Garlic Parmesan Chicken Bake
My deliciously simple Baked Garlic Parmesan Chicken recipe is brimming with buttery rich, savory flavor the whole family will love. Best of all, this easy, cheesy meal takes just 5 minutes to prep and will be on the table in under a half hour. Winner, winner, weeknight chicken dinner!
More often than not, dinner has a way of sneaking up on me. One minute I’m at my desk working, and the next my tummy is grumbling! That’s where quick and easy chicken recipes like this baked garlic parmesan chicken (or my equally speedy garlic herb chicken) come in handy.
It’ll be ready for eating in less time than it takes to watch an episode of The Office. 🥳
Why You’ll Love Baked Parmesan Garlic Chicken Breast
- Budget-Friendly – Is it just me, or does life feel particularly expensive at the moment? I swear I can’t leave the house without spending $100! But one of the best, easiest, and most satisfying ways to slash your budget is by ditching the takeout and taking dinner into your own hands.
- Simple Ingredients – With just 13 basic ingredients (7 of which are spice cabinet staples), you can make flavor magic happen. You won’t believe how rich and delicious it is—especially for skinless white meat chicken!
- Quick & Easy – When hunger comes a knockin’, garlic parmesan chicken is here to answer the call. Dinner will be ready in less time than a DoorDash order—and it’ll be yummier to boot.
Ingredients & Substitutions
- 4 Boneless, Skinless Chicken Breasts (cut in half) – If you’re purchasing whole chicken breasts, slice them through the middle to create two thinner pieces—this helps them cook more quickly! For a shortcut, feel free to use chicken cutlets.
- 2 tsp of Paprika – I used sweet paprika for a hint of warmth, but you’re welcome to add extra kick by swapping in hot Hungarian paprika.
- 1 tsp of Italian Seasoning – Multiple flavorful herbs in one sleek bottle means fewer things to measure. If you don’t have any on hand, feel free to swap in another Mediterranean herb blend or make your own.
- 1 tsp Black Pepper & 1 tsp Red Pepper Flakes – Two types of pepper bring the perfect amount of heat. Feel free to dial either back if you are cooking for sensitive palates. Note that freshly ground black pepper is the only way to go—the pre-ground stuff doesn’t taste like much by the time it gets to you.
- 1 Chicken Bouillon Cube – This acts as our salt and adds an extra je ne sais quois. If you have powdered chicken bouillon, use 1.5 teaspoons.
- 2 tsp Onion Powder, Garlic Powder, & 1 tbsp of Minced Garlic – A triple threat of alliums ensures the garlicky goodness shines through in every bite. Feel free to use jarred minced garlic to keep your prep streamlined.
- 2 tbsp of Lemon Juice – Fresh is always best when it comes to lemon juice. The bottled stuff tends to taste a bit bitter and is far less bright. To get the most juice from your fruit, roll it firmly on the countertop for 10-15 seconds before slicing open.
- 2 tbsp Neutral Oil & 4 tbsp Unsalted Butter (melted) – Oil keeps things a bit lighter and increases the smoke point, while butter brings big flavor. Feel free to use any light cooking oil (e.g. avocado, canola, grapeseed) with a neutral flavor.
- 3/4 cup of grated Parmesan Cheese – Make sure to grate your own cheese! While I try to keep prep to a minimum, this is one spot where a little extra effort is more than worth it. Not only is it typically cheaper by the ounce, it also tastes better and melts better than the pre-shredded kind. Feel free to swap in other hard-aged Italian cheeses (e.g. pecorino or grana padano).
How to Make Baked Garlic Parmesan Chicken Breasts
Step 1: Preheat the oven and prep your pan
Set your oven to 400ºF so it’s ready to go when you are. Line a large baking sheet with foil or parchment paper for easy cleanup, then set it aside while you work on the chicken.
Step 2: Season the chicken
Add the chicken breasts to a large bowl, then sprinkle in the paprika, crushed bouillon cube, onion powder, garlic powder, and lemon juice. Use your hands to mix everything together until the chicken is thoroughly coated in all that flavorful goodness. Arrange the pieces evenly on your prepared baking sheet.
Step 3: Make the garlic-parmesan topping
In a medium bowl, stir together the oil, melted butter, Parmesan, black pepper, garlic, red pepper flakes, Italian seasoning, and a bit more paprika. It should look rich, fragrant, and irresistible.
