20 Flavorful Baked Chicken Breast Recipes with Creamy Sauce

Sometimes, the simplest dinners are the most satisfying—especially when they involve juicy baked chicken breasts smothered in creamy, dreamy sauces. Whether you’re craving a quick weeknight meal or a cozy comfort food fix, these 20 recipes are here to rescue your dinner routine. Get ready to fall in love with chicken all over again!

Garlic Parmesan Baked Chicken Breast with Alfredo Sauce

Picture this: you’re craving something comforting but don’t want to spend hours in the kitchen. This garlic parmesan baked chicken with creamy alfredo sauce delivers restaurant-quality flavor with minimal effort.

Ingredients

• 2 large chicken breasts (about 1.5 lbs total)
• 1/2 cup grated parmesan cheese (freshly grated melts better)
• 1/4 cup panko breadcrumbs (for extra crunch)
• 3 tbsp olive oil (or any neutral oil)
• 4 cloves garlic, minced (about 2 tbsp)
• 1 tsp Italian seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1/2 cup grated parmesan cheese (for the sauce)
• 2 tbsp butter
• 1 tsp garlic powder

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the chicken breasts completely dry with paper towels to ensure crispy coating.
3. In a medium bowl, combine 1/2 cup parmesan, panko, 2 tbsp olive oil, minced garlic, Italian seasoning, salt, and pepper.
4. Brush the remaining 1 tbsp olive oil over both sides of each chicken breast.
5. Press the parmesan mixture firmly onto the top of each chicken breast, creating an even layer.
6. Bake for 22-25 minutes until the internal temperature reaches 165°F and the coating is golden brown.
7. While chicken bakes, melt butter in a saucepan over medium heat.
8. Add heavy cream, chicken broth, 1/2 cup parmesan, and garlic powder, whisking constantly.
9. Simmer the sauce for 5-7 minutes until it thickens enough to coat the back of a spoon.
10. Remove chicken from oven and let rest for 5 minutes before slicing to retain juices.
11. Slice chicken against the grain and serve topped with warm alfredo sauce.

You’ll love how the crispy garlic-parmesan crust gives way to tender, juicy chicken underneath. That creamy alfredo sauce makes it perfect for serving over pasta or with roasted vegetables for a complete meal that feels fancy but comes together so easily.

Lemon Herb Baked Chicken Breast with Dijon Cream Sauce

You know those nights when you want something impressive but don’t have hours to spend in the kitchen? This lemon herb baked chicken with creamy Dijon sauce is your answer. It’s fancy enough for company but easy enough for a Tuesday.

Ingredients

– 4 boneless, skinless chicken breasts (about 1.5 lbs total)
– 2 tbsp olive oil (or any neutral oil)
– 1 tsp dried oregano
– 1 tsp garlic powder
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 tbsp fresh lemon juice (about 1 medium lemon)
– 1 cup heavy cream
– 2 tbsp Dijon mustard
– 1/4 cup grated Parmesan cheese
– 2 tbsp chopped fresh parsley (for garnish)

Instructions

1. Preheat your oven to 400°F.
2. Pat the chicken breasts completely dry with paper towels.
3. Rub olive oil evenly over all sides of each chicken breast.
4. In a small bowl, mix together dried oregano, garlic powder, salt, and black pepper.
5. Sprinkle the seasoning mixture evenly over both sides of the chicken breasts.
6. Place the seasoned chicken breasts in a 9×13 inch baking dish.
7. Bake for 22-25 minutes until the internal temperature reaches 165°F when checked with a meat thermometer.
8. Remove the baking dish from the oven and transfer the chicken to a plate.
9. Pour the heavy cream into the same baking dish with the chicken drippings.
10. Whisk in the Dijon mustard until completely smooth.
11. Stir in the fresh lemon juice and grated Parmesan cheese.
12. Return the baking dish to the oven and bake the sauce for 5-7 minutes until slightly thickened.
13. Spoon the warm Dijon cream sauce over the baked chicken breasts.
14. Sprinkle with chopped fresh parsley before serving.

Every bite of this chicken delivers tender, juicy meat with a bright lemon kick. The creamy Dijon sauce adds a tangy richness that pairs perfectly with the herb crust. Enjoy it over mashed potatoes to soak up every drop of that delicious sauce, or slice it thin for an amazing sandwich filling the next day.

Spicy Honey Glazed Baked Chicken Breast with Sriracha Mayo

Perfect for when you want something delicious without spending hours in the kitchen, this spicy honey glazed baked chicken breast with sriracha mayo comes together with minimal effort. You’ll love how the sweet heat caramelizes into a sticky glaze while the chicken stays juicy inside. It’s the kind of weeknight dinner that feels special but won’t leave you with a mountain of dishes.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts (pound to even thickness for consistent cooking)
• 1/4 cup honey (warm slightly if too thick to mix easily)
• 2 tbsp sriracha (adjust to your preferred heat level)
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp soy sauce (adds savory depth to the glaze)
• 1 tsp garlic powder (fresh minced garlic works too)
• 1/2 tsp smoked paprika (for subtle smoky flavor)
• 1/4 cup mayonnaise (use full-fat for creamiest results)
• 1 tsp lemon juice (brightens the mayo sauce)
• 1/2 tsp sriracha (extra for the mayo, adjust to taste)

