Creamy Baked Chicken
Indulge in the comforting flavors of Creamy Baked Chicken, a one-pan delight that's perfect for weeknight dinners or special occasions. This recipe features tender, golden-seared chicken breasts bathed in a luscious Parmesan cream sauce, made with aromatic garlic, butter, and heavy cream for irresistible richness. The dish is baked to perfection in the oven, allowing all the flavors to meld beautifully, while the vibrant garnish of fresh parsley adds a pop of freshness. With a simple yet elegant preparation, this creamy baked chicken pairs wonderfully with roasted vegetables, mashed potatoes, or rice, making it a versatile favorite for the whole family. Ready in just 50 minutes, it’s a must-try for those craving an easy and satisfying homemade meal.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 1 teaspoon Ground black pepper
- 1 teaspoon Garlic powder
- 2 tablespoons Olive oil
- 2 tablespoons Butter
- 3 cloves Minced garlic
- 2 tablespoons All-purpose flour
- 1.5 cups Chicken broth
- 1 cup Heavy cream
- 0.5 cup Grated Parmesan cheese
- 2 tablespoons Fresh parsley, chopped (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Season the chicken breasts with salt, ground black pepper, and garlic powder on both sides.
In a large oven-safe skillet, heat the olive oil over medium-high heat.
Add the chicken breasts to the skillet and sear for 2–3 minutes on each side, until golden brown. Remove the chicken from the skillet and set aside.
Reduce the heat to medium and add butter to the same skillet.
Once the butter has melted, add the minced garlic and cook for 1 minute until fragrant.
Stir in the flour and cook for 1–2 minutes to form a roux.
Slowly whisk in the chicken broth, making sure there are no lumps.
Add the heavy cream and stir until the sauce is smooth and starts to thicken.
Stir in the grated Parmesan cheese until fully dissolved, then taste and adjust seasoning if needed.
Return the seared chicken breasts to the skillet, spooning some of the sauce over the top.
Transfer the skillet to the preheated oven and bake for 20–25 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C).
Remove the skillet from the oven and let the dish rest for 5 minutes before serving.
Garnish with chopped parsley, if desired, and serve hot with your choice of side dishes.
Nutrition Facts
Calories |
2681 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.4 g | 216% | |
| Saturated Fat | 80.1 g | 400% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 937 mg | 312% | |
| Sodium | 4801 mg | 209% | |
| Total Carbohydrate | 19.6 g | 7% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 1.2 g | ||
| Protein | 239.4 g | 479% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 586 mg | 45% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 2261 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
