Name: Garlic Parmesan Crusted Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 4 chicken breasts (boneless, skinless); 1 cup grated Parmesan cheese; 1 cup breadcrumbs; 4 cloves garlic, minced; 2 tablespoons parsley, chopped; Salt and pepper to taste; 2 eggs, beaten; Olive oil for drizzling; Optional: 1 teaspoon lemon zest; Optional: 1/2 teaspoon smoked paprika; Optional: 1/4 teaspoon red pepper flakes

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Last updated on February 19, 2026

There’s something about the smell of garlic and warm Parmesan baking in the oven that takes me right back to a rainy Sunday when I burned the first batch I ever made and still ate it because we were starving—true story. If you’ve ever stood at the counter wondering how to get a crispy, flavorful crust without deep frying or fussing over complicated steps, you’re not alone. I promise this Garlic Parmesan Crusted Chicken is forgiving, straightforward, and perfect for someone making a cozy weeknight dinner for the first time (or for the hundredth). If you like easy garlic chicken dinners, you might also enjoy my sweet-and-savory spin on the idea with this brown sugar garlic chicken recipe.

A Quick Look at This Garlic Parmesan Crusted Chicken Recipe

Garlic Parmesan Crusted Chicken is a simple oven-baked dish where juicy chicken breasts get a crunchy, cheesy coating made from grated Parmesan and breadcrumbs. The garlic and parsley add bright flavor while the Parmesan gives a salty, nutty crust that browns beautifully. It’s a one-pan, low-fuss meal that’s great for busy weeknights or when you want something homey and comforting without much prep. Perfect for beginners — little technique required, mostly just dipping and baking — and I’ll share a few handy tips so it comes out golden every time. Scroll on for tips, variations, and easy sides that turn this into a real family favorite.

Ingredients You’ll Need for Garlic Parmesan Crusted Chicken

Essentials

4 chicken breasts (boneless, skinless) — I like them around 6 ounces each; if they’re very thick, consider gently pounding them to even thickness for even cooking.
1 cup grated Parmesan cheese — freshly grated if you can; it melts and browns better than pre-grated powders.
1 cup breadcrumbs — plain or Italian-style; panko gives extra crunch.
4 cloves garlic, minced — fresh garlic gives the best punch of flavor.
2 tablespoons parsley, chopped — fresh parsley brightens the crust; dried works in a pinch (use 2 teaspoons).
Salt and pepper to taste — start with 1/2 teaspoon salt and 1/4 teaspoon black pepper, then adjust.
2 eggs, beaten — these act as the glue to hold the crust to the chicken.
Olive oil for drizzling — a little helps the crust brown and crisp in the oven.

Optional add-ons

Lemon zest (1 teaspoon) — stirs into the cheese mix for a sunny brightness.
1/2 teaspoon smoked paprika or sweet paprika — adds color and a mild smoky note.
1/4 teaspoon red pepper flakes — for a gentle heat if you like a kick.
Fresh basil or oregano — swap for parsley or add a teaspoon for an herbier flavor.
Melted butter (in place of some olive oil) — adds richness and helps with browning.
Grated pecorino or Asiago (mix with Parmesan) — for a sharper, nuttier crust.

Substitutions and shortcuts

Breadcrumbs: Use panko for extra crunch, or crushed plain crackers or tortilla chips in a pinch. If you want gluten-free, use gluten-free breadcrumbs or crushed gluten-free cereal.
Parmesan: If you only have pre-grated Parmesan in a shaker, it’ll work, but fresh-grated has better texture. You can also use a mix of Parmesan and Romano for sharper taste.
Garlic: Use 3/4 teaspoon garlic powder if you don’t have fresh garlic; it won’t be as vibrant but still flavorful.
Eggs: If you prefer not to use eggs, try dipping the chicken in a mixture of 1/2 cup plain yogurt and 1 tablespoon milk — the yogurt is sticky enough to hold the crust.
Olive oil: You can brush the tops with melted butter if you want richer flavor.
Quick shortcut: Buy pre-breaded chicken at the store and add extra grated Parmesan and minced garlic on top before baking to upgrade it quickly.

