Easy Chicken Bake
A comforting and versatile chicken bake that's quick to prepare and deliciously creamy, perfect for weeknight dinners.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts (about 1.5 pounds) Choose even-thickness pieces or pound them lightly for even cooking.
- 1 cup sour cream or Greek yogurt Creates a creamy base; use Greek yogurt for a lighter option.
- 1 cup shredded cheddar or mozzarella cheese Use a blend for extra melt and flavor.
- 1/2 cup grated Parmesan For savory depth.
- 2 cloves garlic, minced When garlic sizzles, the aroma fills the kitchen.
- 1 teaspoon dried Italian seasoning or 1 tablespoon fresh chopped herbs Basil and parsley work beautifully.
- 1 tablespoon Dijon mustard Brightens the creaminess.
- Salt and pepper to taste
- 2 tablespoons olive oil or melted butter Adds golden color.
- 1 cup optional chopped spinach, cooked mushrooms, or sun-dried tomatoes For variation.
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Lightly grease a 9x13 baking dish with olive oil.
- Pat the chicken breasts dry and season both sides with salt and pepper.
- In a mixing bowl, whisk together sour cream or Greek yogurt, minced garlic, Dijon mustard, Italian seasoning, and half of the shredded cheese.
- Arrange the chicken in the prepared baking dish and spoon the creamy mixture over each breast.
- Sprinkle the remaining shredded cheese and the Parmesan evenly over the top. Drizzle a little olive oil or melted butter for extra golden color.
- Add optional veggies around the chicken now.
Cooking
- Bake uncovered for 30–35 minutes, or until the internal temperature reaches 165°F (74°C).
- If you love a crisp finish, place under the broiler for 2–3 minutes, watching closely.
- Let rest for 5 minutes before serving.
Notes
Serve with mashed potatoes, buttered noodles, or a green salad. Store leftovers in the fridge for up to 3–4 days or freeze for up to 3 months. Reheat in the oven or microwave.