Garlic Parmesan Chicken Bake (Print Page)

Baked chicken breasts topped with garlicky Parmesan-sour cream mix and crisp breadcrumbs for a simple, savory 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 (about 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 needed)
08 - 1 teaspoon dried Italian herb blend
09 - 1/2 teaspoon kosher salt
10 - 1/2 teaspoon freshly ground black pepper
11 - 1/4 teaspoon crushed red pepper flakes (optional, for heat)

# Directions:

01 - Preheat the oven to 400°F. Lightly grease a 9x13-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 grated Parmesan cheese, sour cream, minced garlic, melted butter, chopped parsley, dried Italian herbs, salt, black pepper, and red pepper flakes if using. Stir until well blended.
04 - Divide the garlic Parmesan mixture evenly among the chicken breasts, spreading it in a thick layer over the top of each piece.
05 - Sprinkle the panko breadcrumbs evenly over the coated chicken breasts to form a crisp, golden crust.
06 - Bake on the center rack 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 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 immediately.

# Expert Tips:

01 -
  • The Parmesan sour cream crust forms this ridiculously addictive golden topping that tastes like it took far more effort than fifteen minutes of prep.
  • It reheats beautifully the next day, which means lunch is suddenly something you actually look forward to.
  • Four simple ingredients you probably have right now transform plain chicken into something guests will ask for by name.
02 -
  • Do not skip patting the chicken dry because wet chicken makes the topping slide right off instead of sticking and browning properly.
  • Start checking the internal temperature at 25 minutes because overcooked chicken breasts dry out fast and there is no rescuing that texture.
  • Letting the baked chicken rest those five minutes before slicing keeps every drop of juice inside rather than running all over your cutting board.
03 -
  • Pound thicker chicken breasts to an even thickness before baking so everything cooks uniformly and you never have to choose between raw centers and dry edges.
  • Grating the Parmesan on the fine holes of a box grater makes it melt into the sour cream mixture more smoothly than coarse shreds ever will.

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