Yield: 4 servings
Creamy Garlic Parmesan Chicken
⭐️Test Kitchen Approved!⭐️This creamy Garlic Parmesan Chicken recipe is a low-carb dinner that is packed with flavor, but made easy with just 4 simple ingredients!
Ingredients
- 1 lb boneless, skinless, chicken breasts, thinly sliced
- ¾ cup mayonnaise
- 1 ½ cup shredded parmesan cheese, divided
- 2 garlic cloves, minced
- 1 ½ teaspoons garlic salt, or seasoned salt
- 1 teaspoon freshly cracked pepper
- chopped parsley, optional garnish
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Instructions
- Preheat oven to 375°F. Grease a 9x13 casserole dish or large baking dish. Place chicken breasts in an even layer in the dish.
- In a small bowl, whisk together mayo, 1/2 cup parmesan cheese, minced garlic, salt and pepper.
- Spread mixture over chicken breasts. Sprinkle the remaining 1 cup parmesan cheese over the top of the chicken.
- Bake for 40 mins, or until an internal temperature on an instant-read meat thermometer reaches 165°F. Serve hot and garnish with parsley, if desired.
Notes
Storage: Transfer the cooled leftovers to an airtight container and store in the refrigerator for up to 3 days. Reheat in the microwave until just warmed through.
Freeze leftovers: While they will no longer have the crisp cheese topping once thawed, you can freeze leftovers for up to 3 months. For best results, thaw overnight in the fridge before reheating.
Freeze uncooked for meal prep: Assemble chicken in a freezer safe container. Wrap it tightly with a layer of plastic wrap, and then cover it with a layer of aluminum foil. Freeze the uncooked chicken for up to 3 months. Thaw in the refrigerator overnight, then bake as directed. You can also bake from frozen as directed, but add an additional 15 to 20 minutes, until the internal temperature reaches 165°F.
Nutrition
Serving: 1serving, Calories: 564kcal, Carbohydrates: 2g, Protein: 38g, Fat: 44g, Saturated Fat: 12g, Polyunsaturated Fat: 19g, Monounsaturated Fat: 11g, Trans Fat: 0.1g, Cholesterol: 116mg, Sodium: 1871mg, Potassium: 469mg, Fiber: 0.03g, Sugar: 1g, Vitamin A: 354IU, Vitamin C: 2mg, Calcium: 456mg, Iron: 1mg