Creamy Baked Chicken Breasts

Creamy baked chicken breasts are my go-to weeknight dinner when I want something that tastes fancy but comes together in one pan. The chicken stays incredibly tender while baking in a rich garlic Parmesan sauce that’s so good you’ll want to lick the skillet clean.

I’ll never forget the first time I made this dish for my family. I was searching for something comforting yet impressive, and this creamy baked chicken recipe delivered on both fronts. The aroma of garlic and herbs filling the kitchen had everyone hovering around the oven, and when I spooned that velvety sauce over each piece of chicken, I knew I’d found a keeper. What makes this recipe so special is how the chicken absorbs the creamy sauce while baking, creating incredibly juicy chicken breasts that never dry out. Whether you’re cooking for picky eaters or dinner guests, these baked chicken breasts in creamy sauce always earn rave reviews.

What You’ll Need for Perfect Creamy Chicken

Before you start, let me share what makes this dish truly special. I always use boneless, skinless chicken breasts of similar size so everything cooks evenly, and freshly grated Parmesan makes a world of difference in the sauce. Pro tip: don’t skip the searing step as it locks in moisture and adds incredible flavor.

• 4 boneless, skinless chicken breasts (about 6 oz / 170g each)
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• 2 tablespoons butter (I prefer unsalted so I can control the salt level)
• 3 cloves garlic, minced (fresh garlic is key here)
• 1 cup heavy cream (full-fat works best for richness)
• 1/2 cup chicken broth (low-sodium lets you adjust seasoning)
• 1/2 cup grated Parmesan cheese (freshly grated melts smoother)
• 1 teaspoon dried Italian herbs (or mix thyme, rosemary, and oregano)
• 2 tablespoons fresh parsley, chopped (for garnish)

How to Make Creamy Baked Chicken Breasts

I recommend starting with an oven-safe skillet for this recipe, as it makes the whole process seamless from stovetop to oven. Take your time with the searing step for that gorgeous golden color.

Step 1: Preheat your oven to 375°F (190°C). Pat the chicken breasts completely dry with paper towels. This is crucial for getting a nice sear. Season both sides generously with salt, pepper, garlic powder, and paprika.

Step 2: Heat the olive oil in a large oven-safe skillet over medium-high heat until it shimmers. Add the chicken breasts and sear for 2-3 minutes per side until golden brown. You’re not cooking them through, just creating a flavorful crust. Remove the chicken and set aside on a plate.

Step 3: Reduce heat to medium and melt the butter in the same skillet. Add the minced garlic and cook for about 1 minute, stirring constantly. Watch carefully so it doesn’t burn. The garlic should smell fragrant and turn lightly golden.

Step 4: Pour in the heavy cream and chicken broth, stirring to combine and scrape up any browned bits from the bottom of the pan. Those bits are pure flavor. Bring the mixture to a gentle simmer and cook for 2-3 minutes until it starts to thicken slightly.

Step 5: Stir in the Parmesan cheese and dried Italian herbs. Keep stirring until the cheese melts completely and the sauce becomes smooth and creamy. If the sauce seems too thick, add a splash more broth.

Step 6: Return the chicken breasts to the skillet, nestling them into the sauce. Spoon some of the creamy sauce over each piece to coat the tops.

Step 7: Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Check the thickest part with a meat thermometer. Pro tip: if your chicken breasts are very thick (over 1 inch), pound them to an even thickness before cooking to ensure they cook evenly.

Step 8: Remove from the oven and let rest for 3-5 minutes. The sauce will thicken as it cools. Garnish with fresh chopped parsley before serving.

Best Sides to Serve with Creamy Baked Chicken

This rich, savory dish pairs beautifully with sides that can soak up that incredible creamy sauce.

Pasta: Fettuccine or penne work wonderfully here, as the sauce clings to every strand and creates a complete meal that’s pure comfort food.

Rice: Fluffy white rice or cauliflower rice absorbs the creamy Parmesan sauce perfectly, adding a neutral base that lets the chicken shine.

Roasted Vegetables: Brussels sprouts, broccoli, or asparagus add a healthy crunch and slight bitterness that balances the richness of the creamy baked chicken breasts.

Mashed Potatoes: Creamy mashed potatoes with this dish might seem like overkill, but trust me, it’s heaven. The double cream situation works.

Green Salad: A crisp Caesar or arugula salad with lemon vinaigrette cuts through the richness and adds freshness to your plate.

More Delicious Chicken Dinners to Try

These creamy baked chicken breasts pair perfectly with other comfort food favorites that make weeknight cooking effortless. For another rich and satisfying chicken dish, try the Creamy Tuscan Chicken with sun-dried tomatoes and spinach, or the indulgent Garlic Butter Chicken Bites with Creamy Parmesan Pasta that delivers restaurant-quality flavor in one pan.

If you love creamy sauces, the Parmesan Crusted Chicken with Creamy Garlic Sauce offers a crispy twist on similar flavors, while Texas Roadhouse Smothered Chicken brings that beloved restaurant favorite right to your dinner table. For lighter options that still satisfy, consider the Chicken Sweet Potato Bowls or Grilled Chicken Broccoli Bowls for balanced, protein-packed meals.

Storing and Reheating Your Chicken

Store leftover creamy baked chicken in an airtight container in the refrigerator for up to 3 days. Make sure the chicken is completely cooled before sealing the container to prevent condensation.

To reheat, I recommend using the stovetop method. Place the chicken and sauce in a skillet over medium-low heat, adding 2-3 tablespoons of cream or chicken broth to loosen the sauce. Heat gently for 5-7 minutes until warmed through. You can also microwave individual portions for 1-2 minutes, but add a splash of liquid first to keep the chicken moist.

Pro tip: this dish actually tastes even better the next day as the flavors meld together. You can also shred the leftover chicken and toss it with pasta for a quick lunch.

Common Questions About Creamy Baked Chicken

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