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Creamy Baked Chicken Breasts

Creamy baked chicken breasts baked in a golden, bubbly cream sauce that pools thickly around each breast. The top caramelizes while the interior stays tender at 165°F, making it a simple weeknight baked chicken.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken and seasonings
  • 4 boneless skinless chicken breasts
  • 0.25 tsp salt to taste
  • 0.25 tsp pepper to taste
  • 0.5 tsp garlic powder to taste, plus 1 tsp for the sauce
  • 0.5 tsp onion powder to taste
Cream sauce
  • 1 can (10.5 oz) cream of chicken soup
  • 1 cup sour cream
  • 0.5 cup mayonnaise
  • 1 packet (1 oz) ranch seasoning mix
  • 1 tsp garlic powder for the sauce
  • 0.5 cup Parmesan cheese, grated
To serve
  • 1 fresh parsley for garnish

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 375°F and grease a 9x13 baking dish until lightly coated for easy release.
  2. Season the chicken breasts on both sides with salt, pepper, garlic powder, and onion powder, then place them in the prepared dish in a single layer.
Make the cream sauce
  1. Whisk together cream of chicken soup, sour cream, mayonnaise, ranch seasoning mix, and garlic powder until smooth and pourable.
  2. Pour the cream sauce evenly over the chicken, coating completely so the sauce pools thickly around each breast.
Bake and serve
  1. Top with Parmesan cheese, then bake at 375°F for 28-32 minutes until the sauce is bubbly and golden.
  2. Check doneness by ensuring the internal temperature reaches 165°F, then remove from the oven when the sauce looks caramelized at the edges.
  3. Garnish with fresh parsley and serve warm over pasta or rice, spooning the thick cream sauce over the chicken.

Notes

For the thickest pooled sauce, make sure the breasts are coated on all sides before baking, then let the dish rest 5 minutes after it comes out of the oven so the sauce clings to the chicken. Refrigerate leftovers in an airtight container for up to 3-4 days; reheat in a 325°F oven or microwave until steaming. Freezing is not recommended because the sour cream base can break slightly after thawing. If you want a lighter option, substitute plain Greek yogurt for some of the sour cream (keep total volume the same) for a similar creamy texture.