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baked chicken cream sauce
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Baked Chicken Cream Sauce

This baked chicken cream sauce is a simple weeknight meal. Just put all the ingredients into a baking dish and set in the oven for just under an hour.
Course Main Dish
Cuisine American
Keyword baked chicken cream sauce
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 2 people


  • 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


  • 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.