This creamy baked chicken is a comforting and straightforward dinner. It features tender chicken breasts baked in a simple, savory sauce that comes together with just a few pantry staples.
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With only 10 minutes of preparation, this recipe is ideal for a busy weeknight. The oven does most of the work, leaving you with a delicious main course and a sauce ready for serving.
Why You'll Love This Recipe
- This recipe uses one baking dish, which means cleanup is quick and easy
- The sauce is made from common pantry ingredients you may already have on hand
- It creates its own sauce while baking, perfect for spooning over starches like rice or potatoes
Essential Ingredients
- Chicken: Boneless, skinless chicken thighs can be used instead of breasts for a very moist result. They may need a few extra minutes of cooking time.
- Sour Cream: Full-fat sour cream will give you the richest sauce. Plain Greek yogurt is a good substitute, though it will add a slight tang.
- Condensed Soup: Feel free to use two cans of cream of chicken, two cans of cream of mushroom, or even try cream of celery for a different flavor profile.
- Paprika: Standard sweet paprika adds color and mild flavor. For a different taste, you can use smoked paprika to give the dish a smoky depth.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Make the Sauce: First, preheat your oven to 350°F (175°C) and grease your baking dish. In a bowl, combine the condensed soups, sour cream, and all the seasonings. Whisk everything together until you have a smooth, consistent sauce.
Assemble the Dish: Spread half of your prepared sauce on the bottom of the baking dish. Place the chicken breasts on top in a single layer. Pour the rest of the sauce over the chicken, ensuring each piece is well-coated.
Bake and Serve: Cover the dish with foil and bake until the chicken is cooked through. The internal temperature should reach 165°F (74°C). Let it rest briefly before serving the chicken and sauce over your favorite base.
You Must Know
- For food safety, always cook poultry to a minimum internal temperature of 165°F (74°C)
- For more even cooking, you can gently pound the thicker end of the chicken breasts to a uniform thickness
- If you only have one type of condensed soup, you can use two cans of the same kind, such as two cans of cream of chicken
- Garnish with fresh chopped parsley for a bit of color before serving
Serving Ideas
This dish is wonderful served over fluffy rice, egg noodles, or mashed potatoes to catch all the delicious sauce. A simple side of steamed green beans or a fresh green salad completes the meal.
Storing & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or in an oven-safe dish at 325°F (165°C) until warmed through. We do not recommend freezing this dish, as the cream-based sauce may separate when thawed.
FAQ
Can I use chicken thighs instead of breasts?
Yes, boneless, skinless chicken thighs work very well. They stay quite moist during baking. You may need to add 5-10 minutes to the cooking time. Always check for an internal temperature of 165°F (74°C).
Can I add vegetables to this recipe?
Certainly. You can mix vegetables like sliced mushrooms, frozen peas, or chopped broccoli florets into the sauce before baking. Keep in mind that vegetables with high water content may make the sauce a bit thinner.
Can I prepare this dish ahead of time?
Yes, you can assemble the entire dish, cover it, and store it in the refrigerator for up to 24 hours before baking. You may need to add 10-15 minutes to the baking time since it will be starting from cold.
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📖 Recipe Card
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Creamy Baked Chicken
- Total Time: 60 minutes
- Yield: 4 servings 1x
Description
Tender chicken breasts are baked in a rich, savory sauce made with condensed soups and sour cream.
Ingredients
- 1.5 lbs (680g) boneless, skinless chicken breasts
- 1 can (10.5 oz / 298 g) condensed cream of chicken soup
- 1 can (10.5 oz / 298 g) condensed cream of mushroom soup
- 1/2 cup (120g) sour cream
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- Cooked rice or noodles, for serving
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- In a medium bowl, whisk together the cream of chicken soup, cream of mushroom soup, sour cream, garlic powder, onion powder, paprika, salt, and pepper until the mixture is smooth.
- Pour about half of the sauce into the bottom of the prepared baking dish and spread it into an even layer.
- Arrange the chicken breasts in a single layer on top of the sauce. Do not overlap the pieces.
- Pour the remaining sauce over the chicken. Use a spatula to make sure all the chicken is completely covered.
- Cover the baking dish tightly with aluminum foil.
- Bake for 45 to 50 minutes, or until the chicken is cooked through and the sauce is bubbly.
- To confirm the chicken is done, insert a meat thermometer into the thickest part of a breast. It should read 165°F (74°C).
- Let the dish rest for 5 minutes before serving over rice or noodles.
Notes
- For food safety, always cook poultry to a minimum internal temperature of 165°F (74°C).
- For more even cooking, you can gently pound the thicker end of the chicken breasts to a uniform thickness.
- If you only have one type of condensed soup, you can use two cans of the same kind, such as two cans of cream of chicken.
- Garnish with fresh chopped parsley for a bit of color before serving.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