Step 4: Spread half the topping onto the chicken
Scoop about half of the mixture onto the chicken breasts, gently spreading it across the tops. Don’t worry about perfection here—it’ll melt into a beautiful crust as it bakes. Save the remaining half for later.
Step 5: Bake until juicy and cooked through
Pop the pan in the oven and bake for about 20 minutes, or until the chicken reaches 165ºF in the thickest part. The topping will be golden and fragrant.
Step 6: Finish with more garlic-Parmesan goodness
Once the chicken is done, spoon the remaining mixture over the hot chicken so it melts right in. Serve immediately and enjoy every buttery, garlicky bite!
Optional Variations & Dietary Adaptations
- Dairy-Free – Feel free to use vegan butter, or omit the butter in favor of more oil.
- Crispy Panko Topping – Mix ¼ cup panko breadcrumbs with 1 tablespoon melted butter and sprinkle it over the chicken before baking. It adds a gorgeous, restaurant-style crunch.
- Herb Lover’s Chicken – Swap the Italian seasoning for a blend of fresh chopped parsley, basil, and thyme. Fresh herbs brighten the creamy Parmesan topping beautifully.
- Spicy Garlic Chicken – If you like heat, double the red pepper flakes or add a pinch of cayenne to the topping mixture. A drizzle of hot honey after baking is also 🤌 chef’s kiss.
Expert Tips & Tricks
- Add a touch of oil if the seasoning won’t stick. If the spices aren’t clinging well to the chicken, drizzle in just a tiny bit of oil as you mix. It helps everything spread more evenly and prevents dry patches.
- Keep the “before baking” and “after baking” sauces separate. You’ll be reserving half of the garlic-Parmesan mixture for after the chicken cooks, so make sure not to dip any raw-chicken utensils into that bowl. Cross-contamination is a food safety no-no.
- If the topping firms up, just rewarm it. Butter can re-solidify quickly—especially if your kitchen is cool. Simply pop the bowl in the microwave for a few seconds to loosen it back up so it’s easy to spread.
- Pound the chicken for even cooking. If your chicken breasts are different thicknesses, give them a quick pound so they bake at the same rate and stay juicy.
- Check for doneness with a thermometer. The chicken is ready when it reaches 165ºF internally. Overbaking is the #1 culprit of dry chicken breast, so this little step makes a big difference. I recommend pulling it from the oven when it’s still 2-5 degrees shy of target temp, as carryover cooking will get you the rest of the way there.
How to Serve
This baked garlic Parmesan chicken is one of those dishes that plays well with almost anything. For a cozy, comforting meal, serve it over a bed of buttery mashed potatoes or creamy polenta so all those garlicky drippings have something to soak into. If you want to lean into the Italian vibes, serve it alongside warm garlic bread and buttery orzo or a simple lemony pasta.
If you’re leaning lighter, pair it with a big green salad tossed in a lemony vinaigrette or some simple roasted veggies—broccoli, asparagus, or green beans are all great choices. It also makes a great meal-prep protein! Slice it and add to salads, grain bowls, or wraps. Or, turn it into a garlic parmesan chicken sandwich by serving it in a crusty bun with caesar dressing and crunchy romaine lettuce.
Storage & Reheating
- Refrigeration: Let the chicken cool completely, then transfer it to an airtight container. Store in the fridge for up to 2-3 days.
- Freezing: If you want to freeze it, wrap each chicken breast tightly in foil or plastic wrap, then place in a freezer-safe bag or container. Frozen chicken will keep well for up to 3 months.
- Reheating: For the best texture, reheat the chicken in a 350ºF oven for about 10-12 minutes, or until warmed through. This helps keep the topping melty and the chicken juicy. If you’re in a hurry, you can microwave it in 30-second bursts, but cover it with a damp paper towel to prevent it from drying out.
- From frozen: Thaw overnight in the fridge, then reheat using one of the methods above. You can reheat from frozen in a pinch, but expect a slightly firmer texture.
FAQs
How long to bake garlic parmesan chicken?
It will depend on how thick your chicken breasts are. If you slice them into cutlets (e.g. halved breasts), it shouldn’t take more than 20 minutes.
Garlic Parmesan Chicken Bake
Print Recipe
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
- ¾ 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
- Step 1: Preheat the oven and prep your pan. Set your oven to 400ºF so it’s ready to go when you are. Line a large baking sheet with foil or parchment paper for easy cleanup, then set it aside while you work on the chicken.
