Garlic and Parmesan Crusted Chicken

    55 min

    Chicken breasts are coated in a garlic infused olive oil, then covered with Parmesan and breadcrumbs for a quick baked chicken dish that the whole family will enjoy.

    5305 people made this

    Serves: 4 

    • 4 cloves garlic, crushed
    • 4 tablespoons olive oil
    • 30g (1 oz) dried breadcrumbs
    • 30g (1 oz) grated Parmesan cheese
    • 4 skinless, boneless chicken breast fillets

    Prep:20min  ›  Cook:35min  ›  Ready in:55min 

    1. Preheat oven to 220 C / Gas mark 7.
    2. Warm the garlic and olive oil in a small saucepan to blend the flavours. In a separate dish, combine the breadcrumbs and Parmesan cheese. Dip the chicken breasts in the olive oil and garlic mixture, then into the breadcrumb mixture. Place in a shallow baking dish.
    3. Bake in the preheated oven for 30 to 35 minutes, until no longer pink and juices run clear.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (4071)


    Altered ingredient amounts. Some chopped cashew nuts added to the breadcrumbs and parmesan gave a lovely nutty flavour and added a extra bit of crunch to the chciken - try it, absolutely fabulous!  -  07 Oct 2008


    Altered ingredient amounts. Well done Carol.The BEST chicken breasts ever. I am not a enthusiastic chicken lover and I find it difficult to find a good moist chicken breast recipe with flavour. I used 7 BIG cloves of garlic and upped the oil by 4 tbsp and breadcrumbs, Cheese combo 4tbsps for 6 breasts. Baked for 30 min. Perfect. This is as Exquisite dish and the aroma is Heavenly. IF there are left overs,place on a salad for a nice lunch.  -  18 Jul 2008


    Top quality recipe and really simple, the result was gorgeous served with rosemary roast potatoes and a green salad. I used a little more garlic than the recipe suggested but is still wasnt overpowering. I also added chopped cashew nuts to the breadcrumb and parmesan crust - this gave a lovely nutty crunch to the chicken. Beautiful.  -  07 Oct 2008