I make this on weeknights when life feels busy and I want dinner that tastes bright and clean. Low Calorie Chicken Recipes guide the plan and this one keeps flavor high with little fuss. We use lean breasts, fresh garlic, and real parmesan so every bite feels cozy without the heavy feel. You can file it under Baked Chicken and Baked Chicken Breast Recipes and it fits Boneless Skinless Chicken Breast Recipes too. It works for meal prep and Calorie Controlled Meals. The method stays simple. Mix. Coat. Bake. No guesswork. Just tender meat and a savory crust you can fork apart with a grin. I also run this in my air fryer when I want a tiny shortcut so yes it plays nice with Air fryer recipes chicken. We serve it with a crisp salad or warm rice for the crew. I am Camila from Camila Cooks and I will be here if you want tweaks or swaps.

1) Key Takeaways

I am Camila from Camila Cooks at https://www.camilacooks.com. I bake this garlic parmesan chicken when I want dinner that feels steady and light. Low Calorie Chicken Recipes lead the way and Low Calorie Chicken Recipes keep my routine easy. We roast lean chicken with garlic and parmesan and we keep the method calm and clear. The result tastes rich yet rests light on the plate.

The core idea stays simple. We coat cutlets with a quick mix then we bake on a hot pan until the crust turns golden. The inside stays juicy. The outside carries a nutty bite from the cheese. This works on busy nights or slow Sundays. The rhythm fits both.

I wrote notes for cooks of every level. I trimmed jargon. I kept the steps tight so each move links cleanly to the next. You will see Baked Chicken and Baked Chicken Breast Recipes named in context and a nod to Air fryer recipes chicken for those who like gadgets. We keep to Calorie Controlled Meals without losing comfort.

2) Easy Baked Garlic Parmesan Chicken Recipe

We grab two chicken breasts. We split them so the pieces cook fast. I like this for a weeknight when time feels thin. The cheese mixes with garlic and a warm spice so the coating clings and browns. This stays in my list of Low Calorie Chicken Recipes and it earns a spot near the top.

I promise an easy path. One bowl holds the mix. One sheet pan holds the meat. We bake, we rest, we eat. The flavor feels bigger than the work. I serve with a green salad or steamed veg and call it done. Low Calorie Chicken Recipes can taste bold. This proves it without loud tricks.

If you like shortcuts the air fryer handles this well. The fan gives a crisp edge that snaps a little under your fork. That texture pairs with the juicy center and the sharp cheese bite. It all lands like a win after a long day and it keeps the plan inside Calorie Controlled Meals.

3) Ingredients for Baked Garlic Parmesan Chicken

Chicken breasts boneless skinless I slice each breast into even cutlets. Thin pieces cook fast and stay tender. The mild taste lets the garlic and cheese shine.

Parmesan cheese freshly grated Finely grated cheese melts and bonds to the meat. The nutty note builds a savory crust that tastes deep without extra fat.

Fresh garlic minced I press cloves for a clean punch. The heat softens the bite and perfumes the whole pan in the best way.

Paprika sweet A small spoon adds color and a gentle warmth. It helps that golden look we crave with Baked Chicken recipes.

Kosher salt I season the meat and the coating. Salt wakes up flavor and keeps the chicken from tasting flat.

Black pepper Freshly ground pepper adds a small spark. It plays well with garlic and cheese.

Olive oil A light brush on the pan or a drizzle in the mix helps browning. The coating grabs and turns crisp.

Lemon wedges A quick squeeze over hot chicken lifts the flavor. The acid cuts through richness and brightens the finish.

Parsley chopped A sprinkle at the end adds color and a fresh note. It makes the plate look cared for.

4) How to Make Baked Garlic Parmesan Chicken

Step one preheat and prep Heat the oven to four hundred F. Line a sheet pan with parchment. Pat the chicken dry so the coating sticks. If thick, split each piece for even cooking.

Step two mix the coating In a bowl combine parmesan garlic paprika salt and pepper. Stir until no clumps remain. For extra color stir in a spoon of olive oil.

Step three coat the chicken Press each cutlet in the mix. Cover both sides. Lay on the pan with space around each piece so heat can move.

Step four bake Place the pan on the middle rack. Bake until the center reads one hundred sixty five F. Most cutlets take about fifteen minutes. The crust should look golden with small crisp edges.

Step five rest and finish Let the chicken rest three minutes. Plate with parsley and a squeeze of lemon. That last touch wakes up the cheese and garlic.

5) Tips for Making Baked Garlic Parmesan Chicken

Use even cutlets so the meat cooks at the same pace. Thin pieces give quick results and keep the center juicy. For more crunch place the pan near the top for the last minute.

Grate cheese fine. The fine shreds melt into a tidy crust and cling to the meat. Coarser flakes slide off and burn on the pan. A microplane works well here.

Want variety Try the air fryer on three hundred eighty F and flip once at the halfway mark. This gives a crisp shell and still fits Air fryer recipes chicken. Serve with a bright salad for those seeking low calorie chicken ideas as part of light chicken dinners.

6) Making Baked Garlic Parmesan Chicken Ahead of Time

Plan for a busy week by seasoning the cutlets in the morning. Keep them covered in the fridge. When you get home place on a pan and bake. Dinner lands fast with little mess.

For meal prep cook a batch then cool on a rack. Store in shallow containers so steam does not soften the crust. Reheat in a hot oven for a few minutes so the edges crisp again.

This stays friendly to Calorie Controlled Meals and plays well inside Low Calorie Chicken Recipes. It also pairs with roasted veg or a green grain bowl for calorie smart chicken meals that feel complete.

7) Storing Leftover Baked Garlic Parmesan Chicken

Place leftovers in an airtight box and chill for up to two days. I like to wrap pieces in parchment before boxing to protect the crust.

To reheat set the oven to three hundred seventy five F. Warm on a rack over a pan so air moves around. The crust wakes up and the meat stays moist. A minute under the broiler adds snap.

Cold slices taste great on salad too. I shave more parmesan and squeeze lemon on top. That small lift makes lunch feel new and it still fits Baked Chicken Breast Recipes and Boneless Skinless Chicken Breast Recipes ideas.

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9) Baked Garlic Parmesan Chicken