Garlic Parmesan Chicken Dinner Bake

I made this Garlic Parmesan Chicken Dinner Bake because I wanted something that tasted like I tried hard but actually required minimal scrubbing afterward — and honestly, my smoke alarm needed a day off. It’s tangy, cheesy, a little garlicky, and suspiciously good for how fast it comes together. If you like dinner that tastes like you put in effort without actually turning your life over to the stove, this is for you.

One time my husband tried to “help” by pre-shredding the parmesan. He managed to turn a perfectly organized bowl into a snowstorm of cheese dust across the entire counter, the cat, and the floor. I said calmly, “That’s okay — we’ll just call it rustic.” Then the kids declared the cat a topping. So yes, dinner tastes great, but the clean-up is a family sport and we are undefeated in chaos. I won’t judge you if you let the takeout menu get jealous.

Time-Saving Hacks

– Buy pre-grated parmesan. Yes, I said it. The flavor is slightly less heroic, but your evening will be more heroic.
– Use jarred minced garlic. I only judge you a little.
– Line the baking dish with foil: fewer dishes, more couch time. Do I regret my choices? Never.
– If you’re feeling extra lazy, bake on sheet pan instead of multiple bowls — less mixer action, more Netflix.
– Skip browning the chicken first if you’re desperate; it’ll still cook through in the bake. Texture snobs may be offended.

Serving Ideas

– Serve with buttery mashed potatoes if you want everyone to lick their plates and your relatives to call you a wizard.
– Steam some broccoli or roast asparagus for someone to claim this is “healthy.” We’ll let them have that.
– Side salad with a tangy vinaigrette for the people who enjoy pretending to eat light.
– Serve with wine if the kids drove you nuts today. No judgment (from me).
– Or keep it simple and sugary: garlic bread and zero regrets.

What to Serve It With

Carbs: Mashed potatoes, buttery noodles, or crusty bread — choose your carb allegiance.
Veg: Roasted Brussels, green beans, or a no-fuss salad.
Drink: White wine, a crisp beer, or sparkling water pretending to be fancy.

✔Tips & Mistakes

– Don’t overbake the chicken — it dries faster than my motivation on a Monday. Use a meat thermometer if you have one; 165°F is the finish line.
– If your sauce separates, stir it back together and pretend it was meant to be saucy.
– Too salty? Add a squeeze of lemon or a dollop of plain yogurt to calm things down.
– Pan too small? That’s on you. Stop pretending you can cram everything into a casserole intended for a smaller family.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh. Use airtight containers, and it’ll keep well for 3–4 days. Reheat gently in the oven or microwave for an emergency dinner revival.

✔Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.
– Make it spicy: add red pepper flakes or a splash of hot sauce.
– Make it herb-forward: toss in fresh basil or parsley at the end.
– Dairy-free: use a vegan parmesan and a dairy-free cream option; still delicious, slightly rebellious.

Frequently Asked Questions

Garlic Parmesan Chicken Dinner Bake

This creamy Garlic Parmesan Chicken Dinner Bake is a satisfying one-pan meal perfect for any night.

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Prep Time: 15 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour

Servings: 6

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.5 lb boneless chicken thighs Use skinless for a lighter dish.
• ▢ 1 cup heavy cream You can substitute with half-and-half for less richness.
• ▢ 1 cup grated Parmesan cheese Freshly grated is best for flavor.
• ▢ 4 clove garlic Minced or pressed.
• ▢ 2 tsp Italian seasoning Adjust to taste.
• ▢ 8 oz penne pasta Any short pasta will work.
• ▢ 2 cup broccoli florets Fresh or frozen.
• ▢ 1 cup chicken broth Low-sodium preferred.

Instructions

Preparation Steps

• Preheat your oven to 375°F (190°C).
• In a large skillet, heat a tablespoon of oil over medium heat. Add the garlic and sauté until fragrant.
• Add the chicken thighs and cook until browned on both sides, about 8 minutes.
• Pour in the chicken broth and bring to a simmer. Add the Italian seasoning and heavy cream, mixing well.
• Stir in the penne pasta and broccoli. Combine thoroughly, then sprinkle with Parmesan cheese.
• Transfer the mixture to a baking dish and cover with foil. Bake for 30 minutes.
• Remove the foil and bake for an additional 10-15 minutes, until the cheese is bubbly and golden.

Notes

For a crunchier topping, broil for a couple of minutes at the end. Serve with crusty bread for a complete meal!