How to Make Garlic Parmesan Crusted Chicken Step-by-Step

I’ll walk you through this like I’m standing beside you in the kitchen. Take your time, set up a little assembly line, and you’ll have dinner on the table without stress.

Step 1 — Prep and preheat

Set your oven rack in the middle position and preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with a bit of olive oil to prevent sticking. If your chicken breasts are uneven in thickness, place each between two sheets of plastic wrap and gently pound them with a rolling pin or meat mallet until they’re about 1/2 to 3/4 inch thick; this helps them cook evenly and stay juicy.

Step 2 — Make the Parmesan breadcrumb mixture

In a shallow bowl or wide dish, combine 1 cup grated Parmesan, 1 cup breadcrumbs, the minced garlic (4 cloves), chopped parsley (2 tablespoons), and a pinch of salt and freshly ground black pepper. If you’re using any optional add-ons like lemon zest, smoked paprika, or red pepper flakes, stir those in now. Mix everything so it’s evenly distributed — you want the garlic and herbs well mixed through the cheese and crumbs.

Step 3 — Set up the dredging station

Use two shallow bowls: one for the beaten eggs (2 eggs beaten until smooth) and one for the Parmesan breadcrumb mixture. Pat each chicken breast dry with paper towels — dry chicken helps the egg stick better. Dip each breast into the beaten eggs, turning to coat fully, and let excess drip off briefly. Then press the chicken firmly into the cheese mixture, turning and pressing so the mixture adheres and creates an even crust. Press extra crumbs onto the top if you like more coverage.

Step 4 — Arrange on the baking sheet and add fat to help browning

Place the coated chicken breasts on the prepared baking sheet, leaving a little space between them for air to circulate. Drizzle each breast lightly with olive oil (about a teaspoon each) or use a pastry brush to brush the tops with olive oil or melted butter. This helps the crust turn a beautiful golden brown in the oven. If you skipped breadcrumbs and used panko, you might need slightly more olive oil to help the crust brown.

Step 5 — Bake until golden-brown and cooked through

Slide the baking sheet into the preheated oven. Bake for 25–30 minutes, depending on the thickness of your breasts, until the crust is golden brown and the internal temperature of the chicken reaches 165°F (74°C). If the tops are browning too quickly before the chicken is cooked through, loosely tent the breasts with foil for the last 5–10 minutes. For extra crisping, you can broil for 1–2 minutes at the very end — watch closely so it doesn’t burn.

Step 6 — Rest and serve

Remove the chicken from the oven and let it rest for 5 minutes before slicing; resting helps the juices redistribute so the meat stays tender. Squeeze a bit of fresh lemon over each breast if you like a bright finish, or scatter a few extra sprigs of chopped parsley for color. Serve hot and enjoy the crunchy, garlicky, cheesy goodness.

Tip: If you’re serving with a sauce or gravy, warm it gently in a small saucepan while the chicken bakes. For a creamy garlic gravy and cheesy mashed potatoes pairing I like, try this recipe for chicken and garlic gravy with cheesy mashed potatoes — it’s a cozy match for the crust.

Common Mistakes to Avoid

Even simple recipes can go sideways with a couple of small missteps. Below are the usual pitfalls and how to fix them so your Garlic Parmesan Crusted Chicken comes out great every time.

I’ve seen cooks under-season the crust, overbake the chicken, or skip the egg step and wonder why the topping falls off. A little attention to these points makes a big difference in texture and flavor.

Mistake 1: Not drying the chicken first

If the chicken is wet when you dredge it, the egg and breadcrumb mixture won’t stick well and you’ll end up with a patchy crust. Pat the breasts dry with paper towels before dipping into the egg. It’s a tiny step that pays off with a neat, even coating.

