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Golden Baked Chicken Breasts with Creamy Sauce Delight!

A delicious recipe for golden baked chicken breasts topped with a creamy sauce and a crunchy stuffing crust.
Print Recipe
Prep Time 15 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 large boneless skinless chicken breasts (about 1 pound total)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • 1 cup cream of chicken soup
  • 1 cup shredded cheddar cheese
  • 1 cup chicken broth
  • 1 cup herb-seasoned stuffing mix
  • 2 tablespoons unsalted butter melted
  • 1 tablespoon fresh parsley chopped (optional for garnish)

Method
 

  1. Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with cooking spray or butter.
  2. In a small bowl, combine garlic powder, onion powder, paprika, salt, and pepper. Rub this seasoning mixture all over the chicken breasts.
  3. Place the seasoned chicken breasts in the prepared baking dish.
  4. In a separate bowl, mix together the cream of chicken soup, shredded cheddar cheese, and chicken broth until well combined. Pour this mixture over the chicken breasts in the baking dish.
  5. In another bowl, combine the herb-seasoned stuffing mix with melted butter. Sprinkle the stuffing mixture evenly over the creamy sauce.
  6. Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
  7. After 25 minutes, remove the foil and bake for an additional 15-20 minutes, or until the chicken is cooked through (internal temperature should reach 165°F) and the stuffing is golden brown.
  8. Remove from the oven and let it rest for 5 minutes before serving. Garnish with fresh parsley if desired.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 15gProtein: 30gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 8gCholesterol: 90mgSodium: 800mgFiber: 1gSugar: 2g

Notes

  • For added flavor, consider marinating the chicken in lemon juice and herbs for a couple of hours before cooking.
  • You can substitute the cream of chicken soup with cream of mushroom soup for a different flavor profile.

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