This is one of those pour-and-bake dinners that feels like a hug at the end of a long day. You whisk together one creamy sauce with heavy cream, sun-dried tomatoes, Parmesan, Italian seasoning, and garlic, then simply pour it over raw chicken breasts in a glass casserole dish and let the oven do the rest. It’s very much a Midwest-style comfort bake—simple ingredients, big flavor, and hardly any fuss—perfect for busy nights when you still want something that feels a little special.
This creamy chicken is lovely over buttered egg noodles, fluffy mashed potatoes, or steamed rice to soak up every bit of that rich, savory sauce.
Ingredients
4 boneless, skinless chicken breasts
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/3 cup sun-dried tomatoes, chopped (drained if packed in oil)
3 cloves garlic, minced
1 teaspoon Italian seasoning
1/2 teaspoon salt (or to taste)
1/2 teaspoon black pepper
1 tablespoon olive oil (optional, for extra richness)
Fresh parsley for garnish (optional)
Method
Preheat the oven to 375°F (190°C). Lightly grease a glass casserole dish.
Prepare the chicken. Pat the chicken breasts dry and place them in a single layer in the prepared baking dish.
Make the creamy sauce. In a medium bowl, whisk together the heavy cream, Parmesan cheese, chopped sun-dried tomatoes, minced garlic, Italian seasoning, salt, pepper, and olive oil (if using) until well combined.
Pour and bake. Pour the sauce evenly over the chicken breasts, making sure they are well coated.
Bake uncovered for 30–40 minutes, or until the chicken is fully cooked through and reaches an internal temperature of 165°F (74°C). The sauce will thicken slightly as it bakes.
Rest and garnish. Let the dish rest for 5 minutes before serving. Spoon the creamy sauce over the chicken and garnish with fresh parsley if desired.
Serving Suggestions
Serve hot over buttered egg noodles, creamy mashed potatoes, or steamed rice. Add a simple green salad or roasted vegetables on the side for a complete, comforting meal.
Enjoy ❤️