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Creamy Baked Chicken Breasts

Creamy baked chicken breasts in a golden, bubbly cream sauce that pools thickly around each breast as it bakes. This cream of mushroom chicken-style casserole is tender inside with browned Parmesan on top—an easy baked chicken dinner for busy weeknights.
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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: 560
Ingredients Equipment Method Notes

Ingredients
  

Chicken and seasoning
  • 4 boneless skinless chicken breasts
  • 0.25 tsp salt to taste
  • 0.25 tsp pepper to taste
  • 0.5 tsp garlic powder to taste
  • 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 (in addition to the seasoning blend)
Topping
  • 0.5 cup Parmesan cheese, grated
  • 0.25 fresh parsley for garnish

Equipment

  • 1 sheet pan

Method
 

Prep oven and baking dish
  1. Preheat the oven to 375°F and grease a 9x13 baking dish so the chicken releases easily after baking.
Season and arrange chicken
  1. Season the chicken breasts on both sides with salt, pepper, garlic powder, and onion powder, then place them in the prepared dish in an even layer.
Make the cream sauce
  1. Whisk together cream of chicken soup, sour cream, mayonnaise, ranch seasoning mix, and garlic powder until smooth and fully combined.
Bake
  1. Pour the cream sauce evenly over the chicken, coating completely so the sauce forms a thick layer around each breast.
  2. Top with Parmesan cheese, then bake for 28-32 minutes at 375°F until the sauce is bubbly and golden and the internal temperature reaches 165°F.
Serve
  1. Garnish with fresh parsley and serve warm over pasta or rice, letting the caramelized sauce pool in the baking dish.

Notes

For best texture, don’t overbake—pull the dish when the thickest breast hits 165°F and the sauce is actively bubbling. Store leftovers covered in the refrigerator for up to 3 days; reheat gently in the oven or microwave until hot. Freezing is not recommended because sour cream-based sauces can break slightly after thawing. For a lighter option, use low-fat sour cream and reduced-fat mayonnaise (the sauce will be slightly thinner but still creamy).