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Creamy Baked Chicken Breasts

Creamy baked chicken breasts with cream of chicken soup and a sour cream–ranch sauce that turns golden and bubbly in the oven. Baked until the chicken is tender and the sauce pools thickly in each slice for an easy weeknight bake.
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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
  • 0.25 tsp salt to taste
  • 0.25 tsp black pepper to taste
  • 0.5 tsp garlic powder to taste
  • 0.5 tsp onion powder to taste
Cream 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
  • fresh parsley for garnish

Equipment

  • 1 sheet pan
  • 1 baking dish

Method
 

Preheat and prep
  1. Preheat the oven to 375°F and grease a 9x13 baking dish so the sauce won’t stick.
  2. Season the chicken breasts on both sides with salt, pepper, garlic powder, and onion powder, then place them in the prepared baking dish.
Make the creamy 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 so each breast is completely coated.
  3. Top the casserole with the Parmesan cheese so it can brown as it bakes.
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 sauce, spread the cream mixture to the edges of the dish before adding the Parmesan so it can caramelize. Refrigerate leftovers in an airtight container for up to 3 days; reheat covered in the oven or microwave until hot (165°F for best results). Freezing is not recommended because sour cream and mayonnaise can break during thawing. For a lighter option, swap the mayonnaise for light mayonnaise and use reduced-fat sour cream if desired.