Garlic Parmesan Chicken Bake is a simple, comforting dish that brings together juicy chicken breasts coated in a creamy garlic sauce and topped with a golden, crispy parmesan crust. The rich flavors of garlic and parmesan melt perfectly over the tender chicken, making every bite satisfying and full of warmth.
I love making this bake when I want something easy but still impressive. It’s one of those recipes where you toss everything in a baking dish, pop it in the oven, and come back to a dish that smells amazing and looks like it took way more effort than it actually did. The garlic and parmesan combo is a classic that never gets old, and the creamy coating keeps the chicken nice and juicy.
My favorite way to serve this is with a side of steamed veggies or a fresh green salad—something light to balance the richness of the chicken. It’s perfect for a cozy weeknight dinner, and leftovers (if there are any!) reheat really well for the next day. This bake always makes me feel like I’m treating myself without any fuss.
Key Ingredients & Substitutions
Chicken breasts: I prefer boneless and skinless for easy cooking and shredding, but thighs work too if you want more juiciness. They stay tender with this baking method.
Parmesan cheese: Freshly grated Parmesan gives the best flavor and helps create that crispy, golden crust. If you can’t find Parmesan, Pecorino Romano makes a great substitute.
Panko breadcrumbs: They add a light, crunchy texture. If you don’t have panko, regular breadcrumbs or crushed crackers can work but may not be as crispy.
Heavy cream: This makes the sauce rich and smooth. For a lighter option, try half-and-half or whole milk mixed with a bit of flour to thicken.
Butter and olive oil: Butter adds richness to the crust, while olive oil helps sear the chicken nicely without sticking. You can swap olive oil with vegetable oil if needed.
How Do You Get a Crispy Parmesan Crust Without Burning?
Getting the crust crispy but not burnt takes gentle heat and timing:
- Brush the chicken with melted butter first; this helps the crumbs stick and browns nicely.
- Use medium-high heat for searing, but keep a close eye—2 to 3 minutes per side is enough to brown without burning.
- Don’t skip the oven bake after searing; it finishes cooking the chicken inside while keeping the crust crisp.
- If your skillet smoke up, turn down the heat slightly or move the chicken to a cooler spot while searing.
Equipment You’ll Need
- Oven-safe baking dish – I like a 9×13-inch dish because it fits all the chicken comfortably and cooks evenly.
- Large skillet or frying pan – this helps you sear the chicken quickly and gets that crispy crust started.
- Mixing bowls – for combining the breadcrumb mixture and whisking the sauce ingredients.
- Measuring cups and spoons – to keep the ingredients accurate and consistent.
- Kitchen tongs or spatula – for flipping the chicken and transferring it to the baking dish.
Flavor Variations & Add-Ins
- Swap out the Italian seasoning for smoked paprika or Italian herbs for a different flavor twist.
- Add cooked bacon bits or sun-dried tomatoes on top for extra richness and texture.
- Use shredded mozzarella or mozzarella-stuffed mozzarella for an extra cheesy crust.
- Mix in chopped spinach or kale into the sauce for some greens alongside the chicken.
Garlic Parmesan Chicken Bake
Ingredients You’ll Need:
- 6 boneless, skinless chicken breasts
- 1 cup grated Parmesan cheese
- 1 cup panko breadcrumbs
- 3 cloves garlic, minced
- ¼ cup fresh parsley, chopped (plus more for garnish)
- 1 teaspoon dried Italian seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ cup unsalted butter, melted
- 1 cup heavy cream
- ½ cup chicken broth
- 2 tablespoons olive oil
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and browning the chicken, plus 25-30 minutes baking time. In total, you’ll spend around 40-45 minutes making this creamy, crispy chicken bake that’s sure to please.
Step-by-Step Instructions:
1. Get Ready and Mix the Coating:
Preheat your oven to 375°F (190°C). Line a large baking dish with parchment paper or lightly grease it. In a shallow bowl, mix together the Parmesan cheese, panko breadcrumbs, minced garlic, chopped parsley, Italian seasoning, salt, and pepper.
2. Coat the Chicken:
Pat the chicken breasts dry with paper towels. Brush each piece with melted butter, then press it into the Parmesan-panko mixture, making sure each breast is well coated all around.
3. Sear the Chicken:
Heat olive oil in a large skillet over medium-high heat. Place the coated chicken breasts into the skillet and cook for 2-3 minutes on each side until the crust turns golden brown. Then, transfer the seared chicken into your prepared baking dish.
4. Prepare the Creamy Sauce and Bake:
In a bowl, whisk together the heavy cream and chicken broth. Pour this mixture evenly around the chicken breasts in the baking dish. Place the dish in the oven and bake for 25-30 minutes, or until the chicken is cooked through (the internal temperature should reach 165°F / 74°C) and the sauce is bubbly.
5. Finish and Serve:
Remove from the oven and sprinkle fresh parsley on top for a burst of color and fresh flavor. Serve the chicken hot, spooning plenty of the creamy garlic Parmesan sauce over each piece. Enjoy!
Can I Use Frozen Chicken for This Recipe?
Yes, but make sure to fully thaw the chicken breasts in the refrigerator overnight before cooking. Pat them dry well to ensure the coating sticks properly and cooks evenly.
Can I Substitute Heavy Cream?
Absolutely! You can use half-and-half or whole milk mixed with a tablespoon of flour to thicken the sauce, but the sauce will be less rich and creamy.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave, adding a splash of cream or broth if the sauce has thickened too much.
Can I Add Vegetables to This Bake?
Definitely! Adding veggies like spinach, broccoli, or mushrooms around the chicken before baking adds nutrients and flavor. Just be sure to cut them into bite-sized pieces for even cooking.