Creamy Baked Chicken Breasts

Creamy baked chicken breasts in a golden, bubbly cream sauce that pools thickly around each breast. Baked until tender with a browned Parmesan top—an easy baked chicken that feels like a simple chicken casserole.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 servings

Course: Main Dish

Cuisine: American

Calories: 520

Ingredients Equipment Method Notes

Ingredients

Chicken and seasoning

4 boneless skinless chicken breasts Use evenly thick breasts for consistent doneness.
0.5 tsp salt Season to taste.
0.5 tsp pepper Season to taste.
0.5 tsp garlic powder For seasoning and sauce (total listed in recipe).
0.5 tsp onion powder Season to taste.

Cream sauce

1 can (10.5 oz) cream of chicken soup Classic, creamy base for the sauce.
1 cup sour cream Stir in until smooth.
0.5 cup mayonnaise Helps thicken and add richness.
1 packet (1 oz) ranch seasoning mix Adds herbs and tang.
0.5 cup Parmesan cheese, grated Grate fresh if possible for better browning.
1 tsp garlic powder Added to the sauce.
0.25 fresh parsley for garnish Optional but recommended for color.

Equipment

1 sheet pan

Method

Prep

Preheat oven to 375°F and grease a 9x13 baking dish.
Season the chicken breasts on both sides with salt, pepper, garlic powder, and onion powder, then place them in the greased dish.

Make the cream sauce

Whisk together cream of chicken soup, sour cream, mayonnaise, ranch seasoning mix, and garlic powder until smooth.
Pour the cream sauce evenly over the chicken, coating completely so each breast is covered.

Bake

Top with Parmesan cheese, then bake at 375°F for 28-32 minutes, until the sauce is bubbly and golden and the chicken reaches an internal temperature of 165°F.

Serve

Garnish with fresh parsley and serve over pasta or rice.

Notes

Pro tip: For the thickest sauce, keep the chicken breasts evenly spaced and fully coated, and don’t cover the dish so the Parmesan browns. Refrigerate leftovers up to 3 days; reheat gently in the oven or microwave until hot. Freezing is not recommended because sour cream-based sauces can break after thawing. For a lighter swap, use light sour cream or light mayonnaise (texture stays creamy, baking time remains the same).