Melt-in-Your-Mouth Garlic Parmesan Chicken
This tender ground chicken loaf is packed with garlic, Parmesan, and herbs, then brushed with a buttery glaze for the ultimate comfort meal.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 70 minutes
- Yield: 6 servings (1 large loaf)
- Category: Main Dishes
- Method: Baking
- Cuisine: European
Ingredients
→ Meatloaf:
900 g ground chicken
100 g grated Parmesan cheese
60 g panko breadcrumbs
2 large eggs
4 garlic cloves, minced
1 tsp garlic powder
1 tsp onion powder
½ tsp dried basil
½ tsp dried parsley
½ tsp fine salt
½ tsp ground black pepper
60 ml whole milk
→ Garlic Parmesan Glaze:
45 g unsalted butter
2 garlic cloves, minced
25 g grated Parmesan cheese
1 tbsp finely chopped parsley
Pinch of fine salt
Instructions
Preheat Oven: Preheat to 190°C (375°F). Line a baking sheet with parchment paper or lightly grease a loaf pan.
Prepare Meatloaf Mixture: In a large bowl, combine ground chicken, Parmesan, panko, eggs, garlic, seasonings, and milk. Mix until well combined but do not overmix.
Shape and Bake: Form into a loaf on the baking sheet or press into a loaf pan. Bake for 40–45 minutes, until internal temp reaches 74°C (165°F).
Make Garlic Parmesan Glaze: While the meatloaf bakes, melt butter in a small saucepan over medium heat. Add garlic and cook for 1–2 minutes. Stir in Parmesan and parsley and cook for another 1–2 minutes until slightly thickened. Season with salt.
Glaze and Finish: Brush the glaze generously over the meatloaf and return to oven for 5–7 more minutes.
Rest and Serve: Let the meatloaf rest for 5 minutes before slicing. Garnish with extra parsley, if desired.
Notes
Avoid overmixing the meat to maintain tenderness.
Shape the loaf evenly to ensure it cooks uniformly.
You can use a meat thermometer to check for doneness (74°C / 165°F internal temp).
