Description
A comforting and easy Creamy Chicken Bake perfect for cozy fall nights. Tender chicken baked in a velvety sauce makes it a reader favorite.
Ingredients
- 4 boneless, skinless chicken breasts (about 1.5–2 lbs)
- 1 cup sour cream
- 1 cup cream cheese, softened
- 1/2 cup chicken broth
- 1 cup shredded cheddar cheese
- 1 small onion, thinly sliced
- 2 garlic cloves, minced
- 1 tsp dried thyme
- 1 tsp paprika
- Salt and freshly ground black pepper to taste
- 2 tbsp olive oil or butter
- Optional: 1 cup sliced mushrooms or 1 cup chopped spinach
Instructions
- Preheat the oven to 375°F (190°C). Lightly oil a 9×13-inch baking dish.
- Pat the chicken breasts dry and season both sides with salt, pepper, paprika, and half the thyme.
- In a skillet over medium-high heat, warm the olive oil or butter and brown the chicken 2 minutes per side until golden.
- In a bowl, whisk together sour cream, cream cheese, chicken broth, minced garlic, and the remaining thyme until smooth. Stir in half the shredded cheddar.
- Place the seared chicken in the baking dish. Scatter sliced onions and optional mushrooms or spinach around and over the chicken. Pour the creamy sauce evenly over everything.
- Sprinkle the remaining cheddar over the sauce. Bake uncovered for 25–30 minutes, until the chicken reaches 165°F (74°C) and the sauce bubbles.
- Let the dish rest 5 minutes before serving.
Notes
For extra creaminess, bring dairy to room temperature and don’t overbake the chicken. Assemble a few hours in advance for convenience.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American