Oven Baked Chicken with Cream Sauce is the kind of dinner that feels a little fancy without asking much of you. You season, sear, stir together a quick sauce, and let the oven do the rest while the chicken turns tender and the sauce turns silky.
The cream sauce is garlicky, lightly lemony, and finished with Parmesan for a savory, restaurant-style vibe. It’s rich, yes, but not heavy in a way that knocks you out. Serve it over mashed potatoes, rice, or buttered noodles and call it a very good night.
Why You’ll Love This Recipe
It’s mostly hands-off. Once the pan goes in the oven, you’re free to make a side, toss a salad, or just stand there and “taste-test” the sauce.
The chicken stays juicy. A quick sear adds flavor and helps lock in moisture before the gentle oven finish.
The sauce is reliable. No tricky reductions or mystery thickeners. Just a simple simmer that turns into a glossy, spoon-coating cream sauce.
It plays well with sides. This is a sauce that wants something starchy nearby, and it’s equally happy with vegetables.
Ingredients
- Chicken: 1 1/2 to 2 pounds boneless, skinless chicken breasts (or thighs)
- Kosher salt and black pepper
- Garlic powder and paprika (sweet or smoked)
- Olive oil (for searing)
- Unsalted butter
- Shallot (or yellow onion), finely minced
- Garlic, minced
- Chicken broth (low sodium)
- Heavy cream
- Dijon mustard (small amount for depth)
- Parmesan cheese, finely grated
- Lemon juice (optional but brightens)
- Fresh parsley (for serving)
How to Make Oven Baked Chicken with Cream Sauce
1) Heat the oven and prep the chicken
Preheat the oven to 375°F. Pat the chicken dry, then season both sides with salt, pepper, garlic powder, and paprika.
If using thick breasts, slice them horizontally into cutlets or gently pound to an even thickness so they cook evenly.
2) Sear for flavor
Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken 3–4 minutes per side, just until golden.
Transfer the chicken to a plate. It won’t be cooked through yet, and that’s the point.
3) Build the sauce base
Lower heat to medium. Add butter, then the minced shallot. Cook 1–2 minutes until softened, scraping up any browned bits.
Add garlic and cook 30 seconds, just until fragrant.
4) Simmer the cream sauce
Pour in the chicken broth and simmer 1–2 minutes to reduce slightly. Stir in the heavy cream and Dijon.
Bring to a gentle simmer (not a hard boil). Stir in Parmesan until melted and smooth. Taste and adjust salt and pepper.
5) Return chicken to the pan
Nestle the seared chicken back into the sauce and spoon a little over the top. If the sauce seems thick already, add a splash more broth.
The chicken should sit in the sauce, not be fully submerged.
6) Bake until juicy and done
Transfer the skillet to the oven and bake 12–18 minutes, depending on thickness, until the chicken reaches 165°F in the thickest part.
Let it rest in the pan for 5 minutes so the juices settle and the sauce relaxes into a velvety consistency.
7) Finish and serve
Stir in a small squeeze of lemon juice if you like a brighter finish. Sprinkle with parsley.
Serve with mashed potatoes, rice, noodles, or crusty bread for maximum sauce enjoyment.
Tips & Variations
Use thighs for extra forgiveness. Boneless thighs stay tender even if you bake a few minutes longer than planned.
Keep the simmer gentle. Boiling cream can make the sauce separate or reduce too quickly. Low and steady wins here.
Want it thicker? Simmer the sauce 2–3 minutes longer before returning the chicken, or add a touch more Parmesan. If it gets too thick, loosen with broth.
Add mushrooms. Sauté sliced cremini mushrooms after the shallot, then proceed with the sauce. Very worth it.
Make it herby. Add thyme leaves or a small pinch of rosemary. Keep it light so the sauce stays balanced.
Swap the cheese. Parmesan is classic, but Pecorino Romano works if you like a sharper bite. Use a little less, since it’s saltier.
Gluten-free by default. This version thickens naturally from reduction and cheese, no flour needed.
Storage & Reheating
Refrigerate: Store chicken and sauce together in an airtight container for up to 3 days.
Reheat gently: Warm in a covered skillet over low heat with a splash of broth or water to loosen the sauce. Stir occasionally and don’t let it boil.
Microwave option: Heat at 50–70% power in short bursts, stirring the sauce between rounds for the smoothest texture.
Freezing: Cream sauces can separate after freezing and thawing. It’s doable, but expect the sauce to look a little grainy; whisking in a splash of cream while reheating can help.
FAQs
Can I use chicken thighs instead of breasts?
Yes. Boneless, skinless thighs are excellent here and usually bake in about the same time. Still cook to 165°F for food safety.
How do I keep chicken breasts from drying out?
Even thickness matters. Cutlets or lightly pounded breasts cook more evenly, and the quick sear plus sauce helps protect moisture. Use a thermometer and pull at 165°F.
My sauce looks too thin what should I do?
Simmer it on the stove for a few minutes to reduce, stirring often. Parmesan also thickens as it melts. If you’ve already baked, remove chicken to a plate and reduce the sauce briefly, then return chicken.
Can I make this without Parmesan?
You can, but the sauce will be less savory and slightly thinner. Add a bit more Dijon and a pinch of salt, and consider a small spoonful of cream cheese for body.
What should I serve with it?
Mashed potatoes, egg noodles, rice, or crusty bread are ideal for the sauce. For vegetables, think roasted broccoli, green beans, asparagus, or a simple salad.
Recipe Card
Oven Baked Chicken with Cream Sauce
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Calories (estimate): 520
Ingredients
- 1 1/2 to 2 lb boneless, skinless chicken breasts (or thighs)
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1/2 tsp paprika
- 1 tbsp olive oil
- 2 tbsp unsalted butter
- 1 small shallot, finely minced (or 1/4 small onion)
- 3 cloves garlic, minced
- 3/4 cup low-sodium chicken broth
- 1 cup heavy cream
- 1 tsp Dijon mustard
- 1/2 cup finely grated Parmesan, plus more to taste
- 1–2 tsp lemon juice (optional)
- 1–2 tbsp chopped fresh parsley
Instructions
- 1) Preheat oven to 375°F. Pat chicken dry and season with salt, pepper, garlic powder, and paprika. If thick, slice into cutlets or pound to even thickness.
- 2) Heat olive oil in a large oven-safe skillet over medium-high heat. Sear chicken 3–4 minutes per side until golden. Transfer to a plate.
- 3) Reduce heat to medium. Add butter and shallot; cook 1–2 minutes. Add garlic and cook 30 seconds.
- 4) Add chicken broth and simmer 1–2 minutes. Stir in cream and Dijon; bring to a gentle simmer. Add Parmesan and stir until smooth.
- 5) Return chicken to skillet, spoon sauce over top, and bake 12–18 minutes until chicken reaches 165°F. Rest 5 minutes, finish with lemon juice (optional) and parsley, and serve.
Notes
- Keep the sauce at a gentle simmer to prevent separating. If it thickens too much, loosen with a splash of broth.
- Add mushrooms by sautéing sliced cremini mushrooms after the shallot, then continue with the recipe.
Some nights, you just want something easy. You’re tired, maybe a bit hungry, and the last thing you want is a complicated recipe. That’s exactly where oven-baked chicken shines. It’s simple, reliable, and it just works without much effort. You put it in the oven, let it cook, and you already know dinner is handled. If you like meals that feel this easy, you’ll probably enjoy browsing our baked chicken recipes. It’s full of no-stress ideas you can come back to anytime.
Looking for more? Browse all our Best Chicken Recipes here.
