Go Back
–+ servings
Garlic Parmesan Chicken Bake

Savory Garlic Parmesan Chicken Bake Your Family Will Love

This Garlic Parmesan Chicken Bake features tender chicken and a creamy sauce that is perfect for busy weeknights.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 28 minutes
Resting Time 5 minutes
Total Time 43 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound boneless chicken breasts or thighs Thighs yield juicier results
For the Sauce
  • 4 cloves garlic fresh, minced
  • 1 cup Parmesan cheese freshly grated
  • 1/2 cup mayonnaise or Greek yogurt for creaminess
  • 1/4 cup heavy cream or half-and-half for a rich sauce
  • 2 tablespoons butter melted
For the Seasoning
  • 2 teaspoons Italian seasoning
  • 1 tablespoon fresh parsley chopped
  • 1/2 teaspoon black pepper freshly cracked
  • 1 tablespoon lemon juice squeeze at the end

Equipment

  • 9x13-inch baking dish
  • Mixing Bowl
  • Meat thermometer

Method
 

Cooking Instructions
  1. Preheat your oven to 400°F (200°C) and lightly oil a 9×13-inch baking dish.
  2. Pat the chicken dry with paper towels, drizzle with olive oil, and season with salt and pepper. Arrange in a single layer in the baking dish.
  3. Whisk together melted butter, mayonnaise (or Greek yogurt), heavy cream, Parmesan, garlic, Italian seasoning, and any optional spices.
  4. Pour the creamy sauce over the chicken, ensuring it is well-coated.
  5. Bake for 22-28 minutes until the chicken reaches 165°F (74°C).
  6. Remove from oven, sprinkle remaining Parmesan on top, and broil for 2-4 minutes until bubbly and golden.
  7. Let rest for 5 minutes, stir in lemon juice and serve over pasta or alongside vegetables.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 5gProtein: 30gFat: 30gSaturated Fat: 15gCholesterol: 100mgSodium: 600mgPotassium: 600mgSugar: 1gVitamin A: 600IUVitamin C: 1mgCalcium: 300mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 4 days. Can be frozen for up to 3 months.

Tried this recipe?

Let us know how it was!