Garlic Parmesan Chicken Bake (Print View)
Baked chicken breasts topped with garlicky Parmesan, herbs and crunchy breadcrumbs for an easy, flavorful weeknight meal.
# What You Need:
→ Poultry
01 - 4 boneless, skinless chicken breasts, about 1.5 lbs
→ Cheese & Dairy
02 - 3/4 cup freshly grated Parmesan cheese (75 g)
03 - 1/2 cup sour cream
04 - 2 tablespoons unsalted butter, melted
→ Vegetables & Aromatics
05 - 3 large cloves garlic, minced
06 - 2 tablespoons fresh parsley, chopped, plus extra for garnish
→ Breading & Seasoning
07 - 1/2 cup panko breadcrumbs (use gluten-free breadcrumbs if needed)
08 - 1 teaspoon dried Italian herbs
09 - 1/2 teaspoon salt
10 - 1/2 teaspoon black pepper
→ Optional
11 - 1/4 teaspoon crushed red pepper flakes
# How-To Steps:
01 - Preheat the oven to 400°F. Lightly grease a 9x13-inch baking dish with butter or nonstick spray.
02 - Pat the chicken breasts dry with paper towels and arrange them in a single layer in the prepared baking dish.
03 - In a mixing bowl, combine the grated Parmesan cheese, sour cream, minced garlic, melted butter, chopped parsley, dried Italian herbs, salt, and black pepper. Stir until well blended. Add the red pepper flakes if you prefer some heat.
04 - Spread the garlic Parmesan mixture evenly over the top of each chicken breast, covering the surface completely.
05 - Sprinkle the panko breadcrumbs evenly over the coated chicken breasts to form a crisp, golden crust.
06 - Bake in the preheated oven for 25 to 30 minutes, until the chicken reaches an internal temperature of 165°F and the topping is golden brown.
07 - For an extra crispy finish, broil for an additional 2 to 3 minutes, watching carefully to avoid burning.
08 - Remove the dish from the oven and let the chicken rest for 5 minutes. Garnish with additional chopped parsley before serving.
# Expert Hints:
01 -
- The sour cream and Parmesan mixture keeps the chicken incredibly moist, even if you accidentally overcook it by a minute or two.
- It transforms basic weeknight chicken into something that feels like you spent far more time than fifteen minutes preparing.
02 -
- Do not skip the rest time because slicing too early causes all those delicious juices to run right out onto the plate.
- The broiler can take the topping from perfectly crispy to burnt in seconds, so stand by the oven and watch it like a hawk.
03 -
- Pound the chicken to an even thickness before baking so the thin ends do not dry out while the thick centers finish cooking.
- Let the Parmesan mixture sit for five minutes before spreading so the dried herbs have time to hydrate and release their flavor.