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–+ servings

Garlic Parmesan Chicken Bake

A creamy, cheesy garlic parmesan chicken bake that's ready in 30 minutes—perfect for busy weeknights or impressing guests.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 1
Course: Chicken, Dinner, Quick Meals
Cuisine: American
Calories: 480
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 large boneless skinless chicken breasts about 1 1/2 pounds total
  • salt and freshly ground black pepper to taste
  • 1/2 teaspoon garlic powder
  • 1 tablespoon California olive oil extra virgin preferred
  • 1 tablespoon unsalted butter
  • 1 tablespoon all-purpose flour
  • 3 cloves garlic minced
  • 1/2 cup low-sodium chicken broth or dry white wine like Sauvignon Blanc
  • 1 cup heavy cream also called whipping cream
  • 1/2 cup freshly grated Parmesan cheese about 2 ounces
  • 1 tablespoon fresh flat-leaf parsley chopped

Method
 

  1. Slice each chicken breast in half horizontally to create 4 thinner cutlets. Season both sides generously with salt, pepper, and the garlic powder.
  2. Heat a large skillet over medium-high heat and add the olive oil and butter. Let the pan get hot for about 2 minutes.
  3. Cook the chicken cutlets for 5 to 6 minutes per side, until golden brown and cooked through (internal temperature of 165°F). Transfer the chicken to a plate and tent loosely with foil; turn off the heat.
  4. Return the skillet to medium-high heat. Sprinkle in the flour and minced garlic, stirring constantly for about 1 minute until fragrant.
  5. Pour in the chicken broth and whisk continuously until the flour dissolves and the liquid reduces by half, about 2 minutes.
  6. Stir in the heavy cream and let the sauce bubble gently for 3 to 4 minutes until thickened to your liking. Remove from heat and stir in the grated Parmesan until melted and smooth.
  7. Return the chicken and any accumulated juices to the skillet, spooning sauce over the top. Season with additional salt and pepper if needed, and garnish with fresh parsley.

Nutrition

Calories: 480kcalCarbohydrates: 6gProtein: 42gFat: 32gSaturated Fat: 17gCholesterol: 195mgSodium: 520mgSugar: 2g

Notes

For best flavor, use freshly grated Parmesan from a block—pre-shredded varieties won't melt as smoothly.
If the sauce seems too thick, thin it with a splash of chicken broth or milk.
To make this a complete meal, serve over pasta, rice, or with crusty bread for soaking up the sauce.
Leftovers keep well in the fridge for up to 3 days; reheat gently on the stovetop or microwave.
Avoid overcooking the chicken—an instant-read thermometer is your best friend for perfect doneness.
For a lighter version, substitute half-and-half for the heavy cream, though the sauce will be less rich.
This recipe doubles easily for a crowd; use a larger skillet and cook the chicken in batches if needed.

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