You know those nights when you want something comforting, delicious, and fast—but without dragging out half the pantry? That’s where this Baked Garlic Parmesan Chicken comes to the rescue.
This one’s a real crowd-pleaser in my house. Crispy, golden breadcrumbs, a hit of garlic, and a cheesy Parmesan crust that tastes like it came straight from a little Italian bistro. And the best part? It’s all baked—no frying, no fuss.
The first time I made this, I was in a dinner pinch. No time to marinate or do anything fancy. Just a few pantry staples, some chicken breasts, and boom—dinner magic. Everyone cleaned their plates. Even my picky eater asked for more (and that never happens).
Why You’ll Love It
Crunchy, golden coating with zero frying involved
Simple ingredients you probably already have on hand
Done in under an hour—great for busy weeknights
Pairs with anything from pasta to roasted veggies or a crisp green salad
Ingredients You’ll Need
Boneless, skinless chicken breasts – keep them even in size for consistent baking
Olive oil – for flavor and helping the coating stick
Fresh garlic – don’t skip it, it makes the whole dish
Dry breadcrumbs – plain or Italian-style, your call
Grated Parmesan cheese – adds that salty, nutty crunch
Dried basil – optional, but gives a nice herbal kick
Salt and pepper – to taste
Let’s Get Cooking
Start by preheating your oven to 350°F. Grease a baking dish (a 9×13 works well) or line it with parchment paper if you want easy cleanup.
In one bowl, mix olive oil with minced garlic. In another bowl, combine the breadcrumbs, Parmesan, basil, and pepper.
Dip each chicken breast in the garlic oil mixture, making sure it’s nicely coated, then press it into the breadcrumb mix until it’s fully covered. Lay them in the baking dish and sprinkle any leftover crumbs on top.
Bake for about 30 minutes—you want the coating golden and the chicken cooked through (165°F internal temp if you’re using a thermometer).
When it comes out, the kitchen smells like a dream. Serve hot, maybe with a squeeze of lemon over the top if you’re feeling fancy.
Quick Tips
Use panko if you love an extra-crispy texture.
Add seasoning to the chicken itself if you like bolder flavor (try paprika, onion powder, or a dash of cayenne).
Let it rest a few minutes before slicing—helps keep the juices in.
Serving Suggestions
Here’s what goes great with this dish:
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