Cooking Tips
Cheesy Garlic Parmesan Baked Chicken
Juicy baked chicken smothered in a creamy garlic Parmesan sauce and topped with golden, bubbly melted mozzarella.
By Steak House Diaries Editorial Desk | Published | Updated | 2 min read
This is the baked chicken that makes a plain weeknight feel like a proper dinner: chicken breasts seasoned with garlic and Italian herbs, seared in butter and olive oil, then baked under a Parmesan cream sauce and a blanket of mozzarella until golden and bubbling. The sauce is simple — cream, chicken broth, Parmesan, cream cheese and garlic — but it turns the whole dish rich and savory. Serve it straight from the dish with the sauce spooned over.
Ingredients
For the juicy chicken: 4 boneless, skinless chicken breasts; 2 tbsp olive oil; 2 tbsp unsalted butter; 4 garlic cloves, minced; 1 tsp garlic powder; 1 tsp Italian seasoning; 1/2 tsp smoked paprika; 1/2 tsp salt; 1/2 tsp black pepper.
For the creamy garlic Parmesan sauce: 1 cup heavy cream; 1/2 cup chicken broth; 1/2 cup grated Parmesan cheese; 2 tbsp cream cheese; 2 garlic cloves, minced; 1/2 tsp Italian seasoning; 1/2 tsp dried oregano; salt and pepper, to taste.
For the cheesy topping: 1 1/2 cups shredded mozzarella cheese; 1/2 cup shredded Parmesan cheese; 1/2 tsp dried parsley; 1/4 tsp garlic powder.
For garnishing: 2 tbsp fresh parsley, chopped; freshly cracked black pepper; extra creamy garlic butter sauce.
Method
Heat the oven to 190°C (375°F). Season the chicken with the garlic powder, Italian seasoning, smoked paprika, salt and pepper.
Heat the olive oil and butter in an oven-safe pan over medium-high heat. Sear the chicken for 3–4 minutes per side until golden, with the garlic added for the last minute.
In a bowl, whisk the cream, chicken broth, Parmesan, cream cheese, garlic, Italian seasoning and oregano until smooth. Season to taste.
Pour the sauce around the chicken in the pan. Top each breast with the mozzarella, Parmesan, dried parsley and garlic powder.
Bake for 18–22 minutes, until the chicken reaches 165°F (74°C) and the cheese is golden and bubbling.
Rest for 5 minutes, garnish with parsley and black pepper, and spoon over extra sauce.
Cooking Tips
Searing first gives the chicken color the oven alone cannot — unbrowned chicken under sauce looks pale even when cooked.
Even-sized breasts cook evenly; pound a thick end flat if one side is much thicker.
Let the dish rest before serving so the sauce thickens slightly and the cheese sets.
Frequently asked questions
Can I use chicken thighs?
Yes — boneless thighs work beautifully and stay juicy; bake until they reach 165°F (74°C).
What sides go with this?
Pasta, rice or mashed potatoes catch the sauce well, and a simple green salad cuts the richness.