I make this Garlic Parmesan Chicken Bake on busy weeknights when I want something that feels indulgent but comes together quickly. Tender chicken breasts bathed in a silky garlic-Parmesan sauce give you comfort-food vibes without hours in the kitchen. It’s creamy, family-friendly, and perfect for serving over pasta, rice, or steamed veggies.
Why you’ll love this dish
This recipe hits several sweet spots: it’s fast, uses pantry staples, and delivers rich flavor with minimal fuss. The sauce—just butter, garlic, cream (or cream cheese), and plenty of Parmesan—clings to the chicken and browns nicely in the oven for a restaurant-worthy finish at home. It’s also flexible: swap dairy for lighter options, change herbs, or bulk it out with vegetables for a one-dish meal.
“We made this on a Tuesday and my picky eater asked for seconds—super creamy, garlicky, and so easy.” — a quick review from a regular weeknight cook
If you like keeping a rotation of simple mains, this one pairs beautifully with other easy mains in our collection of chicken dishes, making menu planning painless.
Step-by-step overview
- Season the chicken evenly with salt, pepper, and Italian seasoning.
- Make a quick garlic butter base, then stir in cream (or cream cheese) and Parmesan to form a smooth sauce.
- Arrange chicken in a baking dish and pour the sauce over each piece so it’s well coated.
- Bake at 375°F (190°C) for about 25–30 minutes until chicken reaches 165°F (74°C) and the top is golden and bubbly.
What you’ll need
- 4 boneless, skinless chicken breasts
- Salt, to taste
- Black pepper, to taste
- 1 teaspoon Italian seasoning
- 3–4 garlic cloves, freshly minced (or 1 teaspoon garlic powder in a pinch)
- 3 tablespoons butter (or olive oil for a lighter base)
- 1 cup heavy cream OR 4 oz cream cheese (cream makes a silkier sauce; cream cheese gives more body)
- 1 cup finely grated Parmesan cheese (freshly grated for best melting and flavor)
- Fresh parsley or basil, chopped (for garnish)
Notes: If your chicken breasts are unevenly thick, pound them to even thickness so they cook uniformly. Low-sodium Parmesan is helpful if you’re watching salt levels.
Step-by-step instructions
- Preheat the oven to 375°F (190°C).
- Pat the chicken breasts dry. Season both sides evenly with salt, black pepper, and Italian seasoning.
- In a skillet over medium heat, melt the butter. Add the minced garlic and cook 1–2 minutes until fragrant. Do not let the garlic brown.
- Reduce heat to low and stir in the heavy cream or cream cheese until smooth and combined. Heat gently—do not boil.
- Gradually add the grated Parmesan, whisking or stirring until the sauce is creamy and smooth. Remove from heat.
- Place the seasoned chicken breasts in a single layer in a baking dish. Pour the garlic-Parmesan sauce over the chicken, spooning it so each breast is well coated.
- Bake uncovered for 25–30 minutes, or until an instant-read thermometer inserted into the thickest part reads 165°F (74°C). The top should be lightly golden and bubbly.
- Let the chicken rest for 5 minutes, garnish with chopped parsley or basil, then serve.
Best ways to enjoy it
This chicken shines over al dente pasta tossed with a little olive oil, garlic, and spinach, or spooned on top of steamed rice or creamy mashed potatoes. For a lower-carb plate, serve alongside roasted broccoli or a crisp green salad with lemon vinaigrette. For more pairing ideas and other easy mains to rotate with this one, check out our other chicken dishes collection.
Plating tip: Spoon some sauce over the sliced chicken and sprinkle fresh herbs and a little extra grated Parmesan for an attractive finish.
Storage and reheating tips
- Refrigerate: Cool leftovers and store in an airtight container for up to 3–4 days.
- Reheat: Warm gently in a 325°F (160°C) oven until heated through, or microwave in short bursts stirring between each until the center reaches 165°F (74°C). Add a splash of cream or milk if the sauce has thickened too much.
