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Creamy Baked Chicken Breasts

Creamy baked chicken breasts with a golden, bubbly cream sauce that pools thickly around each breast. Baked chicken breasts are tender inside and topped with Parmesan that caramelizes for an easy weeknight casserole-style dinner.
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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 breasts
  • 4 boneless skinless chicken breasts
seasonings
  • 1 salt to taste
  • 1 pepper to taste
  • 1 garlic powder to taste
  • 1 onion powder to taste
sauce base
  • 1 can (10.5 oz) cream of chicken soup
  • 1 cup sour cream
  • 1 2/3 cup mayonnaise about 1/2 cup
  • 1 packet (1 oz) ranch seasoning mix
  • 1 tsp garlic powder 1 teaspoon, plus extra for seasoning
topping
  • 0.5 cup Parmesan cheese, grated
  • 1 fresh parsley for garnish

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat oven to 375°F and grease a 9x13 baking dish. Keep the dish ready so the chicken goes in as soon as it’s seasoned.
  2. Season the chicken breasts on both sides with salt, pepper, garlic powder, and onion powder to taste, then place them in the prepared dish. Arrange them in a single layer so they bake evenly.
Make the creamy sauce
  1. Whisk together cream of chicken soup, sour cream, mayonnaise, ranch seasoning mix, and garlic powder until smooth. The mixture should look uniform with no streaks.
  2. Pour the cream sauce evenly over the chicken, coating completely. Make sure each breast has sauce pooling around it in the baking dish.
Bake
  1. Top with Parmesan cheese and bake at 375°F for 28-32 minutes until the sauce is bubbly and golden and the interior reaches 165°F. Watch for caramelized, browned spots on top and thick bubbling at the edges.
Finish and serve
  1. Garnish with fresh parsley and serve. Serve hot with pasta or rice so the creamy sauce can cling to it.

Notes

To keep the sauce thick, don’t cover the dish while baking—leave it uncovered so the top turns golden and the cream sauce reduces. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in the microwave or in a 300°F oven until hot. Freezing is not recommended because sour cream-based sauces can break when thawed and reheated. For a lighter option, use light sour cream and reduced-fat mayonnaise.