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Creamy Baked Chicken Breasts

Creamy baked chicken breasts in a golden, bubbly cream sauce—thickly pooled around each breast in a 9x13 dish. Baked until tender with browned Parmesan on top and finished with fresh parsley.
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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: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 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 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 sauce
  • 0.5 cup Parmesan cheese, grated
To serve
  • 1 fresh parsley for garnish

Equipment

  • 1 sheet pan

Method
 

Prep and season
  1. Preheat oven to 375°F and grease a 9x13 baking dish.
  2. Season chicken breasts on both sides with salt, pepper, garlic powder, and onion powder, then place them in the prepared dish.
Make the cream sauce
  1. Whisk together cream of chicken soup, sour cream, mayonnaise, ranch seasoning mix, and garlic powder until smooth.
  2. Pour the cream sauce evenly over the chicken, coating completely.
Bake
  1. Top with Parmesan cheese and bake for 28-32 minutes at 375°F, until the sauce is bubbly and golden and the internal temperature reaches 165°F.
Finish and serve
  1. Garnish with fresh parsley and serve over pasta or rice.

Notes

For the thickest, spoonable sauce, make sure the chicken is fully coated before baking so it pools around the breasts as it heats. Refrigerate leftovers in an airtight container up to 3 days; reheat covered in a 300°F oven until warmed through. Freezing is not recommended because dairy-based sauces can break after thawing. For a lighter option, use Greek yogurt in place of sour cream (stir in off heat) to keep the sauce creamy.