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Creamy Baked Chicken Breasts

Creamy baked chicken breasts in a golden, bubbly cream sauce with tender, juicy meat and a Parmesan-topped finish. Made like cream of mushroom chicken with sour cream and ranch for a quick weeknight baked chicken meal.
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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
  

Creamy baked chicken breasts
  • 4 boneless skinless chicken breasts
  • 0.5 tsp Salt Use to taste
  • 0.5 tsp pepper Use to taste
  • 0.5 tsp garlic powder For seasoning and sauce
  • 0.5 tsp onion powder Use to taste
  • 1 can (10.5 oz) cream of chicken soup
  • 1 cup sour cream
  • 0.5 cup mayonnaise
  • 1 packet (1 oz) ranch seasoning mix
  • 0.5 cup Parmesan cheese, grated
  • 1 tsp garlic powder For sauce
  • 0.25 Fresh parsley for garnish

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat 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.
Make the creamy sauce
  1. In a bowl, 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.
Bake
  1. Bake at 375°F for 28-32 minutes until the sauce is bubbly and golden, with the interior reaching 165°F.
  2. Garnish with fresh parsley, then serve over pasta or rice.

Notes

For the thickest, sauciest pool around each breast, use a shallow 9x13 dish and spread the sauce so it touches the sides of the chicken. Refrigerate leftovers in an airtight container up to 3 days; reheat at 350°F until warmed through. Freezing is not recommended because sour-cream based sauces can break after thawing. If you want a lighter option, swap mayonnaise for light mayo and keep sour cream as-is for the same creamy texture.