Buttery Garlic Parmesan Chicken Breast

Buttery garlic parmesan chicken breast baked until juicy and golden. This easy oven chicken recipe is packed with flavor and perfect for a quick weeknight dinner.

Prep Time5

Cook Time28

Total Time33

Course: Dinner

Cuisine: American

Keyword: Butter Chicken, Buttery Garlic Chicken Breast, Buttery Garlic Parmesan Chicken Breast, Chicken Breast Dinner, Garlic Parmesan Chicken, Parmesan Chicken

Servings: people

Author: Silvia Dunnirvine

Ingredients

6 chicken breasts
1 head garlic pressed
6 tbsp butter unsalted
2 tbsp olive oil
1/2 cup parmesan cheese
1 - 1/2 tsp paprika
1 - 1/2 tsp onion powder
1 - 1/2 tsp Italian herbs
1/2 tsp red pepper flakes
1 tsp sea salt
1 tsp black pepper
1/2 lemon juice

Instructions

Preheat the oven to 400°F. Lightly grease a baking dish or line a sheet pan with parchment paper for easy cleanup.
Make the garlic paste (this is the secret!) - peel the garlic cloves (about 1 whole head) and add them to a mortar and pestle with a pinch of salt. Crush until you have a smooth, fragrant garlic paste. Alternatively you can use a garlic press but avoid using garlic powder.
Mix the garlic parmesan butter in a bowl, combine the garlic paste with melted butter, seasonings (onion powder, paprika, Italian herbs, red pepper flakes, salt and pepper), along with parmesan cheese. Add a splash of lemon juice. Stir until it becomes a thick, spoonable paste.
Coat the chicken - place the chicken breasts in your baking dish. Spoon the garlic parmesan mixture over the chicken and use a spoon (or your hands) to coat the top and sides well.
Bake for about 28 minutes, or until the thickest part of the chicken reaches an internal temperature of 165°F.
Rest + finish - let the chicken rest for 5 minutes. Sprinkle with fresh parsley, then spoon the buttery pan juices over the top right before serving.
Serve warm with your favorite sides and don’t skip that garlic butter sauce from the pan. That’s the best part.

Notes

Storage

Store leftover chicken in an airtight container in the refrigerator for up to 4 days. Spoon some of the garlic butter sauce over the chicken before storing to help keep it moist.

Reheating

Oven (best): Warm in a 325°F oven for 10–15 minutes, covered loosely with foil.
Skillet: Reheat over medium-low heat with a little butter or chicken broth.
Microwave: Heat in 30-second intervals until warmed through.

Freezing

Freeze cooked chicken for up to 2 months in a freezer-safe container. Thaw overnight in the refrigerator before reheating.

Nutrition