Introduction

This garlic chicken is one of those no-stress dinners that tastes like you tried harder than you did. Tender chicken breasts get dipped in warm garlic-infused olive oil, then coated in a simple Parmesan breadcrumb mixture that bakes into a crisp, golden crust—no frying, no messy dredging stations, and no complicated sauce required.

What makes this recipe special is the method: warming the garlic in olive oil perfumes the oil without burning the garlic, so the chicken gets a deep garlic flavor that tastes clean and savory, not bitter. The breadcrumb-Parmesan coating adds crunch and salty richness, while the oven’s high heat keeps the chicken juicy inside. It’s an ideal weeknight recipe because it’s quick to prep, mostly hands-off while baking, and pairs with nearly anything—roasted potatoes, green beans, salad, pasta, or even a simple bowl of rice.

If you’ve ever struggled with dry chicken breast, this is a great “confidence recipe.” The crust protects the meat, and the key is pulling it out right at 165°F. You’ll get crisp edges, a flavorful coating, and chicken that stays moist.

Why You’ll Love This Recipe

• Crispy without frying: Oven-baked at high heat for a golden crust with less mess.

• Garlic flavor done right: Infused oil gives big garlic taste without harshness.

• Fast prep: Two shallow bowls, quick dip-and-coat, then bake.

• Flexible: Works with chicken thighs, tenders, or even pork cutlets (time changes).

Equipment

• Shallow baking dish (or sheet pan)

• Small saucepan (for warming oil + garlic)

• Two shallow dishes (for dipping and coating)

• Tongs (optional but helpful)

• Instant-read thermometer (strongly recommended)

• Measuring cups and spoons

Ingredients

Main Ingredients

• 1/4 cup olive oil

• 2 garlic cloves, crushed (or finely minced for stronger flavor)

• 1/4 to 1/3 cup dried bread crumbs

• 1/4 to 1/3 cup grated Parmesan cheese

• 1/2 tsp salt

• 1/2 tsp black pepper

• 4 boneless, skinless chicken breasts (5–6 oz each)

Optional Ingredients

• 1 tsp Italian seasoning (adds herb flavor)

• 1/2 tsp paprika (adds warm color)

• 1–2 tsp lemon zest (brightens the crust)

• Fresh parsley (for serving)

• Lemon wedges (for squeezing at the table)

Instructions

Step 1: Preparation

1. Preheat oven to 425°F (220°C).

2. Lightly oil or spray a shallow baking dish (or line a sheet pan with parchment).

3. If chicken breasts are thick on one end, pound lightly to even thickness (about 3/4 inch). This helps them cook evenly and stay juicy.

Step 2: Mixing / Assembling

1. In a small saucepan, warm the olive oil and crushed garlic over low heat for 1–2 minutes, just until fragrant.

   • Don’t let the garlic brown—browned garlic can taste bitter.

2. Pour the garlic oil into a shallow dish.

3. In a second shallow dish, mix bread crumbs, Parmesan, salt, and pepper (add optional seasonings here if using).

Step 3: Cooking / Baking

1. Dip each chicken breast into the garlic oil, turning to coat lightly.

2. Press chicken into the breadcrumb-Parmesan mixture, coating well on both sides.

3. Place chicken in the baking dish, leaving space between pieces.

4. Bake 25–30 minutes, or until the coating is lightly golden and the chicken reaches 165°F (74°C) in the thickest part.

Step 4: Resting / Finishing

1. Rest the chicken for 5 minutes before slicing—this helps keep juices inside.

2. Serve with lemon wedges and a sprinkle of parsley if desired.

Tips & Notes

• Best texture: Press the coating firmly onto the chicken so it bakes into a sturdy crust.

• Juicy chicken tip: Even thickness + thermometer = perfect results.

• Common mistake to avoid: High heat is good, but overbaking is not—pull it as soon as it hits 165°F.

• Flavor enhancement: Add lemon zest to the crumb mix for a fresh, restaurant-style finish.

• Optional substitutions: Use panko for extra crunch, or add a tablespoon of Dijon mustard to the oil dip for a tangy twist.

Variations

Ingredient Variations

• Chicken tenders: Bake 12–15 minutes (check temperature).

• Chicken thighs: Bake 25–35 minutes depending on size (target 165°F).

• Extra-crispy: Use panko + Parmesan and bake on a wire rack over a sheet pan for better airflow.

• Spicy: Add cayenne or chili flakes to the crumb mixture.

Dietary Variations

• Gluten-free: Use gluten-free breadcrumbs or crushed gluten-free crackers.

• Dairy-free: Skip Parmesan and use seasoned crumbs with nutritional yeast for a savory note (flavor will differ).

• Lower sodium: Use reduced-sodium Parmesan and reduce added salt slightly.

Storage & Make-Ahead

• How to store leftovers: Cool fully, then store in an airtight container.

• Refrigerator duration: Up to 4 days.

• Freezer instructions: Freeze cooked chicken for up to 2 months. Thaw overnight in the fridge.

• Make-ahead tips:

  • Mix crumb coating ahead and store airtight.

  • Infuse oil shortly before cooking for best garlic flavor.

Serving Suggestions

• Side dishes: Roasted potatoes, mashed potatoes, or rice pilaf.

• Salads: Simple green salad, Caesar-style salad, or cucumber-tomato salad.

• Vegetables: Green beans, broccoli, asparagus, or roasted carrots.

• Beverage pairings: Sparkling water with lemon, iced tea, or a light citrus drink.

Time Breakdown

• Preparation Time: 20 minutes

• Cooking Time: 25–30 minutes

• Baking Time: 25–30 minutes

• Chilling Time: —

• Rising Time: —

• Total Time: 55 minutes

• Servings: 4

Nutritional Information (Per Serving)

(Approximate, per 5 oz chicken breast.)

• Calories: ~338

• Protein: ~34 g

• Carbohydrates: ~6 g

• Fat: ~19 g

• Sodium: ~487 mg

Frequently Asked Questions

Can I use leftovers or substitutions?

Yes. You can swap breadcrumbs for panko, use chicken thighs instead of breasts, or add Italian seasoning. Keep the garlic warm and gentle to avoid bitterness.

Can I make this recipe ahead of time?

You can prep the crumb mixture in advance. For best crispness, coat and bake right before serving.

How do I reheat it properly?

Reheat in a 375°F (190°C) oven for 8–12 minutes to re-crisp the coating. Avoid microwaving if you want the crust crunchy.

Can I freeze this recipe?

Yes. Freeze cooked chicken and reheat in the oven straight from thawed. The crust won’t be exactly like fresh, but still tasty.

Conclusion

Garlic Parmesan crusted chicken is a reliable, flavorful dinner you can make on repeat. It’s crisp, juicy, and easy enough for busy nights—yet impressive enough to serve to guests. Pair it with your favorite sides and enjoy that golden, savory crunch in every bite.