Creamy Baked Chicken & Chorizo

This is creamy baked chicken done properly. Rich, savoury, gently smoky, and bubbling straight out of the oven, this is the kind of dish that makes you feel like you’ve looked after yourself. Juicy chicken breasts, smoky chorizo, sweet sun-dried tomatoes, and a thick, glossy cream sauce that pulls everything together into something deeply satisfying.

It’s simple, reassuring food with just enough punch to stop it being boring. No faff, no unnecessary steps, just confident flavours doing what they’re supposed to do. Serve it with crispy potatoes and some green veg and you’ve got a dinner that feels complete, comforting, and quietly impressive.

Creamy Baked Chicken & Chorizo

This creamy baked chicken and chorizo is rich, smoky, and unapologetically comforting. Chicken breasts are seasoned generously, baked in a creamy, paprika-spiked sauce, and studded with chunks of chorizo and sun-dried tomatoes that release flavour as they cook. Finished with parmesan and baked uncovered, the sauce thickens naturally into something spoon-coating and indulgent.

The chicken stays juicy, the chorizo brings heat and smoke, and the sun-dried tomatoes add little bursts of sweetness that cut through the richness. Everything happens in one dish, which means minimal washing up and maximum flavour.

This is exactly the kind of food you want when you need something warm, filling, and reliable.

Why this dish works so well

This recipe is built on smart layering rather than complicated technique.

Seasoning the chicken directly ensures flavour goes into the meat, not just the sauce. Chorizo brings its own spice, oil, and depth, meaning you don’t need loads of extra ingredients to get a big result. As it bakes, its oils melt into the sauce, subtly seasoning everything around it.

Sun-dried tomatoes add sweetness and acidity, stopping the cream from feeling flat. Smoked paprika reinforces the chorizo without overpowering it, while oregano keeps everything grounded and savoury.

The sauce itself is simple but effective. Cream and stock give richness without heaviness, flour thickens it gently in the oven, and parmesan adds salt and umami while helping it brown beautifully on top.

Everything has a role. Nothing is just along for the ride.

Comfort food with structure

This is comfort food, but it’s controlled. The sauce is creamy, not sloppy. The chicken is tender, not overcooked. The flavours are bold but balanced.

Baking everything uncovered allows moisture to evaporate slowly, thickening the sauce and concentrating flavour without needing reduction on the hob. It also gives you that bubbling, golden finish that makes the dish feel properly finished rather than just cooked.

It’s the kind of recipe that feels generous and grounding, especially when served with crispy potatoes and greens to mop up the sauce.

Perfect for busy nights

This is a low-effort, high-reward dinner. Ten minutes of prep, one dish, and the oven does the rest.

It’s ideal for evenings when you want something homemade but don’t have the energy for multiple pans. It’s also a great option if you’re cooking for someone else and want something that feels thoughtful without being stressful.

Once it’s in the oven, you’re free. That’s always a win.

Equipment you’ll need

You’ll need a medium baking dish, a mixing bowl, and a whisk.

That’s it. No hob work, no juggling pans, no stress.

Ingredients

4 chicken breasts
150 g chorizo, cut into chunks
100 g sun-dried tomatoes, chopped
2 tsp smoked paprika
2 tsp oregano
180 ml double cream
180 ml chicken stock
2 tsp garlic granules
2 tsp onion granules
1 tbsp plain flour
50 g parmesan, grated

Salt and black pepper

Simple list, serious comfort.

How to make it

Preheat the oven to 200°C.

Place the chicken breasts in a bowl. Season generously with smoked paprika, oregano, onion granules, salt, and black pepper. Rub the seasoning all over so the chicken is evenly coated.

Arrange the chicken breasts in a baking dish in a single layer.

Scatter the chorizo chunks and chopped sun-dried tomatoes evenly over the chicken.

In a bowl, whisk together the double cream, chicken stock, garlic granules, onion granules, and flour until completely smooth. Stir in half of the grated parmesan.

Pour the creamy mixture over the chicken, making sure it runs into the corners of the dish and around the chicken breasts.

Sprinkle the remaining parmesan evenly over the top.

Bake uncovered for about 25 minutes, until the chicken is cooked through and the sauce is bubbling and thickened. The top should be lightly golden and glossy.

Remove from the oven and let it sit for a couple of minutes before serving.

Dish it up generously and enjoy.

What good baked chicken should look like

The sauce should be thick enough to cling to the chicken.

The top should be bubbling, not pale.

The chicken should be juicy and tender when sliced.

If the sauce looks thin, it needs a few more minutes in the oven. If it looks tight, add a splash of stock.

Tips for best results

Season the chicken properly. Big pieces need confidence.

Whisk the sauce well so the flour doesn’t clump.

Bake uncovered so the sauce thickens naturally.

Rest the dish briefly before serving so the sauce settles.

Taste before serving, chorizo and parmesan add salt.

Easy variations

Add spinach or kale for something green.

Swap chorizo for pancetta or bacon if preferred.

Add a splash of white wine to the sauce for extra depth.

Use chicken thighs instead of breasts for extra juiciness.

Finish with fresh parsley for brightness.

What to serve it with

Baby hasselback potatoes are perfect here.

Mashed potatoes work beautifully too.

Green beans, broccoli, or cabbage balance the richness.

Crusty bread for sauce mopping is highly encouraged.

Storage and leftovers

Leftovers will keep in the fridge for up to two days.

Reheat gently in the oven or microwave until hot through.

The sauce thickens further overnight and stays delicious.

Freezing isn’t ideal, but it will work if needed.

FAQs

Can I use chicken thighs instead of breasts?
Yes, they work brilliantly and stay very juicy.

Is this spicy?
No. The chorizo brings warmth, not heat.

Can I make this ahead?
You can assemble it ahead and bake when ready.

Does the flour matter?
Yes. It helps thicken the sauce without reducing it.

Can I scale this up?
Absolutely. Just use a bigger dish.

Final word

This creamy baked chicken and chorizo is rich, smoky, and deeply comforting. It’s simple, reliable, and exactly the kind of dinner you come back to when you want something that just works.

If you’re after a no-nonsense baked dish that delivers big flavour with minimal effort, this is it.