Garlic Parmesan Chicken

Whip up this Garlic Parmesan Chicken using fresh garlic, parmesan, and a bit of unsalted butter for that creamy, smooth flavor. It takes roughly 40 minutes from start to finish, and it’s always a hit. This garlic chicken is fantastic on its own or paired with your favorite dipping sauce.

Crispy parmesan chicken recipe that’s all about garlic, parmesan, and butter. You can have it ready in less than an hour.

The chicken gets super crispy and comes slathered in this mouth-watering garlic parmesan sauce. It’s perfect for dinner parties or just a family meal.

Let’s get started.

🥘 Ingredients and Substitutes

• Chicken. I used a mix of chicken thighs and chicken wings.
• Garlic adds that sharp, aromatic kick that really pulls everything together.
• Parmesan Cheese brings a nutty, salty element that complements the garlic perfectly. If Parmesan is out of reach, try using Asiago or Pecorino Romano for a similar salty and umami-packed punch.
• Butter acts as a creamy base for our Garlic Parmesan Sauce, helping to carry the flavors of garlic and parmesan evenly over the chicken meat.

👩‍🍳 Step-by-step Directions

Wash the meat, pat it dry, then toss it with a bit of salt, pepper, and olive oil in a bowl. Let it sit while you heat the oven to 400°F (200°C).

Lay the meat out on a baking sheet, giving each piece some room to breathe, and bake for about 30 minutes until it starts to brown.

For that Parmesan crust, just mix together some crushed garlic, grated Parmesan, and melted butter. Once the meat’s got a nice color, slather on that cheesy garlic mix.

Pop it back in the oven for 5 more minutes so the cheese gets all melty.

Dig in while it’s hot. I like to add a splash of lemon juice or some tangy sauce to kick it up a notch.

🍽️ Serving Suggestions

I usually go for some cool, creamy dips on the side with that garlic chicken – think classic ranch, blue cheese, or a yogurt garlic sauce. They just cut through the richness perfectly.

Another option is to serve this garlic chicken with a veggie platter – celery, carrot sticks, cucumber, and bell pepper strips. It’s nice to have something crisp to munch on.

And a simple green salad or a Caesar on the side works wonders. It’s refreshing and the tang from the dressing is a great palate cleanser.

🍲 Storage

In the fridge, let the chicken cool down, then stash it in an airtight container. They’ll keep for 3 to 4 days. If you’re not eating them right away, the fridge is your friend to keep them tasting good.

If you plan to freeze them, then cool them down, and pop them on a baking sheet to freeze individually before moving them to a freezer bag. They’ll last up to 3 months. Don’t forget to label with the date so you don’t forget when you froze them.

When you’re ready to eat, thaw in the fridge overnight.

For reheating, the oven’s your best bet to get them crispy again. Just 10-15 minutes at 375°F should do it. If they’re frozen, thawing them first is a good idea, or just cover with foil and heat a bit longer.

🏆 Expert Tips. What to Pay Attention To?

• Make sure the chicken is dry before you start – pat it down with paper towels. This helps get that crispy texture we’re after.
• Don’t hold back on the seasoning. Generous garlic, salt, and pepper make all the difference.
• Fresh garlic is a game-changer for the sauce. It’s got a kick that powder just can’t match.
• And cooking method matters. I’m all for baking or air frying for that perfect crispiness. If you’ve got an air fryer, definitely use it for that extra crunch.

📋 Recipe Card: