Creamy baked chicken is one of those dinners that feels special, even though it’s incredibly easy to make. The image you shared looks like tender chicken breasts baked in a rich, buttery sauce, then finished with a golden cracker-style topping that turns crisp and slightly salty. It’s comfort food in the best way: juicy chicken, creamy gravy-like sauce, and a crunchy finish that makes every bite satisfying.
This recipe is perfect when you need a reliable family dinner that doesn’t require complicated steps. You can prep everything in one baking dish, pop it in the oven, and let the heat do the work. It pairs well with mashed potatoes, rice, pasta, or vegetables—anything that can soak up that delicious sauce.
Why This Dish Is a Weeknight Winner
Baked chicken can sometimes turn dry, especially with lean breasts, but the creamy sauce helps lock in moisture and keeps the chicken tender. The topping adds texture, which makes the dish feel more “restaurant-style” without extra effort. Best of all, you can use simple pantry ingredients like crackers or breadcrumbs, butter, garlic, and a creamy base like soup or cream.
Ingredients You’ll Need
For the chicken
- 4 boneless, skinless chicken breasts (or 6 chicken thighs)
- Salt and black pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder (optional)
- 1 tablespoon olive oil (optional, for extra richness)
For the creamy sauce
- 1 can (10.5 oz) cream of chicken soup
- 1 cup chicken broth
- 1/2 cup heavy cream (or half-and-half)
- 2 cloves garlic, minced
- 1 teaspoon Dijon mustard (optional but adds depth)
- 1/2 teaspoon paprika (optional)
- 1 teaspoon dried parsley or thyme
For the crunchy topping
- 1 sleeve buttery crackers (about 25–30 crackers), crushed
(Ritz-style crackers work best) - 4 tablespoons butter, melted
- 2 tablespoons grated Parmesan (optional)
- 1 tablespoon chopped parsley (optional)
How to Make Creamy Baked Chicken
1) Preheat and prep the dish
Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
Pat chicken dry with paper towels (this helps the seasoning stick). Season both sides with salt, pepper, garlic powder, and onion powder.
2) Mix the creamy sauce
In a bowl, whisk together cream of chicken soup, chicken broth, heavy cream, garlic, Dijon mustard, paprika, and herbs. The mixture should be smooth and pourable.
Pour the sauce into the baking dish.
3) Add the chicken
Place seasoned chicken breasts into the sauce. Spoon a little sauce over the top so the chicken is coated.
4) Make the cracker topping
Crush crackers into small crumbs (not powder—some texture is good). Stir the crumbs with melted butter and Parmesan if using.
Sprinkle the topping evenly over the chicken.
5) Bake until golden and cooked through
Bake uncovered for 30–40 minutes, depending on thickness. Chicken is done when it reaches 165°F (74°C) in the thickest part.
If the topping browns too fast, loosely cover with foil for the last 10 minutes. For extra crunch, broil for 1–2 minutes at the end (watch closely).
6) Rest and serve
Let the dish rest 5–10 minutes before serving. The sauce thickens slightly as it cools, making it perfect for spooning over sides.
Best Side Dishes for This Chicken
This recipe shines with simple sides that catch the sauce:
- Mashed potatoes or roasted potatoes
- White rice, brown rice, or buttery noodles
- Steamed broccoli, green beans, or sautéed spinach
- A crisp salad to balance the richness
Tips for the Best Texture
- Don’t overbake: Chicken breasts dry out fast. A thermometer is the easiest way to nail it.
- Use thighs for extra juicy results: Thighs stay tender even if baked a little longer.
- Make the topping chunky: Small cracker pieces crisp better than fine powder.
- Want thicker sauce? Use 3/4 cup broth instead of 1 cup, or let it rest longer before serving.
Easy Variations
- Cheesy version: Add 1 cup shredded cheddar or mozzarella to the sauce.
- Lemon garlic: Add 1 tablespoon lemon juice and a little zest for brightness.
- Spicy kick: Add a pinch of cayenne or a dash of hot sauce to the sauce.
- Mushroom style: Use cream of mushroom soup and add sliced mushrooms.
Storage and Reheating
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Reheat: Warm in the oven at 350°F (175°C) for best crisp topping, or microwave for speed (topping will soften).
- Freeze: You can freeze it, but the creamy sauce may change texture slightly after thawing. If freezing, thaw in the fridge overnight before reheating.
FAQ
Can I use Greek yogurt instead of cream?
Yes, but add it at the end or it can split in the oven. For this baked version, heavy cream or half-and-half stays smoother.
Can I make it ahead?
You can assemble the chicken and sauce ahead, but add the cracker topping right before baking so it stays crisp.
What crackers are best?
Buttery round crackers (like Ritz-style) give the best flavor and browning.
If you want, tell me how many people you’re serving (and if you prefer breasts or thighs), and I’ll adjust the exact quantities for your dish size.