Main Courses
This Campbell’s Cream of Chicken baked chicken recipe turns simple chicken breasts into a creamy, restaurant-worthy dish in just 35 minutes. This one-pan recipe delivers comfort food perfection with minimal effort, turning weeknight dinners into a flavorful highlight.
The soup’s rich base infuses the chicken with savory depth while keeping it moist, eliminating the guesswork of dryness.
What makes this recipe stand out is its foolproof simplicity: no complicated techniques, just a few pantry staples and a single baking dish. The chicken emerges tender and golden, blanketed in a velvety sauce that’s far more flavorful than store-bought versions.
It’s the kind of dish that feels indulgent but requires almost no skill—ideal for busy professionals or anyone craving creamy comfort without the fuss.
The beauty of this method lies in the time savings: while the chicken bakes, the sauce develops naturally, creating a harmonious blend of creamy texture and savory notes. No need to monitor constantly or stir frequently—just set it and let the oven work its magic.
The result? Juicy chicken with a tender interior and a golden-brown crust, all coated in that irresistible cream-of-chicken goodness.
Pair it with steamed green beans, roasted potatoes, or crusty bread to round out the meal—this recipe scales effortlessly for families or meal prep. Let’s get to the one-pan magic that makes dinner feel like a celebration every time.
Ingredients for campbell's cream of chicken baked chicken
Pantry staples meet restaurant-quality technique in this one-pan Campbell's Cream of Chicken baked chicken recipe.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breasts 🍗 | 1 ½ lb | Pounded to even thickness for consistent cooking |
| Campbell's Cream of Chicken Soup 🍲 | 2 cups | Condensed, not ready-to-serve |
| Heavy Cream 🥛 | ½ cup | Full-fat for optimal richness |
| Shredded Mozzarella Cheese 🧀 | ¾ cup | Low-moisture for best texture |
| All-Purpose Flour 🌾 | 2 tbsp | For thickening the sauce |
| Garlic Cloves 🧄 | 3 cloves | Minced for aromatic depth |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for garnish |
| Diamond Crystal Kosher Salt 🧂 | 1 tsp | For seasoning chicken |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Extra-Virgin Olive Oil 🫒 | 1 tbsp | For greasing baking dish |
| Butter 🧈 | 1 tbsp | Unsalted, for extra richness |
| Dried Thyme 🌿 | ½ tsp | For subtle earthy flavor |
| Green Onions 🧅 | 2 whole | Sliced, for garnish |
The Campbell's Cream of Chicken Soup serves as the flavorful foundation here—opt for the condensed variety to avoid excess liquid. Store-brand works perfectly, but premium soups like Campbell's Homestyle add subtle depth. The heavy cream requires full-fat for that velvety texture; reduced-fat versions will separate. For the chicken, boneless, skinless breasts are ideal, but thighs work too if you prefer more moisture. Pound them to an even half-inch thickness to ensure consistent doneness. Fresh thyme is preferable, but dried works at one-third the amount.
No Campbell's soup? Homemade cream of chicken using chicken broth, cream, and a touch of mustard delivers comparable results. Substituting heavy cream with half-and-half lightens the texture but reduces richness. For a dairy-free option, coconut milk provides a neutral base, though the flavor profile shifts slightly. The mozzarella should be low-moisture to prevent a soggy topping; pre-shredded often contains anti-caking agents that make it less melty. If you're prepping ahead, par-cook the chicken in the sauce on the stovetop before baking to save time. The green onions add brightness—scallions work equally well.
This dish reheats beautifully, making it ideal for meal prep. Store leftovers in an airtight container for up to 4 days in the fridge or 3 months in the freezer. To reheat, cover with foil and warm in a 350°F oven for 15 minutes or until bubbly. The sauce thickens as it cools, so add a splash of milk or broth when reheating if needed. For extra crispiness, broil for 2 minutes at the end. Garnish with fresh parsley and a sprinkle of Parmesan cheese for a restaurant-worthy finish.
Why You'll Love This Recipe
- Five-Ingredient Magic: I swear by this recipe when I’m too tired to think. Dredge the chicken in flour, dump in the soup and cream, top with cheese—boom. The Campbell’s soup does all the flavor work for you, so you’re basically getting restaurant-quality without the fuss.
- Creamy Crispy Perfection: That golden crust on top? Pure satisfaction. The flour coating gets crispy while the heavy cream and melted mozzarella inside stay luscious—like a hug for your taste buds. Honestly, my picky eaters actually finish their plates.