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the chicken breasts completely dry with paper towels to ensure proper browning.
3. Place chicken breasts on the prepared baking sheet, leaving space between each piece.
4. In a small bowl, whisk together honey, sriracha, olive oil, soy sauce, garlic powder, and smoked paprika until fully combined.
5. Brush half of the honey-sriracha mixture evenly over both sides of each chicken breast.
6. Bake chicken for 15 minutes at 400°F until the surface appears slightly tacky.
7. Remove baking sheet from oven and brush remaining glaze over chicken breasts.
8. Return chicken to oven and bake for another 10-15 minutes until internal temperature reaches 165°F on an instant-read thermometer.
9. While chicken bakes, combine mayonnaise, lemon juice, and remaining sriracha in a small bowl to make the dipping sauce.
10. Let chicken rest for 5 minutes before slicing to allow juices to redistribute.

What makes this chicken truly special is the contrast between the crispy, caramelized exterior and the tender, juicy interior. The spicy-sweet glaze creates this beautiful sticky coating that pairs perfectly with the cool, creamy sriracha mayo. Try serving it sliced over rice bowls with quick-pickled vegetables or shred it for next-level sandwiches that’ll make your lunch the envy of the breakroom.

Creamy Mushroom Baked Chicken Breast with White Wine Sauce

Ugh, isn’t it the worst when chicken breast turns out dry and boring? You need this creamy mushroom baked chicken in your life—it’s the kind of cozy, impressive dinner that feels fancy but comes together with minimal fuss. Let’s get cooking!

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5 lbs total)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp kosher salt
• ½ tsp black pepper
• 8 oz cremini mushrooms, sliced (baby bellas work too)
• 2 cloves garlic, minced
• ½ cup dry white wine (like Sauvignon Blanc)
• 1 cup heavy cream
• ½ cup chicken broth
• 1 tsp fresh thyme leaves (or ½ tsp dried)
• ½ cup grated Parmesan cheese

Instructions

1. Preheat your oven to 375°F.
2. Pat the chicken breasts completely dry with paper towels—this helps them brown nicely.
3. Season both sides of the chicken evenly with salt and pepper.
4. Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering.
5. Sear the chicken for 3–4 minutes per side until golden brown, then transfer to a plate.
6. Add the sliced mushrooms to the same skillet and cook for 5–6 minutes, stirring occasionally, until they release their liquid and turn golden.
7. Stir in the minced garlic and cook for 1 minute until fragrant.
8. Pour in the white wine, scraping up any browned bits from the bottom of the pan with a wooden spoon.
9. Simmer the wine for 2–3 minutes until reduced by about half.
10. Add the heavy cream, chicken broth, and thyme, stirring to combine.
11. Let the sauce simmer gently for 2 minutes—it should thicken slightly.
12. Return the seared chicken breasts to the skillet, nestling them into the sauce.
13. Sprinkle the Parmesan cheese evenly over the chicken and sauce.
14. Transfer the skillet to the preheated oven and bake for 18–20 minutes, or until the chicken reaches 165°F internally.
15. Let the chicken rest in the skillet for 5 minutes before serving to allow the juices to redistribute.

Look at that saucy, golden-topped beauty coming out of the oven! The chicken stays incredibly juicy, while the creamy mushroom sauce is rich with a bright hint of white wine. Serve it over mashed potatoes to soak up every drop, or with crusty bread for dipping—either way, you’ll be scraping the skillet clean.

Baked Chicken Breast with Sun-Dried Tomato Cream Sauce

Keeping weeknight dinners exciting doesn’t have to be complicated. You’ll love how this baked chicken breast turns out juicy every time, and that sun-dried tomato cream sauce? It’s seriously restaurant-worthy but so easy to pull off.

Ingredients

– 4 boneless, skinless chicken breasts (about 1.5 lbs total)
– 2 tbsp olive oil (or avocado oil)
– 1 tsp kosher salt
– ½ tsp black pepper
– 1 tsp garlic powder
– 1 cup heavy cream
– ½ cup chopped sun-dried tomatoes in oil, drained
– 3 cloves garlic, minced
– ¼ cup grated Parmesan cheese
– 2 tbsp chopped fresh basil (or 1 tsp dried)

Instructions

1. Preheat your oven to 400°F.
2. Pat chicken breasts completely dry with paper towels.
3. Drizzle olive oil over both sides of each chicken breast.
4. Season both sides evenly with salt, pepper, and garlic powder.
5. Place chicken in a 9×13-inch baking dish.
6. Bake for 22-25 minutes until internal temperature reaches 165°F.
7. While chicken bakes, heat a skillet over medium heat.
8. Add sun-dried tomatoes and minced garlic to the skillet.
9. Cook for 2 minutes until fragrant.
10. Pour in heavy cream and bring to a gentle simmer.
11. Stir in Parmesan cheese until melted and smooth.
12. Remove sauce from heat and stir in fresh basil.
13. Let chicken rest for 5 minutes before slicing.
14. Pour warm sauce over sliced chicken breasts to serve.

That creamy sauce clings beautifully to each slice of chicken, creating the perfect saucy bite every time. The sun-dried tomatoes add this wonderful tangy sweetness that balances the rich cream sauce. Try serving it over mashed potatoes or zucchini noodles to soak up all that delicious sauce.

