Garlic Parmesan Chicken Bake: Juicy, Crispy, and Irresistibl

If you’ve ever struggled with dry, bland chicken, this Garlic Parmesan Chicken Bake is here to change the game.
Hi, I’m Sam, and I’m so glad you’re here! At dishfoody.com, I share flavorful, feel-good recipes that make life in the kitchen easier and more joyful — and this recipe is one of my go-to comfort dishes. Juicy chicken, coated with buttery garlic and a crispy Parmesan crust, baked to perfection.
Whether you’re a busy weeknight cook or want a dish worthy of guests, this recipe is simple, satisfying, and sure to impress. Below, I’ll cover why it works, how to choose your chicken, step-by-step instructions, pro tips, flavor twists, serving suggestions, and even FAQs!

Why This Garlic Parmesan Chicken Bake Works

• Uses affordable, easy-to-find chicken cuts
• Ready in under an hour — perfect for weeknights or weekends
• Juicy inside, crispy outside, full of garlic-Parmesan flavor

Choosing the Right Chicken for Garlic Parmesan Chicken Bake

Best Cuts for This Recipe

Boneless, skinless chicken breasts for lean, even cooking, or chicken thighs for extra juiciness.

Buying Tips

Look for firm, pink chicken with no gray spots. Opt for similar-sized pieces to cook evenly.

Substitutions

Boneless chicken tenders or even turkey breast cutlets can be used if desired.

Ingredients & Prep for Garlic Parmesan Chicken Bake

Chicken Prep Essentials

Trim any excess fat, pat dry, and season both sides with salt, pepper, and a pinch of paprika.

Marinades/Rubs

• 1/4 cup melted butter
• 4 minced garlic cloves
• 1 tsp Italian seasoning
  Mix and brush over chicken; let sit 15 minutes for flavor to sink in.

Pantry Staples

• Olive oil
• Fresh Parmesan cheese
• Bread crumbs (panko recommended)
• Fresh parsley (for garnish)

Step-by-Step Cooking Instructions for Garlic Parmesan Chicken Bake

Pre-Cooking Prep for Garlic Parmesan Chicken Bake

Preheat oven to 400°F (200°C). Grease a baking dish and let chicken rest at room temperature for 10 minutes before baking.

Cooking Method for Garlic Parmesan Chicken Bake

Coat chicken in garlic butter, press into breadcrumb-Parmesan mixture, and bake uncovered for 25–30 minutes, until golden.

Doneness Check for Garlic Parmesan Chicken Bake

Check internal temp — chicken is done at 165°F (74°C).

Resting for Garlic Parmesan Chicken Bake

Let rest 5 minutes before slicing to keep juices locked in.

Pro Tips for Perfect Garlic Parmesan Chicken Bake

Avoiding Tough/Dry Chicken

Don’t overbake — use a thermometer and tent with foil if browning too fast.

Tool Recommendations for Garlic Parmesan Chicken Bake

A digital thermometer, rimmed baking sheet, and silicone brush make this easy.

Storage & Reheating for Garlic Parmesan Chicken Bake

Store in an airtight container in the fridge up to 3 days; reheat in oven to maintain crispness.

Flavor Variations for Garlic Parmesan Chicken Bake

Serving Suggestions for Garlic Parmesan Chicken Bake

• Pair with creamy mashed potatoes or roasted vegetables
• Serve with a crisp green salad and crusty bread
• Beverage: sparkling water with lemon or herbal iced tea

FAQs about Garlic Parmesan Chicken Bake

Can I use frozen chicken?
Yes, but thaw completely and pat dry first.

How do I fix overcooked chicken?
Slice thin and drizzle with warm broth before serving.

Is this recipe safe for pregnant women?
Yes — as long as the chicken is cooked to 165°F.

Conclusion

Fire up your oven and try this tonight! Join over 5,000 home cooks who love this recipe, and check out our Garlic Parmesan Chicken Skewers next!

Garlic Parmesan Chicken Bake: Juicy, Crispy, and Irresistibl

Print Recipe

This Garlic Parmesan Chicken recipe features an irresistible sauce made with plenty of fresh garlic, savory Parmesan cheese, a splash of lemon juice, and the perfect blend of seasonings. Juicy, flavorful, and easy to make it’s a dish everyone will love!

• Author: ssam
• Prep Time: 15minutes minutes
• Cook Time: 35minutes minutes
• Total Time: 50minutes minutes

Ingredients

Sauce

• ▢1 ¾ cups chicken broth
• ▢¼ cup heavy cream
• ▢1 teaspoon Worcestershire sauce
• ▢1 teaspoon mustard powder
• ▢1 teaspoon honey
• ▢½ chicken bouillon cube
• ▢½ teaspoon EACH: onion powder, oregano, basil, parsley

Chicken/Other

• ▢2 large boneless skinless chicken breasts
• ▢Salt/Pepper
• ▢2 teaspoons parsley
• ▢1-2 tablespoons olive oil
• ▢¾ cup dry white wine, see notes
• ▢4 cloves garlic, minced
• ▢3 tablespoons butter
• ▢3 tablespoons flour
• ▢½ cup freshly grated Parmesan cheese
• ▢1 tablespoon fresh lemon juice

Instructions

• Combine the sauce ingredients in a large measuring cup with a spout and set aside. Measure out remaining ingredients before beginning.
• Slice the chicken in half lengthwise to create 2-3 thinner slices. Cover with saran wrap and use the textured side of a meat mallet to pound it to ½ inch thick.
• Season each side of the chicken with salt, pepper, and parsley.
• Heat olive oil in a large skillet over medium-high heat. Sear the chicken in batches for 4-5 minutes per side, until a golden crust has developed. Set aside.
• Turn the heat off. Add the wine and then set the heat to medium. Use a silicone spatula to clean the bottom and sides of the skillet, the “fond” will add more flavor to the sauce. Bring to a gentle bubble and reduce for 2 minutes. Add the garlic and cook for 2-3 more minutes, until the liquid has reduced by half.
• Add the butter and flour and stir to combine. Cook for 1-2 minutes to cook off the raw flour taste.
• Add the sauce mixture (from step 1) in small splashes, stirring continuously. Bring to a boil, then reduce to a simmer. Simmer and reduce for about 8 minutes.
• Reduce heat to low and gradually sprinkle in the Parmesan cheese, stirring continuously. Stir in the lemon juice.
• Add the chicken back and spoon the sauce on top. Heat through for 5 minutes or until the sauce has reached your desired thickness. Garnish with parsley and serve with mashed potatoes and roasted vegetables of choice!

Nutrition

• Calories: 351kcal
• Sugar: 3g
• Sodium: 915mg
• Fat: 23g
• Saturated Fat: 12g
• Trans Fat: 0.4
• Carbohydrates: 10g
• Fiber: 0.3g
• Protein: 19g
• Cholesterol: 86mg