This Spatchcocked Garlic Parmesan Chicken recipe delivers a beautifully roasted whole chicken. Perfectly cooked, the meat is wonderfully juicy with golden skin covered in a delicious garlic parmesan sauce.
The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.
I love a good restaurant-quality meal, and this chicken is just that. Inspired by the Boston Market Garlic Parmesan chicken, this whole bird is topped with crispy breadcrumbs and smothered in rich, cheesy garlic sauce. To cut down the cooking time and ensure even roasting, I spatchcock the chicken by removing the backbone so the chicken lies flat.
This is such a great way to make a roasted chicken, but if you're looking for a more classic recipe, you'll love this whole roasted chicken recipe or this spatchcock chicken roasted in the air fryer.
A Quick Look at the Ingredients
- Whole chicken (around 5 lbs) – I use a whole bird and spatchcock it to cut down on cooking time.
- Olive oil – Helps the seasoning stick and gives the skin a nice crisp.
- Garlic powder + fresh garlic – Double the garlic means double the flavor.
- Paprika & onion powder – These add color and a little extra depth to the rub.
- Salt & black pepper – Basics that bring it all together.
- Italian breadcrumbs – For that crispy topping that reminds me of the Boston Market version.
- Heavy cream – This makes the sauce rich and delicious. Feel free to sub with half-and-half.
- Parmesan cheese – Freshly grated melts beautifully into the sauce for that cheesy finish.
- Parsley - chopped and added as garnish
Recommended Kitchen Tool
I use this wireless probe thermometer kit from ThermoWorks to track meat temperatures while they cook. It connects to my phone and sends alerts when the food is nearly done, so I never have to guess.
How to make Garlic Parmesan Spatchcock Chicken
Preheat your oven to 400 degrees Fahrenheit.
Combine ¼ cup olive oil, garlic powder, paprika, onion powder, and black pepper in a bowl. Stir until incorporated.
Spatchcock the chicken by removing the backbone and any excess fat, cracking the breast bone, and flipping the chicken so it lies flat.
Season all sides of the chicken with olive oil mixture, making sure the seasoning gets under the skin.
Place chicken in a cast-iron skillet or sheet pan, laying the chicken on its back, breast side up.
Bake in the preheated oven for 40-45 minutes, or until the thickest part of the thigh reaches 160°F and the skin is golden and crisp.
When your chicken has about 10 minutes left, add two tablespoons of oil and breadcrumbs to a small bowl.
Remove the chicken from the oven and cover it with the breadcrumb mixture. Return the chicken to the oven and cook for the remaining 10 minutes, or until it is fully cooked.
Meanwhile, prepare your Garlic Parmesan sauce. Place heavy cream and garlic in a medium saucepan over medium heat. Bring the mixture to a low simmer and allow to simmer for about 1 minute, whisking occasionally.
Remove from heat and stir in Parmesan cheese.
Pour the sauce over the chicken before serving. Cover with parsley for garnish. Serve and enjoy.
How to spatchcock a chicken
If you get your chicken from a butcher, you can ask them to spatchcock it for you. It's pretty easy to do by yourself; you need a good pair of kitchen scissors.
- Place the chicken breast-side down, with the legs towards you.
- Using sturdy scissors, cut up along each side of the backbone to remove it, cutting through the rib bones as you go.
- Cut off any excess fat. Use a sharp knife and cut a slit into the white cartilage in the middle of the breast. Turn the chicken over and pull the breast and wings upward while pushing down the middle of the breast, until it lies flat. This will make sure your meat is all one thickness.
What do you serve it with?
This chicken is a great main entree, and pairs great with classic sides like garlic mashed potatoes, sautéed spinach, or yellow rice.
How to store
If you have any leftovers, keep them in an airtight container. You can add the shredded chicken to salads, chilis, sandwiches, and stews. You can also use the carcass to make homemade chicken stock.
Tanya's Notes and Tips
- Don’t skip the breadcrumb topping. It adds a delicious crunch that pairs so well with the creamy Parmesan sauce.
- Let the chicken rest for at least 15 minutes before carving so that the juices redistribute.
I hope you love this Garlic Parmesan Chicken as much as we do. Looking for more restaurant-quality chicken recipes? Try these out.
If you have tried this recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!
Garlic Parmesan Spatchcock Chicken
Ingredients
Instructions
- Preheat your oven to 400 degrees Fahrenheit.
- Combine ¼ cup olive oil, garlic powder, paprika, onion powder, and black pepper in a bowl. Stir until incorporated.
- Season all sides of the chicken with olive oil mixture, making sure the seasoning gets under the skin.
- Place chicken in a cast-iron skillet or sheet pan, laying the chicken on it’s back, breast side up. Bake in preheated oven for 40-45 minutes, until the chicken is golden brown.
- When your chicken has about 10 minutes left, Add 2 tablespoon oil and breadcrumbs to a small bowl. Remove chicken from oven and cover with breadcrumb mixture. Return to the oven and cook for the remaining 10 minutes or until chicken is done.
- Meanwhile, prepare your Garlic Parmesan sauce. Place heavy cream and garlic in a medium saucepan over medium heat. Bring the mixture to a low simmer and allow to simmer for about 1 minute, whisking occasionally. Pour the sauce over the chicken. Garnish with parsley. Serve and enjoy.
Nutrition
Notes
Tried this recipe?
Let us know how it was!This post was orginially published July 16, 2020. It has been updated with helpful information and new photos.
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