Baked Chicken with Creamy Herb Sauce

Prep Time
Cook Time
Ready In

Recipe: #4326

January 25, 2012

"This didn't have as much flavor in the sauce as I hoped, but it was super moist and tender. It made wonderful leftover cooked chicken for soup."

Original recipe yields 3-4 servings


  • Serving Size: 1 (552.8 g)
  • Calories 397.6
  • Total Fat - 24.5 g
  • Saturated Fat - 8.3 g
  • Cholesterol - 40.5 mg
  • Sodium - 855.1 mg
  • Total Carbohydrate - 35.9 g
  • Dietary Fiber - 9 g
  • Sugars - 11.8 g
  • Protein - 15.4 g
  • Calcium - 413.9 mg
  • Iron - 4.8 mg
  • Vitamin C - 86.7 mg
  • Thiamin - 0.2 mg

Step 1

Preheat oven to 350. Lightly coat 13x9 baking dish with nonstick spray. Combine mayo, herbs & seasonings and water in a bowl. Stir with whisk until well blended. Set aside

Step 2

Rinse chicken pieces and drain off excess water. Lay chicken pieces in a single layer in baking pan. Spoon herb sauce over chicken ieces coating thoroughly. Garnish chicken with light sprinkle of dried parsley and paprika. Cover with lid or foil. Bake 45-50 minutes.

Tips & Variations

No special items needed.



I made a couple of changes to boost the flavour. I reduced the water to 1/4 cup, added a heaping teaspoon of homemade cajun seasoning (no salt) instead of the chicken bouillon, used Mrs Dash's Garlic and Herb seasoning and topped it with the paprika and fresh parsley. It had a wee kick from the cajun seasoning and the sauce was just the right consistency for spooning over the chicken. This is a lovely easy recipe! I will making this again. Thank you for sharing!

review by:
(14 Sep 2012)