Garlic Parmesan Chicken Bake Easy One-Pan Recipe (Print Version)
Garlic Parmesan chicken bake with crispy coating and tender meat. Easy one-pan dinner ready in 45 minutes with simple ingredients.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 45 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Italian-American
Dietary: Gluten-Free option available
# Ingredients:
→ Main Ingredients
01 -
2 lbs chicken thighs (bone-in, skin-on)
02 -
1 cup panko breadcrumbs
03 -
3/4 cup freshly grated Parmesan cheese
04 -
4 cloves garlic, minced
→ Seasonings & Oils
05 -
3 tablespoons olive oil
06 -
2 teaspoons Italian seasoning
07 -
1 teaspoon salt
08 -
1/2 teaspoon black pepper
→ For Garnish
09 -
Extra Parmesan cheese
10 -
Fresh parsley, chopped
11 -
Lemon wedges
# Instructions:
01 -
Preheat your oven to 425°F and grab a large baking sheet. I line mine with parchment because honestly, cleanup is not my favorite part of cooking. The high heat is crucial for getting that golden crispy coating we're after. While the oven heats up, pat your chicken completely dry with paper towels - any moisture will mess with our crispy dreams!
02 -
In a large bowl, combine panko breadcrumbs, freshly grated parmesan, minced garlic, Italian seasoning, salt, and pepper. This is where the magic happens! I like to use my hands to really mix everything together so the garlic gets distributed evenly. The smell alone will make your kitchen feel like an Italian restaurant.
03 -
Drizzle olive oil over your chicken pieces and rub it in with your hands - get messy, it's fun! Then press each piece into the breadcrumb mixture, really packing it on there. Don't be shy about it! I flip each piece and coat both sides until they look like they're wearing a golden armor of deliciousness.
04 -
Place the coated chicken on your prepared baking sheet, leaving some space between pieces so they cook evenly. I learned this the hard way when I crowded them once and ended up with soggy spots. Drizzle any remaining oil over the tops - this helps them get that restaurant-quality golden color.
05 -
Slide that pan into your preheated oven and bake for 25-30 minutes, depending on the size of your chicken pieces. You'll know it's done when the coating is golden brown and the internal temperature hits 165°F. The kitchen will smell incredible by now, and you might have neighbors knocking on your door!
06 -
Let the chicken rest for about 5 minutes before serving - this helps the juices redistribute and keeps everything moist. I know it's tempting to dive right in, but trust me on this one! Sprinkle with a little extra parmesan and maybe some fresh herbs if you're feeling fancy.
# Notes:
01 -
Pat chicken completely dry before coating to ensure maximum crispiness - any moisture will prevent proper browning.\nDon't overcrowd the baking sheet as this creates steam and prevents the coating from getting crispy.\nLet the chicken rest for 5 minutes after baking to allow juices to redistribute for the most tender results.\nStore leftovers in the refrigerator for up to 4 days and reheat in the oven to maintain crispiness.
# Equipment Needed:
01 -
Large baking sheet
02 -
mixing bowl
03 -
meat thermometer
# Nutrition (Per Serving):
Calories: 485
Total Fat: 28
Total Carbohydrate: 18
Protein: 42