Pesto Baked Chicken Breast with Basil Cream Sauce

Let’s be real—you want something impressive but don’t have all day. This pesto baked chicken with basil cream sauce delivers restaurant-worthy flavor with minimal effort. It’s the kind of meal that makes you feel like a kitchen pro.

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5 lbs total)
• 1/2 cup prepared pesto (homemade or store-bought)
• 1 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• Fresh basil leaves for garnish (optional but recommended)

Instructions

1. Preheat your oven to 400°F (200°C).
2. Pat chicken breasts completely dry with paper towels—this helps the pesto stick better.
3. Brush both sides of each chicken breast with olive oil.
4. Sprinkle garlic powder, salt, and black pepper evenly over both sides of the chicken.
5. Spread 1/4 cup of pesto in a thin, even layer on the bottom of a 9×13 inch baking dish.
6. Place chicken breasts in the baking dish, leaving space between each piece.
7. Spread remaining 1/4 cup pesto evenly over the top of each chicken breast.
8. Bake uncovered for 22-25 minutes, until chicken reaches 165°F internally and juices run clear.
9. Carefully remove baking dish from oven and transfer chicken to a clean plate.
10. Pour heavy cream directly into the hot baking dish with the pesto drippings.
11. Whisk cream and pan drippings together until fully combined—this creates an instant sauce base.
12. Stir in Parmesan cheese until the sauce thickens slightly.
13. Return chicken to the baking dish, spooning sauce over each piece.
14. Bake for another 3-5 minutes until sauce is bubbly around the edges.
15. Let chicken rest in the sauce for 5 minutes before serving—this allows the meat to reabsorb juices.
16. Garnish with fresh basil leaves if using.

The chicken stays incredibly juicy while the pesto forms a flavorful crust. That basil cream sauce is so good you’ll want to drizzle it over everything—try serving it with crusty bread for dipping or over pasta to soak up every last drop.

Baked Chicken Breast with Garlic Butter Herb Sauce

Zesty and satisfying, this baked chicken breast recipe will become your new weeknight favorite. You get juicy, perfectly cooked chicken smothered in a garlic butter herb sauce that comes together with minimal effort. Let’s get cooking!

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5 lbs total)
• 2 tbsp olive oil (or avocado oil)
• 1 tsp kosher salt
• ½ tsp black pepper
• 4 tbsp unsalted butter, softened
• 3 garlic cloves, minced
• 1 tbsp fresh parsley, chopped (or 1 tsp dried)
• 1 tsp fresh thyme leaves (or ½ tsp dried)
• ½ tsp paprika
• ¼ cup chicken broth
• 1 tbsp lemon juice (fresh squeezed preferred)

Instructions

1. Preheat your oven to 400°F and position a rack in the center.
2. Pat the chicken breasts completely dry with paper towels.
3. Drizzle olive oil over both sides of each chicken breast.
4. Sprinkle kosher salt and black pepper evenly over all surfaces of the chicken.
5. Place chicken breasts in a 9×13 inch baking dish, leaving space between each piece.
6. Bake for 18-22 minutes until internal temperature reaches 165°F when measured with an instant-read thermometer.
7. While chicken bakes, combine softened butter, minced garlic, chopped parsley, thyme leaves, and paprika in a small bowl.
8. Mix the butter and herb mixture thoroughly until fully combined.
9. Remove chicken from oven when it reaches 165°F internal temperature.
10. Spread the garlic herb butter evenly over the top of each chicken breast.
11. Pour chicken broth and lemon juice into the baking dish around the chicken.
12. Return the baking dish to the oven and bake for 3-4 more minutes until butter is melted and sauce is bubbling.
13. Remove the baking dish from the oven and let chicken rest for 5 minutes before serving.

Melt-in-your-mouth tender chicken gets a flavor boost from that garlicky herb butter sauce soaking into every bite. Spoon the pan juices over mashed potatoes or rice for the ultimate comfort meal, or slice the chicken thin for amazing sandwiches the next day.

Balsamic Glazed Baked Chicken Breast with Rosemary Reduction

Oh, you know those nights when you want something fancy but don’t have hours to spend in the kitchen? This balsamic glazed baked chicken breast is your new best friend—it’s elegant enough for company but simple enough for a busy Tuesday. The rosemary reduction adds this incredible depth that makes it feel restaurant-worthy without any fuss.

Ingredients

– 4 boneless, skinless chicken breasts (about 6 oz each)
– 1/4 cup balsamic vinegar
– 2 tbsp olive oil (or any neutral oil)
– 2 tbsp honey
– 3 fresh rosemary sprigs
– 2 garlic cloves, minced
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/4 cup chicken broth (low sodium preferred)

Instructions

1. Preheat your oven to 400°F and lightly grease a 9×13 inch baking dish.
2. Pat the chicken breasts completely dry with paper towels—this helps the glaze stick better.
3. Season both sides of the chicken evenly with salt and black pepper.
4. Heat olive oil in a large oven-safe skillet over medium-high heat for 2 minutes until shimmering.
5. Place chicken breasts in the hot skillet and sear for 3-4 minutes per side until golden brown.
6. While chicken sears, whisk together balsamic vinegar, honey, and minced garlic in a small bowl.
7. Pour the balsamic mixture over the chicken in the skillet, making sure each piece is coated.
8. Add rosemary sprigs and chicken broth to the skillet around the chicken.
9. Transfer the skillet to the preheated oven and bake for 18-20 minutes until chicken reaches 165°F internally.
10. Remove the skillet from the oven using oven mitts—the handle will be extremely hot.
11. Transfer chicken to a serving plate and tent loosely with foil to rest for 5 minutes.
12. Place the skillet back on the stove over medium heat and simmer the sauce for 3-4 minutes until it thickens to a glaze consistency.
13. Remove rosemary sprigs from the reduced sauce and discard them.
14. Spoon the warm rosemary reduction over the rested chicken before serving.

