Garlic Parm Chicken

Why You’ll Love This Recipe

I love how this recipe packs so much flavor with so little effort. The garlic-Parmesan combo is timeless—it creates a creamy, cheesy coating that caramelizes beautifully in the oven. It’s perfect for weeknights when I want dinner on the table fast, but it’s elegant enough to serve guests. I often pair it with a simple salad or roasted veggies to keep things easy and balanced.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

→ 4 boneless, skinless chicken breasts
→ 4 cloves fresh garlic, minced
→ 1 cup grated fresh Parmesan cheese
→ 2 tablespoons extra virgin olive oil
→ 1 teaspoon dried oregano
→ 1 teaspoon salt
→ ½ teaspoon black pepper
→ 2 tablespoons unsalted butter, melted

Directions

1. I start by preheating the oven to 400°F and greasing a baking dish with nonstick spray.

2. Then I pat the chicken breasts dry with paper towels and season both sides with salt and black pepper.

3. In a bowl, I mix together the minced garlic, Parmesan cheese, dried oregano, melted butter, and olive oil until everything is well combined into a flavorful paste.

4. I place the chicken in the baking dish and spread the garlic Parm mixture evenly over the top of each piece.

5. The chicken bakes uncovered for 25–30 minutes, until the tops are golden and the juices run clear when I cut into the thickest part.

6. After taking it out of the oven, I let it rest for 5 minutes to keep it juicy, then I drizzle any extra pan sauce right over the top before serving.

Servings and timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Variations

When I’m in the mood to change things up, I sometimes add a bit of crushed red pepper to the garlic mixture for a spicy kick. If I want a crispier crust, I mix in a few tablespoons of panko breadcrumbs with the Parmesan. I’ve also used chicken thighs instead of breasts for a juicier version. For a low-carb meal, I pair it with sautéed spinach or cauliflower mash.

Storage/Reheating

If I have leftovers, I store them in an airtight container in the fridge for up to 3 days. To reheat, I place the chicken in a 350°F oven for about 10–12 minutes, or until heated through. I avoid the microwave when I can, since it tends to make the chicken rubbery.

FAQs

Can I use pre-grated Parmesan cheese?

I’ve tried it, but I always get better flavor and texture with freshly grated Parmesan. It melts more evenly and gives the sauce a smoother consistency.

Can I make this ahead of time?

Yes, I often prepare the garlic Parm mixture and coat the chicken earlier in the day. I just cover and refrigerate it until I’m ready to bake.

What sides go well with Garlic Parm Chicken?

I like serving it with roasted broccoli, mashed potatoes, or a crisp green salad. Garlic bread is great too if I’m not counting carbs.

Can I use chicken thighs instead of breasts?

Definitely. I’ve used boneless thighs many times—they’re a bit juicier and hold up well to baking. Just adjust the cook time slightly depending on their size.

How do I know when the chicken is fully cooked?

I use a meat thermometer to be sure. It should reach 165°F in the thickest part. If I don’t have one handy, I slice into the center to check that the juices run clear.

Conclusion

Garlic Parm Chicken is one of those dishes I always come back to. It’s easy, flavorful, and comforting—the kind of recipe that makes dinner feel special without needing tons of ingredients or time. Whether I’m cooking for the family or hosting friends, this simple, cheesy baked chicken is always a hit.