Description

Craving a crispy, flavorful chicken dish that’s easy enough for a weeknight but impressive enough for guests? What if you could create juicy chicken breasts with a golden, garlicky Parmesan crust in just 45 minutes? Say hello to Baked Garlic Parmesan Chicken! This simple recipe coats chicken breasts in a savory blend of olive oil, garlic, bread crumbs, Parmesan cheese, and basil, then bakes them to perfection.

Ingredients

For the Chicken

Olive Oil (2 tbsp): Helps the breading adhere and adds richness to the crust.
Garlic (1 clove, minced): Infuses the chicken with aromatic, savory flavor.
Dry Bread Crumbs (1 cup): Create a crispy, golden coating.
Grated Parmesan Cheese (⅔ cup): Adds nutty, umami depth and enhances crispiness.
Dried Basil Leaves (1 tsp): Brings a subtle, herbaceous note.
Ground Black Pepper (¼ tsp): Adds a mild, peppery kick.
Skinless, Boneless Chicken Breast Halves (6): Serve as the lean, tender protein base.

Substitutions and Variations

Olive Oil: Use avocado oil, melted butter, or vegetable oil for a different flavor.
Garlic: Substitute with ½ tsp garlic powder or 1 tsp roasted garlic for a milder taste.
Bread Crumbs: Swap with panko for extra crunch, crushed cornflakes, or gluten-free bread crumbs.
Parmesan Cheese: Replace with Pec wearable Romano, Asiago, or nutritional yeast for a dairy-free option.
Dried Basil: Use dried oregano, Italian seasoning, or 1 tbsp fresh basil for a fresher flavor.
Black Pepper: Substitute with white pepper or a pinch of cayenne for a spicy kick.
Chicken Breasts: Use chicken thighs (bone-in or boneless, adjust baking time), chicken tenders (reduce baking time to 20–25 minutes), or tofu for a vegetarian option.
Vegetarian Option: Replace chicken with thick tofu slices or portobello mushrooms; press tofu to remove excess water and bake for 25–30 minutes.
Gluten-Free: Use gluten-free bread crumbs and ensure Parmesan is gluten-free (check for additives).

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Instructions

Making Baked Garlic Parmesan Chicken is quick and simple with a straightforward coating and baking process. Follow these instructions for perfect results every time:

Prepare the Oven and Baking Dish:
- Preheat the oven to 350°F (175°C).
- Lightly grease a 9×13-inch baking dish with cooking spray or a thin layer of olive oil to prevent sticking.
- Tip: Use a glass or metal dish for even baking; line with parchment for easier cleanup if desired.
Prepare the Coating Mixtures:
- In a small bowl, blend 2 tbsp olive oil and 1 clove minced garlic, stirring to combine, about 30 seconds.
- In a separate shallow bowl or plate, mix 1 cup dry bread crumbs, ⅔ cup grated Parmesan cheese, 1 tsp dried basil leaves, and ¼ tsp ground black pepper until evenly combined, about 1 minute.
- Tip: Mince garlic finely to avoid chunks; use a fork to break up any clumped Parmesan for a smooth coating.
Coat the Chicken:
- Pat 6 skinless, boneless chicken breast halves dry with paper towels to help the coating stick.
- Dip each chicken breast into the olive oil-garlic mixture, coating both sides lightly, about 10 seconds per breast.
- Press each chicken breast into the bread crumb-Parmesan mixture, coating both sides thoroughly and pressing gently to adhere, about 15 seconds per breast.
- Tip: Work one breast at a time to keep the breading dry; shake off excess crumbs to avoid a heavy coating.
Arrange and Top:
- Place the coated chicken breasts in a single layer in the prepared baking dish.
- Sprinkle any remaining bread crumb mixture evenly over the tops of the chicken for extra crunch.
- Tip: Press crumbs lightly onto the chicken to ensure they stick; avoid overcrowding the dish for even baking.
Bake the Chicken:
- Bake in the preheated oven for 30 minutes, or until the chicken is no longer pink in the center, juices run clear, and an internal temperature reaches 165°F (74°C).
- Tip: Check doneness with a meat thermometer; if the coating browns too quickly, cover loosely with foil after 20 minutes.
Serve:
- Remove the chicken from the oven and let rest for 3–5 minutes to retain juices.
- Serve hot, garnished with fresh parsley or a lemon wedge, alongside mashed potatoes, roasted vegetables, or a side salad.
- Tip: Slice chicken for easier serving or presentation, especially for larger breasts.