Drizzle that glossy reduction over mashed potatoes or polenta—the sweet-tangy glaze soaks in beautifully. The chicken stays incredibly juicy inside with that caramelized exterior, while the rosemary infuses every bite with earthy warmth that just feels like comfort in the best way.

Cajun Spiced Baked Chicken Breast with Remoulade Sauce

Looking for a dinner that’s packed with flavor but won’t keep you in the kitchen all night? This Cajun spiced baked chicken with creamy remoulade sauce is your answer. It’s got just the right amount of kick and comes together with minimal fuss.

Ingredients

– 4 boneless, skinless chicken breasts (about 1.5 lbs total)
– 2 tbsp olive oil (or any neutral oil)
– 2 tbsp Cajun seasoning (adjust to taste)
– 1/2 cup mayonnaise
– 2 tbsp Dijon mustard
– 1 tbsp lemon juice (fresh squeezed preferred)
– 1 tbsp chopped fresh parsley
– 1 tsp hot sauce (like Tabasco)
– 1/2 tsp paprika
– 1/4 tsp garlic powder

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the chicken breasts completely dry with paper towels—this helps the seasoning stick better.
3. Brush both sides of each chicken breast evenly with olive oil.
4. Sprinkle Cajun seasoning generously over both sides of each chicken breast, pressing gently to adhere.
5. Arrange the seasoned chicken breasts in a single layer on your prepared baking sheet.
6. Bake at 400°F for 20-25 minutes, until the internal temperature reaches 165°F when checked with a meat thermometer.
7. While the chicken bakes, whisk together mayonnaise, Dijon mustard, lemon juice, parsley, hot sauce, paprika, and garlic powder in a small bowl to make the remoulade sauce.
8. Let the baked chicken rest for 5 minutes before slicing to keep the juices locked in.
9. Serve the sliced chicken with the prepared remoulade sauce drizzled over the top or on the side for dipping.

Zesty and perfectly spiced, this chicken emerges from the oven with a beautiful crust that gives way to tender, juicy meat. The cool, tangy remoulade sauce provides the perfect counterpoint to the Cajun heat. Try serving it over rice to soak up all those delicious juices, or slice it thin for amazing sandwich fillings.

Teriyaki Baked Chicken Breast with Pineapple Glaze

Picture this: you’re craving something sweet, savory, and seriously easy. This teriyaki baked chicken with pineapple glaze is your new weeknight hero—it’s juicy, flavorful, and comes together with minimal fuss.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts (pound to even thickness for even cooking)
• 1/2 cup low-sodium soy sauce (or tamari for gluten-free)
• 1/4 cup pineapple juice (use reserved juice from canned pineapple)
• 2 tbsp honey (or maple syrup for vegan option)
• 1 tbsp rice vinegar
• 2 tsp minced garlic (about 2 cloves)
• 1 tsp grated fresh ginger (or 1/2 tsp ground ginger)
• 1 cup pineapple chunks, canned or fresh (drained if using canned)
• 1 tbsp cornstarch
• 1 tbsp water (for slurry)
• 1 tbsp sesame seeds, for garnish (optional)
• 2 tbsp sliced green onions, for garnish (optional)

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish.
2. Pat the chicken breasts dry with paper towels to help the marinade stick better.
3. In a medium bowl, whisk together soy sauce, pineapple juice, honey, rice vinegar, garlic, and ginger until the honey is fully dissolved.
4. Place chicken breasts in the baking dish and pour half of the teriyaki sauce over them, reserving the other half for the glaze.
5. Turn the chicken to coat evenly in the sauce and arrange pineapple chunks around the chicken.
6. Bake for 25–30 minutes, or until the internal temperature of the chicken reaches 165°F when checked with a meat thermometer.
7. While chicken bakes, pour the reserved sauce into a small saucepan and bring to a simmer over medium heat.
8. In a small bowl, mix cornstarch and water to create a smooth slurry, then whisk it into the simmering sauce.
9. Cook the glaze for 2–3 minutes, stirring constantly, until it thickens enough to coat the back of a spoon.
10. Remove chicken from oven and brush generously with the thickened pineapple glaze.
11. Garnish with sesame seeds and green onions before serving. The chicken will be tender with a sticky-sweet crust, perfect over fluffy rice or tucked into lettuce wraps for a fresh twist.

Baked Chicken Breast with Creamy Avocado Lime Sauce

Keeping weeknight dinners exciting can be a challenge, but this baked chicken breast with creamy avocado lime sauce is here to save the day. You get perfectly juicy chicken topped with the freshest, zippiest sauce that comes together in minutes. It’s the kind of meal that feels fancy but is actually super simple to pull off.

