This Baked Chicken in White Sauce is a base of tender chicken breast that is cooked in a creamy and tangy sauce. And, the best is that it can on the table in about 30 minutes!
Jump to:
- What makes this recipe irresistible
- What you’ll need: ingredients
- Step-by-step guide: instructions
- Watch and learn: recipe video
- Essential equipment for this recipe
- Frequently asked questions (FAQ's)
- Deb's tips for the perfect dish
- How to store leftovers
- More recipes you'll love
- Perfect pairings: what to serve with
- Baked Chicken in White Sauce
What makes this recipe irresistible
I don't know about you, but I love tender chicken breasts that are coated in a rich sauce. And, let me tell you this creamy white sauce is packed full of flavor, you won't regret making this one!!
What you’ll need: ingredients
Please refer to the printable recipe card at the bottom of this post for the exact measurements.
- breasts boneless skinless
- olive oil
- chicken seasoning
- butter
- shallot
- garlic
- heavy cream
- sour cream
- dijon mustard
- salt and pepper
Step-by-step guide: instructions
This is an overview of the instructions. For complete directions, scroll down to the bottom.
- Preheat the oven. Season both sides of the chicken.
- Heat a large frypan over medium heat. When hot, add the olive oil, then the chicken, top side down. Fry for two minutes each side. Remove from the pan and place on a plate.
- Add the butter to the hot pan with the oil.
- Add the shallots and diced fennel. Sauté until just soft. Add the garlic and fry until it becomes fragrant.
- Next add the cream and sour cream and season. Stir until bubbly.
- Add the dijon mustard. Whisk to combine.
- Place the seared chicken breast into the sauce. Bake in the preheated oven for 20-25 minutes.
Watch and learn: recipe video
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Essential equipment for this recipe
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Frequently asked questions (FAQ's)
The trick to getting the sauce to stick to your chicken is to allow it to thicken slightly in the oven. Make sure that the sauce is bubbling around the edges before you remove it from the oven.
Chicken is done when the internal temperature reach es 165 degrees Fahrenheit.
Yes, you can put your cast iron skillet in the oven! They hold heat well in the oven.
Deb's tips for the perfect dish
- Make sure that you use an oven-safe skillet if you are placing the skillet in the oven. If you don't have one you can add the chicken and sauce to a casserole dish instead.
- For the first steps, you are only searing the chicken for a nice crust, you are not cooking it all the way through. Only cook for about 2 minutes on each side.
- Do not leave the garlic unattended in the skillet, as soon as it's fragrant it's time to add the cream to prevent the garlic from burning.
How to store leftovers
Refrigerate - Store leftover chicken in an airtight container in the fridge for 2-3 days.
Freezer - I don't recommend the leftovers because the cream sauce will separate when thawed. Don't worry this chicken is so delicious you won't have any leftovers, anyway!
Reheat - I've found the best way to reheat this chicken and cream sauce is in a skillet on the stovetop over medium heat until warm. You can microwave single servings for 1-2 minutes at 50% power.
More recipes you'll love
Chicken is always a staple on our dinner table because it's budget-friendly and so easy to prepare. I recommend trying them all!
Perfect pairings: what to serve with
I don't know about you, but anytime I serve something with gravy, I love me some mashed potatoes. My Texas Roadhouse Mashed Potato Recipe is perfect with this dish! That and steamed green beans - yum!!!
Bread is a staple side dish on our dinner table, we like some type of bread with just about all our meals. And, with creamy chicken bake, I always serve either these Easy Yeast Rolls or Cheesy Garlic Bread. They are favorites!
Are you looking for the perfect sweet treat to end this meal with? If so, this Churro Bundt Cake is what you are seeking! It's a soft cake that is full of vanilla and cinnamon flavors.
I love to get to know my readers, so leave me a comment down below and let me know what your favorite chicken recipe to make for your family is. If you try this recipe, I'd love for you to rate it!
Baked Chicken in White Sauce
Ingredients
- 4 chicken breasts boneless skinless
- 2 tablespoons olive oil
- 1 ½ teaspoon chicken seasoning
- 1 tablespoon butter
- 1 large shallot
- 3 cloves garlic
- ¾ cup heavy cream
- ½ cup sour cream
- 1 tablespoon dijon mustard
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 tablespoons fresh fennel minced
Instructions
- Preheat the oven to 350 degrees. Season the raw chicken with the chicken seasoning, both sides.
- Heat a large frypan over medium heat. When hot, add the olive oil, then the chicken, top side down. Fry for two minutes each side. Remove from the pan and place on a plate.
- Add the butter to the hot pan and if needed a touch more olive oil.
- Add the shallots and fennel fry until just soft. Add the garlic and stir fry for another minute or so until it becomes fragrant.
- Next pour in the heavy cream and sour cream. Season with salt and pepper. Stir until bubbly.
- Add the dijon mustard and minced tarragon. Whisk to combine.
- Nestle the seared chicken breast into the creamy sauce. Pour in the pan juices. Place in the preheated oven for 20-25 minutes. Or until the internal temperature of the chicken is 165 degrees.
- Served topped with sauce. The feathery ends of the fennel make a pretty garnish over the chicken as well.
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