Creamy Baked Chicken Breast Recipe

Ash Tyrrell

Creamy Baked Chicken Breast Recipe

I just made this creamy baked chicken breast recipe, and I couldn’t wait to tell you about it! The chicken came out incredibly juicy and tender, with a rich, flavorful sauce that I kept scooping over my mashed potatoes. I love how simple it was — everything bakes together in one dish, and the aroma that fills the kitchen is downright irresistible.

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Prep Time 10

Cook Time 25

Servings: 4

Ingredients Method Notes

Ingredients

Chicken breasts 4 pieces, boneless and skinless – Choose evenly sized chicken breasts for even baking. Pound slightly if needed to make them uniform.
Salt and black pepper to taste – Simple seasoning that enhances the natural flavor of the chicken.
Olive oil 2 tablespoons – Helps brown the chicken for extra flavor and keeps it from drying out.
Butter 2 tablespoons – Adds richness and blends beautifully into the creamy sauce.
Garlic 4 cloves, minced – Fresh garlic gives the sauce a fragrant depth. Avoid jarred garlic if possible for best flavor.
Chicken broth 1 cup – The savory base of the sauce. Use low-sodium broth so you can control the salt level.
Heavy cream 1 cup – This makes the sauce thick, smooth, and indulgent. You can use half-and-half for a lighter version.
Parmesan cheese ½ cup, freshly grated – Freshly grated melts better and gives the sauce that signature nutty flavor.
Italian seasoning 1 teaspoon – A blend of herbs like oregano, basil, and thyme that ties the dish together.
Red pepper flakes ¼ teaspoon, optional – Adds a gentle heat that balances the creaminess.
Fresh parsley 2 tablespoons, chopped – Sprinkled on top for freshness and color before serving.

Method

Pat the chicken breasts dry with paper towels to remove excess moisture. Season both sides generously with salt and black pepper. This step helps the chicken develop that beautiful golden crust when seared.
Heat olive oil in a large skillet over medium-high heat. Once hot, add the chicken and sear for 2–3 minutes on each side until lightly golden. You don’t need to cook it through — just get some color. Transfer the chicken to a baking dish.
In the same skillet, reduce the heat and melt the butter. Add the minced garlic and cook until fragrant, about 30 seconds. Pour in the chicken broth and stir, scraping up any browned bits from the pan. Stir in heavy cream, Parmesan cheese, Italian seasoning, and red pepper flakes. Whisk until smooth and creamy.
Pour the creamy sauce over the chicken breasts in the baking dish. Bake in a preheated oven at 400°F (200°C) for about 20–25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). The sauce should bubble gently around the edges.
Once done, remove from the oven and let the chicken rest for a few minutes. Sprinkle fresh parsley on top before serving. The sauce thickens slightly as it cools — perfect for spooning over mashed potatoes, rice, or pasta.

Notes

Don’t skip browning — it locks in flavor and gives the chicken a lovely crust.
If the sauce feels too thick, add a splash of broth before baking.
For a lighter version, use half-and-half instead of heavy cream — it’s still creamy but with fewer calories.
Always let the chicken rest for a few minutes after baking; it keeps the juices inside.
I sometimes add a squeeze of lemon juice before serving — it brightens the creamy sauce beautifully.