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Creamy Baked Chicken Breasts

Creamy baked chicken breasts with cream of chicken soup and ranch seasoning, baked until the sauce is golden and bubbly. The thick sour cream–mayonnaise mixture pools around each breast for tender, sliceable results.
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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 breasts
  • 4 boneless skinless chicken breasts
seasonings
  • 0.5 tsp Salt to taste
  • 0.25 tsp pepper to taste
  • 0.75 tsp garlic powder to taste
  • 0.75 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
topping
  • 0.5 cup Parmesan cheese, grated
  • 1 Fresh parsley for garnish

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat oven to 375°F and grease a 9x13 baking dish.
Season and arrange
  1. Season chicken breasts on both sides with salt, pepper, garlic powder, and onion powder, then place them in the prepared baking dish.
Mix the sauce
  1. Whisk together cream of chicken soup, sour cream, mayonnaise, ranch seasoning mix, and 1 teaspoon garlic powder until smooth, with no visible streaks.
Bake
  1. Pour the cream sauce evenly over the chicken, coating completely so each breast is surrounded.
  2. 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.
Serve
  1. Garnish with fresh parsley and serve warm over pasta or rice.

Notes

For the thickest, most spoon-coating sauce, whisk until completely smooth before pouring. Refrigerate leftovers in a sealed container for up to 3 days; reheat in a 350°F oven until hot through. Freezing is not recommended because the sour cream base can become grainy. For a lower-fat option, use light sour cream and reduced-fat mayonnaise.