Ingredients

– 4 boneless, skinless chicken breasts (about 1.5 lbs total, or similar cutlets)
– 2 tbsp olive oil (or any neutral oil)
– 1 tsp salt (adjust to taste)
– ½ tsp black pepper
– 1 tsp garlic powder
– 2 ripe avocados (choose ones that yield slightly to gentle pressure)
– ¼ cup plain Greek yogurt (or sour cream for richer flavor)
– 3 tbsp fresh lime juice (about 2 limes)
– 2 tbsp chopped fresh cilantro (omit if you dislike it)
– 1 small garlic clove, minced
– ¼ tsp cumin

Instructions

1. Preheat your oven to 400°F.
2. Pat the chicken breasts completely dry with paper towels—this helps them brown nicely.
3. Drizzle the olive oil over both sides of the chicken.
4. Sprinkle the salt, black pepper, and garlic powder evenly over the chicken.
5. Place the chicken on a baking sheet lined with parchment paper or foil.
6. Bake for 20–25 minutes, until the internal temperature reaches 165°F when checked with a meat thermometer.
7. While the chicken bakes, halve the avocados and remove the pits.
8. Scoop the avocado flesh into a blender or food processor.
9. Add the Greek yogurt, lime juice, cilantro, minced garlic, and cumin to the blender.
10. Blend until the sauce is completely smooth and creamy, scraping down the sides if needed.
11. Let the chicken rest for 5 minutes after baking to keep it juicy.
12. Slice or serve the chicken whole, topped generously with the avocado lime sauce.

So creamy and bright, the sauce clings to every tender bite of chicken. Try it over a bed of cilantro-lime rice or stuffed into warm tortillas for a fresh twist. Leftovers? The sauce also makes a killer dip for veggie sticks or chips the next day.

Maple Mustard Baked Chicken Breast with Thyme Gravy

This cozy baked chicken dish is exactly what you need when you want something comforting but don’t have hours to spend in the kitchen. The sweet maple and tangy mustard create this incredible glaze that caramelizes beautifully in the oven, while the thyme gravy brings everything together in the most satisfying way.

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5 lbs total)
• 1/4 cup pure maple syrup (the real stuff works best)
• 2 tbsp Dijon mustard (whole grain works great too)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp fresh thyme leaves (dried works in a pinch)
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp black pepper (freshly ground preferred)
• 1/2 tsp salt (adjust to your preference)
• 1 cup chicken broth (low sodium recommended)
• 1 tbsp all-purpose flour
• 2 tbsp cold butter, cubed

Instructions

1. Preheat your oven to 400°F and lightly grease a 9×13 inch baking dish.
2. Pat the chicken breasts completely dry with paper towels – this helps the glaze stick better.
3. In a small bowl, whisk together the maple syrup, Dijon mustard, olive oil, thyme, garlic powder, onion powder, black pepper, and salt until smooth.
4. Place the chicken breasts in the prepared baking dish, making sure they aren’t touching.
5. Brush the maple mustard mixture evenly over all sides of each chicken breast, using all of the glaze.
6. Bake for 22-25 minutes, or until the internal temperature reaches 165°F when checked with an instant-read thermometer in the thickest part.
7. Remove the chicken from the oven and transfer to a plate, tenting loosely with foil to keep warm.
8. Pour the pan juices from the baking dish into a small saucepan, being careful to scrape up all the browned bits.
9. Whisk the flour into the chicken broth until completely smooth to prevent lumps in your gravy.
10. Pour the broth mixture into the saucepan with the pan juices and bring to a simmer over medium heat.
11. Cook, whisking constantly, for 3-4 minutes until the gravy thickens enough to coat the back of a spoon.
12. Remove from heat and whisk in the cold butter cubes one at a time until the gravy becomes glossy and smooth.

Keep in mind that the chicken develops this beautiful caramelized crust while staying incredibly juicy inside. That thyme-infused gravy adds this herby, savory element that balances the sweet and tangy glaze perfectly. Try serving it over creamy mashed potatoes or with roasted vegetables to soak up every last drop of that delicious sauce.

Baked Chicken Breast with Roasted Red Pepper Sauce

Kicking off your weeknight dinner rotation just got easier. This baked chicken breast with roasted red pepper sauce brings vibrant flavor with minimal effort. You’ll love how the creamy sauce transforms simple chicken into something special.

Ingredients

– 4 boneless, skinless chicken breasts (about 6 oz each)
– 2 tbsp olive oil (or any neutral oil)
– 1 tsp kosher salt
– ½ tsp black pepper (freshly ground preferred)
– 1 cup jarred roasted red peppers, drained
– ½ cup heavy cream
– 2 garlic cloves, minced
– ¼ cup grated Parmesan cheese
– 1 tbsp fresh basil, chopped (or 1 tsp dried)
– ¼ tsp red pepper flakes (optional, for heat)

Instructions

1. Preheat your oven to 400°F and position a rack in the center.
2. Pat chicken breasts completely dry with paper towels to ensure even browning.
3. Rub chicken with olive oil, then season both sides evenly with salt and black pepper.
4. Arrange chicken in a single layer in a 9×13-inch baking dish.
5. Bake for 22-25 minutes until internal temperature reaches 165°F on an instant-read thermometer.
6. While chicken bakes, combine roasted red peppers, heavy cream, and garlic in a blender.
7. Blend on high speed for 45-60 seconds until completely smooth and no pepper chunks remain.
8. Pour the blended sauce into a small saucepan over medium heat.
9. Stir in Parmesan cheese until fully melted and incorporated, about 2-3 minutes.
10. Add chopped basil and red pepper flakes, then simmer for 1 more minute to meld flavors.
11. Remove chicken from oven and let rest for 5 minutes to redistribute juices.
12. Spoon warm red pepper sauce over the baked chicken breasts before serving.

