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Garlic Parmesan Chicken Bake: A Weeknight Winner

Garlic parmesan chicken bake on white plate with golden crispy crust and fresh parsley garnish
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Easy baked chicken breasts with crispy parmesan crust and buttery garlic sauce. Simple weeknight dinner with straightforward preparation.

Ingredients

Scale
  • 2 large chicken breasts (about 8 oz each), cut in half horizontally to make 4 cutlets
  • 2 teaspoons paprika for seasoning
  • 1 teaspoon paprika for sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon instant chicken bouillon (optional)
  • 1 or 2 tablespoons lemon juice
  • 4 tablespoons melted unsalted butter
  • 2 tablespoons olive oil
  • ¾ cup freshly grated parmesan
  • ½ teaspoon fresh cracked black pepper
  • 1 tablespoon minced fresh garlic
  • 1 teaspoon Italian seasoning
  • 1 tablespoon fresh chopped parsley, plus for garnish
  • 1 teaspoon red chili pepper flakes (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Slice chicken breasts in half horizontally to create thin cutlets. Season both sides with garlic powder, onion powder, 2 teaspoons paprika, and chicken bouillon if using.
  2. In a medium bowl, combine 4 tablespoons melted unsalted butter, 2 tablespoons olive oil, ¾ cup freshly grated parmesan, 1 tablespoon minced garlic, 1-2 tablespoons lemon juice, 1 teaspoon paprika, 1 teaspoon Italian seasoning, 1 tablespoon fresh chopped parsley, ½ teaspoon black pepper, and red chili pepper flakes if desired. Whisk until well combined. Reserve ¼ cup for dipping if desired.
  3. Place seasoned chicken cutlets in a 9×13-inch baking dish in a single layer. Pour the garlic parmesan sauce over the chicken, making sure each piece is well coated.
  4. Bake for 15 to 20 minutes, or until chicken reaches an internal temperature of 165°F. The top should be golden and the parmesan should form a crispy crust. Watch carefully after 15 minutes to avoid overcooking.
  5. Remove from oven and let rest for 3-5 minutes. Garnish with additional fresh parsley and serve hot with reserved sauce if desired.

Notes

  • Use freshly grated parmesan for best flavor and texture. Pre-shredded varieties from the refrigerated section work in a pinch, but avoid shelf-stable powdered parmesan.
  • Slicing chicken breasts horizontally creates thinner cutlets that cook faster and absorb more sauce. This is key to the recipe’s success.
  • Check internal temperature at 15 minutes. Thin cutlets can overcook quickly and become dry.
  • Boneless chicken thighs can substitute for breasts. Increase cooking time by 5-7 minutes.

Nutrition

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