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Making this baked chicken cream sauce dish is one of my favorite things to do because of how simple it is. It can make a perfect weeknight meal, but I just like to make it when the feeling suits me. Along with the chicken I also made some easy roasted garlic, and a little mixed salad.
The best thing about this dish is it is a kind of set it and forget it dish. After browning the chicken you just put it in a baking dish covered in the cream sauce to bake for a while. What results is a perfectly tender chicken breast with a savory rich cream sauce
Baked Chicken Cream Sauce Ingredients
2 Chicken Breasts
1/2 cup Heavy Cream
2 tsp Worcestershire Sauce
1 Shallot; chopped
2 cloves Garlic; minced.
1 tsp Paprika
1 tsp Mushroom Powder, or use one of my favorite ingredients, the Trader Joe’s Umami Seasoning Blend.
1 tsp Pepper; black. Freshly Cracked
2 tbsp Butter
1 tsp Salt; or to taste
1 tbsp Flour, for browning plus 1 tsp for thickening
Baked Chicken Cream Sauce
1. In a shallow dish add the flour and lightly coat the chicken breasts. Shake off excess flour and brown in a hot skillet for a minute or two each side. We aren’t trying to cook the chicken here, just brown the surface. When they are browned set them aside.
2. In a bowl add the chopped shallot, Worcestershire sauce, heavy cream, minced garlic, paprika, mushroom powder, salt, and pepper. Add about a half cup of water and mix it up thoroughly.
3. Place the chicken in a baking dish and pour the cream sauce over it. Put it in the oven at 165 degrees Celsius for 55 minutes. Make sure that you use a small enough baking dish so that when you put the cream sauce over the chicken breasts they are covered.
4. After the chicken is done use tongs to place the chicken on a plate and put the sauce into a saucepan. On medium heat whisk the sauce around and add a tsp of flour and the butter to thicken it up. Pour it over the chicken breast directly on the plate. Serve the baked chicken cream sauce immediately.
Notes
I like to serve this with roasted garlic since it pairs really well with the cream sauce. For the instructions for that just go to Roasted Garlic.
You can also serve these along with my stuffed mushrooms which are just so great.
Baked Chicken Cream Sauce Recipe
Baked Chicken Cream Sauce
Ingredients
- 2 Chicken Breasts
- 1/2 cup Heavy Cream
- 2 tsp Worcestershire Sauce
- 1 large Shallot chopped
- 2 cloves garlic minced
- 1 tsp Paprika
- 1 tsp Mushroom Powder
- 1 tsp Pepper black, freshly cracked
- 2 tbsp Butter
- 1 tsp Salt or to taste
- 1 tbsp Flour for browning and thickening
Instructions
- In a shallow dish add the flour and lightly coat the chicken breasts. Shake off excess flour and brown in a hot skillet for a minute or two each side. We aren't trying to cook the chicken here, just brown the surface. When they are browned set them aside.
- In a bowl add the chopped shallot, Worcestershire sauce, heavy cream, minced garlic, paprika, mushroom powder, salt, and pepper. Add about a half cup of water and mix it up thoroughly.
- Place the chicken in a baking dish and pour the cream sauce over it. Put it in the oven at 165 degrees Celsius for 55 minutes. Make sure that you use a small enough baking dish so that when you put the cream sauce over the chicken breasts they are covered.
- After the chicken is done use tongs to place the chicken on a plate and put the sauce into a saucepan. On medium heat whisk the sauce around and add a tsp of flour and the butter to thicken it up. Pour it over the chicken breast directly on the plate. Serve the baked chicken cream sauce immediately.
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