Go Back
–+ servings
Baked Garlic Parmesan Chicken fresh out of the oven, garnished and ready to serve.
Print Recipe
No ratings yet

Baked Garlic Parmesan Chicken

Creamy, juicy, and loaded with garlicky, cheesy goodness — this Baked Garlic Parmesan Chicken is comfort food at its finest.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main
Cuisine: American
Keyword: Easy
Servings: 4 servings

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Wire Rack
  • Saucepan

Ingredients

Chicken

  • 2 large boneless, skinless chicken breasts sliced horizontally into cutlets (about 1/2-inch thick)

Marinade

  • 1 cup Italian dressing for marinating

Seasoning

  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 tablespoon grated Parmesan cheese for seasoning
  • Salt and black pepper to taste

Garlic Butter Sauce

  • 6 tablespoons butter melted
  • 2 tablespoons minced garlic fresh is best
  • 1/2 cup grated Parmesan cheese for garlic butter sauce and finishing

Instructions

  • Marinate the Chicken: Slice the chicken breasts into cutlets by placing each breast flat and slicing horizontally to make two thinner pieces. Place the cutlets in a zip-top bag or a bowl and pour in 1 cup Italian dressing. Seal or cover and marinate in the fridge for at least 30 minutes, or overnight for best flavor and tenderness.
  • Prep the Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with aluminum foil for easier cleanup and place a wire rack on top.
  • Season the Chicken: Remove chicken from the marinade and let excess drip off. Lay the cutlets on a plate and sprinkle both sides with garlic powder, onion powder, paprika, grated Parmesan, salt, and black pepper. Use your hands to gently rub the seasonings so the cheese and spices stick.
  • Bake: Arrange the seasoned chicken cutlets on the wire rack, spaced slightly apart. Bake in the preheated oven for 20–30 minutes, until the internal temperature reaches 165°F (74°C).
  • Make Garlic Butter Sauce: While the chicken bakes, melt butter in a small saucepan over low heat. Stir in minced garlic and grated Parmesan until smooth and fragrant. Keep warm.
  • Baste & Finish: During the last few minutes of baking, brush the garlic butter sauce generously over each piece of chicken. Return to the oven for 2–4 minutes so the sauce melds and the edges get slightly golden.
  • Serve: Remove chicken from the oven and let rest for 5 minutes before serving. Serve with pasta, a crisp salad, or roasted vegetables.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. For freezing, place cooled chicken in a freezer-safe container and freeze for up to 2 months.