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Creamy Baked Chicken Breasts

Creamy baked chicken breasts baked until the cream sauce turns golden and bubbly, pooling thickly around each tender breast. This easy baked chicken recipe combines cream of chicken soup, sour cream, ranch seasoning, and Parmesan for a simple, weeknight-friendly chicken casserole.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken and seasoning
  • 4 boneless skinless chicken breasts About 5–7 oz each
  • 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 Creamy base
  • 1 cup sour cream Adds tang and thickness
  • 0.5 cup mayonnaise Helps the sauce stay rich
  • 1 packet (1 oz) ranch seasoning mix Flavor boost
  • 0.5 cup Parmesan cheese, grated Browning topping
  • 1 tsp garlic powder Extra garlic in the sauce
To finish
  • 1 fresh parsley For garnish

Equipment

  • 1 sheet pan

Method
 

Prep and season
  1. Preheat the oven to 375°F and grease a 9x13 baking dish.
  2. Season the chicken breasts on both sides with salt, pepper, garlic powder, and onion powder, then place them in the prepared dish.
Mix the sauce and assemble
  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 so each breast is completely coated.
  3. Sprinkle Parmesan cheese over the top layer of the chicken and sauce.
Bake and serve
  1. Bake at 375°F for 28-32 minutes, until the sauce is bubbly and golden and the internal temperature reaches 165°F.
  2. Garnish with fresh parsley and serve the creamy chicken over pasta or rice.

Notes

For the thickest, pool-like sauce, make sure the breasts are fully coated before baking and don’t stir during baking. Refrigerate leftovers in a sealed container for up to 3-4 days; reheat in a 350°F oven until warmed through. Freezing is not recommended because sour cream-based sauces can break after thawing. If you want a lighter option, use light mayonnaise and reduced-fat sour cream (texture stays creamy, though slightly less thick).