Garlic Parmesan Chicken Bake (Printable)
Tender chicken breasts with garlic, Parmesan, sour cream, and a crunchy panko-herb topping, baked until golden.
# What You’ll Need:
→ Poultry
01 - 4 boneless, skinless chicken breasts (about 1 lb 9 oz / 700 g)
→ Cheese & Dairy
02 - ¾ cup (75 g) freshly grated Parmesan cheese
03 - ½ 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 - ½ cup (30 g) panko breadcrumbs (use gluten-free breadcrumbs if needed)
08 - 1 teaspoon dried Italian herbs
09 - ½ teaspoon kosher salt
10 - ½ teaspoon black pepper
→ Optional
11 - ¼ teaspoon crushed red pepper flakes (for added heat)
# Directions:
01 - Preheat the oven to 400°F. Lightly grease a 9×13-inch baking dish with butter or nonstick 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 crushed red pepper flakes if desired.
04 - Spread the garlic Parmesan mixture evenly over the top of each chicken breast, covering the surface completely.
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, or until the chicken reaches an internal temperature of 165°F and the topping turns golden brown.
07 - For a crunchier finish, switch the oven to broil and cook for an additional 2 to 3 minutes, watching closely to prevent burning.
08 - Remove the dish from the oven and let the chicken rest for 5 minutes. Garnish with additional chopped parsley and serve warm.
# Expert Suggestions:
01 -
- The creamy Parmesan crust forms on top like a golden armor that keeps every bite of chicken unbelievably juicy.
- It reheats beautifully the next day, which means lunch is sorted without any extra effort.
02 -
- Uneven chicken breasts are the enemy of this recipe, so pound them flat or slice the thick ones in half horizontally before baking.
- The broiler is not optional if you want that restaurant quality crunch on top, just do not walk away from the oven.
03 -
- Shred your own Parmesan on the small holes of a box grater so it melts into the topping instead of sitting in chunky pieces that burn.
- A thin layer of mayonnaise mixed into the sour cream adds tang and helps the crust brown even more dramatically.