Creamy Baked Chicken Breasts

Creamy baked chicken breasts in a golden, bubbly cream sauce that pools thickly around each breast. Baked in a casserole dish until tender and topped with browned Parmesan for an easy weeknight baked chicken dinner.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 servings

Course: Main Dish

Cuisine: American

Calories: 620

Ingredients Equipment Method Notes

Ingredients

Chicken and seasoning

4 boneless skinless chicken breasts
0.5 tsp salt to taste
0.5 tsp pepper to taste
0.5 tsp garlic powder to taste
0.5 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
fresh parsley for garnish

Equipment

1 sheet pan

Method

Prep and season

Preheat the 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 prepared 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 so each breast is completely coated.

Bake and finish

Top the chicken with Parmesan cheese.
Bake for 28-32 minutes, until the sauce is bubbly and golden and the internal temperature reaches 165°F, with a visible caramelized top.
Garnish with fresh parsley and serve over pasta or rice.

Notes

For the thickest sauce, pour carefully to fully coat the chicken, then don’t stir during baking—let the sauce bubble and brown naturally. Refrigerate leftovers in a sealed container for up to 3-4 days; reheat in a 325°F oven or microwave until hot. Freezing is not recommended because the sour cream-based sauce can break. For a lighter option, use light sour cream and light mayonnaise to reduce calories while keeping the creamy texture.