Creamy Garlic Parmesan Baked Chicken

Tender chicken breasts baked in a rich, creamy garlic-Parmesan sauce with a beautifully golden, bubbly cheese topping. This is an easy comfort-food dinner that looks just like the dish in the photo.

Ingredients

Serves: 4–6
Prep: 15 minutes
Bake: 30–35 minutes
Total: About 50 minutes

For the Chicken
4 large boneless, skinless chicken breasts
1 tbsp olive oil
1 tsp Italian seasoning
1 tsp garlic powder
½ tsp paprika
½ tsp salt
½ tsp black pepper
For the Creamy Garlic Parmesan Sauce
2 tbsp butter
4 cloves garlic, minced
1 cup heavy cream
½ cup chicken broth
¾ cup freshly grated Parmesan cheese
½ cup shredded mozzarella cheese
½ tsp Italian seasoning
¼ tsp black pepper
¼ tsp salt, or to taste
2 tbsp chopped fresh parsley
For the Topping
½ cup shredded mozzarella
2 tbsp grated Parmesan
1 tbsp chopped fresh parsley
Instructions
1. Prepare the Chicken

Preheat your oven to 400°F (200°C).

If the chicken breasts are very thick, slice them horizontally or gently pound them to an even thickness. This helps them cook evenly.

Pat the chicken dry with paper towels.

Rub the chicken with olive oil, then season both sides with Italian seasoning, garlic powder, paprika, salt, and black pepper.

2. Sear the Chicken

Heat a large oven-safe skillet over medium-high heat.

Add the seasoned chicken and sear for approximately 2–3 minutes per side, just until lightly golden.

The chicken does not need to be cooked through at this point.

Transfer the chicken to a plate.

3. Make the Garlic Parmesan Sauce

Reduce the heat to medium.

Add the butter to the same skillet.

Add the minced garlic and sauté for 30–60 seconds, until fragrant. Be careful not to burn the garlic.

Pour in the chicken broth and scrape up the flavorful browned bits from the bottom of the skillet.

Add the heavy cream, Italian seasoning, black pepper, and salt.

Bring the sauce to a gentle simmer.

4. Add the Cheese

Reduce the heat to low.

Gradually stir in the Parmesan cheese until melted and smooth.

Add ½ cup mozzarella and stir until creamy.

Don’t let the sauce boil vigorously after adding the cheese, as the dairy can separate.

5. Assemble

Return the chicken breasts to the skillet or place them in a lightly greased baking dish.

Pour the creamy garlic Parmesan sauce around and over the chicken.

Sprinkle the remaining mozzarella and Parmesan over the top.

6. Bake

Place in the preheated oven and bake uncovered for 25–30 minutes, depending on the thickness of the chicken.

The chicken should reach an internal temperature of 165°F (74°C).

7. Brown the Top

For the beautiful golden top shown in the picture, switch the oven to broil for about 1–2 minutes.

Watch it closely—the cheese can brown very quickly.

8. Rest & Garnish

Remove from the oven and let the chicken rest for 5 minutes.

Sprinkle generously with fresh parsley and serve warm.

Serving Suggestions

This creamy chicken is delicious with:

Mashed potatoes
Roasted potatoes
Steamed broccoli
Green beans
Asparagus
Sautéed spinach
Cauliflower mash
Zucchini noodles
Rice
Crusty garlic bread

For a low-carb meal, serve it with roasted broccoli, cauliflower rice, or sautéed zucchini.

Tips for the Best Creamy Chicken
Use freshly grated Parmesan for the smoothest sauce.
Don’t boil the cream sauce after adding cheese.
Pound thick chicken breasts evenly so the thinner portions don’t overcook.
Let the chicken rest before serving so it stays juicy.
For extra garlic flavor, add another clove or two.
For a golden, restaurant-style finish, broil the cheese briefly at the end.
Easy Variations
Spinach Garlic Parmesan Chicken

Add 2 cups fresh baby spinach to the sauce before returning the chicken to the pan.

Mushroom Chicken

Sauté 8 oz sliced mushrooms with the garlic before adding the cream.

Broccoli Parmesan Chicken

Add lightly steamed broccoli around the chicken before baking.

Sun-Dried Tomato Version

Add ⅓ cup chopped sun-dried tomatoes for a richer Italian-style flavor.

Spicy Version

Add ¼–½ teaspoon red pepper flakes to the sauce.

Nut & Allergen Information
Nuts

No nuts are required in this recipe.

If cooking for someone with a severe nut allergy, check the labels on packaged Parmesan, mozzarella, chicken broth, and seasonings for possible cross-contact warnings.

Dairy

Contains dairy from:

Butter
Heavy cream
Parmesan
Mozzarella
Gluten

The recipe is naturally gluten-free, provided the chicken broth and seasonings used are gluten-free.

Eggs

No eggs are required.

Soy

Soy is not intentionally included, but check packaged cheese and broth labels if soy allergy is a concern.

Dairy-Free Option

Use dairy-free butter, unsweetened dairy-free cream, and dairy-free Parmesan/mozzarella alternatives. The sauce texture may vary.

Q&A

Can I use chicken thighs?
Yes. Boneless, skinless chicken thighs are excellent and stay very juicy. Cook until they reach 165°F (74°C).

Can I skip searing the chicken?
Yes. You can place seasoned raw chicken directly into the baking dish and pour the sauce over it. Searing adds extra flavor and color, though.

Why did my cream sauce separate?
The sauce may have been heated too aggressively. Keep the heat low after adding the cheese and avoid a hard boil.

Can I use milk instead of heavy cream?
Yes, but the sauce will be thinner. For a creamy result, use half-and-half or add a little extra Parmesan.

Can I use pre-shredded Parmesan?
You can, but freshly grated Parmesan generally melts more smoothly.

How do I know the chicken is done?
Use an instant-read thermometer. The thickest part should reach 165°F (74°C).

Can I make this ahead of time?
Yes. Assemble the chicken and sauce, cover, and refrigerate for up to 24 hours. Bake until the chicken reaches 165°F.

How long do leftovers last?
Store in an airtight container in the refrigerator for 3–4 days.

Can I freeze it?
You can, but cream-based sauces may change texture after freezing and thawing. For the best quality, refrigerate leftovers instead.

Can I make this low-carb?
Yes. The chicken and creamy cheese sauce are naturally low in carbohydrates. Serve with vegetables instead of potatoes, pasta, or rice.