Christmas Chicken

Name: Christmas Chicken with Creamy Cheese Sauce
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 5 servings
Cuisine: American
Ingredients: 2.5 lbs boneless, skinless chicken breasts; paprika, to taste; salt, to taste; black pepper, to taste; garlic powder, to taste; 1/4 cup butter; 1 cup all-purpose flour; 1 sweet onion, diced; 1 (10.5 oz) can cream of chicken soup; 1 cup heavy cream; 1 cup shredded sharp cheddar cheese; 1/4 cup breadcrumbs

Christmas Chicken is a baked comfort dish featuring pan-seared boneless chicken breasts smothered in a creamy cheese sauce made with cream of chicken soup and heavy cream, topped with crispy breadcrumbs for textural contrast.

🌍American 🏷️Baked chicken 🏷️Chicken breast 🏷️Creamy chicken 🏷️Cheese sauce Comfort food

🏷️

🏷️Casserole

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Total

1h 30m

Servings

5

Difficulty

Easy

Est. Cost

$23–$38

Recipe Source

View original recipe

From TikTok

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Ingredients

2.5 lbs boneless, skinless chicken breasts
paprika, to taste
salt, to taste
black pepper, to taste
garlic powder, to taste
1/4 cup butter
1 cup all-purpose flour
1 sweet onion, diced
1 (10.5 oz) can cream of chicken soup
1 cup heavy cream
1 cup shredded sharp cheddar cheese
1/4 cup breadcrumbs

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Instructions

1
Season chicken breasts on all sides with paprika, salt, pepper, and garlic powder. Massage the seasonings into the chicken and let it rest for a few minutes.
2
Preheat your oven to 350°F.
3
Melt butter in a large cast-iron skillet over medium-high heat.
4
Dredge the seasoned chicken breasts in all-purpose flour, ensuring they are fully coated.
5
Place the chicken in the hot skillet and brown for about 4 minutes per side until golden and crispy. Once browned, transfer the chicken to a baking dish.
6
Add the diced sweet onion to the same skillet with the remaining butter and chicken drippings. Sauté until softened and caramelized.
7
In a separate saucepan, combine the cream of chicken soup, heavy cream, and shredded sharp cheddar cheese.
8
Heat the sauce over medium heat, stirring continuously until the cheese is completely melted and the sauce is smooth.
9
Spoon the sautéed onions over the chicken in the baking dish.
10
Pour the cheese sauce evenly over the chicken and onions.
11
Sprinkle breadcrumbs over the top.
12
Bake for about 1 hour, or until the chicken's internal temperature reaches 165°F.

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Tips & Notes

Pro tips

Pan-sear chicken breasts until golden on both sides before baking to lock in moisture and develop flavor.
Dice onions evenly so they cook at the same rate and distribute evenly throughout the cream sauce.
Whisk the cream of chicken soup with heavy cream before pouring to avoid lumps in the finished sauce.
Top with breadcrumbs in the final 5 minutes of baking so they crisp without darkening too much.

Substitutions

Heavy cream → half-and-half or sour cream (sauce will be less rich)
Cream of chicken soup → cream of mushroom soup (adds earthy flavor)
Butter → olive oil (use same amount; flavor will be lighter)
All-purpose flour → cornstarch (use 3/4 cup; thickens more efficiently)

Storage & make-ahead

Store covered in the refrigerator up to 3 days. Reheat in a 350°F oven for 15–20 minutes until warmed through, or microwave individual portions.

Common Questions

Can I make this dish ahead of time?

Yes. Assemble the dish up to 8 hours ahead, cover, and refrigerate. Add 10–15 minutes to bake time if baking from cold.

How do I know when the chicken is done?

Pan-seared chicken is done at 165°F internal temperature. Check with a meat thermometer in the thickest part.

Can I use bone-in chicken instead?

Yes, but increase bake time to 35–40 minutes and ensure internal temperature reaches 165°F at the thickest part.

What can I use instead of cream of chicken soup?

Substitute with 1 cup chicken broth mixed with 2 tablespoons cornstarch or use cream of mushroom soup for variation.

Can I freeze leftovers?

Yes. Cool completely, transfer to an airtight container, and freeze up to 3 months. Thaw in the refrigerator and reheat in a 350°F oven until warmed through.