Baked Garlic Butter Parmesan Chicken

A juicy, tender chicken dinner baked in a rich garlic-butter Parmesan sauce with a golden, cheesy top. Simple, comforting, and perfect for a family dinner.

Servings: 4
Prep Time: 10 minutes
Cook Time: 30–35 minutes
Total Time: 40–45 minutes

Ingredients

For the Chicken:

4 boneless, skinless chicken breasts, about 6 oz (170 g) each
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon Italian seasoning
1 teaspoon paprika
1/2 teaspoon onion powder

For the Garlic Butter Parmesan Sauce:

4 tablespoons unsalted butter, melted
5 cloves garlic, finely minced
1/2 cup freshly grated Parmesan cheese
1/3 cup chicken broth
1/4 cup heavy cream
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1/4 teaspoon salt, or to taste
1 tablespoon chopped fresh parsley

For the Topping:

1/3 cup shredded mozzarella cheese
2 tablespoons grated Parmesan cheese
1 tablespoon chopped fresh parsley

Optional:

1/4 teaspoon red pepper flakes for heat
1 teaspoon lemon juice for a brighter flavor
Extra Parmesan for serving

Instructions

Prepare the oven
Preheat your oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish.
Prepare the chicken
Pat the chicken breasts dry with paper towels. If they are very thick, gently pound them to an even thickness so they cook evenly.

Rub the chicken with olive oil. Season both sides with salt, black pepper, Italian seasoning, paprika, and onion powder.

Make the garlic butter sauce
In a small bowl, combine the melted butter, minced garlic, Parmesan cheese, chicken broth, heavy cream, Italian seasoning, garlic powder, black pepper, and salt.

Whisk until well combined.

Assemble
Place the seasoned chicken breasts in the prepared baking dish.

Pour the garlic butter Parmesan sauce evenly over the chicken, making sure the chicken is well coated.

Add the cheese
Sprinkle the mozzarella and remaining Parmesan evenly over the top.
Bake
Bake uncovered for about 25–35 minutes, depending on the thickness of the chicken.

The chicken is done when the thickest part reaches an internal temperature of 165°F (74°C).

For an extra golden and bubbly top, switch the oven to broil for 1–2 minutes at the end. Watch carefully so the cheese doesn’t burn.

Rest and serve
Remove the chicken from the oven and let it rest for 5 minutes. Spoon some of the creamy garlic butter sauce from the pan over each piece.

Garnish with fresh parsley and extra Parmesan if desired.

Serving Suggestions

Serve with:

Garlic mashed potatoes
Roasted broccoli
Green beans
Steamed vegetables
Rice
Cauliflower rice
Buttered noodles
A fresh garden salad
Roasted asparagus

Storage

Refrigerate leftovers in an airtight container for up to 3–4 days.

Reheat gently in the microwave or in a covered baking dish at 325°F (165°C) until warmed through. Add a small splash of chicken broth or cream if the sauce becomes too thick.

Freezing

Allow the chicken to cool completely, then place it in a freezer-safe airtight container. Freeze for up to 2 months.

Thaw overnight in the refrigerator before reheating. The cream-based sauce may separate slightly after freezing, but gentle reheating and stirring can help restore its texture.

Nutrition Information
Approximate per serving, based on 4 servings:

Calories: 520 kcal
Protein: 52 g
Carbohydrates: 5 g
Fat: 32 g
Saturated Fat: 16 g
Fiber: 0.5 g
Sugar: 1 g
Sodium: 850 mg
Cholesterol: 175 mg

Nutrition will vary depending on the size of the chicken breasts, cheese, butter, and brands used.

Q&A

Q: Can I use chicken thighs instead of chicken breasts?
A: Yes. Boneless, skinless chicken thighs work beautifully and stay very juicy. Bake until they reach at least 165°F (74°C) internally.

Q: Can I make this without heavy cream?
A: Yes. You can replace the heavy cream with whole milk, half-and-half, or additional chicken broth. The sauce will be slightly lighter.

Q: Can I use pre-shredded Parmesan?
A: Yes, but freshly grated Parmesan melts more smoothly and gives the sauce a richer flavor.

Q: How do I keep the chicken from drying out?
A: Avoid overbaking it and use a meat thermometer. Remove the chicken once the thickest part reaches 165°F (74°C), then let it rest for about 5 minutes.

Q: Can I add vegetables to the dish?
A: Absolutely. Broccoli, spinach, asparagus, mushrooms, zucchini, or sliced bell peppers are excellent additions.

Q: Can I make this recipe keto-friendly?
A: Yes. The recipe is naturally low in carbohydrates. Serve it with cauliflower rice, roasted vegetables, or a green salad instead of potatoes, pasta, or regular rice.

Q: Can I make it ahead of time?
A: You can season the chicken and prepare the sauce several hours ahead. Keep everything refrigerated separately until you’re ready to assemble and bake.

Q: Why did my sauce become too thick?
A: Parmesan thickens the sauce as it melts. If needed, stir in a little warm chicken broth or cream after baking to loosen it.

Q: Can I use garlic powder instead of fresh garlic?
A: Yes, but fresh garlic gives the dish a much stronger and more flavorful garlic-butter taste. Use about 1½ teaspoons garlic powder if substituting.

Q: Is this recipe gluten-free?
A: The ingredients listed are naturally gluten-free, but always check your chicken broth, seasonings, and packaged cheeses for possible gluten-containing additives.

Author
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Sara Mitchell

Sara Mitchell is an expert restaurant content creator who writes easy-to-read guides about CAVA and other Mediterranean fast-casual chains in the United States. She covers locations, menus, prices, and hours, making it simple for visitors to find nearby restaurants and what to order quickly.

With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.