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Creamy Baked Chicken Breasts

Creamy baked chicken breasts with a cream of mushroom-style sauce that turns golden and bubbly, pooling thickly around tender chicken. Easy baked chicken made in one 9x13 dish—comforting, weeknight-friendly, and topped with browned Parmesan.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
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
  • 1 tsp garlic powder to taste
  • 1 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
  • 0.25 fresh parsley for garnish

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat the oven to 375°F and grease a 9x13 baking dish.
  2. Season the chicken breasts on both sides, then place them in the prepared dish.
Make the 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.
  3. Top the chicken with Parmesan cheese.
Bake and finish
  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 over pasta or rice.

Notes

For the thickest, sauciest pooling effect, make sure the chicken is fully coated before baking and keep the dish uncovered so the Parmesan browns. Refrigerate leftovers in a sealed container for up to 3-4 days; freeze for up to 2 months if needed (thaw overnight in the fridge). For a lighter option, swap mayonnaise for light mayo and use reduced-fat sour cream if you want less richness without changing the method.