Baked Chicken in White Sauce

A cast iron skillet with baked chicken in gravy. With a serving spoon.

Baked Chicken in White Sauce

Tender baked chicken smothered in a creamy sauce. The sauce infuses the chicken with a tangy flavor, making this dish comforting and elegant enough for company. AND it's an easy recipe!

Course Lunch or Dinner

Cuisine American

Prep Time 5

Cook Time 30

Total Time 35

Servings servings

Calories 377kcal

Author Deb Clark

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.

Nutrition