Garlic Parmesan Chicken Bake: Tender, Cheesy Comfort (Print Version)

Garlic Parmesan Chicken Bake brings tender chicken, rich garlic, and melted Parmesan together for a simple, satisfying meal. Perfect for busy weeknights.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 40 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: Italian-American
Dietary: Contains Dairy, Contains Poultry

# Ingredients:

→ Main Players

01 - 4 boneless, skinless chicken breasts (about 1.5 lbs total)
02 - 1.5 cups heavy cream
03 - 1 cup freshly grated Parmesan cheese

→ Flavor Boosters

04 - 6 cloves garlic, minced (or more, I won't judge!)
05 - 1/2 cup chicken broth (low sodium)
06 - 2 tablespoons unsalted butter

→ Seasonings & Freshness

07 - 1 tablespoon Italian seasoning, divided
08 - Salt and freshly ground black pepper, to taste
09 - 2 tablespoons fresh parsley, chopped (for garnish)

# Instructions:

01 - First things first, pat those chicken breasts dry with paper towels. This is crucial, honestly! If they're wet, they'll steam instead of sear, and we want that lovely golden-brown crust. Season them generously with salt, pepper, and a bit of Italian seasoning. I usually do this on a cutting board, a little messy but worth it for the flavor. You want every piece coated.
02 - Heat a little olive oil or butter in an oven-safe skillet over medium-high heat. Once it’s shimmering, carefully place the seasoned chicken in. Let it sear for about 3-4 minutes per side until it’s beautifully golden brown. Don't crowd the pan, or you'll drop the temperature too much. I've made that mistake, trying to rush things, and ended up with sad, pale chicken. You're not cooking it through yet, just getting that gorgeous color.
03 - Remove the chicken from the skillet and set it aside. Now, in the same pan (don't clean it, those browned bits are flavor!), melt the butter over medium heat. Add the minced garlic and sauté it for about a minute until it’s fragrant. Oh, that smell! It always makes my kitchen feel like a fancy Italian restaurant. Just be careful not to burn the garlic; it can turn bitter so fast, and that would be a total bummer for our <a href="/recipes/garlic-parmesan-chicken-bake">Garlic Parmesan Chicken Bake</a>.
04 - Pour in the chicken broth and scrape up any browned bits from the bottom of the pan with a wooden spoon. This is called deglazing, and it adds so much depth! Then, stir in the heavy cream and the remaining Italian seasoning. Bring it to a gentle simmer, letting it thicken slightly. This step is where the sauce really starts to come alive.
05 - Once the sauce is simmering, remove the skillet from the heat and stir in the freshly grated Parmesan cheese until it’s completely melted and smooth. Season with more salt and pepper to taste – remember to taste! Then, nestle the seared chicken breasts back into the sauce. Make sure they're mostly submerged, getting coated in all that creamy goodness.
06 - Transfer the skillet to a preheated oven (I usually go for 375°F or 190°C). Let it bake for 15-20 minutes, or until the chicken is cooked through and the sauce is bubbly and slightly golden. The internal temperature of the chicken should reach 165°F (74°C). When it comes out, oh my goodness, the smell is incredible! Garnish with fresh chopped parsley, and your <a href="/recipes/garlic-parmesan-chicken-bake">Garlic Parmesan Chicken Bake</a> is ready to steal the show.

# Notes:

01 - Always pat your chicken dry before searing; it makes a huge difference in texture and browning.
02 - Leftovers are best reheated gently on the stovetop with a splash of broth or cream to prevent the sauce from separating.
03 - If you don't have heavy cream, full-fat coconut milk can work as a dairy-free alternative, though the flavor will be different.
04 - Serve this with crusty bread or mashed potatoes to soak up every last drop of that amazing sauce!

# Equipment Needed:

01 - Oven-safe skillet (10-12 inch)
02 - whisk
03 - cutting board
04 - sharp knife
05 - measuring cups and spoons.

# Nutrition (Per Serving):

Calories: 580
Total Fat: 45g
Total Carbohydrate: 8g
Protein: 42g

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