Crispy Garlic Parmesan Baked Chicken
Juicy chicken breasts are topped with garlic butter and a crispy panko-Parmesan coating seasoned with garlic, onion, Italian herbs, and a touch of cayenne. This easy baked chicken recipe uses simple ingredients and my top-only breading technique for a golden-brown crust without breading the bottom of the chicken.
Servings 4 servings
Calories: 322kcal
Ingredients
- 2 large boneless skinless chicken breasts butterflied completely through to make 4 thinner cutlets
- ½ cup vinaigrette-style Italian dressing optional, for marinating
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon Italian seasoning
- ¼ teaspoon cayenne pepper optional
- ¼ cup unsalted butter
- 1 tablespoon fresh garlic minced
- ½ cup panko breadcrumbs
- ½ cup finely grated Parmesan cheese or shredded
- Nonstick cooking spray or olive oil for the baking dish
Equipment
Instructions
- Save Time in the Kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
- Prepare the chicken: Butterfly each large chicken breast completely through the center to create 4 thinner cutlets.
- Marinate (optional): Place the chicken in a container with the Italian dressing and refrigerate for about 30 minutes or up to a few hours. Use vinaigrette-style Italian dressing, not creamy Italian. Remove the chicken and discard the used marinade.
- Preheat the oven: Preheat the oven to 400 °F. Lightly coat a baking dish with nonstick cooking spray or olive oil.
- Season: Remove excess marinade from the surface if necessary. Season with salt, black pepper, garlic powder, onion powder, Italian seasoning, and cayenne, if using.
- Make the garlic butter: Melt the butter with the fresh garlic in short microwave intervals just until melted.
- Make the breading: Combine the panko breadcrumbs and Parmesan cheese in a separate bowl.
- Coat the tops: Dip only the top side of each chicken cutlet into the garlic butter, then press that side into the panko-Parmesan mixture.
- Bake: Arrange breaded-side up in the prepared baking dish. Bake for approximately 18 to 22 minutes, or until the chicken reaches an internal temperature of 165 °F at the thickest part.
- Rest: Allow the chicken to rest for about 5 minutes before serving.
Notes
Chicken Size: I now butterfly very large chicken breasts all the way through to create two thinner portions. Smaller breasts can be left whole, but cook time will vary.
Breadcrumbs: My original recipe used Italian breadcrumbs. Today, I prefer panko for its lighter, crispier texture.
Top-Only Breading: Coating only the top creates a golden Parmesan crust while preventing the breading underneath from getting too dark.
Italian Dressing: For the optional marinade, use regular vinaigrette-style Italian dressing, not creamy Italian.
Storage and Reheating: Refrigerate leftovers in an airtight container for up to 3 to 4 days or freeze in a freezer-safe container for up to 2 months. Reheat in a 350°F oven or air fryer when possible to help restore the crispy topping.
Nutrition
Calories: 322kcal | Carbohydrates: 11g | Protein: 18g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 75mg | Sodium: 906mg | Potassium: 286mg | Fiber: 1g | Sugar: 4g | Vitamin A: 537IU | Vitamin C: 2mg | Calcium: 182mg | Iron: 1mg
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