Mistake 2: Skipping the temperature check

Relying only on time can lead to overcooked, dry chicken or underdone centers. Use an instant-read thermometer and pull the chicken at 165°F (74°C). If you don’t have a thermometer, slice the thickest part — the juices should run clear, not pink.

Mistake 3: Overcrowding the baking sheet

Crowding traps steam and prevents the crust from crisping. Give the breasts some space so hot air circulates and the Parmesan can brown. If you’re cooking more than four breasts, use two sheets or bake in batches.

Serving Suggestions for Garlic Parmesan Crusted Chicken

This chicken is very adaptable — crisp and comforting on its own or part of a bigger spread. Here are a few of my favorite ways to serve it, all simple, cozy, and beginner-friendly.

I like to keep sides easy: roasted vegetables, a fresh salad, or creamy mashed potatoes pair beautifully with the crunchy, savory crust.

Classic sides that make it a meal

Roasted asparagus, steamed green beans, or a simple mixed green salad with a lemon vinaigrette are great companions. The brightness of the greens balances the richness of the Parmesan crust. I usually roast vegetables at the same time as the chicken (400°F), so everything finishes together.

Comforting pairings

Serve the chicken over buttery mashed potatoes or egg noodles tossed with a little butter and parsley. If you want something saucier, a mushroom cream sauce or a simple pan sauce made with chicken broth and a splash of lemon complements the crust without overpowering it.

Light and bright plating ideas

Slice the chicken and serve it over a bed of lemony arugula or a grain bowl with quinoa, cherry tomatoes, cucumber, and a drizzle of olive oil. A squeeze of lemon or a few shavings of fresh Parmesan right before serving makes it look restaurant-ready.

Conclusion

I hope you’ll try this Garlic Parmesan Crusted Chicken the next time you want a cozy, no-fuss dinner that feels special without a lot of work. It’s easier than it looks, endlessly customizable with herbs or spices you already have, and kind to beginners who just want reliable results. If you want a variation that’s been tested and loved by other home cooks, check out this Baked Parmesan Crusted Chicken – Our Salty Kitchen for another take on the idea. If you give this recipe a try, I’d love to hear how you made it your own — leave a note or a photo and tell me what you paired it with.

FAQs About Garlic Parmesan Crusted Chicken

Q1: How do I keep my Garlic Parmesan Crusted Chicken from getting soggy?
A1: To keep the crust crisp, pat the chicken dry before dipping in egg, give each breast space on the baking sheet, and don’t cover them while they’re in the oven. If you must stack leftovers, reheat briefly in a hot oven or under the broiler to revive the crunch.

Q2: Can I make Garlic Parmesan Crusted Chicken ahead of time?
A2: Yes. You can bread the chicken and keep it covered in the fridge for up to 24 hours before baking. For fully cooked make-ahead, bake and then cool completely, refrigerate, and reheat in a 375°F oven for 10–15 minutes until warmed through and the crust is crisped again.

Q3: Is Garlic Parmesan Crusted Chicken suitable for meal prep?
A3: Absolutely. Make a batch and pair it with roasted vegetables and a grain for lunches. Store portions in airtight containers in the refrigerator for up to 3 days, reheating in the oven to maintain texture.

Q4: Can I use chicken thighs for Garlic Parmesan Crusted Chicken instead of breasts?
A4: Yes, boneless skinless thighs work well and stay very juicy. Adjust the baking time — thighs may need a bit longer depending on thickness. Aim for the same internal temp of 165°F (74°C).

Q5: How can I make Garlic Parmesan Crusted Chicken lower in calories?
A5: Use panko or whole-wheat breadcrumbs sparingly, skip extra cheese in the crust, and brush with a small amount of olive oil instead of butter. Serve with a large salad or roasted veggies to make the meal feel satisfying without adding heavy sides.

Garlic Parmesan Crusted Chicken

A Quick Look at This Garlic Parmesan Crusted Chicken Recipe