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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.

EFK Oven-Roasted Garlic Parmesan Chicken

Ingredients

6 boneless skinless chicken breasts

2 tbsp olive oil

5 garlic cloves, minced

1 tsp kosher salt

1/2 tsp black pepper

1 tsp Italian seasoning

1/2 tsp smoked paprika

3/4 cup freshly grated Parmesan

1/2 cup breadcrumbs

2 tbsp melted butter

2 tbsp chopped fresh parsley

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.

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.
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