Crispy Baked Garlic Parmesan Chicken

This Crispy Baked Garlic Parmesan Chicken is the kind of dish I keep coming back to when I want something easy, satisfying, and absolutely crowd-pleasing. Golden brown and crunchy on the outside, juicy on the inside, and packed with garlicky, cheesy flavor—it’s everything I crave in a chicken dinner without the hassle of frying. Whether I’m cooking for a weeknight family meal or trying to impress guests, this recipe never lets me down.

Why You’ll Love This Recipe

I love how this recipe delivers the indulgent texture of fried chicken with none of the greasy cleanup. The garlic-infused olive oil gives every bite a deep savory flavor, and the Parmesan cheese helps form that golden, crispy coating I crave. Plus, it’s baked—not fried—which means I get all the crunch and flavor without standing over a hot pan.

I also appreciate that the ingredients are pantry staples, making it super convenient to throw together. It’s versatile enough for a casual meal or a dinner party centerpiece. And once I started brushing the chicken with garlic oil instead of using eggs, it cut down on prep time and mess while amping up the flavor. Win-win!

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 4 tbsp olive oil (or avocado/light vegetable oil)
• 2 cloves garlic, minced
• 2 cups dry bread crumbs (Italian-style or plain; panko for extra crunch)
• 1⅓ cups grated Parmesan cheese
• 2 tsp dried basil (or 1 tsp Italian seasoning)
• ½ tsp ground black pepper
• Optional: 1 tsp smoked paprika or ½ tsp crushed red pepper flakes

Chicken:

• 12 boneless, skinless chicken breast halves (about 2.5–3 lbs), pounded to ½-inch thickness

Garnish (Optional):

• Chopped parsley
• Lemon wedges

Directions

1. Preheat & Prep
   I start by preheating my oven to 350°F (175°C) and lining a large baking sheet with parchment paper or lightly greasing it.
2. Infuse the Oil
   In a small saucepan over low heat, I warm the olive oil and minced garlic for about a minute—just until fragrant. Then I remove it from the heat to cool slightly.
3. Make the Breading
   I mix together the bread crumbs, Parmesan, basil, pepper, and optional spices in a shallow dish.
4. Prepare the Chicken
   If the chicken breasts are thick, I pound them to about ½-inch thickness. Then I brush both sides generously with the garlic-infused oil.
5. Bread the Chicken
   I press each piece firmly into the bread crumb mixture, making sure it’s well-coated on all sides, and lay them out in a single layer on the baking sheet.
6. Bake
   I lightly mist the breaded chicken with cooking spray or drizzle on any remaining garlic oil, then bake for 30–35 minutes until golden brown and cooked through (165°F internal temperature). For extra crispiness, I sometimes broil them for the last 1–2 minutes—just keeping a close eye to avoid burning.

Servings and timing

This recipe makes 12 servings.
Prep Time: 15 minutes
Cook Time: 30–35 minutes
Total Time: About 50 minutes

Variations

I’ve experimented with lots of fun variations over time. Here are a few favorites:

• Lemon Herb Delight: I add lemon zest to the bread crumb mix and swap basil for oregano for a fresh twist.
• Spicy Buffalo Style: After baking, I brush the chicken with melted butter and Buffalo sauce, then serve with ranch or blue cheese.
• Sun-Dried Tomato & Basil: I mix chopped oil-packed sun-dried tomatoes into the breading for bursts of tangy sweetness.
• Gluten-Free Option: I use gluten-free bread crumbs or crushed GF crackers and it works beautifully.
• Panko Upgrade: When I want extra crunch, I swap in panko bread crumbs for that extra-light, airy crisp.

Storage/Reheating

To store leftovers, I place the chicken in an airtight container in the refrigerator for up to 4 days. For reheating, I like to use the oven at 350°F for about 10–12 minutes to maintain crispiness. The air fryer also works great for bringing the crust back to life.

If I want to freeze them, I freeze the breaded but uncooked chicken pieces on a baking sheet until solid, then transfer to a freezer bag. When ready to cook, I bake them straight from frozen, adding 10–15 minutes to the baking time.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, I often swap in boneless, skinless chicken thighs when I want something even juicier. They bake up beautifully, though they may take a few minutes longer to reach 165°F.

Why is my breading not sticking?

I’ve found that the key is brushing the chicken generously with the garlic oil and pressing it firmly into the breading. Skimping on the oil or lightly dredging won’t give the same result.

Can I prep this ahead of time?

Definitely! I make the breading and garlic oil a day in advance. I can also bread the chicken and refrigerate it on a tray for up to 4 hours before baking—it makes dinner come together super fast.

How do I keep the chicken crispy?

I make sure the chicken pieces are spaced out on the baking sheet to avoid steaming, and I always give them a light mist of oil before baking. If needed, a quick broil at the end helps crisp them up even more.

Can I skip the Parmesan cheese?

I wouldn’t recommend it. The Parmesan adds not just flavor, but also helps create that golden, crispy coating. I’ve made it without once and it was good—but not magical.

Conclusion

This Crispy Baked Garlic Parmesan Chicken has become one of my most dependable, beloved recipes. It’s simple, satisfying, and loaded with comforting flavor. I love how it brings people to the table—whether it’s for a casual family dinner or a more festive gathering. With its golden crust and garlicky, cheesy bite, it never fails to impress

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