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Easy Garlic Parmesan Chicken Bake

Juicy baked chicken breasts brushed with garlic butter and topped with a golden Parmesan-mozzarella breadcrumb crust for an easy weeknight dinner.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts
  • 1/4 cup unsalted butter melted
  • 4 cloves garlic minced
  • 1 cup Parmesan cheese grated
  • 1 cup mozzarella cheese shredded
  • 1 tsp Italian seasoning
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup breadcrumbs panko preferred
  • 1 fresh parsley chopped, for garnish

Equipment

  • Baking dish
  • mixing bowls
  • Meat thermometer

Method
 

  1. Preheat the oven to 375°F (190°C). Lightly grease a baking dish large enough to hold the chicken breasts in a single layer.
  2. Arrange the chicken breasts in the prepared baking dish, leaving space between each piece so they cook evenly.
  3. In a small bowl, stir together the melted butter and minced garlic until combined.
  4. Brush or spoon the garlic butter mixture generously over the tops of the chicken breasts, making sure each piece is well coated.
  5. In a separate bowl, combine the grated Parmesan, shredded mozzarella, Italian seasoning, salt, black pepper, and breadcrumbs. Mix until evenly distributed.
  6. Sprinkle the cheese and breadcrumb mixture over the buttered chicken, dividing it evenly and pressing down lightly so it sticks.
  7. Bake for 25 to 30 minutes, until the chicken reaches 165°F (74°C) in the thickest part and the topping is golden brown and bubbly.
  8. Remove from the oven and let the chicken rest for about 5 minutes so the juices can settle.
  9. Garnish with chopped fresh parsley and serve warm with your favorite sides.

Notes

Swap chicken breasts for boneless, skinless thighs if preferred, adjusting bake time to reach 165°F (74°C). Can be assembled up to 24 hours ahead, covered, and refrigerated before baking; add a few extra minutes if baking cold. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently in the oven or microwave.