- Step 2: Season the chicken. Add the chicken breasts to a large bowl, then sprinkle in the paprika, crushed bouillon cube, onion powder, garlic powder, and lemon juice. Use your hands to mix everything together until the chicken is thoroughly coated in all that flavorful goodness. Arrange the pieces evenly on your prepared baking sheet.
- Step 3: Make the garlic-parmesan topping. In a medium bowl, stir together the oil, melted butter, Parmesan, black pepper, garlic, red pepper flakes, Italian seasoning, and a bit more paprika. It should look rich, fragrant, and irresistible.
- Step 4: Spread half the topping onto the chicken. Scoop about half of the mixture onto the chicken breasts, gently spreading it across the tops. Don’t worry about perfection here—it’ll melt into a beautiful crust as it bakes. Save the remaining half for later.
- Step 5: Bake until juicy and cooked through. Pop the pan in the oven and bake for about 20 minutes, or until the chicken reaches 165ºF in the thickest part. The topping will be golden and fragrant.
- Step 6: Finish with more garlic-Parmesan goodness. Once the chicken is done, spoon the remaining mixture over the hot chicken so it melts right in. Serve immediately and enjoy every buttery, garlicky bite!
Notes
Optional Variations & Dietary Adaptations
- Dairy-Free – Feel free to use vegan butter, or omit the butter in favor of more oil.
- Crispy Panko Topping – Mix ¼ cup panko breadcrumbs with 1 tablespoon melted butter and sprinkle it over the chicken before baking. It adds a gorgeous, restaurant-style crunch.
- Herb Lover’s Chicken – Swap the Italian seasoning for a blend of fresh chopped parsley, basil, and thyme. Fresh herbs brighten the creamy Parmesan topping beautifully.
- Spicy Garlic Chicken – If you like heat, double the red pepper flakes or add a pinch of cayenne to the topping mixture. A drizzle of hot honey after baking is also 🤌 chef’s kiss.
Expert Tips & Tricks
- Add a touch of oil if the seasoning won’t stick. If the spices aren’t clinging well to the chicken, drizzle in just a tiny bit of oil as you mix. It helps everything spread more evenly and prevents dry patches.
- Keep the “before baking” and “after baking” sauces separate. You’ll be reserving half of the garlic-Parmesan mixture for after the chicken cooks, so make sure not to dip any raw-chicken utensils into that bowl. Cross-contamination is a food safety no-no.
- If the topping firms up, just rewarm it. Butter can re-solidify quickly—especially if your kitchen is cool. Simply pop the bowl in the microwave for a few seconds to loosen it back up so it’s easy to spread.
- Pound the chicken for even cooking. If your chicken breasts are different thicknesses, give them a quick pound so they bake at the same rate and stay juicy.
- Check for doneness with a thermometer. The chicken is ready when it reaches 165ºF internally. Overbaking is the #1 culprit of dry chicken breast, so this little step makes a big difference. I recommend pulling it from the oven when it’s still 2-5 degrees shy of target temp, as carryover cooking will get you the rest of the way there.
How to Serve
This baked garlic Parmesan chicken is one of those dishes that plays well with almost anything. For a cozy, comforting meal, serve it over a bed of buttery mashed potatoes or creamy polenta so all those garlicky drippings have something to soak into. If you want to lean into the Italian vibes, serve it alongside warm garlic bread and buttery orzo or a simple lemony pasta. If you’re leaning lighter, pair it with a big green salad tossed in a lemony vinaigrette or some simple roasted veggies—broccoli, asparagus, or green beans are all great choices. It also makes a great meal-prep protein! Slice it and add to salads, grain bowls, or wraps. Or, turn it into a garlic parmesan chicken sandwich by serving it in a crusty bun with caesar dressing and crunchy romaine lettuce.Storage & Reheating
- Refrigeration: Let the chicken cool completely, then transfer it to an airtight container. Store in the fridge for up to 2-3 days.
- Freezing: If you want to freeze it, wrap each chicken breast tightly in foil or plastic wrap, then place in a freezer-safe bag or container. Frozen chicken will keep well for up to 3 months.
- Reheating: For the best texture, reheat the chicken in a 350ºF oven for about 10-12 minutes, or until warmed through. This helps keep the topping melty and the chicken juicy. If you’re in a hurry, you can microwave it in 30-second bursts, but cover it with a damp paper towel to prevent it from drying out.
- From frozen: Thaw overnight in the fridge, then reheat using one of the methods above. You can reheat from frozen in a pinch, but expect a slightly firmer texture.
Private Notes
Servings: 4 servings
