EFK Tested
EFK Oven-Roasted Garlic Parmesan Chicken
EFK Oven-Roasted Garlic Parmesan Chicken is the kind of food we build at Erickson Family Kitchen: practical, deeply seasoned, and meant to bring people back to the table. This EFK-tested recipe keeps the method clear, the ingredients purposeful, and the finished dish grounded in real family cooking.
- Prep
- 15 min
- Cook
- 25 min
- Yield
- 6 servings
- Cuisine
- Mediterranean
Let’s get cooking
Ingredients
Tap an ingredient to check it off while you cook.
Directions
- Heat BlueStar oven to 400°F. Pat chicken breasts dry. Combine Parmesan, breadcrumbs, garlic, Italian seasoning, smoked paprika, salt, and pepper. Brush chicken lightly with olive oil and press the Parmesan mixture firmly onto the tops. Arrange in a baking dish or on a sheet pan with enough space for browning. Drizzle the crust lightly with melted butter. Roast until the topping is golden and crisp and the thickest part of each chicken breast reaches 165°F, generally 25 to 30 minutes depending on thickness. Use internal temperature as the final doneness guide. Rest 5 minutes and finish with fresh parsley before serving.
Equipment
Wüsthof IKON Chef’s Knife; Asahi Hi-Soft cutting board; baking dish or sheet pan; instant-read thermometer; BlueStar oven.
Food safety & storage
Cook chicken to 165°F. Refrigerate promptly and use within 3–4 days. Reheat uncovered in a moderate oven when possible to help restore the Parmesan crust; avoid overheating so the chicken remains moist.
View this recipe on the original EFK website ↗