Baked Chicken Breasts With Horseradish Cream Sauce

Prep Time
Cook Time
Ready In

Recipe: #17491

February 20, 2015

"This is a simple dish with a subtle horseradish cream sauce."

Original is 2 servings


  • Serving Size: 1 (412.9 g)
  • Calories 462.2
  • Total Fat - 22.3 g
  • Saturated Fat - 11.9 g
  • Cholesterol - 592.5 mg
  • Sodium - 518 mg
  • Total Carbohydrate - 17.6 g
  • Dietary Fiber - 1 g
  • Sugars - 10 g
  • Protein - 46.1 g
  • Calcium - 201.5 mg
  • Iron - 5.9 mg
  • Vitamin C - 14.1 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Preheat oven to 350.

Step 2

In a medium-size saucepan, melt butter over medium heat.

Step 3

Stir in flour and cook, stirring, for 1 minute without browning.

Step 4

Whisk in milk, bring to a boil, and cook, stirring, until sauce is thick and smooth, about 3 minutes.

Step 5

Stir in horseradish, sour cream, sugar, mustard, and vinegar.

Step 6

Season with salt and pepper to taste.

Step 7

Arrange chicken breasts, skin side up, in a baking dish.

Step 8

Spoon half the horseradish sauce over chicken.

Step 9

Bake 45 minutes until chicken is tender.

Step 10

Broil chicken for 5 minutes to brown.

Step 11

Reheat remaining sauce and serve over chicken.


No special items needed.

6 Reviews


Super easy to make for a weeknight. The chicken came out super moist with a nice balance of flavor and hubs was a happy man. I did add some garlic and onion powder and a little extra Dijon to the sauce, but then realized I couldn’t taste a thing due to being sick which is reason I kept on adding, but rating it on what my family told me and they were all satisfied. Thank you, Lazyme, for sharing. Made it for Best of 2022 tag game per WAIGEN’s recommendation.


review by:
(2 Feb 2023)


I thought this was awesome! Five stars from me. My husband wined about it. But I give the review. I'll make it again. P.S. All I could get was boneless, skinless, so I didn't broil them.


(18 Jan 2022)


Great chicken! I used bone-in, skin-on thighs. The topping is so tasty, though I think I'll use a little more horseradish the next time (we love it!). The package had three large thighs and I had about half the sauce left over, so will cut down to a half recipe for the next go-round. Thanks for sharing!


review by:
(16 Jan 2022)


What a delightful surprise! I had always considered horseradish as an accompaniment for beef dishes, but it paired quite nicely with the baked chicken breasts. The dijon/horseradish sauce is really quite tasty and makes this quite a special dish (especially considering the ultra-simple and quick preparation). It very easily goes into my "wow" file. Yum. Thanks, lazyme.


review by:
(6 Jan 2020)

Daily Inspiration

What an easy recipe to make with lots of flavor. The only change I made was to reduce the amount of prepared horseradish to 2 tbsp. vs. 3. Served with a rice side dish and salad.


(22 Feb 2019)


This was terrific! I had a tube of German Sharp Horseradish which I think is more intense than prepared horseradish, so I only used 1 TB and upped the Dijon to 1 TB. I added some sautéed mushrooms to the remaining sauce and served with green beans. DH loved it and so did I. Made for one of your football wins!


review by:
(21 Dec 2016)

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