Garlic Chicken Breasts (Baked Parmesan Crusted)

Name: Garlic Chicken Breasts (Baked Parmesan Crusted)
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: American
Ingredients: 0.25 cup olive oil; 2 cloves garlic, crushed; 0.25 cup Italian-seasoned bread crumbs; 0.25 cup grated Parmesan cheese; 4 skinless, boneless chicken breast halves

Jump to ingredients

These garlic chicken breasts are dipped in a warm garlic-olive oil infusion, coated with Italian-seasoned bread crumbs and Parmesan, then baked until golden and juicy. The result is a simple, flavorful weeknight dinner ready in under 45 minutes.

More like this:🌍American 🏷️Publisher-tested

Total

55 min

Servings

4

Recipe Source

View original recipe

From Allrecipes

Ingredients

Check what you already have. We'll leave it off your shopping list.

0.25 cup olive oil
2 cloves garlic, crushed
0.25 cup Italian-seasoned bread crumbs
0.25 cup grated Parmesan cheese
4 skinless, boneless chicken breast halves

5 Ingredients

CookOS may earn a commission from Instacart orders.

Powered by Instacart

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
Gather the ingredients. Preheat the oven to 425 degrees F (220 degrees C).
2
Heat olive oil and garlic in a small saucepan over low heat until warmed, 1 to 2 minutes. Pour into a shallow bowl.
3
Combine bread crumbs and Parmesan cheese in a separate shallow bowl.
4
Use tongs to dip chicken breasts in olive oil-garlic mixture, then coat evenly in bread crumb mixture. Transfer coated chicken to a shallow baking dish.
5
Bake in the preheated oven until no longer pink and juices run clear, 30 to 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Was this recipe helpful?

Tips & Notes

Pro tips

Heat the olive oil and garlic only 1 to 2 minutes over low heat—you want it warm and fragrant, not sizzling, to avoid burning the garlic.
Use tongs to dip the chicken in the garlic oil to keep your hands clean and ensure even coating before pressing into the bread crumb mixture.
Pat chicken breasts dry before dipping to help the oil and coating adhere better and create a crispier crust.
Don't skip the thermometer check at 165°F (74°C)—it's the only reliable way to confirm doneness without cutting into the meat and losing juices.

Substitutions

Italian-seasoned bread crumbs → panko (use plain and add dried herbs yourself for more control over seasoning)
Parmesan cheese → Romano cheese (slightly saltier, sharper flavor)
Olive oil → butter (use the same amount, warm gently with garlic; reduces the robustness slightly)

Storage & make-ahead

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 10 to 15 minutes until warmed through, or microwave individual portions for 1 to 2 minutes.

Common Questions

How do I know when the garlic chicken is done?

Bake for 30 to 35 minutes until no longer pink inside and juices run clear. Use an instant-read thermometer inserted into the center—it should read at least 165°F (74°C).

Can I use chicken thighs instead of breasts?

Yes, but thighs are thicker and may need 40 to 45 minutes to reach 165°F (74°C) internal temperature.

What if I don't have Italian-seasoned bread crumbs?

Use plain bread crumbs mixed with dried Italian herbs, oregano, or basil. About 1/4 teaspoon of dried herbs per 1/4 cup bread crumbs works well.

Can I prepare this ahead of time?

Yes. Coat the chicken and refrigerate it in the baking dish for up to 8 hours before baking. Add a few extra minutes to the baking time if starting from cold.

Can I freeze the coated chicken?

Yes. Freeze coated chicken on a baking sheet until solid, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding 10 to 15 minutes to the cooking time.