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Creamy Baked Chicken Breasts

Creamy baked chicken breasts baked in a golden, bubbly cream sauce that pools thickly around each breast. This easy baked chicken recipe combines cream of chicken soup, sour cream, mayonnaise, ranch seasoning, and Parmesan for an impossibly tender interior.
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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: 430
Ingredients Equipment Method Notes

Ingredients
  

Chicken and seasoning
  • 4 boneless skinless chicken breasts Pat dry for best browning.
  • 1 salt To taste.
  • 1 pepper To taste.
  • 1 garlic powder To taste (plus additional in sauce).
  • 1 onion powder To taste.
Creamy sauce
  • 1 can (10.5 oz) cream of chicken soup Provides the creamy base for the bake.
  • 1 cup sour cream Stirs in for a tangy, velvety sauce.
  • 0.5 cup mayonnaise Helps thicken and adds richness.
  • 1 packet (1 oz) ranch seasoning mix Adds savory ranch flavor.
  • 0.5 cup Parmesan cheese, grated Browns on top for a golden finish.
  • 1 tsp garlic powder For extra garlic flavor in the sauce.
  • 1 fresh parsley for garnish Optional but recommended for serving.

Equipment

  • 1 sheet pan

Method
 

Prep
  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 in the prepared dish.
Make the sauce and bake
  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.
  3. Top with Parmesan cheese, then bake for 28-32 minutes until the sauce is bubbly and golden and the internal temperature reaches 165°F.
Finish
  1. Garnish with fresh parsley and serve over pasta or rice.

Notes

For the thickest sauce that clings to the chicken, spread it to the edges of the baking dish so it can caramelize against the hot pan. Store leftovers in an airtight container in the refrigerator up to 3 days; freeze cooked chicken in portions up to 2 months. For a lighter option, swap sour cream and mayonnaise for plain Greek yogurt and a light mayonnaise-style substitute (thickness may be slightly less).