- Weeknight to Potluck: Make a double batch on Sunday, and you’ve got dinner covered for the week. Or bring it to a family gathering—it reheats beautifully and always gets rave reviews. (Yes, even on a Tuesday night.)
- Budget-Friendly Feast: Chicken breasts stretch further when baked in creamy sauce, and the Campbell’s soup cuts costs without sacrificing taste. Plus, leftovers? They’re even better the next day—if there are any. Between us, there usually aren’t.
Step-by-step instructions for creamy Campbell's chicken bake
This one-pan method delivers velvety texture and rich flavor with minimal effort.
Prepare the Chicken and Seasoning Base
Preheat your oven to 375°F. Place the 1.5 lb boneless, skinless chicken breasts between two sheets of plastic wrap and pound them to an even ½-inch thickness using a meat mallet. This ensures even cooking throughout. Season both sides generously with 1 tsp Diamond Crystal kosher salt and ½ tsp ground black pepper, pressing the seasoning into the meat.
In a small bowl, whisk together the 2 tbsp all-purpose flour, ½ tsp dried thyme, and a pinch of additional salt. This flour mixture will create a light coating that helps thicken the sauce later. Lightly dredge each chicken breast in the flour mixture, shaking off any excess. The coating should adhere evenly but not form a thick crust.
Assemble the Baking Dish
Grease a 9x13-inch baking dish thoroughly with 1 tbsp extra-virgin olive oil. Arrange the seasoned chicken breasts in a single layer, slightly overlapping if necessary. Pour the 2 cups Campbell's cream of chicken soup evenly over the chicken, ensuring each piece is fully submerged. The soup will begin to penetrate the chicken immediately, infusing it with flavor.
In a separate small bowl, combine the ½ cup heavy cream, 3 minced garlic cloves, and ¼ cup chopped fresh parsley. Stir gently to distribute the aromatics evenly. Pour this mixture over the chicken and soup, spreading it evenly across the surface. The cream will create a luxurious, velvety texture when baked.
Bake Until Tender and Creamy
Transfer the baking dish to the preheated oven and bake for 20 minutes. After this initial baking time, remove the dish from the oven and sprinkle the ¾ cup shredded mozzarella cheese evenly over the chicken. The cheese will melt into the sauce, adding richness and creating a golden, bubbly topping.
Return the dish to the oven and continue baking for an additional 10-15 minutes, or until the chicken reaches an internal temperature of 165°F and the sauce has thickened to a creamy consistency. The edges should be lightly golden, and the sauce should coat the back of a spoon smoothly. If the sauce thickens too quickly, tent the dish with foil to prevent over-browning.
Finish and Serve with Garnishes
Remove the dish from the oven and let it rest for 5 minutes before serving. This resting period allows the juices to redistribute throughout the chicken, ensuring each bite is moist and flavorful. Use a slotted spoon to transfer the chicken to a serving platter, leaving the sauce in the baking dish.
Spoon the creamy sauce over the chicken and garnish with 2 sliced green onions and additional chopped fresh parsley. The vibrant green garnishes add freshness and visual appeal to the dish. Serve immediately with crusty bread or over buttered noodles to soak up every last bit of that rich, velvety sauce.
Pro Tips For Making Campbell'S Cream Of Chicken Baked Chicken
- CRUST THE CHICKEN FIRST: Dredge those chicken breasts in flour before baking—not after. The flour acts like a shield, keeping the creamy sauce from turning the chicken into soggy cardboard. I learned this the hard way when my first batch came out mushy under all that cheese. Pat the breasts dry first, then coat them lightly; you don’t need a thick layer, just enough to grip the sauce.
- SIMMER THE SOUP LONG ENOUGH: Don’t just dump the Campbell’s soup into the pan cold. Heat it with the heavy cream for at least 3–4 minutes until it’s steaming and slightly thickened—this cuts down on the baking time later. I used to skip this, and my dish always needed extra minutes to set, leaving the center undercooked. A quick simmer guarantees the sauce binds better and the chicken cooks through evenly.
- DON’T OVERLOAD THE CHEESE: That bag of shredded mozzarella looks tempting, but resist piling it on. Start with half the amount listed on the recipe card and add more after 15 minutes of baking. Too much cheese too soon creates a crust that traps steam, turning your dish into a greasy, uneven mess. Sprinkle the rest in the last 5 minutes so it melts smoothly.
