This oven baked 3-ingredient creamy garlic chicken is one of those weeknight recipes I lean on when work runs late and everyone’s already asking what’s for dinner. It starts with raw chicken cutlets laid in a casserole dish, then you simply spoon over store-bought Alfredo sauce and a couple of pantry-friendly additions for extra flavor and texture. Everything bakes together into a cozy, garlicky main dish that tastes like you fussed way more than you did. It’s very Midwest-potluck friendly and one of those casseroles people tend to go back for seconds of.
This creamy garlic chicken is great over buttered egg noodles, mashed potatoes, or steamed rice to soak up all that Alfredo sauce. Add a simple green side, like roasted broccoli, sautéed green beans, or a mixed salad with a tangy vinaigrette to cut through the richness. Warm dinner rolls or garlic bread make it feel a little more special, and if you like, finish each plate with a sprinkle of extra Parmesan and black pepper.
Oven Baked 3-Ingredient Creamy Garlic ChickenServings: 4
Ingredients
1 1/2 pounds thin-sliced raw chicken breast cutlets
2 cups jarred Alfredo sauce (about 1 standard 15–16 oz jar)
1 cup shredded mozzarella cheese
1 teaspoon garlic powder
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon freshly ground black pepper
Nonstick cooking spray or 1 teaspoon olive oil for greasing the dish
Optional for serving: chopped fresh parsley, extra grated Parmesan, cooked pasta, rice, or mashed potatoes
Directions
Preheat your oven to 375°F (190°C). Lightly grease a medium casserole dish (about 9x13 inches) with nonstick cooking spray or a little olive oil so the chicken doesn’t stick.
Pat the raw chicken cutlets dry with paper towels and arrange them in a single layer in the prepared casserole dish. Slightly overlap them only if you need to, but try to keep most of the surface exposed so the sauce can cover them well.
Season the chicken cutlets evenly with the garlic powder, kosher salt, and black pepper. This quick step makes the simple ingredients taste more intentional and helps the Alfredo sauce really shine.
Pour the jarred Alfredo sauce into a bowl to make it easier to handle. Using a spoon, generously spoon Alfredo sauce over the raw chicken cutlets, making sure every piece is well coated. Scrape any remaining sauce from the bowl over the top so there are no dry spots.
Sprinkle the shredded mozzarella cheese evenly over the sauced chicken. It will melt into the Alfredo as it bakes, creating a bubbly, creamy topping that lightly browns around the edges.
Cover the casserole dish tightly with foil and bake in the preheated oven for 20 minutes. This helps the chicken cook gently and keeps the sauce from drying out.
Remove the foil and continue baking for another 10–15 minutes, or until the chicken is cooked through (the internal temperature should reach 165°F / 74°C when checked in the thickest part with a meat thermometer) and the sauce is hot and bubbly. If you’d like the top a bit more golden, you can broil it on high for 1–2 minutes, watching closely so it doesn’t burn.
Carefully remove the casserole from the oven and let it rest for 5–10 minutes. This helps the sauce thicken slightly and makes the chicken easier to serve without falling apart.
Spoon the creamy garlic chicken and sauce over cooked pasta, rice, or mashed potatoes. Garnish with chopped fresh parsley and extra grated Parmesan if you like, then serve warm.
Variations & Tips
You can easily tweak this 3-ingredient base to fit what you have on hand. For extra garlic flavor, use a roasted garlic Alfredo sauce or add a minced fresh garlic clove to the jarred sauce before spooning it over the chicken. If you like a little color and veg, tuck a handful of baby spinach or thinly sliced bell peppers around the chicken before adding the sauce (this technically adds another ingredient but is a nice way to stretch the dish). Swap mozzarella for an Italian blend cheese or provolone for a slightly sharper flavor. For a lighter option, use a lighter Alfredo sauce or mix half Alfredo with low-sodium chicken broth to thin it out a bit. If you prefer dark meat, boneless skinless chicken thighs work well; just add 5–10 minutes to the bake time and confirm they reach 165°F. Food safety tips: Always start with fully thawed chicken; baking from partially frozen can cause uneven cooking. Avoid rinsing raw chicken, as it can spread bacteria around your sink area. Wash your hands, cutting boards, and any utensils that touch raw chicken with hot, soapy water before using them on other ingredients. Use a meat thermometer to ensure the chicken reaches a safe internal temperature of 165°F (74°C). Refrigerate leftovers within 2 hours in a shallow container, and reheat until hot and steaming before eating.
