If you’re craving a cozy, crowd-pleasing dinner that practically makes itself, this Easy Garlic Parmesan Chicken Bake is your weeknight hero. Juicy chicken bakes under a blanket of garlicky Parmesan cream, turning golden and bubbly at the edges with a savory crust that begs for twirls of pasta or a chunk of crusty bread. It’s simple enough for Tuesday night, yet satisfying enough to serve company—especially with a crisp salad or roasted veggies on the side.
What makes this dish sing is balance: plenty of fresh garlic for punch, Parmesan for nutty umami, a touch of mayo or Greek yogurt for tang and tenderness, and a splash of cream to keep everything silky. The oven does the heavy lifting, concentrating flavors while keeping the chicken moist. Customize the herbs, add a pinch of heat, or swap in thighs—this bake is endlessly flexible and reliably delicious.
Leftovers reheat like a dream and the sauce thickens into an even richer, spoon-coating gravy by day two. Serve it over buttered noodles, mashed potatoes, or steamed greens for an easy, complete meal.
Key Ingredients & Substitutions
This recipe leans on pantry staples with a few fresh accents. Here’s how to flex based on what you have.
Chicken: Boneless, skinless chicken breasts bake up lean and tender; thighs stay extra juicy and are very forgiving. If using cutlets, reduce bake time by 5–8 minutes.
Garlic: Fresh cloves are essential for bold flavor. In a pinch, use 1–1 1/2 teaspoons garlic powder per pound of chicken. Roasted garlic adds sweetness and a mellow finish.
Parmesan: Freshly grated Parmigiano-Reggiano gives the best melt and savor. Pecorino Romano is sharper and saltier; reduce added salt if using. A little mozzarella can be mixed in for extra gooeyness.
Mayonnaise or Greek yogurt: Mayo tenderizes and enriches the topping; Greek yogurt lightens with a tangy note. Use half-and-half of each for balance.
Cream: A small amount of heavy cream (or half-and-half) turns the topping into a luscious sauce. Evaporated milk works in a pinch without curdling.
Butter: Adds flavor and browning. If avoiding butter, use olive oil and a tablespoon more Parmesan for body.
Herbs & spices: Italian seasoning, parsley, and black pepper anchor the profile. Add paprika for color or red pepper flakes for gentle heat.
Lemon: A squeeze at the end brightens the rich sauce. White wine (2–3 tablespoons) can replace part of the cream for a restaurant-style vibe.
Equipment You’ll Need
- 9×13-inch baking dish
- Mixing bowl and whisk
- Microplane or grater (for Parmesan and zest)
- Measuring cups and spoons
- Instant-read thermometer
- Foil (optional, for tenting)
Flavor Variations & Add-Ins
- Herb garden: Add 2 tablespoons chopped fresh parsley and 1 tablespoon chopped basil to the topping; finish with extra herbs.
- Roasted garlic & lemon: Swap half the fresh garlic for roasted; add 1 teaspoon lemon zest and an extra squeeze of juice to serve.
- Spinach artichoke: Fold 1 cup chopped spinach and 1/2 cup chopped marinated artichokes into the topping.
- Sun-dried tomato: Stir in 1/3 cup oil-packed sun-dried tomatoes (drained, chopped) and a pinch of red pepper flakes.
- Mozzarella melt: Mix 1/2 cup shredded low-moisture mozzarella into the topping for extra stretch.
- Garlic mushroom: Scatter 8 oz sliced cremini mushrooms under the chicken for savory juices that mingle with the sauce.
