Close-up of baked chicken breasts in a creamy Parmesan garlic sauce, garnished with fresh parsley and melted cheese in a white casserole dish.

Flavour Quest Recipes

Baked Chicken in Parmesan Cream Sauce

You need to try this chicken. Tender, juicy chicken breasts are baked in a rich Parmesan cream sauce infused with garlic and herbs, creating a cozy dinner that's elegant enough for guests but easy enough for a busy weeknight. One bite and you'll understand why this dish never lasts long at the dinner table.

Print Recipe

Prep Time 10

Cook Time 35

Total Time 45

Servings: 4

Ingredients Method

Ingredients

For the Chicken

4 boneless skinless chicken breasts
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon Italian seasoning
½ teaspoon paprika
2 tablespoons olive oil

For the Parmesan Cream Sauce

3 tablespoons butter
4 cloves garlic minced
1 cup chicken broth
1 cup heavy cream
¾ cup freshly grated Parmesan cheese
½ teaspoon Italian seasoning
¼ teaspoon black pepper
2 tablespoons chopped fresh parsley

Optional Topping

½ cup shredded mozzarella cheese

Method

👩‍🍳 Instructions

Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
Season the chicken breasts with salt, pepper, Italian seasoning, and paprika.
Heat olive oil in a skillet over medium-high heat. Sear the chicken for 2–3 minutes per side until lightly golden. Transfer to the prepared baking dish.
In the same skillet, melt the butter. Add the garlic and cook for 30 seconds until fragrant.
Stir in the chicken broth and heavy cream. Simmer for 2–3 minutes.
Whisk in the Parmesan cheese, Italian seasoning, and black pepper until smooth.
Pour the sauce over the chicken in the baking dish.
Sprinkle mozzarella over the top, if using.
Bake uncovered for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F.
Garnish with fresh parsley and serve warm.

Enjoying this recipe? You may also love my Comfort Dinner Guide — a simple collection of easy, cozy meal ideas for busy weeknights. It’s a helpful extra resource for those nights when you want something comforting without overthinking dinner.

⭐ Variations

Add sautéed mushrooms for extra flavor.
Stir in baby spinach during the last 5 minutes of baking.
Use boneless chicken thighs instead of breasts.
Add crushed red pepper flakes for a spicy kick.
Replace mozzarella with provolone for a different cheesy finish.

🍽️ Serving Suggestions

Serve with:

Garlic mashed potatoes
Buttered noodles
Steamed white rice
Roasted broccoli
Green beans
Caesar salad
Crusty bread to soak up the sauce

🥡 Storage

Refrigerator

Store leftovers in an airtight container for up to 3 days.

Freezer

Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheating

Microwave individual portions in 30-second intervals.
Reheat in a 350°F oven for 15–20 minutes, adding a splash of cream or broth if needed.

👩‍🍳 Pro Tips

Pound chicken breasts to an even thickness for even cooking.

Use freshly grated Parmesan for the smoothest sauce. Searing the chicken first locks in flavor.

Don’t overbake—use a meat thermometer for perfectly juicy chicken.

Let the dish rest for 5 minutes before serving.

❓ FAQs

Can I make this ahead of time?

Yes. Assemble everything up to a day ahead, cover, and refrigerate until ready to bake.

Can I use chicken thighs?

Absolutely. Adjust the cooking time as needed.

Can I make it without heavy cream?

You can substitute half-and-half, though the sauce will be less rich.

Can I freeze this recipe?

Yes, although cream sauces can separate slightly when reheated.

What internal temperature should chicken reach?

Chicken is safe to eat when it reaches 165°F (74°C).