- Freeze: Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating in the oven. Note: texture of the sauce changes slightly after freezing but remains tasty.
Food safety: Always confirm chicken reaches an internal temperature of 165°F (74°C) and refrigerate leftovers within two hours of cooking.
Pro chef tips
- Even thickness: Pound breasts to uniform thickness so everything cooks evenly and you avoid overcooking.
- Garlic timing: Cook garlic just until fragrant—overcooked garlic tastes bitter.
- Cheese: Use freshly grated Parmesan, not pre-grated powders, for a creamier melt and better flavor.
- Browning: If the top isn’t browning to your liking after the bake time, broil for 1–2 minutes while watching closely.
- Make-ahead: You can assemble the dish up to a day ahead. Keep covered in the fridge and bake when ready.
Creative twists
- Spinach & sun-dried tomatoes: Stir chopped spinach and sliced sun-dried tomatoes into the sauce before pouring over the chicken for color and acidity.
- Mushroom version: Sauté sliced mushrooms with the garlic before adding cream for an earthy twist.
- Lighter version: Use ½ cup milk plus ½ cup low-fat Greek yogurt instead of heavy cream for a lighter sauce—stir yogurt in off heat to avoid curdling.
- Keto-friendly: Serve with zucchini noodles or cauliflower mash and keep the cream and Parmesan as-is.
- Spicy kick: Add 1/4–1/2 teaspoon red pepper flakes to the sauce for heat.
FAQ – Your questions answered
Q: How long does this take from start to finish?
A: Prep is about 10–15 minutes (mostly mincing garlic and seasoning). Bake time is 25–30 minutes, so plan roughly 40–50 minutes total including resting.
Q: Can I use bone-in chicken breasts or thighs?
A: Yes, but bone-in pieces will need a longer bake time—typically 35–45 minutes depending on size. Use a thermometer to confirm 165°F (74°C) internal temperature.
Q: Can I swap Parmesan for another cheese?
A: Pecorino Romano can work but is saltier and sharper. Mozzarella will melt but is milder; consider mixing with Parmesan for flavor balance.
Q: Is there a dairy-free alternative?
A: For dairy-free, use a plant-based butter, a full-fat coconut cream or unsweetened cashew cream, and a dairy-free grated cheese substitute. Flavor and texture will differ from the original.
Q: What if the sauce is too thin or too thick?
A: Too thin: simmer a few minutes to reduce, or stir in a small handful of extra Parmesan. Too thick: whisk in a splash of milk, cream, or reserved broth to loosen it.
Q: Can I make this in a slow cooker?
A: You can, but the sauce won’t brown on top the same way. Sear chicken first, combine sauce ingredients, and cook on low 2–3 hours until chicken reaches 165°F. Finish under the broiler for color if desired.
Enjoy your meal!
Give this Garlic Parmesan Chicken Bake a try on your next busy night—it’s forgiving, crowd-pleasing, and a reliable go-to. If you make it, leave a note about any tweaks you tried; I love hearing what works in your kitchen.
Garlic Parmesan Chicken Bake
Ingredients
Method
- Preheat the oven to 375°F (190°C).
- Pat the chicken breasts dry and season both sides evenly with salt, black pepper, and Italian seasoning.
- In a skillet over medium heat, melt the butter, then add the minced garlic and cook for 1–2 minutes until fragrant.
- Reduce heat to low and stir in the heavy cream or cream cheese until smooth; heat gently—do not boil.
- Gradually add the grated Parmesan, whisking until the sauce is creamy and smooth, then remove from heat.
- Place the seasoned chicken breasts in a single layer in a baking dish.
- Pour the garlic-Parmesan sauce over the chicken, ensuring each breast is well coated.
- Bake uncovered for 25–30 minutes, or until an instant-read thermometer reads 165°F (74°C) and the top is lightly golden and bubbly.
- Let the chicken rest for 5 minutes, garnish with chopped parsley or basil, then serve.