Forgotten Creamy Chicken (Printable Version)

Juicy oven-baked chicken smothered in creamy Parmesan ranch, finished with a sprinkle of parsley. It’s an easy and cozy pick for any weeknight.

# What You'll Need:

01 - 1 tablespoon fresh parsley, chopped

02 - 1/2 teaspoon ground black pepper

03 - 1 cup sour cream

04 - 1 packet (1 oz) ranch dressing powder

05 - 1 teaspoon garlic powder

06 - 1/2 cup Parmesan, shredded

07 - 1 can (10.5 oz) condensed chicken soup

08 - 4 chicken breast pieces, boneless and skinless

01 - Just before you dig in, toss the parsley on top.

02 - Take the foil off and pop it back in the oven for 15 minutes. The chicken should hit 165°F (74°C) when it's done.

03 - Cover your dish with foil nice and snug. Let it bake for 45 minutes in your hot oven.

04 - Spoon your creamy sauce all over your chicken so none gets left out.

05 - Lay out the chicken breasts flat in your 9x13 pan.

06 - Toss the sour cream, chicken soup, ranch powder, Parmesan, garlic powder, and pepper in a bowl. Mix until it’s all blended and looks smooth.

07 - Fire up your oven to 350°F (175°C) to get it ready to cook.

01 - You can swap in chicken thighs if you're not feeling chicken breast.

02 - Tastes great served with roasted veggies or some steamed rice.

03 - Keep leftovers in a sealed-up container in the fridge for 4 days max.