cream of chicken baked chicken recipe
The Best cream of chicken baked chicken recipe
Oh, you’re asking about Cream of Chicken? Well, let me tell you—this dish is pure comfort food in a bowl. I’ve been making it since I was a kid, and it’s always been a go-to for family dinners, game nights, or just a simple weeknight meal when I need something hearty and filling. There’s something about the creamy, rich sauce that makes it feel special, even if it’s just sitting on the table for leftovers. My kids love it because it’s comforting, and honestly, it’s the kind of meal that makes everyone feel like they’re eating something homemade and delicious—not like they’re eating out of a box. Plus, it’s versatile—you can serve it with crusty bread, steamed veggies, or even just a simple side salad to keep things light if you’re watching what you eat.
What really makes this recipe work for me is how easy it is to customize. I’ll sometimes swap in a little extra garlic or a dash of smoked paprika for a little extra flavor, but the basic version is foolproof. It’s also one of those dishes that’s perfect for special occasions—whether it’s a holiday dinner, a family get-together, or just a night where I want to treat myself and my family to something warm and satisfying. And the best part? It’s not just about taste—it’s also a little bit healthier than you might think. The broth is usually made with chicken stock, which means it’s packed with protein and nutrients, and the sauce is light enough to balance out the richness without being too heavy. It’s that kind of dish that feels indulgent but still nourishing, and honestly, that’s what makes it my favorite.
Creamy Baked Chicken with Tomato Sauce
A comforting baked chicken dish with a rich tomato-based cream sauce, perfect for a cozy meal. Lightly breaded chicken thighs are baked to golden perfection and topped with a velvety sauce.
🥘Ingredients
- 6 boneless, skinless chicken thighs
- 1 cup all-purpose flour
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp paprika
- 1 cup heavy cream
- 1 cup whole milk
- 1 cup tomato sauce
- 2 cloves garlic, minced
- 1 small onion, finely diced
- 1 tsp dried thyme
- 1 tsp dried oregano
- ½ cup grated Parmesan cheese
- 1 tbsp butter
- Salt and pepper to taste
- Fresh parsley, chopped
- 1 tbsp olive oil
👨🍳Directions
-
1 Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
-
2 In a shallow bowl, mix flour, salt, black pepper, garlic powder, and paprika.
-
3 Pat chicken thighs dry with paper towels. Dredge each piece in the flour mixture, ensuring they are well coated.
-
4 Place chicken thighs on the prepared baking sheet, skin-side up. Bake for 15 minutes.
-
5 In a saucepan, melt butter over medium heat. Add onion and cook for 3 minutes until softened. Stir in garlic, tomato sauce, thyme, oregano, salt, and pepper. Simmer for 5 minutes.
-
6 Reduce heat to low. Pour in heavy cream and milk, stirring until smooth. Simmer for another 5 minutes until slightly thickened.
-
7 Remove chicken from the oven and transfer to a plate. Pour the cream sauce over the chicken, letting it soak in. Sprinkle with Parmesan cheese.
-
8 Return chicken to the oven and bake for another 10-15 minutes until the chicken reaches an internal temperature of 165°F (74°C).
-
9 Optional: Drizzle with olive oil and garnish with fresh parsley before serving.
🔧Equipment
- Mixing bowls
- Baking sheet
- Oven
- Knife and cutting board
- Food processor or blender (optional for cream sauce)
- Measuring cups and spoons
- Whisk
- Oven-safe skillet or saucepan
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Creamy Baked Chicken with Tomato Sauce Works
This cream of chicken recipe is always a go-to for me because it’s simple enough to whip up on busy weeknights but still feels special enough for big family dinners. It’s comforting, rich, and the way the creamy sauce clings to the tender chicken makes it feel like a real home-cooked meal—no fuss, just pure satisfaction. Plus, it’s versatile enough to serve with rice, pasta, or even just mashed potatoes, so it works whether you’re feeding a crowd or just enjoying a quiet night in with the family.
❓ Frequently Asked Questions About Creamy Baked Chicken with Tomato Sauce
What is the difference between Cream of Chicken and Cream of Tartar?
Cream of Chicken and Cream of Tartar are both types of starches used in cooking, but they have different origins and uses. Cream of Chicken is made from the skin and bones of chickens, which are boiled, strained, and then mixed with a little water to create a thick, white liquid. This liquid is then used as a thickener in sauces, gravies, and soups. Cream of Tartar, on the other hand, is derived from the tartaric acid found in grapes and is a white powder. It is primarily used as an acid in baking and is not used in cooking sauces or gravies.
Why does my Cream of Chicken sauce turn out too thick or too thin?
