Creamy Baked Chicken with Crunchy Cornbread Topping
Discover comfort food at its finest with this Creamy Baked Chicken with Crunchy Cornbread Topping. Juicy, seared chicken breasts rest in a rich, velvety sauce made with chicken broth, heavy cream, garlic, and cheddar cheese, creating the ultimate savory base. Topped with a buttery, golden cornbread layer, this dish offers the perfect harmony of creamy and crunchy textures in every bite. With just 20 minutes of prep time, this easy baked chicken recipe is ideal for busy weeknights or casual family gatherings. Serve it alongside a crisp green salad or roasted vegetables for a hearty, satisfying meal that will keep everyone coming back for seconds. If you're searching for comfort food recipes or one-pan dinner ideas, this dish is a must-try!
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup heavy cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 cup shredded cheddar cheese
- 8 ounces cornbread mix
- 0.5 cup milk
- 1 piece egg
- 2 tablespoons butter (melted)
Instructions
Preheat your oven to 375°F (190°C).
Season the chicken breasts with 1 teaspoon of salt and 0.5 teaspoon of black pepper on both sides.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Sear the chicken breasts for 3-4 minutes per side until golden brown. Remove from the skillet and set aside.
In the same skillet, melt 2 tablespoons of unsalted butter over medium heat. Whisk in 2 tablespoons of all-purpose flour and cook for 1-2 minutes to make a roux.
Slowly whisk in 1 cup of chicken broth, followed by 1 cup of heavy cream. Stir continuously until the mixture thickens, about 3-4 minutes.
Add 1 teaspoon each of garlic powder and onion powder. Mix in the shredded cheddar cheese until melted and combined, then remove from heat.
Pour the creamy sauce into a 9x13-inch baking dish. Place the seared chicken breasts on top of the sauce.
In a medium bowl, combine the cornbread mix, 0.5 cup of milk, 1 egg, and 2 tablespoons of melted butter. Stir until just combined (do not overmix).
Spread the cornbread mixture evenly over the chicken and sauce in the baking dish.
Bake in the preheated oven for 30-35 minutes, or until the cornbread topping is golden brown and set.
Remove from the oven and let rest for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
1030 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.5 g | 74% | |
| Saturated Fat | 29.2 g | 146% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 319 mg | 106% | |
| Sodium | 1480 mg | 64% | |
| Total Carbohydrate | 51.2 g | 19% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 10.3 g | ||
| Protein | 68.3 g | 137% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 290 mg | 22% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 609 mg | 13% | |
*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.
