Description
Creamy Béarnaise Chicken Bake is a rich and elegant dish that transforms simple chicken into a restaurant-quality meal. Inspired by the classic French Béarnaise sauce, this recipe features tender chicken baked in a creamy, buttery sauce infused with garlic, herbs, and a hint of tangy brightness.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
For the Creamy Béarnaise Sauce:
- 1 cup heavy cream
- 1/2 cup mayonnaise
- 1/2 cup grated Parmesan cheese
- 2 tablespoons Dijon mustard
- 1 tablespoon lemon juice
- 2 cloves garlic (minced)
- 1 teaspoon dried tarragon (key flavor)
- 1/2 teaspoon onion powder
Optional Garnish:
- Fresh parsley
- Extra Parmesan cheese
Instructions
Preheat oven to 375°F (190°C). Lightly grease a baking dish.
Season chicken breasts with salt, pepper, and garlic powder. Place them evenly in the baking dish.
In a bowl, whisk together heavy cream, mayonnaise, Parmesan cheese, Dijon mustard, lemon juice, garlic, tarragon, and onion powder until smooth.
Pour the creamy Béarnaise sauce evenly over the chicken, making sure each piece is well coated.
Bake for 30–40 minutes, or until chicken is fully cooked (internal temperature 165°F / 75°C) and the top is lightly golden.
Sprinkle with fresh parsley and extra Parmesan before serving.
Notes
Do not overbake the chicken, as it can become dry. Cover loosely with foil if the top browns too quickly.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
Nutrition
- Calories: 520 kcal
- Sodium: 480 mg
- Carbohydrates: 6 g
- Protein: 38 g