When you need a comforting dinner that practically cooks itself, this creamy baked chicken is the answer. Tender chicken breasts bake slowly in a rich, velvety cream sauce made from simple pantry ingredients. The result? Juicy, flavorful chicken and a creamy gravy you’ll want to spoon over everything — rice, mashed potatoes, or egg noodles.
This is one of those classic home-style meals people keep coming back to because it’s easy, reliable, and incredibly satisfying. With only a few minutes of prep, the oven does all the hard work while you relax.
Why You’ll Love This Recipe
- Only 5 minutes of prep
- Extremely beginner-friendly
- Family-approved comfort food
- Budget ingredients
- Perfect weeknight dinner
- Makes its own creamy gravy
Ingredients Explained
Chicken
Boneless, skinless chicken breasts are ideal because they stay juicy during slow baking.
You can also use chicken tenders for faster cooking.
Poultry Seasoning
Adds classic roasted chicken flavor — a blend of sage, thyme, and herbs.
If unavailable, use salt + pepper + garlic powder.
Cream of Chicken Soup
This is the secret to the creamy sauce. It thickens while baking and keeps the chicken moist.
Milk
Turns the soup into a smooth pourable gravy.
You can substitute:
- Half-and-half → richer sauce
- Water → lighter version
Step-by-Step Instructions
1. Preheat the Oven
Preheat oven to 350°F (175°C).
2. Arrange the Chicken
Place chicken breasts in a 9×13-inch baking dish in a single layer.
Sprinkle poultry seasoning evenly over the chicken.
3. Make the Cream Sauce
In a bowl, whisk together:
- Cream of chicken soup
- Milk
Mix until smooth.
4. Pour Over Chicken
Pour the sauce evenly over the chicken so all pieces are coated.
5. Bake
Bake uncovered for 1 hour 30 minutes.
The chicken is ready when:
- Internal temperature reaches 165°F (74°C)
- Juices run clear
- Sauce becomes creamy and slightly thick
Serving Ideas
This dish makes its own gravy, so pair it with foods that soak up sauce:
- Egg noodles (classic!)
- White rice
- Mashed potatoes
- Buttered pasta
- Steamed vegetables
- Toasted bread
Tips for Best Results
- Don’t cover the dish — uncovered baking thickens the sauce
- Use room-temperature chicken for even cooking
- If sauce thickens too much, stir in a splash of warm milk
- For extra flavor, add garlic powder or onion powder
Variations
Cheesy Version
Add ½ cup shredded cheddar before baking.
Mushroom Style
Add sliced mushrooms to the dish before baking.
Garlic Herb Chicken
Add minced garlic + Italian seasoning.
Low-Carb Option
Serve over cauliflower rice or sautéed vegetables.
Storage & Reheating
Refrigerator
Store in airtight container for 3–4 days.
Freezer
Freeze up to 2 months (sauce may slightly separate but reheats fine).
Reheat
Microwave: 2–3 minutes with splash of milk
Oven: 325°F covered for 15–20 minutes
Creamy Baked Chicken with Cream of Chicken Soup
Ingredients
Method
- Preheat oven to 350°F (175°C).
- Place chicken in a 9×13 inch baking dish.
- Sprinkle poultry seasoning over chicken.
- In a bowl, mix cream of chicken soup and milk until smooth.
- Pour mixture evenly over chicken.
- Bake uncovered for 1 hour 30 minutes.
- Chicken is done when internal temperature reaches 165°F (74°C).
- Serve hot with sauce.
Notes
- Substitute half-and-half for richer flavor
- Add cheese or mushrooms for variation
- If sauce thickens too much, add a splash of milk before serving
FAQs
Can I use chicken thighs?
Yes — boneless thighs work great and stay extra juicy.
Why cook so long?
Slow baking tenderizes the chicken and thickens the gravy naturally.
Can I double the recipe?
Yes, use a larger baking dish and add 10–15 minutes baking time.
Can I make it ahead?
Yes. Assemble, refrigerate, and bake the next day.
