Creamy Chicken Bake delivers the ultimate in comfort food convenience, combining tender chicken breasts with a rich, velvety sauce and perfectly cooked vegetables all in one dish. This hearty casserole features juicy chicken nestled in a creamy mushroom and herb sauce, surrounded by golden potatoes and colorful vegetables that absorb all the delicious flavors as they bake together. The beauty of this dish lies in its simplicity – everything goes into one baking dish, making it perfect for busy weeknights or relaxed family dinners. The cream sauce becomes beautifully golden on top while keeping the chicken incredibly moist underneath, creating layers of flavor and texture that make each bite satisfying. This is the kind of meal that fills the kitchen with amazing aromas and brings everyone to the dinner table with anticipation.
Serving Quantity
This recipe serves 6 people generously and makes excellent leftovers for the next day.
Ingredients
- 6 boneless, skinless chicken breasts
- 2 pounds baby potatoes, halved
- 1 pound baby carrots
- 1 large onion, sliced
- 8 ounces mushrooms, sliced
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/4 cup white wine (optional)
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 1/2 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh chives, chopped
Preparing the Chicken and Vegetables
Preheat your oven to 375°F and grease a large 9×13 inch baking dish with butter or cooking spray. Pat the chicken breasts completely dry with paper towels and season both sides generously with salt, pepper, paprika, and garlic powder. If any chicken breasts are particularly thick, pound them gently to ensure even cooking.
Wash and halve the baby potatoes, keeping the skins on for added texture and nutrition. If using regular potatoes, cut them into 2-inch chunks. Prepare the carrots by trimming the tops and cutting any large ones in half lengthwise. Slice the onion into thick rings and cut the mushrooms into even slices.
Creating the Base Layer
Heat olive oil in a large oven-safe skillet or use your stovetop if your baking dish isn’t stovetop-safe. Sear the seasoned chicken breasts for 3-4 minutes on each side until golden brown. The chicken doesn’t need to be fully cooked at this stage since it will finish cooking in the oven. Remove the chicken and set aside.
In the same pan, add the halved potatoes cut-side down. Cook for 5-6 minutes until they develop a golden crust. This step adds extra flavor and helps prevent the potatoes from becoming mushy during baking. Remove the potatoes and arrange them in the prepared baking dish.
Building the Creamy Sauce
Add butter to the same pan and melt over medium heat. Add the sliced onions and cook for 4-5 minutes until they start to soften and become translucent. Add the mushrooms and cook for another 3-4 minutes until they release their moisture and begin to brown.
Sprinkle the flour over the vegetables and stir continuously for 1-2 minutes to cook out the raw flour taste. This creates a roux that will thicken the cream sauce. Slowly pour in the chicken broth while stirring constantly to prevent lumps from forming.
Add the white wine if using, and let it simmer for 2 minutes to cook off the alcohol. Pour in the heavy cream and add the minced garlic, thyme, rosemary, and a pinch of salt and pepper. Stir until the sauce is smooth and begins to thicken slightly.
Assembling the Bake
Arrange the seared chicken breasts over the potatoes in the baking dish. Scatter the carrots around the chicken and potatoes, then pour the creamy mushroom sauce evenly over everything. The sauce should coat all the ingredients and pool slightly in the bottom of the dish.
Cover the baking dish tightly with aluminum foil to prevent the top from browning too quickly and to keep the chicken moist during cooking. The foil creates a steaming effect that helps cook everything evenly.
Baking to Perfection
Place the covered baking dish in the preheated oven and bake for 45 minutes. Remove the foil and continue baking for 15-20 minutes until the chicken reaches an internal temperature of 165°F and the potatoes are fork-tender.
During the last 10 minutes of baking, sprinkle the grated Parmesan cheese over the top to create a golden, bubbling crust. The cheese adds an extra layer of richness and helps create an appealing presentation.
Final Touches and Resting
Remove the baking dish from the oven and let it rest for 5-10 minutes before serving. This resting period allows the sauce to thicken slightly and makes serving much easier. The chicken will continue to cook gently from residual heat, ensuring it stays perfectly juicy.
Sprinkle the fresh parsley and chives over the top just before serving. The fresh herbs add a bright pop of color and fresh flavor that balances the rich, creamy sauce beautifully.
Serving Suggestions and Variations
Serve the Creamy Chicken Bake directly from the baking dish for a rustic, family-style presentation. This complete meal needs little accompaniment, but a simple green salad or steamed broccoli makes a nice addition for extra vegetables.
For variations, try adding different vegetables like bell peppers, zucchini, or green beans. You can also substitute the mushrooms with sun-dried tomatoes for a Mediterranean twist, or add bacon pieces for extra richness.
Storage and Reheating
This dish keeps beautifully in the refrigerator for up to 4 days and actually improves in flavor as the ingredients continue to meld together. To reheat, cover with foil and warm in a 325°F oven for 20-25 minutes until heated through.
The creamy sauce may thicken considerably when cold, but it will loosen up perfectly when reheated. Individual portions can be reheated in the microwave, though the oven method preserves the texture better.
