Juicy Garlic Parmesan Chicken (Printable Version)
Tender chicken mixed with Parmesan, garlic, and herbs, baked to juicy perfection and glazed for bold flavor.
# Ingredients:
→ Meat and Dairy
01 -
500 grams ground chicken (with dark meat preferred)
02 -
100 grams freshly grated Parmesan cheese
03 -
120 milliliters whole milk
04 -
2 large eggs
05 -
28 grams unsalted butter (for glaze)
→ Breadcrumbs and Binders
06 -
60 grams Japanese style panko breadcrumbs
→ Herbs and Seasonings
07 -
3 cloves fresh garlic, minced
08 -
1 teaspoon garlic powder
09 -
1 teaspoon onion powder
10 -
1 teaspoon dried basil
11 -
1 teaspoon dried parsley
12 -
15 grams fresh Italian flat-leaf parsley, chopped (for glaze and garnish)
13 -
1 teaspoon kosher salt
14 -
½ teaspoon freshly ground black pepper
# Steps:
01 -
In a large bowl, gently mix ground chicken, grated Parmesan, panko breadcrumbs, eggs, minced garlic, garlic powder, onion powder, dried basil, dried parsley, salt, pepper, and whole milk until evenly incorporated without overmixing to maintain tenderness.
02 -
Transfer the mixture to a parchment-lined baking sheet or greased loaf pan. Shape into a smooth loaf approximately 20 cm long and 7.5 cm wide, pressing gently to remove air pockets without compacting tightly.
03 -
Preheat the oven to 190°C. Bake the loaf for 40 to 45 minutes until the surface is golden and an internal temperature of 74°C is reached using a meat thermometer.
04 -
While baking, melt butter in a small saucepan over medium heat. Add minced garlic and cook, stirring for 1 to 2 minutes until fragrant but not browned. Stir in Parmesan cheese and chopped parsley, cooking an additional 1 to 2 minutes until slightly thickened.
05 -
Remove the loaf from the oven and evenly brush the warm glaze over the top and sides. Return it to the oven for 5 to 7 minutes to set the glaze and develop a glossy finish.
06 -
Allow the loaf to rest for 5 minutes to lock in juices before slicing. Serve warm, garnished with extra parsley.
# Notes:
01 -
Do not overmix to keep the meatloaf tender. Resting before slicing prevents moisture loss and crumbling.
02 -
Use a meat thermometer to ensure safe internal temperature of 74°C.