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Garlic Parmesan Chicken Bake – Healthy Low Carb Baked Chicken Breast
Allison Bryant

Garlic Parmesan Chicken Bake

Indulge in a restaurant-quality, low-carb dinner that perfectly balances lean protein with a creamy, savory garlic-parmesan topping. This dish is designed for those balancing a busy lifestyle with fitness goals, offering high protein and healthy fats without any breading or fillers. Perfect for meal prep, this chicken bake stays tender, juicy, and flavor-packed, ensuring a satisfying meal that supports your ketogenic or low-carb journey.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 310
Ingredients Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts
  • 4 ounces cream cheese, softened
  • 1/2 cup freshly grated Parmesan cheese
  • 3 cloves fresh garlic, minced
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 tablespoon olive oil
  • Salt and black pepper to taste
  • Fresh parsley, chopped for garnish

Method
 

  1. Preheat your oven to 400°F (200°C) and lightly grease a baking dish.
  2. Pat the chicken breasts dry with paper towels and season both sides with salt and pepper.
  3. In a small bowl, mix the softened cream cheese, grated Parmesan, minced fresh garlic, garlic powder, and onion powder until well combined.
  4. Arrange the chicken breasts in the prepared baking dish.
  5. Spread the cream cheese and Parmesan mixture evenly over the top of each chicken breast.
  6. Bake for 20-25 minutes or until the chicken reaches an internal temperature of 165°F and the topping is golden brown.
  7. Remove from the oven, garnish with fresh parsley, and let rest for 5 minutes before serving.

Notes

For the best flavor and texture, always grate your Parmesan cheese from a block rather than using pre-shredded cheese, which often contains anti-caking agents. If you want an extra crunch, you can broil the chicken for the last 2 minutes of cooking. Store leftovers in an airtight container in the refrigerator for up to 3 days.