baked chicken and cream of chicken recipe

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The Best baked chicken and cream of chicken recipe

I’m so excited to share with you one of my family’s favorite recipes: baked chicken and cream of chicken. This dish has been a staple in our household for years, and it’s easy to see why. The combination of tender chicken, creamy sauce, and crunchy crust is a match made in heaven.

But what I love most about this recipe is that it’s incredibly versatile. Whether you’re looking for a quick weeknight dinner or a special occasion meal, this recipe delivers. And the best part?

It’s ridiculously easy to make. I mean, who doesn’t love a good shortcut? In fact, this recipe is so easy that even my kids can help with it (and they love getting involved in the kitchen).

We’ve made it countless times, and each time it turns out perfectly – no fuss, no muss. The flavors are rich and satisfying, the texture is sublime, and the aroma is heavenly. It’s truly a crowd-pleaser.

So go ahead, give this recipe a try. Your taste buds (and your family) will thank you. I promise you won’t be disappointed.

And if you’re feeling extra adventurous, try adding some diced veggies or herbs to give it an extra boost of flavor.

Baked Chicken with Cream of Chicken Sauce

4.8 from 1936 votes

A comforting dish featuring tender baked chicken smothered in a rich and creamy sauce. Perfect for a hearty meal with a side of vegetables or mashed potatoes.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Chicken

1.5 lbs boneless skinless chicken breasts
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
1/2 tsp black pepper

For the Cream of Chicken Sauce

2 tbsp butter
1 small onion finely chopped
2 cloves garlic minced
2 tbsp flour
2 cups chicken broth
1 cup heavy cream
1 tsp Dijon mustard
1 tsp dried thyme

For Baking

1 tbsp olive oil

👨‍🍳Directions

1Preheat oven to 400°F.
2Combine paprika, garlic powder, onion powder, salt, and black pepper in a small bowl.
3Sprinkle the mixture evenly over both sides of chicken breasts.
4Coat bottom of baking dish with olive oil then place chicken in the dish.
5Place baking dish in the oven and bake for 25-30 minutes or until the chicken is golden brown and juices run clear.
6While the chicken is baking, melt butter in a saucepan over medium heat.
7Add onion and garlic, then sauté until softened and translucent around 3-5 minutes.
8Stir in flour to create a roux, cooking for an additional 1-2 minutes.
9Gradually whisk in chicken broth, ensuring no lumps form.
10Bring the mixture to a simmer and let it thicken slightly around 5 minutes.
11Stir in heavy cream, Dijon mustard, and thyme.
12Reduce heat to low and let the sauce simmer for an additional 5 minutes, stirring occasionally until the sauce has thickened.
13Remove from heat.
14Remove the chicken from the oven.
15Spoon the creamy sauce evenly over the baked chicken.
16Return the dish to the oven and bake for an additional 2-3 minutes, until the sauce is heated through and slightly bubbly.
17Remove from the oven and let it rest for 2-3 minutes.
18Serve the chicken hot, spooning any remaining sauce over the top.
19Enjoy with a side of vegetables or mashed potatoes.

🔧Equipment

Baking dish
Mixing bowl
Measuring spoons
Wooden spoon
Whisk

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 20g💛Saturated Fat: 12g❤️Cholesterol: 120mg🧂Sodium: 800mg🌾Total Carbs: 10g🥦Dietary Fiber: 1g🍬Sugars: 2g🥩Protein: 30g

📝Notes

Tips: For extra flavor, add a squeeze of lemon juice to the sauce. You can also add vegetables like mushrooms or bell peppers to the sauce for added nutrition.

Watch Video Of How Baked Chicken with Cream of Chicken Sauce Works

This baked chicken and cream of chicken recipe is always a hit with my family – we love how easy it is to make and how delicious it tastes. Plus, it’s perfect for any occasion: weeknight dinners, holidays, potlucks…

you name it! And let’s not forget about the leftovers – they’re just as tasty reheated for lunch or dinner the next day.

In fact, we often double (or triple) this recipe just so we have plenty of leftovers for later in the week.

❓ Frequently Asked Questions About Baked Chicken with Cream of Chicken Sauce

Q: What type of chicken should I use for this recipe?

For this recipe, you can use either boneless, skinless chicken breasts or thighs. If you prefer white meat, breasts are the way to go. If you prefer dark meat, thighs are your best bet.

Q: Can I make this recipe in advance?

While it’s technically possible to make this recipe ahead of time, I recommend making the sauce and baking the chicken separately to ensure the best results.

Q: How do I prevent the chicken from drying out?

The key to preventing dry chicken is to not overcook it! Make sure to check on the internal temperature of the chicken frequently to avoid overcooking.

Q: Can I substitute other types of cream for the heavy cream?

You can use half-and-half or whole milk as substitutes for heavy cream in a pinch.

Q: What if I don’t have cream of chicken soup?

No problem! You can make your own cream of chicken soup by mixing equal parts heavy cream and shredded cooked chicken (from leftover rotisserie chicken or cooked breast/turkey).

Q: How long does this recipe take to cook?

This recipe typically takes about 30 minutes to prepare and 45 minutes to cook through.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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