Making this dish feels like restaurant-quality cooking at home. The chicken stays incredibly juicy while the sauce adds a sweet, slightly smoky flavor with just enough creaminess. Try serving it over creamy polenta or with crusty bread to soak up every last drop of that vibrant red pepper sauce.

Buffalo Baked Chicken Breast with Blue Cheese Drizzle

Who doesn’t love that spicy, tangy buffalo flavor? You’re about to make the easiest baked chicken breast that’s juicy inside, crispy outside, and totally drenched in buffalo goodness. This is your new weeknight dinner hero.

Ingredients

• 2 large chicken breasts (about 1.5 lbs total)
• 1/2 cup hot sauce, like Frank’s RedHot
• 2 tbsp unsalted butter, melted (or olive oil for dairy-free)
• 1/4 cup blue cheese crumbles
• 2 tbsp plain Greek yogurt (or sour cream)
• 1 tbsp mayonnaise
• 1 tsp white vinegar
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 1/4 tsp salt
• 1 tbsp olive oil (or any neutral oil)

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the chicken breasts completely dry with paper towels—this helps the skin get crispy.
3. Brush both sides of each chicken breast with olive oil and season evenly with salt, black pepper, and garlic powder.
4. Place the chicken on the prepared baking sheet and bake for 20-25 minutes, until the internal temperature reaches 165°F when checked with a meat thermometer.
5. While the chicken bakes, whisk together the hot sauce and melted butter in a small bowl until smooth.
6. In another bowl, combine blue cheese crumbles, Greek yogurt, mayonnaise, and white vinegar to make the drizzle.
7. Remove the chicken from the oven and brush generously with the buffalo sauce mixture, coating both sides.
8. Return the chicken to the oven and bake for another 5 minutes to let the sauce caramelize slightly.
9. Let the chicken rest for 5 minutes before slicing—this keeps it juicy.
10. Drizzle the blue cheese sauce over the sliced chicken and serve immediately.

Now you’ve got tender chicken with that signature buffalo kick, balanced by the cool, tangy blue cheese drizzle. Nothing beats slicing into that perfectly cooked breast and watching the sauce pool around it. Next time, try serving it chopped over a crisp salad or stuffed into warm tortillas for buffalo chicken tacos.

Baked Chicken Breast with Creamy Spinach Artichoke Sauce

You know those nights when you want something comforting but don’t want to spend hours in the kitchen? Yeah, we’ve all been there. This baked chicken breast with creamy spinach artichoke sauce is your new go-to—it’s fancy enough for company but easy enough for a Tuesday.

Ingredients

– 4 boneless, skinless chicken breasts (about 6 oz each, or similar size for even cooking)
– 1 tbsp olive oil (or any neutral oil)
– 1 tsp garlic powder
– 1 tsp onion powder
– 1 tsp dried oregano
– 1/2 tsp salt (adjust to taste)
– 1/4 tsp black pepper
– 1 tbsp unsalted butter
– 2 cloves garlic, minced (about 2 tsp)
– 1 cup heavy cream
– 1/2 cup chicken broth (low-sodium preferred)
– 1/2 cup grated Parmesan cheese (freshly grated melts better)
– 1 (14 oz) can artichoke hearts, drained and chopped
– 2 cups fresh spinach, roughly chopped (packed)
– 1/4 cup cream cheese, softened (for smoother sauce)

Instructions

1. Preheat your oven to 375°F.
2. Pat the chicken breasts dry with paper towels to help seasoning stick.
3. Rub olive oil evenly over both sides of each chicken breast.
4. In a small bowl, mix garlic powder, onion powder, dried oregano, salt, and black pepper.
5. Sprinkle the seasoning mix evenly over both sides of the chicken.
6. Place the seasoned chicken in a 9×13-inch baking dish.
7. Bake for 25-30 minutes, or until the internal temperature reaches 165°F when checked with a meat thermometer.
8. While the chicken bakes, melt butter in a large skillet over medium heat.
9. Add minced garlic and cook for 1 minute, stirring constantly until fragrant.
10. Pour in heavy cream and chicken broth, then bring to a gentle simmer.
11. Whisk in Parmesan cheese until fully melted and the sauce is smooth.
12. Stir in chopped artichoke hearts and cook for 2 minutes.
13. Add fresh spinach and cook for another 2 minutes, stirring until wilted.
14. Reduce heat to low and stir in cream cheese until the sauce is creamy and uniform.
15. Remove the chicken from the oven and let it rest for 5 minutes.
16. Spoon the creamy spinach artichoke sauce over the baked chicken breasts.
A perfectly tender chicken paired with that rich, garlicky sauce makes this dish feel like a restaurant meal at home. Try serving it over mashed potatoes to soak up every bit of the creamy goodness, or alongside crusty bread for dipping.

