Baked Garlic Parmesan Chicken (Printer-Friendly)
Juicy chicken baked with garlic butter and Parmesan for a rich, flavorful meal ready in 30 minutes.
# What You'll Need:
→ Chicken
01 -
4 chicken breasts, halved (or chicken tenders/thighs), skinless and boneless
→ Sauce
02 -
¾ cup grated Parmesan cheese
03 -
¼ cup unsalted butter, softened
04 -
3 cloves garlic, minced
05 -
2 tablespoons fresh parsley, chopped
06 -
1 tablespoon honey
07 -
1 teaspoon Dijon mustard
08 -
1 teaspoon Italian seasoning
09 -
¼ teaspoon red pepper flakes (optional)
→ Seasoning
10 -
2 tablespoons fresh lemon juice
11 -
1 tablespoon avocado oil
12 -
½ teaspoon garlic powder
13 -
½ teaspoon onion powder
14 -
½ teaspoon paprika
15 -
½ teaspoon kosher salt
16 -
¼ teaspoon freshly ground black pepper
# Steps to Follow:
01 -
Preheat the oven to 400°F. In a bowl, combine Parmesan cheese, unsalted butter, minced garlic, chopped parsley, honey, Dijon mustard, Italian seasoning, and red pepper flakes. Mix thoroughly and set aside.
02 -
Place chicken pieces on a 9x13-inch parchment-lined baking sheet. Drizzle lemon juice and avocado oil over the chicken. Sprinkle garlic powder, onion powder, paprika, kosher salt, and black pepper evenly on both sides. Rub seasonings into the chicken for even coverage.
03 -
Spread the prepared sauce evenly over each chicken piece using a pastry brush or the back of a spoon. Bake in the preheated oven for 15 to 20 minutes, or until the internal temperature reaches 165°F.
04 -
If desired, broil the chicken on high for 1 to 2 minutes until the top is golden brown, watching closely to prevent burning.
# Extra Suggestions:
01 -
The chicken and sauce can be prepared up to 24 hours in advance separately. Adjust cooking times for different chicken cuts ensuring an internal temperature of 165°F.
02 -
Substitute Parmesan with Asiago, Pecorino Romano, or mozzarella as preferred.
03 -
Avocado oil or light olive oil can replace butter for a dairy-free version.