Melt-in-Your-Mouth Garlic Parmesan Chicken (Print Version)
Juicy chicken with garlic, Parmesan, and a golden glaze, perfect for family dinners or gatherings.
# Ingredients:
→ Meatloaf
01 -
2 pounds ground chicken
02 -
1 cup grated Parmesan cheese
03 -
1/2 cup panko breadcrumbs
04 -
2 large eggs
05 -
4 cloves garlic, minced
06 -
1 teaspoon garlic powder
07 -
1 teaspoon onion powder
08 -
1/2 teaspoon dried basil
09 -
1/2 teaspoon dried parsley
10 -
1/2 teaspoon salt
11 -
1/2 teaspoon black pepper
12 -
1/4 cup whole milk
→ Garlic Parmesan Glaze
13 -
3 tablespoons unsalted butter
14 -
2 cloves garlic, minced
15 -
1/4 cup grated Parmesan cheese
16 -
1 tablespoon chopped parsley
17 -
Pinch of salt
# Instructions:
01 -
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease a loaf pan.
02 -
In a large bowl, thoroughly mix together the ground chicken, Parmesan cheese, panko breadcrumbs, eggs, minced garlic, garlic powder, onion powder, dried basil, dried parsley, salt, black pepper, and whole milk. Avoid overmixing for a tender result.
03 -
Form the mixture into a loaf and transfer it to the prepared baking sheet or gently press it into the loaf pan.
04 -
Bake for 40 to 45 minutes, or until the internal temperature reaches 165°F (74°C) when checked with a meat thermometer.
05 -
While the meatloaf is baking, melt the unsalted butter in a small saucepan over medium heat. Add minced garlic and sauté until fragrant, about 1–2 minutes. Stir in the grated Parmesan cheese and chopped parsley, cooking an additional 1–2 minutes until the glaze slightly thickens.
06 -
Remove the meatloaf from the oven, brush generously with the garlic Parmesan glaze, and return to the oven for an additional 5 to 7 minutes.
07 -
Allow the meatloaf to rest for 5 minutes before slicing. Garnish with extra parsley if desired and serve alongside mashed potatoes or roasted vegetables.
# Notes:
01 -
Allowing the meatloaf to rest before slicing helps retain juices for optimal tenderness.