Baked Garlic Parmesan Chicken

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Baked Garlic Parmesan Chicken is made of tender, juicy chicken lathered in a rich garlic butter and Parmesan sauce. So easy and so flavorful!

DINNER IN UNDER 30-MINUTES

This Baked Garlic Parmesan Chicken is an easy yet impressive dish packed with tons of flavor. There isn’t any breading on this so it makes it a lighter choice as well and the seasonings on the chicken really shine! It’s one of those simple weeknight dinners that tastes like something special and pairs beautifully with various sides but doesn’t require a ton of prep work!

Four pieces of Baked Garlic Parmesan Chicken with parsley on top.

FREQUENTLY ASKED QUESTIONS:

Can I make this ahead of time?

Yes! You can prepare the chicken and sauce separately up to 24 hours in advance. When ready, coat the chicken and bake before serving.

Do I have to use chicken breasts?

Not at all. You can use any cut of chicken you prefer, just be sure it reaches an internal temperature of 165°F.

Instead of Parmesan cheese, what other cheese options can I use?

Asiago, Pecorino Romano, or even mozzarella make great substitutes.

Do I have to include the dijon mustard?

No, you can leave it out if you like. The mustard adds a subtle depth of flavor, but it’s not overwhelming.

Can I make this without butter?

Yes, avocado oil or light olive oil can be used in place of butter.

What sides go well with this Baked Garlic Parmesan Chicken?

This chicken pairs beautifully with mashed potatoes, rice, or pasta. For a lighter option, try serving it with steamed broccoli or a fresh garden salad. Can’t go wrong with Dinner Rolls, Garlic Bread, or some crusty bread.

Can I make this in the Air Fryer instead?

Yes! Cook in the Air Fryer at 375°F for about 10-15 minutes, checking to ensure the chicken reaches 165°F internally.

How should I store leftovers?

You can keep the chicken in the fridge for up to 3 days, but is best enjoyed after it is baked. You can freeze leftovers for up to 3 months.

A wooden spoon getting a piece of Baked Garlic Parmesan Chicken.

INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)

grated or shredded Parmesan cheese– store-bought grated cheese works just fine, but freshly grated Parmesan will melt a bit more smoothly and taste fresher.
unsalted butter– I prefer to use unsalted butter so you have more control over the salt.
garlic – I love using fresh garlic in this dish, but if you don’t have it, garlic powder or the jarred stuff will work just fine as a substitute.
chopped parsley– fresh parsley is best, but if you don’t have it, dried parsley will work well in a pinch.
honey– You can omit the honey completely, but I enjoy how it adds just a touch of subtle sweetness and warmth.
dijon mustard– If you don’t have Dijon mustard, a spicy mustard, or any other mustard you have on hand works well. Dijon is milder and lighter, which I prefer for this dish.
Italian seasoning– if you’d like to try your hand at making your own blend, check out my recipe for Homemade Italian Seasoning!
red pepper flakes– this is optional and can be left out if you don’t like a touch of heat. Or replace them with cayenne pepper if you want a slightly stronger heat.
chicken breasts– halved to make 4 cutlets. If you just buy the thinner cutlets, you won’t have to slice them in half. Or, you can just bake them longer if you don’t want to thin them out some. For this recipe, you can use chicken tenders or chicken thighs. Be sure to cook until the internal temperature reaches 165°F.
fresh squeezed lemon juice– I prefer to use fresh lemon juice for the best flavor and ability to tenderize the meat. I don’t usually recommend the bottled lemon juice because it is highly acidic and doesn’t add much in the way of true lemon flavor. If you don’t have fresh, you’re better off just omitting it altogether.
avocado oil– Avocado oil is my preferred choice because it can handle high heat. Light olive oil works well as an alternative.
garlic powder and onion powder– These powders add an extra layer of flavor that complements the fresh ingredients nicely.
paprika– You can use smoked or sweet paprika in this dish, depending on the flavor profile you prefer.

Parmesan cheese, unsalted butter, garlic, parsley, honey, Dijon mustard, Italian seasoning, red pepper flakes, chicken breasts, fresh squeezed lemon juice, avocado oil, garlic powder, onion powder, paprika, kosher salt, and black pepper.

HOW TO MAKE BAKED GARLIC PARMESAN CHICKEN:

Preheat the oven to 400° F. To a bowl, add the parmesan cheese, butter, minced garlic, parsley, honey, Dijon mustard, Italian seasoning, and red pepper flakes. Set aside.

The garlic parmesan sauce being made in a bowl.

To a 9×13-inch parchment paper-lined baking sheet, add the chicken. Coat the chicken with the lemon juice, avocado oil, garlic powder, onion powder, paprika, salt, and pepper. Make sure both sides are coated in the seasonings. Transfer the sauce to the chicken. Use a pastry brush or the back of a spoon to coat the chicken.

Seasoned chicken and sauce being spread over seasoned chicken.

Bake the chicken for 15-20 minutes or until the chicken reaches an internal temperature of 165° F. Optional: Broil on high for just a minute or two minutes or until the top goes golden brown. Don’t walk away from the oven when broiling because it can burn quickly.

A couple pieces of Baked Garlic Parmesan Chicken with lemon slices.

CRAVING MORE RECIPES?

This turned out way better than I was expecting! It was so simple, and the ingredients are things that I almost always have on hand! I will definitely be saving this recipe to make again!