This baked cream of chicken breasts recipe is the ultimate comfort food—juicy, tender chicken smothered in a creamy, flavorful sauce that’s irresistible. It’s perfect for busy weeknights while being hearty enough to serve for a family dinner.

With just four simple ingredients and minimal prep, you’ll have a restaurant-quality dish ready to impress. Plus, it pairs beautifully with just about any side dish, from mashed potatoes to roasted vegetables or egg noodles. The creamy sauce is rich yet balanced, coating each chicken breast in indulgent flavor.

My Story Behind This Baked Cream of Chicken Breasts

I still remember the first time I tasted homemade baked chicken with cream of chicken soup like this—it was a cold winter evening, and the comforting smell of warm, creamy chicken filled the kitchen.

That meal landed me back at the stove, experimenting with how to give this classic staple even more flavor without overcomplicating it.

Through trial and error (and lots of happily fed friends), I’ve created what I believe is the best recipe for cream of chicken breasts. I love how easy it is to make yet how fancy it feels. Every time you make this, you’ll enjoy tender chicken and a velvety-smooth sauce that hugs your plate in creamy goodness.

Ingredients for Baked Cream of Chicken Breasts

4 skinless, boneless chicken breast halves
1 pinch poultry seasoning
1 (10.5 ounce) can condensed cream of chicken soup
10 ½ ounces milk

Step-by-Step Baked Cream of Chicken Breasts Instructions

Preheat your oven to 350°F (175°C). While the oven warms up, take out a 9×13-inch baking dish to hold the chicken breasts.
Layer the chicken breasts in the dish without overlapping. Sprinkle the poultry seasoning over the top for a mild, savory kick.
In a medium bowl, whisk together the condensed cream of chicken soup and milk until smooth and well combined. This will be the creamy sauce that keeps the chicken moist while baking.
Pour the soup mixture over the chicken, ensuring each piece is thoroughly coated. This will help infuse the breasts with flavorful moisture as they bake.
Transfer the dish to the oven and bake for 1 ½ hours, uncovered. About halfway through, baste the chicken with the sauce to keep it juicy.
The dish is ready when the chicken’s internal temperature reaches 165°F (74°C) and its juices run clear. Serve hot over egg noodles, rice, or alongside roasted vegetables for a complete meal.

My Chef Tips for the Best Baked Cream of Chicken Breasts

Season generously: Don’t be shy with the poultry seasoning! It brings out the savory flavor of the chicken and offsets the richness of the sauce.
Use an instant-read thermometer: This ensures perfectly cooked chicken every time—no worrying about underdone or overcooked meat.
Baste the chicken: Midway through baking, spoon the sauce over the breasts to keep them moist and flavorful.
Customize the sauce: Add a handful of shredded cheddar to the cream mixture or a teaspoon of garlic powder for an extra layer of flavor.
Storage tips: Leftovers can be refrigerated in an airtight container for up to 3 days. Reheat in the oven at 300°F to avoid drying out the chicken.
Serving suggestion: Pair this with a side of steamed green beans or buttery mashed potatoes to soak up the creamy sauce.

Baked Cream of Chicken Breasts FAQs

Can I use a different cut of chicken for this recipe?

Yes! While chicken breasts work perfectly, you can also use boneless chicken thighs for a juicier option. Just keep an eye on the bake time as thighs may cook slightly faster.

Is this recipe considered healthy?

This is a creamy chicken dinner idea, so it’s more of a comfort food than a low-calorie dish. But you can lighten it up by using low-fat cream of chicken soup and skim milk without sacrificing too much flavor.

What sides go well with baked cream of chicken breasts?

Egg noodles, mashed potatoes, rice pilaf, or steamed green vegetables are all excellent pairings. The sauce is versatile and complements both starchy and vegetable sides beautifully.

Can I make this ahead of time?

Absolutely. You can assemble the dish, cover it, and refrigerate for up to 24 hours before baking. This is one of my go-to quick oven baked chicken breast prep ideas for busy weeknights.

How do I reheat leftovers?

To reheat, add a splash of milk or chicken broth to the sauce to loosen it up and bake at 300°F, covered, until warmed through. Microwave reheating works in a pinch but can make the chicken a bit less moist.

Ready to Make This Baked Cream of Chicken Breasts?

There’s a reason this recipe always makes its way into my regular rotation: it’s flavorful, easy to prepare, and endlessly versatile. Plus, who doesn’t love a creamy sauce that practically begs to be soaked up with bread or a side dish?

What will you pair with your baked cream of chicken breasts? I’d love to hear your ideas in the comments below! Bonus points if you snap a photo and share your results—tag me on social media to make my day!