A rich and creamy baked chicken recipe featuring tender chicken breasts or thighs smothered in a garlic Parmesan sauce.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:40 minutes
Total Time:55 minutes
Yield:4 servings 1x
Category:Main Dish
Method:Baking
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
2 lbs boneless, skinless chicken breasts or thighs
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons unsalted butter
5 cloves garlic, minced
1 tablespoon all-purpose flour
1 cup heavy cream
1/2 cup chicken broth
3/4 cup freshly grated Parmesan cheese
1/2 teaspoon Italian seasoning
1/2 teaspoon paprika
1/4 teaspoon crushed red pepper flakes, optional
Salt and black pepper, to taste
1 cup shredded mozzarella cheese
2 tablespoons grated Parmesan cheese
1 tablespoon chopped fresh parsley
Instructions
Preheat your oven to 375°F. Lightly grease a 9 × 13-inch baking dish.
Pat the chicken dry with paper towels. Rub with olive oil, garlic powder, onion powder, paprika, Italian seasoning, salt, and black pepper. Arrange the chicken in a single layer in the prepared baking dish.
Melt the butter in a skillet over medium heat. Add the minced garlic and sauté for 30–60 seconds until fragrant.
Stir in the flour and cook for 1 minute. Gradually whisk in the chicken broth, followed by the heavy cream. Simmer gently for 2–3 minutes until slightly thickened.
Reduce the heat to low. Stir in the Parmesan cheese, Italian seasoning, paprika, and optional red pepper flakes. Mix until smooth, then season with salt and pepper to taste.
Pour the creamy garlic Parmesan sauce evenly over the chicken breasts or thighs, coating them well.
Cover the baking dish loosely with foil and bake for 20 minutes. Remove the foil, sprinkle the mozzarella and additional Parmesan over the chicken, and continue baking for another 15–25 minutes, depending on the thickness and cut of the chicken.
Use a meat thermometer to confirm that the thickest part of each piece reaches 165°F. The sauce should be bubbling gently and the cheese should be melted and golden in spots.
Let the chicken rest for 5 minutes. Sprinkle with fresh parsley and spoon the creamy sauce over each piece before serving.
Notes
For extra juicy chicken: Use chicken thighs or pound chicken breasts to an even thickness.
For a thicker sauce: Simmer the sauce for an extra 1–2 minutes before pouring it over the chicken.
Avoid a grainy sauce: Use freshly grated Parmesan and keep the sauce at a gentle simmer rather than boiling it.
For extra vegetables: Add sliced mushrooms, spinach, or broccoli to the baking dish before pouring in the sauce.
For a golden finish: Broil for 1–2 minutes at the end, watching carefully to prevent burning.