Smoky Paprika Baked Chicken Breast with Chipotle Aioli

Ugh, are you tired of the same old boring chicken dinners? You need this smoky paprika baked chicken breast in your life—it’s juicy, packed with flavor, and comes together with minimal effort. Let’s get cooking!

Ingredients

– 2 boneless, skinless chicken breasts (about 1 lb total, or sub thighs)
– 2 tbsp olive oil (or any neutral oil)
– 1 tbsp smoked paprika
– 1 tsp garlic powder
– 1/2 tsp salt (adjust to taste)
– 1/4 tsp black pepper
– 1/2 cup mayonnaise
– 1 tbsp chipotle in adobo sauce, minced (start with less if sensitive to heat)
– 1 tsp lime juice (fresh squeezed for best flavor)

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the chicken breasts completely dry with paper towels—this helps the seasoning stick and promotes browning.
3. In a small bowl, mix the olive oil, smoked paprika, garlic powder, salt, and black pepper until combined.
4. Rub the spice mixture evenly over both sides of each chicken breast, coating thoroughly.
5. Place the seasoned chicken breasts on the prepared baking sheet, leaving space between them for even cooking.
6. Bake for 20–25 minutes, or until the internal temperature reaches 165°F when checked with a meat thermometer.
7. While the chicken bakes, make the chipotle aioli: whisk together the mayonnaise, minced chipotle in adobo, and lime juice in a small bowl.
8. Let the chicken rest for 5 minutes after baking—this keeps the juices locked in instead of running out when sliced.
9. Slice the chicken against the grain for maximum tenderness.
10. Drizzle the chipotle aioli over the sliced chicken or serve it on the side for dipping.

Velvety and tender, this chicken pairs beautifully with the smoky, creamy aioli. Try it tucked into warm tortillas with shredded cabbage for easy tacos, or slice it over a crisp salad for a light meal that doesn’t skimp on flavor.

Baked Chicken Breast with Creamy Lemon Caper Sauce

Ever find yourself staring at chicken breasts wondering how to make them actually exciting? You’re not alone. This baked chicken with creamy lemon caper sauce transforms that basic protein into something restaurant-worthy with minimal effort.

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5 lbs total)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp kosher salt
• ½ tsp black pepper
• 2 cloves garlic, minced
• 1 cup chicken broth
• ½ cup heavy cream
• ¼ cup fresh lemon juice (about 1 large lemon)
• 2 tbsp capers, drained
• 2 tbsp unsalted butter
• 1 tbsp fresh parsley, chopped (optional garnish)

Instructions

1. Preheat your oven to 400°F.
2. Pat chicken breasts completely dry with paper towels – this helps them brown better.
3. Season both sides of chicken evenly with salt and pepper.
4. Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering.
5. Sear chicken for 3-4 minutes per side until golden brown.
6. Transfer the entire skillet to the preheated oven.
7. Bake for 15-18 minutes until chicken reaches 165°F internally.
8. Remove chicken from skillet and set aside on a plate.
9. Return skillet to medium heat and add minced garlic.
10. Cook garlic for 30 seconds until fragrant but not browned.
11. Pour in chicken broth, scraping up all the browned bits from the bottom of the pan.
12. Simmer broth for 2-3 minutes until reduced by about half.
13. Stir in heavy cream and lemon juice.
14. Add capers and simmer sauce for another 2 minutes until slightly thickened.
15. Remove skillet from heat and swirl in butter until melted and sauce is glossy.
16. Return chicken to skillet, spooning sauce over each piece.

Here’s what makes this dish special: the chicken stays incredibly juicy while the sauce brings bright lemon tang and briny caper pops. Serve it over mashed potatoes to soak up every drop of that creamy sauce, or slice it thin for an elegant dinner party presentation.

Baked Chicken Breast with Creamy Garlic Mushroom Sauce

Dinner just got a whole lot easier with this comforting baked chicken breast. You’ll love how the creamy garlic mushroom sauce turns simple ingredients into something special. It’s the kind of meal that feels fancy but comes together with minimal effort.

Ingredients

– 4 boneless, skinless chicken breasts (about 1.5 lbs total)
– 2 tbsp olive oil (or any neutral oil)
– 1 tsp kosher salt
– ½ tsp black pepper
– 1 tbsp unsalted butter
– 8 oz cremini mushrooms, sliced (baby bellas work great)
– 3 garlic cloves, minced
– 1 cup heavy cream
– ½ cup chicken broth
– 1 tsp dried thyme (or 1 tbsp fresh)
– ¼ cup grated Parmesan cheese

Instructions

1. Preheat your oven to 400°F and pat chicken breasts dry with paper towels.
2. Rub chicken with olive oil and season both sides with salt and pepper.
3. Place chicken in a baking dish and bake for 20-25 minutes until internal temperature reaches 165°F.
4. While chicken bakes, melt butter in a large skillet over medium-high heat.
5. Add sliced mushrooms and cook for 6-8 minutes until golden brown and moisture evaporates.
6. Stir in minced garlic and cook for 1 minute until fragrant.
7. Pour in chicken broth to deglaze the pan, scraping up any browned bits.
8. Add heavy cream and dried thyme, then bring to a gentle simmer.
9. Reduce heat to medium-low and cook for 3-4 minutes until sauce slightly thickens.
10. Stir in Parmesan cheese until melted and smooth.
11. Remove chicken from oven and let rest for 5 minutes before slicing.
12. Spoon creamy mushroom sauce over chicken breasts to serve.

