Baked Garlic Parmesan Chicken is made of tender, juicy chicken lathered in a rich garlic butter and Parmesan sauce. So easy and so flavorful!DINNER IN UNDER 30-MINUTESThis Baked Garlic Parmesan Chicken is an easy yet impressive dish packed with tons of flavor. There isnt any breading on this so it makes it a lighter choice as well and the seasonings on the chicken really shine! Its one of those simple weeknight dinners that tastes like something special and pairs beautifully with various sides but doesnt require a ton of prep work! FREQUENTLY ASKED QUESTIONS:Can I make this ahead of time? Yes! You can prepare the chicken and sauce separately up to 24 hours in advance. When ready, coat the chicken and bake before serving. Do I have to use chicken breasts? Not at all. You can use any cut of chicken you prefer, just be sure it reaches an internal temperature of 165F. Instead of Parmesan cheese, what other cheese options can I use? Asiago, Pecorino Romano, or even mozzarella make great substitutes. Do I have to include the dijon mustard? No, you can leave it out if you like. The mustard adds a subtle depth of flavor, but its not overwhelming. Can I make this without butter? Yes, avocado oil or light olive oil can be used in place of butter. What sides go well with this Baked Garlic Parmesan Chicken? This chicken pairs beautifully with mashed potatoes, rice, or pasta. For a lighter option, try serving it with steamed broccoli or a fresh garden salad. Cant go wrong with Dinner Rolls, Garlic Bread, or some crusty bread. Can I make this in the Air Fryer instead? Yes! Cook in the Air Fryer at 375F for about 10-15 minutes, checking to ensure the chicken reaches 165F internally. How should I store leftovers? You can keep the chicken in the fridge for up to 3 days, but is best enjoyed after it is baked.You can freeze leftovers for up to 3 months. INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)grated or shredded Parmesan cheese store-bought grated cheese works just fine, but freshly grated Parmesan will melt a bit more smoothly and taste fresher.unsalted butter I prefer to use unsalted butter so you have more control over the salt. garlic I love using fresh garlic in this dish, but if you dont have it, garlic powder or the jarred stuff will work just fine as a substitute.chopped parsley fresh parsley is best, but if you dont have it, dried parsley will work well in a pinch.honey You can omit the honey completely, but I enjoy how it adds just a touch of subtle sweetness and warmth.dijon mustard If you dont have Dijon mustard, a spicy mustard, or any other mustard you have on hand works well. Dijon is milder and lighter, which I prefer for this dish.Italian seasoning if youd like to try your hand at making your own blend, check out my recipe for Homemade Italian Seasoning!red pepper flakes this is optional and can be left out if you dont like a touch of heat. Or replace them with cayenne pepper if you want a slightly stronger heat.chicken breasts halved to make 4 cutlets. If you just buy the thinner cutlets, you wont have to slice them in half. Or, you can just bake them longer if you dont want to thin them out some. For this recipe, you can use chicken tenders or chicken thighs. Be sure to cook until the internal temperature reaches 165F.fresh squeezed lemon juice I prefer to use fresh lemon juice for the best flavor and ability to tenderize the meat. I dont usually recommend the bottled lemon juice because it is highly acidic and doesnt add much in the way of true lemon flavor. If you dont have fresh, youre better off just omitting it altogether. avocado oil Avocado oil is my preferred choice because it can handle high heat. Light olive oil works well as an alternative.garlic powder and onion powder These powders add an extra layer of flavor that complements the fresh ingredients nicely.paprika You can use smoked or sweet paprika in this dish, depending on the flavor profile you prefer.HOW TO MAKE BAKED GARLIC PARMESAN CHICKEN:Preheat the oven to 400 F. To a bowl, add the parmesan cheese, butter, minced garlic, parsley, honey, Dijon mustard, Italian seasoning, and red pepper flakes. Set aside.To a 913-inch parchment paper-lined baking sheet, add the chicken.Coat the chicken with the lemon juice, avocado oil, garlic powder, onion powder, paprika, salt, and pepper. Make sure both sides are coated in the seasonings.Transfer the sauce to the chicken. Use a pastry brush or the back of a spoon to coat the chicken.Bake the chicken for 15-20 minutes or until the chicken reaches an internal temperature of 165 F. Optional: Broil on high for just a minute or two minutes or until the top goes golden brown. Dont walk away from the oven when broiling because it can burn quickly.CRAVING MORE RECIPES?Sheet Pan Garlic Parmesan Chicken MealAir Fryer Garlic Parmesan Chicken SkewersCrock Pot Garlic Parmesan ChickenGarlic Parmesan Chicken PizzaGarlic Parmesan Beef PastaGarlic Parmesan Fettuccine AlfredoCrock Pot Garlic Parmesan Potatoes PrintBaked Garlic Parmesan ChickenTender and juicy chicken with a garlic parmesan sauce. Course Dinner, Main CourseCuisine AmericanPrep Time 10 minutes minutesCook Time 18 minutes minutesTotal Time 28 minutes minutesServings 4Calories 431kcalAuthor Brandie SkibinskiIngredients cup grated or shredded Parmesan cheese cup unsalted butter, melted5 garlic cloves, minced1 Tablespoon chopped parsley teaspoon honey teaspoon dijon mustard1 teaspoon Italian seasoning teaspoon red pepper flakes (optional)2 chicken breasts, halved to make 4 cutlets2 Tablespoons fresh squeezed lemon juice (about one 1 lemon)1 Tablespoon avocado oil (or olive oil)1 teaspoon garlic powder1 teaspoon onion powder1 teaspoon paprika1 teaspoon kosher salt teaspoon black pepperInstructionsPreheat the oven to 400 F.To a bowl, add the parmesan cheese, butter, minced garlic, parsley, honey, Dijon mustard, Italian seasoning, and red pepper flakes. Set aside. To a 913-inch parchment paper-lined baking sheet, add the chicken.Coat the chicken with the lemon juice, avocado oil, garlic powder, onion powder, paprika, salt, and pepper. Make sure both sides are coated in the seasonings. Transfer the sauce to the chicken. Use a pastry brush or the back of a spoon to coat the chicken. Bake the chicken for 15-20 minutes or until the chicken reaches an internal temperature of 165 F. Optional: Broil on high for just a minute or two minutes or until the top goes golden brown. Dont walk away from the oven when broiling because it can burn quickly. NotesPlease refer to my FAQs (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.NutritionCalories: 431kcal | Carbohydrates: 5g | Protein: 29g | Fat: 33g | Sodium: 929mg | Fiber: 1g | Sugar: 1g