Save Creamy Parmesan Lemon Chicken Bake is that dependable dinner you can turn to when you need something both comforting and just a little bit special. Juicy chicken breasts soak up a velvety lemon-Parmesan sauce in the oven, picking up a golden crust you will want to scoop right from the pan. It is one of those mains that feels like a splurge but comes together quickly and never fails to please a crowd.
I first made this recipe for a group of friends on a chilly Friday and it disappeared in minutes. Now my family asks for it anytime we crave something cozy but bright.
Ingredients
- Chicken breasts: provide lean protein and stay juicy when baked properly look for well-trimmed fillets or ask your butcher to even them out
- Salt: brings out the flavor of the chicken
- Black pepper: adds gentle heat choose freshly cracked for best flavor
- Garlic powder: infuses the chicken with an umami base make sure yours smells aromatic not stale
- Olive oil: helps caramelize the garlic in the sauce and adds richness select extra-virgin for the brightest taste
- Fresh garlic: minced blooms at the start of the sauce for layered flavor
- Heavy cream: forms the sauce foundation go for high-butterfat cream for extra silkiness
- Chicken broth: loosens the sauce and adds savory notes pick low-sodium for control
- Freshly grated Parmesan: gives deep savory flavor grating to order always beats pre-bagged
- Lemon zest and juice: provide tang and fragrance choose a plump heavy lemon with bright skin
- Dijon mustard: sharpens and rounds out the sauce choose smooth creamy Dijon
- Dried Italian herbs: boost earthiness and aroma opt for a blend with oregano thyme and basil
- Fresh parsley: finishes everything with color and freshness chop right before topping
- Flour (optional): thickens the sauce use gluten-free or all-purpose as you need
Instructions
- Preheat the Oven:
- Set your oven to 400 degrees Fahrenheit or 200 degrees Celsius and oil a 9 by 13 inch baking dish lightly so the chicken will not stick
- Prep and Season the Chicken:
- Pat chicken breasts dry to help them brown and stay juicy then season both sides with salt black pepper and garlic powder arrange them in the baking dish spaced out for even cooking
- Sauté the Garlic:
- Heat olive oil in a medium saucepan over medium heat when it shimmers add the minced garlic cook gently about one minute just until fragrant so it will not burn
- Make the Creamy Lemon Sauce:
- Stir heavy cream chicken broth half a cup of Parmesan cheese lemon zest lemon juice Dijon mustard and Italian herbs into the pan bring it to a simmer over gentle heat whisking frequently for two to three minutes the cheese should melt and the sauce will smell bright
- Thicken if You Like:
- For a thicker sauce mix the flour with two tablespoons water until smooth then whisk it into the simmering sauce keep cooking for another one to two minutes until it noticeably thickens up
- Assemble the Bake:
- Pour the finished sauce evenly over your chicken breasts making sure each fillet is coated then sprinkle the rest of the Parmesan cheese over the top
- Bake Until Golden:
- Place your dish uncovered in the oven for thirty to thirty five minutes the chicken should cook through registering an internal temperature of 165 degrees Fahrenheit or 74 degrees Celsius and the sauce will bubble with golden brown cheese
- Garnish and Serve:
- Chop the fresh parsley while the dish bakes scatter it across just before serving for a pop of color and herbal freshness serve the chicken hot spooning sauce generously over each portion
Save I adore the brightness that fresh lemon zest adds to the creamy sauce it completely wakes up the richness and my kids say it tastes like sunshine on chicken Every time I pull this from the oven the smell brings everyone running to the kitchen
Storage Tips
Let leftovers cool completely then transfer to an airtight container and refrigerate for up to three days If you are planning to freeze skip the parsley garnish until serving Reheat gently in the oven or microwave adding a splash of broth if the sauce thickens up too much
Ingredient Substitutions
If you only have chicken thighs use those they will turn out even juicier For dairy free swap in cashew cream and nutritional yeast for a similar richness and flavor You can also use half-and-half for a lighter version just know the sauce will be a bit thinner
Serving Suggestions
Serve this dish over a bed of steamed green beans or roasted asparagus You can also pair it with fluffy rice or buttery mashed potatoes to soak up all that lemony sauce For a low-carb option spoon over cauliflower mash
Cultural and Historical Context
Baked chicken in creamy sauce is a beloved comfort food around the world This dish riffs off those classic flavors with American weeknight speed and a Mediterranean lemon note The combo of lemon and parm is inspired by classic Italian techniques but simplified for everyday home kitchens
Save This creamy bake is sure to bring everyone to the table craving seconds. It is just as delicious for leftovers the next day which rarely last long in our home.
Recipe FAQs
- → Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs will add extra juiciness to the dish and work well with the creamy sauce.
- → How can I thicken the sauce?
Add flour to a water slurry and stir it into the sauce before baking for a thicker consistency.
- → Is this suitable for gluten-free diets?
Yes, use gluten-free flour in the sauce to keep the dish gluten-free. Confirm all ingredient labels for allergens.
- → What sides go well with this bake?
Pair with steamed vegetables, roasted potatoes, or simple rice to complement the creamy, tangy flavors.
- → Can I prepare this ahead?
Prepare the sauce and assemble the dish in advance, storing covered in the fridge, then bake when ready to serve.
- → How do I know the chicken is cooked?
The chicken should reach an internal temperature of 165°F (74°C). The top will be gold and the sauce bubbly.