Black Garlic Parmesan Chicken
Crispy baked chicken with black garlic, parmesan and Italian herbs. Ready in about 25 minutes with tips for a crisp crust and safe cooking.
The black garlic takes parmesan's flavor to another level.
Submitted by: Geneva from Geneva, IL
Yield: 2 Servings
- Black garlic adds a sweet, umami depth that boosts Parmesan without sharp raw garlic taste.
- Bake at 350°F until chicken reaches 165°F internal temperature, usually 20 to 25 minutes for typical boneless breasts.
- For a crisp crust use panko, a preheated baking sheet or a wire rack, and a light coat of oil; swap ingredients for gluten free or egg free if needed.
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Preparation Instructions:
Preheat oven to 350°. Mash the cloves of Black Garlic with a fork until it forms a paste. Lightly add to breadcrumbs, Italian Herbs and parmesan cheese and mix until well incorporated. Dip the chicken in the egg and dredge through the breadcrumb mixture. Place breast side up on a baking sheet and bake until the chicken is cooked through, about 20-25 minutes.
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More About This Recipe
This black garlic parmesan chicken is a family favorite and uses our Italian herb blend of oregano, thyme, basil, and marjoram, which brings a classic Italian flavor to a juicy chicken breast. Not only will you love this recipe, but you're sure to love all of our chicken recipes. Black garlic parmesan chicken is great served with this brown rice with crushed red pepper recipe.
Frequently Asked Questions
What is black garlic and how does it change the flavor?
Black garlic is regular garlic that has been aged and heated until the cloves turn dark and sweet. It brings a mellow, caramelized umami that deepens Parmesan flavor without the sharp bite of fresh garlic.
Can I substitute roasted or fresh garlic?
Yes, but the taste will differ. Roasted garlic is sweeter but not as rich as black garlic. Use about 3 to 4 roasted cloves to replace 6 black garlic cloves. Fresh garlic is stronger and should be cooked first or used sparingly.
How do I make black garlic paste for the coating?
Peel the cloves, then mash with a fork until smooth. For a silkier paste, pulse the cloves with a pinch of salt and a little oil in a small food processor or use a mortar and pestle.
How long do I bake the chicken and how do I know it is done?
Bake at 350°F for about 20 to 25 minutes for average boneless chicken breasts. The safe internal temperature is 165°F. Thicker breasts need more time. Let the chicken rest 3 to 5 minutes before slicing.
How can I get a crispier breadcrumb crust?
Use panko or a mix of panko and regular crumbs, preheat the baking sheet, place breasts on a wire rack so air circulates, and lightly spray or brush the coating with oil. Finish under the broiler for 1 to 2 minutes if needed.
Can I make this recipe gluten free or egg free?
Yes. Swap regular breadcrumbs for gluten free crumbs or crushed nuts. For an egg free binder try yogurt, mayonnaise, buttermilk, or aquafaba. Adjust consistency so the coating sticks well.
How should I store and reheat leftovers?
Refrigerate leftovers in a sealed container for 3 to 4 days. Freeze for 2 to 3 months. Reheat in a 350°F oven until warmed through to keep the crust crisp. Microwaving will make the coating soft.
How many does this recipe serve and can I use thighs instead of breasts?
This version with two chicken breasts serves about two people. You can use bone-in or boneless thighs. Thighs usually need 25 to 35 minutes at 350°F and should reach 165°F internally.
What is black garlic and how does it change the flavor?
Black garlic is regular garlic that has been aged and heated until the cloves turn dark and sweet. It brings a mellow, caramelized umami that deepens Parmesan flavor without the sharp bite of fresh garlic.
Can I substitute roasted or fresh garlic?
Yes, but the taste will differ. Roasted garlic is sweeter but not as rich as black garlic. Use about 3 to 4 roasted cloves to replace 6 black garlic cloves. Fresh garlic is stronger and should be cooked first or used sparingly.
How do I make black garlic paste for the coating?
Peel the cloves, then mash with a fork until smooth. For a silkier paste, pulse the cloves with a pinch of salt and a little oil in a small food processor or use a mortar and pestle.
How long do I bake the chicken and how do I know it is done?
Bake at 350°F for about 20 to 25 minutes for average boneless chicken breasts. The safe internal temperature is 165°F. Thicker breasts need more time. Let the chicken rest 3 to 5 minutes before slicing.
How can I get a crispier breadcrumb crust?
Use panko or a mix of panko and regular crumbs, preheat the baking sheet, place breasts on a wire rack so air circulates, and lightly spray or brush the coating with oil. Finish under the broiler for 1 to 2 minutes if needed.
Can I make this recipe gluten free or egg free?
Yes. Swap regular breadcrumbs for gluten free crumbs or crushed nuts. For an egg free binder try yogurt, mayonnaise, buttermilk, or aquafaba. Adjust consistency so the coating sticks well.
How should I store and reheat leftovers?
Refrigerate leftovers in a sealed container for 3 to 4 days. Freeze for 2 to 3 months. Reheat in a 350°F oven until warmed through to keep the crust crisp. Microwaving will make the coating soft.
How many does this recipe serve and can I use thighs instead of breasts?
This version with two chicken breasts serves about two people. You can use bone-in or boneless thighs. Thighs usually need 25 to 35 minutes at 350°F and should reach 165°F internally.
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