Keep this dish in mind for busy weeknights when you want something satisfying. The chicken stays incredibly juicy while the sauce brings earthy mushroom flavor with a velvety texture. Try serving it over mashed potatoes or egg noodles to soak up every bit of that delicious cream sauce.

Baked Chicken Breast with Creamy Cilantro Lime Sauce

Sometimes you just need a simple chicken dinner that feels fancy without the fuss. This baked chicken breast with creamy cilantro lime sauce is exactly that—tender, juicy chicken smothered in a bright, zesty sauce that comes together in minutes. You’ll love how the fresh flavors transform basic ingredients into something special.

Ingredients

– 4 boneless, skinless chicken breasts (about 1.5 lbs total)
– 2 tbsp olive oil (or any neutral oil)
– 1 tsp kosher salt
– ½ tsp black pepper
– 1 tsp garlic powder
– ½ cup sour cream
– ¼ cup mayonnaise
– ¼ cup fresh cilantro, finely chopped
– 2 tbsp fresh lime juice (about 1 lime)
– 1 tsp lime zest
– 1 small garlic clove, minced
– 2 tbsp milk or cream (to thin sauce if needed)

Instructions

1. Preheat your oven to 400°F.
2. Pat chicken breasts completely dry with paper towels—this helps them brown better.
3. Drizzle olive oil over both sides of each chicken breast.
4. Season both sides evenly with salt, black pepper, and garlic powder.
5. Place chicken breasts in a single layer in a baking dish.
6. Bake for 20-25 minutes until internal temperature reaches 165°F when checked with a meat thermometer.
7. While chicken bakes, combine sour cream, mayonnaise, cilantro, lime juice, lime zest, and minced garlic in a medium bowl.
8. Whisk sauce ingredients until completely smooth and well combined.
9. If sauce seems too thick, gradually whisk in milk or cream until it reaches your desired consistency.
10. Let chicken rest for 5 minutes after removing from oven—this keeps it juicy when sliced.
11. Slice chicken against the grain into ½-inch thick pieces.
12. Arrange sliced chicken on plates and generously drizzle with the creamy cilantro lime sauce.

Fresh from the oven, the chicken stays incredibly moist while the sauce adds a cool, tangy contrast. For a complete meal, serve it over cilantro lime rice or alongside roasted vegetables—the bright sauce pairs beautifully with almost anything. Leftovers make amazing next-day wraps or salad toppers too.

Baked Chicken Breast with Creamy Sun-Dried Tomato Pesto Sauce

Friendly reminder that juicy chicken doesn’t have to be complicated. This baked chicken breast with creamy sun-dried tomato pesto sauce comes together with minimal effort but delivers maximum flavor. You’ll be amazed how something so simple can taste so restaurant-worthy.

Ingredients

– 4 boneless, skinless chicken breasts (about 1.5 lbs total)
– 2 tbsp olive oil (or avocado oil)
– 1 tsp kosher salt
– ½ tsp black pepper
– 1 tsp garlic powder
– ½ cup sun-dried tomatoes in oil, drained and chopped
– ½ cup heavy cream
– ¼ cup grated Parmesan cheese
– 2 tbsp prepared basil pesto
– 2 cloves garlic, minced
– ¼ cup chicken broth

Instructions

1. Preheat your oven to 400°F.
2. Pat chicken breasts completely dry with paper towels.
3. Drizzle olive oil over both sides of each chicken breast.
4. Season both sides evenly with kosher salt, black pepper, and garlic powder.
5. Place chicken breasts in a 9×13 inch baking dish.
6. Bake for 20-25 minutes until internal temperature reaches 165°F.
7. While chicken bakes, heat a skillet over medium heat.
8. Add minced garlic and cook for 1 minute until fragrant.
9. Stir in chopped sun-dried tomatoes and cook for 2 minutes.
10. Pour in chicken broth and scrape any browned bits from the pan.
11. Add heavy cream and bring to a gentle simmer.
12. Whisk in basil pesto until fully incorporated.
13. Stir in grated Parmesan cheese until sauce thickens slightly.
14. Remove sauce from heat once it coats the back of a spoon.
15. Transfer baked chicken to serving plates.
16. Spoon creamy sun-dried tomato pesto sauce over each chicken breast.

Every bite delivers tender chicken with that rich, tangy sauce that clings perfectly. The sun-dried tomatoes add wonderful chewy texture against the smooth cream base. Try serving it over mashed potatoes to soak up every last drop of that incredible sauce.

Summary

Mastering moist, flavorful chicken breasts is easier than ever with these 20 creamy sauce recipes. Whether you’re cooking for a busy weeknight or a special dinner, there’s a delicious option for every taste. We’d love to hear which recipes become your family favorites—leave a comment below and don’t forget to share this roundup on Pinterest for your fellow home cooks!