Creamy Baked Chicken Breasts

Creamy baked chicken breasts with a golden, bubbly cream sauce that pools around each breast as it bakes. This easy baked chicken recipe uses cream of chicken soup, sour cream, and ranch seasoning for tender results every weeknight.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 servings

Course: Main Dish

Cuisine: American

Calories: 520

Ingredients Equipment Method Notes

Ingredients

Chicken breasts

4 boneless skinless chicken breasts Use evenly sized breasts for consistent baking.

Seasonings

0.5 tsp salt Season to taste.
0.5 tsp pepper Season to taste.
1 tsp garlic powder Split between seasoning the chicken and the sauce.
1 tsp onion powder Season the chicken to taste.

Cream sauce

1 can (10.5 oz) cream of chicken soup Stir well before mixing so the sauce stays smooth.
1 cup sour cream For tangy creaminess.
0.5 cup mayonnaise Helps thicken and brown the sauce.
1 packet (1 oz) ranch seasoning mix Adds herb and garlic flavor.
0.5 tsp garlic powder Add to the sauce for extra punch.

Topping

0.5 cup Parmesan cheese, grated Use freshly grated for best browning.

Garnish

1 fresh parsley Optional, but brightens the finished dish.

Equipment

1 sheet pan

Method

Preheat and prepare the baking dish

Preheat the oven to 375°F and grease a 9x13 baking dish so the chicken releases cleanly after baking.

Season and arrange the chicken

Season the chicken breasts on both sides with salt, pepper, garlic powder, and onion powder, then place them in the prepared dish in a single layer.

Make the creamy ranch sauce

Whisk together cream of chicken soup, sour cream, mayonnaise, ranch seasoning mix, and garlic powder until smooth, with no visible streaks.

Bake until bubbly and cooked through

Pour the cream sauce evenly over the chicken, coating completely, so every breast gets a thick layer.
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, watching for browned spots on top.

Finish and serve

Garnish with fresh parsley and serve over pasta or rice, letting the thick sauce pool around the chicken.

Notes

For the thickest sauce, make sure the chicken is coated all the way to the edges of each breast before baking. Refrigerate leftovers in a covered container for up to 3-4 days; reheat in a 325°F oven until warmed through. Freezing is not recommended because the dairy sauce can separate after thawing. For a lighter option, swap sour cream for plain low-fat Greek yogurt and use reduced-fat mayonnaise.