp Italian seasoning
  • 1 tsp dried parsley
  • 0.5 tsp smoked paprika
Serving
  • Fresh parsley for serving
  • lemon wedges for serving

Equipment

  • 1 sheet pan
  • 1 oven

Method
 

Preheat and prep the dish
  1. Preheat the oven to 400°F and grease a 9x13 baking dish so the chicken releases easily after baking.
Season and place chicken
  1. Season the chicken breasts with salt, pepper, and garlic powder to taste, then place them in the prepared baking dish.
Brush on garlic butter
  1. Mix the melted butter with the minced garlic and brush generously over each chicken breast so it cooks into the crust.
Build the Parmesan crust
  1. Combine Parmesan, panko breadcrumbs, Italian seasoning, dried parsley, and smoked paprika, then press the mixture firmly over the buttered chicken to coat.
Bake until crisp and cooked through
  1. Bake for 25-30 minutes at 400°F until the Parmesan crust is deeply golden and the internal temperature reaches 165°F.
Garnish and serve
  1. Garnish with fresh parsley and serve with lemon wedges for bright flavor over the browned crust.

Notes

For maximum crackle, press the Parmesan-panko topping firmly so it adheres to the butter instead of sliding off. Refrigerate leftovers in an airtight container up to 3 days; reheat at 375°F until warmed through. Freezing is not recommended for best crust texture. For a lower-carb option, swap panko breadcrumbs for finely crushed Parmesan crisps or almond flour-style crumbs while keeping the same pressing technique.