- USE A THERMOMETER FOR DONENESS: The recipe might say "bake until golden," but chicken breasts lie. Pull them out when the internal temp hits 165°F—no guessing. I used to eyeball it and ended up with dry, overcooked chicken or raw centers. A cheap instant-read thermometer solves this forever. If the sauce looks set but the chicken’s still cool inside, tent it with foil and let it rest.
Make-ahead tips for leftovers
Prep Ahead Sauce
Save 15 minutes by prepping the sauce mixture the night before. In an airtight container, combine the 2 cups Campbell's cream of chicken soup, ½ cup heavy cream, 3 minced garlic cloves, and 2 tbsp flour.
Store in the fridge until ready to use. When baking, simply pour the chilled mixture over the chicken and proceed with the recipe—no thawing needed. The cold sauce helps keep the chicken moist longer during baking. 🥄
Par-Cook Chicken
For even faster weeknight dinners, par-cook the chicken in the oven first. Bake the seasoned breasts at 375°F for 12 minutes before adding the sauce. This jumpstarts the cooking process, reducing total oven time to just 15 minutes after sauce assembly.
The chicken will finish cooking while the sauce thickens beautifully. I do this when I'm short on time but still want that creamy perfection. ⏱️
Freezer-Friendly Assembly
Assemble the entire dish (chicken + sauce) in a freezer-safe baking dish and freeze for up to 3 months. When ready to cook, bake directly from frozen at 375°F for 50-55 minutes, adding 5-10 extra minutes if using thicker chicken breasts.
The sauce may need a splash of milk when reheating—just add 1-2 tbsp of warm milk or broth to restore creaminess. This is my go-to for lazy Sundays! ❄️
Sauce Thickening Hack
If you're making this ahead, thicken the sauce separately before assembling. In a saucepan, heat the prepped sauce mixture over medium heat for 5 minutes until slightly thickened. Pour it warm over the chicken before baking—this eliminates the need to monitor sauce consistency during baking.
The result? A perfectly creamy texture every time with zero effort. 💡
Portion for Meal Prep
Divide the baked chicken and sauce into 4 meal-prep containers for easy grab-and-go lunches. Store in the fridge for 4 days or freeze for 3 months. Reheat covered in the microwave for 2-3 minutes (stirring halfway) or in a 350°F oven for 15 minutes.
The sauce may separate slightly when reheated—just stir in 1 tbsp milk or broth to restore smoothness. Perfect for busy mornings! 📅
Make-Ahead Garnishes
Pre-chop your garnishes the night before to save 5 minutes on serving day. Store the green onions and parsley in separate airtight containers with a damp paper towel to keep them fresh.
When ready to serve, simply sprinkle them over the hot dish—no last-minute chopping required. This small step makes the plating process effortless. 🌿
Nutrition facts
Frequently asked questions
Can I use chicken thighs instead of breasts?
Chicken thighs work beautifully and stay extra moist thanks to their higher fat content. Use 1.5 lb bone-in, skin-on thighs and reduce baking time by 5 minutes (thighs cook faster than breasts). The skin will crisp up nicely, adding texture to the dish.
What if my sauce gets too watery?
If the sauce seems thin after baking, don't panic! Mix 1 tbsp cornstarch with 2 tbsp cold water and stir it into the sauce off the heat. Let it simmer for 2 minutes until thickened. For extra richness, stir in 1 tbsp butter at the end.
Can I make this recipe ahead for meal prep?
Yes! Assemble the dish completely (chicken + sauce) and refrigerate for up to 3 days or freeze for 3 months. When reheating, cover with foil and bake at 350°F for 15 minutes or microwave for 2-3 minutes. Add a splash of milk if the sauce separates.
What are the best sides for this dish?
This creamy chicken pairs perfectly with simple sides like roasted potatoes, steamed green beans, or crusty dinner rolls. For extra flavor, try adding garlic butter to the potatoes or tossing the green beans with lemon zest. A fresh salad also balances the richness beautifully.
Can I make this in a slow cooker?
While not traditional, you can adapt this! Place chicken in the slow cooker, pour the sauce over it, and cook on LOW for 3-4 hours or HIGH for 2 hours. Add the cheese only in the last 15 minutes to prevent overcooking. The texture will be more tender than baked, but equally delicious.