Garlic Parmesan Chicken Bake (Printable Version)
Tender chicken topped with garlic, Parmesan, sour cream and panko, baked until golden for a flavorful main.
# What You Need:
→ 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 (use gluten-free if preferred)
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)
# Directions:
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 the red pepper flakes if desired.
04 - Spread the garlic Parmesan mixture evenly over the top of each chicken breast, covering the entire surface.
05 - Sprinkle the panko breadcrumbs evenly over the coated chicken breasts to form a crisp, golden crust.
06 - Bake in the preheated oven for 25 to 30 minutes, until the chicken reaches an internal temperature of 165°F and the topping is golden brown.
07 - For a crunchier topping, switch the oven to broil and cook for an additional 2 to 3 minutes. Watch carefully to avoid burning.
08 - Remove from the oven and let the chicken rest for 5 minutes. Garnish with additional chopped parsley and serve warm.
# Expert Tips:
01 -
- The sour cream and Parmesan mix creates this insanely golden, savory crust that tastes like you spent hours but it takes barely any effort.
- It is genuinely weeknight friendly since everything goes into one dish and the oven does the heavy lifting.
02 -
- Do not skip the step of patting the chicken dry because excess moisture prevents the Parmesan mixture from sticking and creates a soggy topping instead of a crispy one.
- If your chicken breasts vary a lot in thickness, the thin ones will overcook while the thick ones finish, so a quick pound with a mallet saves you from dry, uneven results.
03 -
- Let the chicken rest for the full five minutes because cutting into it too early lets all those delicious juices run out onto the plate instead of staying inside the meat.
- For the most flavorful result, use Parmigiano Reggiano instead of generic Parmesan because the difference in taste is genuinely noticeable and worth the small extra cost.