0 from 15 votes
Creamy Herb Chicken
This creamy herb chicken is a simple recipe baked in a delicious creamy sauce. It makes for the perfect addition to your comfort food rotation!
Prep Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Servings: 4 people
Calories: 534 kcal
Course:
Dinner
Cuisine:
American
Ingredients
- 4 boneless, skinless chicken breasts (about 2 pounds)
- 1 cup sour cream room temperature
- 4 ounces cream cheese room temperature (½ brick)
- ¼ cup heavy cream room temperature
- 2 teaspoons minced garlic
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 tablespoon chopped fresh parsley
Instructions
- Preheat oven to 375°F. Spray a 9x13-inch baking dish well with nonstick spray.
- Place raw chicken breasts into prepared baking dish. Set aside.
- In a medium bowl, using a hand mixer, beat the sour cream, cream cheese, heavy cream, minced garlic, onion powder, garlic powder, dried thyme, dried rosemary, salt, and pepper together on high speed until smooth. It’s important that the cream cheese is softened before mixing it in or it won’t blend in smoothly.
- Spread mixture evenly over raw chicken breasts.
- Bake uncovered for 40-45 minutes. The chicken is done once internal temperature reaches 165°F. Use a meat thermometer to check temperature of meat. Watch that the chicken isn’t overcooked or it will dry out. Always check the thickest chicken breast first by inserting the meat thermometer into the thickest part of the breast.
- Once chicken is fully cooked, remove from oven and stir the creamy sauce mixture around the chicken. The top layer of sauce will look a bit dry but once you stir it all together it all blends together well. Sprinkle fresh parsley over top.
- Serve chicken hot.
Cup of Yum
Notes
- ½ teaspoon of garlic powder.
- Storage: Store creamy herb chicken in an airtight container in the refrigerator for up to 3 days.
- You can use boneless, skinless chicken thighs instead of breasts. Thighs may take a bit longer to cook.
- In place of the sour cream, you can use plain or Greek yogurt.
- In place of the heavy cream, you can use half-and-half.
- In place of the fresh garlic, you can use an additional ½ teaspoon of garlic powder.
- You can swap the rosemary and thyme for other herbs, such as sage, oregano, marjoram, basil, or tarragon.
- Be sure to soften your cream cheese before mixing it in with the other sauce ingredients. Otherwise, it won’t blend in smoothly.
- Overcooking your chicken will dry it out, so use a meat thermometer to check the temperature of the meat. Always check the thickest chicken breast first by inserting the meat thermometer into the thickest part of the breast.
Nutrition Information
Serving
1chicken breast
Calories
534kcal
(27%)
Carbohydrates
7g
(2%)
Protein
52g
(104%)
Fat
32g
(49%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Trans Fat
0.03g
Cholesterol
225mg
(75%)
Sodium
667mg
(28%)
Potassium
1006mg
(29%)
Fiber
0.5g
(2%)
Sugar
4g
(8%)
Vitamin A
1117IU
(22%)
Vitamin C
5mg
(6%)
Calcium
120mg
(12%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 534
% Daily Value*
| Serving | 1chicken breast | |
| Calories | 534kcal | 27% |
| Carbohydrates | 7g | 2% |
| Protein | 52g | 104% |
| Fat | 32g | 49% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 225mg | 75% |
| Sodium | 667mg | 28% |
| Potassium | 1006mg | 21% |
| Fiber | 0.5g | 2% |
| Sugar | 4g | 8% |
| Vitamin A | 1117IU | 22% |
| Vitamin C | 5mg | 6% |
| Calcium | 120mg | 12% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.