Creamy Baked Chicken Breasts

Creamy baked chicken breasts with cream of mushroom chicken style sauce—baked until bubbly, golden, and thickly pooled around tender chicken. This easy baked chicken weeknight casserole is seasoned, sauced, and topped with Parmesan for a caramelized finish.

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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 breasts

4 boneless skinless chicken breasts
0.25 tsp salt to taste
0.25 tsp pepper to taste
0.25 tsp garlic powder to taste
0.25 tsp onion powder to taste

Creamy 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
0.5 cup Parmesan cheese, grated
0.25 Fresh parsley for garnish optional

Equipment

1 sheet pan

Method

Prep and season the chicken

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

Make the creamy 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.
Top with Parmesan cheese.

Bake

Bake at 375°F for 28-32 minutes until the sauce is bubbly and golden and internal temperature reaches 165°F.

Finish and serve

Garnish with fresh parsley and serve over pasta or rice.

Notes

For the thickest, pooled sauce, spread the chicken into a single layer and keep the baking dish at the center of the oven. Refrigerate leftovers in a sealed container for up to 3 days; reheat at 325°F until warmed through. This freezes well for up to 2 months. For a lighter option, use plain Greek yogurt in place of sour cream and reduce mayonnaise to 1/4 cup while keeping the bake time the same.