A Cream of Chicken sauce can turn out too thick or too thin due to several factors: – Over-thickening: Using too much starch or not enough liquid can make the sauce too thick. If you’ve used too much Cream of Chicken powder, it can cause the sauce to become gluey or grainy. To fix this, gradually whisk in cold water or broth until the desired consistency is reached. – Under-thickening: If you’re using too much liquid or not enough starch, the sauce may be too thin. Adding a little more starch (like cornstarch or arrowroot) and whisking well can help achieve the right texture. – Cooking time: Overcooking the sauce can cause it to break down and become thin. Cook gently and continuously stir to maintain the right consistency. – Acid balance: Cream of Chicken is a neutral thickener. If you’re using it in a recipe that requires acidity (like tomato-based sauces), adding a small amount of vinegar or lemon juice can help balance the flavors and improve texture.
Can I substitute Cream of Chicken for another thickener like cornstarch or flour?
Yes, you can substitute Cream of Chicken with other thickeners, but the results may vary slightly in texture and flavor. Here are some common substitutes: – Cornstarch: Mix 1 part cornstarch with 1 part cold water to make a slurry. Use 1 to 1.5 teaspoons for every 1 teaspoon of Cream of Chicken. Cornstarch creates a slightly gummy texture, so it may not be ideal for all recipes. – Flour: Use 1 teaspoon of flour for every 1 teaspoon of Cream of Chicken. Mix with a little cold water to form a paste, then stir into the sauce. Flour can make the sauce slightly denser and may require extra liquid to achieve the right consistency. – Arrowroot powder: Similar to cornstarch, use 1 teaspoon for every 1 teaspoon of Cream of Chicken. Arrowroot is gentle and won’t create a gummy texture but may require careful stirring to avoid lumps. – Potato starch: Works well in a pinch, but it’s less common and may not dissolve as smoothly as Cream of Chicken. Use the same ratio as cornstarch.
How do I make the best Cream of Chicken gravy for baked chicken?
To make the best Cream of Chicken gravy for baked chicken, follow these steps: 1. Cook the chicken: Remove the chicken from the oven and let it rest for 5 minutes. Cut it into bite-sized pieces and set aside. 2. Make the roux: In a large skillet or saucepan, melt 2 tablespoons of butter over medium heat. Add 2 tablespoons of all-purpose flour and whisk constantly for 1-2 minutes until it turns a light golden brown. 3. Deglaze: Pour in 1 cup of chicken broth or water, whisking continuously to avoid lumps. Cook until the mixture thickens slightly. 4. Add Cream of Chicken: Sprinkle in 1 teaspoon of Cream of Chicken powder (or 1/2 teaspoon for a lighter texture) and whisk until fully dissolved. If the gravy is too thick, add a little more broth. 5. Simmer: Bring the gravy to a gentle simmer and cook for 3-5 minutes, stirring frequently. This step helps blend the flavors. 6. Season: Stir in 1 teaspoon of lemon juice or white vinegar (optional, for brightness), 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Add a pinch of garlic powder or onion powder if desired. 7. Combine with chicken: Pour the gravy over the chicken pieces and gently toss to coat. Return the chicken to the oven (if not already done) and bake for another 5-10 minutes if needed, or serve warm or at room temperature.
Why does my Cream of Chicken gravy separate or turn cloudy?
Cream of Chicken gravy may separate or turn cloudy due to several reasons: – Overcooking: If the gravy is simmered too long, the starch can break down, causing it to separate. Cook gently and stir continuously to prevent this. – Fat separation: If the gravy contains too much butter or oil, it may separate into layers. To fix this, whisk in a little cold butter or a splash of broth to re-emulsify the gravy. – Acid imbalance: If the gravy is too acidic (e.g., from too much lemon juice or vinegar), it can cause cloudiness or separation. Reduce the acidity slightly or add a bit more neutral liquid (like broth) to balance it. – Starch breakdown: If the gravy was not cooked enough when the Cream of Chicken was added, it may not have fully thickened, leading to a cloudy or thin appearance. Ensure the starch is fully dissolved before simmering. – Cold temperature: Gravy can separate when cooled. To prevent this, let it cool slightly before serving or reheat gently before serving to re-emulsify it.
To fix cloudiness or separation, you can: – Reheat gently: Warm the gravy slowly over low heat, stirring constantly, until it thickens slightly again. – Whisk in a little fat: Add a small amount of cold butter or oil and whisk until smooth. – Add a pinch of salt: Sometimes, a small amount of salt can help stabilize the gravy. – Use a slotted spoon: If the gravy has separated into layers, carefully remove the fat layer with a slotted spoon and stir it back in.
