You know what is one of my favorite combinations of flavors for dinner? Garlic and parmesan.
Honestly, these two ingredients are a match made in heaven.
Garlic is something I cook with all the time, and I am totally obsessed with it. The enticing aroma and the delicious flavor makes it an ingredient that I put in practically every recipe. (Don’t panic, I’m only talking about savory dishes here – just in case you were worried!
When you incorporate parmesan into the mix with some garlic, it instantly becomes an umami-rich flavor bomb that explodes on your taste buds.
This quick and easy parmesan chicken bake is so simple to make, ideal for busy weeknights when you need to get something on the table fast. All you have to do is assemble the dish in one pan, and bake it up. That’s all there is to it.
First, you nestle the chicken into the pan and season it with salt, pepper, thyme, and basil. Then you top the seasoned chicken breasts with a mixture of yogurt, cheese, and garlic – aka creamy deliciousness. Finally, the whole thing gets sprinkled with a generous amount of parmesan.
It’s a foolproof recipe, and the meat stays super juicy and moist thanks to the Greek yogurt topping. It’s very forgiving, so if you accidentally forget you have this casserole in the oven, it’s not the end of the world to overcook it by a couple of minutes!
There are so many fantastic options to complement this dish. Since the bold flavors of garlic and parmesan work naturally with many types of cuisine, your side dish options are plentiful.
If you want to keep things straightforward and simple, pair this entree with steamed green vegetables like broccoli or green beans. You can also add a starch, like pasta, mashed potatoes, white rice, or a hunk of crusty garlic bread.
One thing to note about this recipe is that the meat releases a bit of liquid as it cooks. If you end up with a little extra in the bottom of the pan, don’t worry, because it will not impact the flavor or final texture of the dish.
If you want to get rid of any excess, you can lift the chicken out with tongs and serve it, or you can gently pour out the juices to serve in the same pan it was baked in (why dirty any extra dishes?).
If you go this route, be sure to use your oven mitts and avoid spilling the liquid on your hands or arms, because it’s very hot straight out of the oven.
Depending on what sides you are serving to accompany the chicken, you can also enjoy the cooking broth for extra deliciousness on your noodles or mashed potatoes.
This dish is big on flavor, but it’s the creaminess that makes my heart melt every time I eat it. The tanginess of the Greek yogurt with the bold garlic and parmesan is a classic combo at my house, and I know you’ll love it too.Print
This creamy parmesan chicken bake is filled with some of the best flavors, the perfect combination of cheese, garlic, herbs, and poultry.
- 4 boneless, skinless chicken breasts (approx. 4 lbs total weight)
- 2 teaspoons freshly chopped basil (or 1 teaspoon dried)
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup plain Greek yogurt
- 1 cup freshly grated Parmesan cheese (approx. 3 oz), divided
- 2 cloves garlic, minced
- Preheat oven to 350˚F.
- Trim fat off the chicken breasts, if needed. Place in a 3-quart baking dish, arranging them fairly close together.
- In a small bowl, stir together basil, thyme, salt, and pepper. Sprinkle mixture evenly over chicken breasts.
- In a separate small bowl, stir together Greek yogurt, 1/4 cup grated parmesan cheese, and minced garlic.
- Spread Greek yogurt mixture evenly over chicken, covering each piece entirely.
- Sprinkle the remaining cheese over the top of the yogurt.
- Bake for 25 minutes, or until chicken has reached an internal temperature of 165˚F.
- Serve warm with your choice of sides.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Chicken
- Method: Baking
- Cuisine: Dinner
Keywords: chicken, parmesan, garlic, basil
Cooking By the Numbers…
Step 1 – Chop Basil, Mince Garlic, And Measure Remaining Ingredients
Chop enough basil leaves until you have 2 teaspoons total. You can use 1 teaspoon of dried basil instead, if you prefer.
Peel and mince two cloves of garlic.
Grate the cheese, if you haven’t already. Note that you can also use Pecorino Romano cheese or Parmigiano Reggiano as alternatives, if you prefer.
Measure out all of the remaining ingredients as listed on the ingredients list.
Preheat oven to 350˚F.
Trim any excess fat off the chicken, if needed.
Step 2 – Assemble
Add the chicken breasts to a 3-quart baking dish. They should fit snugly together.
Add the basil, thyme, salt, and pepper to a small bowl. Stir together, and sprinkle evenly over the chicken.
In a separate small bowl, stir together the yogurt, 1/4 cup of the grated cheese, and the minced garlic, until combined.
Spread the yogurt mixture evenly over the meat, and make sure to coat each piece entirely.
Nestle the pieces into the pan, and sprinkle with the remaining cheese.
Step 3 – Bake
Bake for 25 minutes, until the meat is cooked through. It’s done when the internal temperature registers 165˚F on a meat thermometer.
Serve warm, and drain off or remove excess liquid from the pan if you need to.
What If My Chicken Isn’t Done In 25 Minutes?
If the meat isn’t completely cooked through in 25 minutes, you didn’t necessarily do anything wrong. The required baking time may vary, depending on the thickness of the pieces of poultry and the size of your baking dish.
When you are working with thicker breasts, it will take longer for them to cook through. Simply continue to check on them every 5 to 10 minutes, until they are cooked thoroughly.
You can also cut the time it takes to cook them by slicing thicker breasts in half, so they are half as thick!
A homemade chicken dinner is always a good idea, in my book. Try these recipes from Foodal next:
- Crunchy Buffalo Baked Cutlets
- Chicken with Creamy Mustard Sauce
- Sheet Pan Roast Chicken with Potato Spaghetti Squash Puree
How often do you eat poultry at dinnertime, and what’s your favorite way to prepare it? Tell us in the comments below, and be sure to rate the recipe after you give it a try!
Photos by Meghan Yager, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published on August 19, 2012. Last updated on January 1, 2020.
Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.
About Meghan Yager
Meghan Yager is a food addict turned food and travel writer with a love for creating uncomplicated, gourmet recipes and devouring anything the world serves up. As the author of the food and travel blog Cake 'n Knife, Meghan focuses on unique foodie experiences from around the world to right at home in your own kitchen.