Creamy Parmesan Chicken Bake with Garlic Cream Sauce

Creamy Garlic Parmesan Baked Chicken is a comforting, flavor-packed dinner featuring juicy chicken breasts smothered in a rich garlic cream sauce and topped

Equipment

• 9 × 13-inch baking dish — Gives the chicken and sauce enough room to cook evenly.
• Large skillet — Helps sear the chicken and develop deeper flavor. Buy Fresh Poultry
• Whisk — Creates a smooth, lump-free cream sauce.
• Meat thermometer — Helps confirm the chicken is safely cooked.
• Measuring cups and spoons — Keep ingredient proportions consistent.

Ingredients

For the Chicken

• 6 small boneless, skinless chicken breasts (about 2 lb / 900 g total)
• 1 tablespoon olive oil Order Fresh Salads
• 1 teaspoon paprika
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon Italian seasoning

For the Creamy Garlic Sauce

• 1 tablespoon butter
• 4 cloves garlic, minced
• 1 cup heavy cream
• ½ cup chicken broth, preferably low-sodium Buy Fresh Poultry
• ½ cup freshly grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 1 teaspoon Dijon mustard (optional)
• 1 tablespoon chopped fresh parsley

Instructions

1. Preheat the Oven

1. Preheat your oven to 375°F (190°C).
2. Lightly grease a 9 × 13-inch baking dish.

2. Season the Chicken

1. Pat the chicken breasts dry with paper towels.
2. Season both sides with paprika, garlic powder, salt, black pepper, and Italian seasoning.

3. Sear the Chicken

1. Heat olive oil in a large skillet over medium-high heat.
2. Sear the chicken for 2–3 minutes per side, until lightly golden. It does not need to be cooked through at this stage.
3. Transfer the chicken to the prepared baking dish.

4. Prepare the Garlic Sauce

1. Reduce the skillet heat to medium-low and add the butter.
2. Stir in the minced garlic and cook for 30–45 seconds, until fragrant but not browned. Find Recipes
3. Pour in the chicken broth and heavy cream, whisking gently.
4. Add the Parmesan cheese and Dijon mustard, if using. Stir for 2–3 minutes, until the cheese melts and the sauce begins to thicken slightly.
5. Texture cue: The sauce should be smooth and lightly coat the back of a spoon.

5. Assemble the Dish

1. Pour the garlic Parmesan sauce over the chicken breasts.
2. Sprinkle the shredded mozzarella evenly over the top.

6. Bake Until Golden

1. Place the baking dish in the preheated oven.
2. Bake for 20–25 minutes, depending on the thickness of the chicken.
3. Check the thickest part with a meat thermometer. Chicken is ready when it reaches 165°F (74°C).
4. Visual cues:
5. The sauce should bubble gently around the edges.
6. The cheese should be melted and lightly golden.
7. The chicken should be opaque throughout.
8. If you want a deeper golden top, broil for an additional 1–2 minutes, watching closely.

7. Rest and Garnish

1. Remove the dish from the oven and let the chicken rest for 5 minutes. Buy Fresh Poultry
2. Sprinkle with fresh parsley and spoon the creamy sauce over each portion before serving.
3. High-protein cooking tip: Use chicken breasts of similar size so they cook evenly, and avoid extending the cooking time once they reach a safe internal temperature.

Notes

Storage: Refrigerate leftovers promptly and consume within 3–4 days. Reheating: Add a splash of broth or cream to loosen the sauce before reheating. Allergy notes: Contains dairy. Check chicken broth and Dijon mustard labels if you have additional food sensitivities. Flavor boost: Add red pepper flakes, lemon zest, or extra Italian herbs. Lighter option: Replace part of the heavy cream with evaporated milk, understanding that the sauce will be less rich. Serving suggestions: Pair with roasted broccoli, sautéed spinach, green beans, or cauliflower rice. Storage: Refrigerate leftovers promptly and consume within 3–4 days. Reheating: Add a splash of broth or cream to loosen the sauce before reheating. Allergy notes: Contains dairy. Check chicken broth and Dijon mustard labels if you have additional food sensitivities. Flavor boost: Add red pepper flakes, lemon zest, or extra Italian herbs. Lighter option: Replace part of the heavy cream with evaporated milk, understanding that the sauce will be less rich. Serving suggestions: Pair with roasted broccoli, sautéed spinach, green beans, or cauliflower rice.

Nutrition

Calories: 430 · Protein: 44 g · Fat: s 25 g Cholesterol 175 mg · Carbohydrates: 4 g · Fiber: 0 g · Sugar: 2 g · Sodium: 570 mg