How to Make Easy Garlic Parmesan Chicken Bake
Ingredients You’ll Need:
- 4 boneless, skinless chicken breasts (6–8 oz each) or 6 boneless thighs
- 1 teaspoon kosher salt (reduce to 3/4 teaspoon if using Pecorino)
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil (for the dish and chicken)
- 4 tablespoons unsalted butter, melted
- 1/3 cup mayonnaise or plain Greek yogurt (or half-and-half of each)
- 1/2 cup heavy cream (or 2/3 cup half-and-half)
- 3/4 cup freshly grated Parmesan, plus 2 tablespoons for topping
- 4–5 large garlic cloves, finely minced or grated
- 1 teaspoon Italian seasoning (or 1/2 tsp dried oregano + 1/2 tsp dried basil)
- 1/2 teaspoon paprika (sweet or smoked)
- 1/4 teaspoon red pepper flakes (optional)
- 1–2 tablespoons lemon juice, to finish
- 2 tablespoons chopped fresh parsley, for garnish
How Much Time Will You Need?
Hands-on prep is about 15 minutes. Bake at 400°F for 22–28 minutes (breasts) or 25–30 minutes (thighs), depending on thickness, plus 3–4 minutes broil for color and 5 minutes rest. Plan for roughly 40–45 minutes total.
Step-by-Step Instructions:
1. Prep the pan and chicken
Preheat oven to 400°F. Lightly oil a 9×13-inch baking dish. Pat chicken dry, then drizzle with a little olive oil and season both sides with salt and pepper. Arrange in a single layer in the dish.
2. Mix the garlic-Parmesan topping
In a bowl, whisk melted butter, mayonnaise (or yogurt), cream, Parmesan, garlic, Italian seasoning, paprika, and red pepper flakes (if using). The mixture should be pourable but thick enough to cling; if very thick, add a tablespoon more cream.
3. Spread and bake
Spoon the mixture over the chicken, spreading to coat evenly and letting some drip around the sides (this becomes the sauce). Bake until the chicken reaches an internal temperature of 165°F at the thickest point, about 22–28 minutes depending on size. If the top is browning too quickly, tent loosely with foil.
4. Broil for color
Sprinkle the remaining 2 tablespoons Parmesan over the top. Set the oven to broil and cook 2–4 minutes until the surface is bubbly and golden with browned spots. Watch closely to avoid over-browning.
5. Rest, finish, and serve
Let the chicken rest 5 minutes so juices redistribute. Stir a teaspoon or two of lemon juice into the pan sauce to brighten, taste and adjust salt, then spoon sauce over chicken. Garnish with parsley and serve with pasta, rice, mashed potatoes, or roasted vegetables.
Pro Tips for Best Texture & Taste
These small details ensure juicy meat, a silky sauce, and balanced garlic-Parmesan flavor every time.
- Even thickness: If breasts are very thick, pound to 3/4–1 inch for uniform cooking and a wider saucy surface.
- Grate fresh cheese: Pre-shredded Parmesan can contain anti-caking agents that hinder melting; freshly grated melts smoother.
- Season in layers: Lightly salt the chicken and taste the sauce after baking; cheese adds saltiness, so finish seasoning at the end.
- Don’t overbake: Pull the chicken right when it hits 165°F. Residual heat will carry it a couple of degrees higher.
- Brighten the richness: A squeeze of lemon just before serving keeps the creamy sauce lively, not heavy.
Frequently Asked Questions
Can I use chicken thighs?
Yes—boneless thighs stay exceptionally juicy. Bake 25–30 minutes at 400°F until they reach 175°F for best tenderness, then broil briefly for color.
How do I make this lighter?
Use Greek yogurt in place of mayo, swap heavy cream for half-and-half or evaporated milk, and reduce Parmesan to 1/2 cup in the mix (keep a little for topping). The sauce will still be creamy and flavorful.
Is this recipe gluten-free?
It is naturally gluten-free as written—just confirm your Parmesan and seasonings are GF and serve with gluten-free sides (like rice or roasted veggies).
Can I prep it ahead?
Assemble the dish up to 12 hours in advance (cover and refrigerate). Bake straight from the fridge, adding 2–4 minutes to the cook time. Leftovers keep 4 days refrigerated; reheat covered at 325°F or gently in the microwave. If the sauce thickens, loosen with a splash of cream or broth.
