Garlic Parmesan Chicken Bake (Print version)
Golden-browned chicken breasts with garlic, Parmesan, herbs and crispy panko—ready in 45 minutes.
# What goes in:
→ 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 (or gluten-free breadcrumbs)
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 (for added heat)
# Cooking steps:
01 - Preheat the oven to 400°F. Lightly grease a 9x13-inch baking dish with butter or non-stick 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 Parmesan cheese, sour cream, minced garlic, melted butter, chopped parsley, dried Italian herbs, salt, and black pepper. Stir until well blended. Add crushed red pepper flakes if desired.
04 - Evenly spread the garlic Parmesan mixture over the top of each chicken breast, covering the surface completely.
05 - Sprinkle the panko breadcrumbs evenly over the coated chicken breasts to create a crispy golden crust.
06 - Bake in the preheated oven for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F and the topping is golden brown.
07 - For an extra-crispy topping, broil for an additional 2 to 3 minutes, watching carefully to prevent burning.
08 - Remove from the oven and let the chicken rest for 5 minutes. Garnish with additional chopped parsley and serve warm.
# Tips from flavorandfeast:
01 -
- The sour cream and Parmesan topping stays impossibly juicy while the breadcrumbs get that satisfying crunch on top.
- It looks and tastes like something from a restaurant but comes together with zero fancy technique.
- Leftovers reheat beautifully the next day, if you even have any left.
02 -
- Uneven chicken breasts will cook at different rates, so take a minute to pound them flat or the thin ends will dry out.
- Letting the dish rest before slicing keeps all those juices inside rather than running across your cutting board.
03 -
- Grate the Parmesan yourself from a wedge, the pre shredded kind has anti caking agents that prevent it from melting smoothly.
- If your panko is not browning enough, a light drizzle of olive oil over the top before baking makes all the difference.