Baked Chicken Breasts With Horseradish Cream Sauce

"This is a simple dish with a subtle horseradish cream sauce."
photo by ncmysteryshopper photo by ncmysteryshopper
photo by ncmysteryshopper
photo by ChefLee photo by ChefLee
photo by ANN N. photo by ANN N.
photo by ANN N. photo by ANN N.
photo by Debi9400 photo by Debi9400
Ready In:




  • Preheat oven to 350ºF.
  • In a medium-size saucepan, melt butter over medium heat.
  • Stir in flour and cook, stirring, for 1 minute without browning.
  • Whisk in milk, bring to a boil, and cook, stirring, until sauce is thick and smooth, about 3 minutes.
  • Stir in horseradish, sour cream, sugar, mustard, and vinegar.
  • Season with salt and pepper to taste.
  • Arrange chicken breasts, skin side up, in a baking dish.
  • Spoon half the horseradish sauce over chicken.
  • Bake 45 minutes until chicken is tender.
  • Broil chicken for 5 minutes to brown.
  • Reheat remaining sauce and serve over chicken.

Questions & Replies

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  1. This is a delicious recipe. I used a cup of homemade chicken broth instead of milk, so I made a veloute sauce instead of a cream sauce, which was absolutely delicious, very creamy. I used large boneless chicken breasts with skin and did put the baking dish under the broiler to brown everything up and it was perfect. My only comment is that I would leave out the sugar and the vinegar as they cancel each other out anyway.
  2. I never thought to use horseradish with chicken. I am so happy I stumbled across this recipe. Will be using it again and again.
  3. The cream had perfect consistancy without a ton of fat from cream. Delicious!
  4. This chicken was so tender and juicy! It was cooked perfectly. My husband enjoyed this more than I did...but he likes horseradish, I don't. (Gotta make stuff the hubby likes every once in a while ;) ) I was expecting to not like it at all, but it was better than I imagined it would be! From my husband, a horseradish lover, this chicken gets 4 stars :) Thanks for posting. Made for "I Recommend Tag Game"
  5. This was pretty good. I used whole wheat flour and 4 boneless skinless breasts. There was plenty of sauce for 4 breasts instead of just 2. I skipped the broiling step. The sauce and cooking time creates a very tender, juicy chicken breast. The sauce was definitely horseradish flavor. With all of the other ingredients in the sauce, I would have liked for another flavor to come through. I have never had horseradish with anything but beef so it was a change from the usual chicken flavors.


  1. Everyone loved this chicken recipe! I made this for the Beverage Forum's Beir Challenge for the Zaar World Tour 4 so I used Vermouth instead of white wine vinegar. I followed everything else to the letter! The sauce was simply wonderful! We are big fans of horseradish so I used fresh horseradish instead of store-bought horseradish cream. Every bite was delightful. Our 6 year old devoured every last bite! Thanks lazyme!
  2. This had nice flavour. I didn't add the sugar. The sauce got a little bit thick but thinned it out with a bit more milk. Nice meal on a cold day. I think next time I'll try it with a dry white wine instead of white wine vinegar.
  3. So easy to make, and so tasty!I used boneless breasts, because that was what I had on hand,so I reduced the cooking time a bit. We love horseradish,and the hint of Dijon, compliments it perfectly.My sauce was a bit thck, so next time(and there will be a next time) I may use Heavy cream instead of milk, and cut back on the flour.Thanks lazyme, we will have this again! DH wants to try the sauce on steak!


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