Garlic Parmesan Chicken Bake

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Garlic Parmesan Chicken Bake

Serves: 4
Prep time: 5 minutes
Cook time: 20 minutes
Total time: 25 minutes

This Garlic Parmesan Chicken Bake is so flavorful!

A super quick and easy dinner that bursts with flavor in each and every bite.

Serving with mashed potatoes and your favorite green veggie makes this even better!

Plate with mashed potatoes and two pieces of breaded chicken, garnished with herbs; green beans in a small colander and a glass of iced tea in the background.

How To Make Garlic Parmesan Chicken Bake

Raw chicken breasts on a plate, surrounded by small bowls of breadcrumbs, oil, spices, bouillon, minced garlic, a lemon, and a stick of unsalted butter on a white background.

Ingredients

  • 4 chicken breasts (cut in half)
  • 2 tsp of paprika
  • 1 chicken bouillon cube
  • 2 tsp onion powder
  • 2 tsp garlic powder
  • 2 tbsp of lemon juice
  • 2 tbsp vegetable oil
  • 4 tbsp unsalted butter (melted)
  • 3/4 cup of grated Parmesan cheese
  • 1 tsp pepper
  • 1 tbsp of garlic (minced)
  • 1 tsp red pepper flakes
  • 1 tsp of Italian seasoning
  • 1 tsp of paprika
Two breaded chicken tenders coated in sauce served on a bed of mashed potatoes, garnished with chopped herbs.

Step-by-Step Guide

1. Preheat your oven to 400°.

Line a large baking sheet with foil, set aside.

To a large bowl add the chicken, paprika, crushed up bouillon cube, onion powder, garlic powder and lemon juice, mix with your hands until well coated.

Raw chicken breast fillets in a glass bowl, topped with spices and what appears to be chopped yellow pickles, on a white surface.

Evenly place on the baking sheet.

2. In a medium sized bowl add the oil, melted butter, Parmesan cheese, pepper, garlic, red pepper flakes, Italian seasoning and paprika, stir until combined.

A white bowl containing melted butter, grated parmesan, dried herbs, and paprika on a light marble surface.

Scoop only half of the mixture and plop on each chicken and slightly spread out on top.

Four breaded fish fillets arranged in a single layer on a clear glass baking dish, ready to be cooked.

Save the other half after the chicken is cooked.

3. Bake for 20 minutes or until the chicken is cooked through.

Five baked chicken breasts coated with spices and sauce are arranged in a rectangular glass baking dish on a white surface.

Once done cooking, scoop the leftover mixture from the bowl on top again.

Five seasoned and baked chicken breasts in a glass dish, covered with a yellow-orange sauce.

Serve and enjoy!

Plate of mashed potatoes topped with two pieces of fried chicken, garnished with parsley, next to a bowl of green beans and a glass of iced drink on a wooden table.

Tips and tricks!

  • Store in an airtight container in the fridge for 2-3 days.
  • You can add a tiny bit of oil to the chicken when you are seasoning it if it’s not sticking or spreading well.
  • Make sure to not put the raw chicken utensil back into the sauce mixture that you are saving for later.
  • If the butter in the mixture becomes hard you can microwave it for a few seconds to melt it back up.
Two pieces of baked or grilled fish with tomato-based sauce served over mashed potatoes, with a drink and green vegetables in the background.

Garlic Parmesan Chicken Bake

Print Recipe
Two pieces of fried chicken served on a bed of mashed potatoes, garnished with chopped herbs, on a white plate with a wooden spoon and green beans nearby.
Prep Time:5 minutes
Cook Time:20 minutes
Total Time:25 minutes

Ingredients

  • 4 chicken breasts cut in half
  • 2 tsp of paprika
  • 1 chicken bouillon cube
  • 2 tsp onion powder
  • 2 tsp garlic powder
  • 2 tbsp of lemon juice
  • 2 tbsp vegetable oil
  • 4 tbsp unsalted butter melted
  • 3/4 cup of grated Parmesan cheese
  • 1 tsp pepper
  • 1 tbsp of garlic minced
  • 1 tsp red pepper flakes
  • 1 tsp of Italian seasoning
  • 1 tsp of paprika

Instructions

  • Preheat your oven to 400°. Line a large baking sheet with foil, set aside. To a large bowl add the chicken, paprika, crushed up bouillon cube, onion powder, garlic powder and lemon juice, mix with your hands until well coated. Evenly place on the baking sheet.
  • In a medium sized bowl add the oil, melted butter, Parmesan cheese, pepper, garlic, red pepper flakes, Italian seasoning and paprika, stir until combined. Scoop only half of the mixture and plop on each chicken and slightly spread out on top. Save the other half after the chicken is cooked.
  • Bake for 20 minutes or until the chicken is cooked through. Once done cooking, scoop the leftover mixture from the bowl on top again. Serve and enjoy!

Notes

  • Store in an airtight container in the fridge for 2-3 days.
  • You can add a tiny bit of oil to the chicken when you are seasoning it if it’s not sticking or spreading well.
  • Make sure to not put the raw chicken utensil back into the sauce mixture that you are saving for later.
  • If the butter in the mixture becomes hard you can microwave it for a few seconds to melt it back up.
Servings: 4 servings
A plate of mashed potatoes topped with two pieces of fried chicken, garnished with parsley, next to green beans, a drink with ice, and a bunch of fresh parsley on a wooden table.
A plate of mashed potatoes topped with two pieces of breaded chicken in orange sauce, garnished with chopped parsley.

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