Creamy Herb Chicken
Juicy baked chicken breasts topped with a creamy herb sauce that’s easy to prepare and comforting.
Servings: 4 servings
Ingredients
- 4 boneless skinless chicken breasts about 2 pounds
- 1 cup sour cream room temperature
- 4 ounces cream cheese ½ brick, room temperature
- 1/4 cup heavy cream room temperature
- 2 teaspoons minced garlic
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon fresh parsley chopped, for sprinkling
Instructions
- Preheat the oven to 375°F (190°C) and spray a 9x13-inch baking pan with nonstick spray.
- Place the raw chicken breasts in the prepared baking dish in a single layer; set aside.
- In a mixing bowl, beat the sour cream, softened cream cheese, heavy cream, minced garlic, onion powder, garlic powder, dried thyme, dried rosemary, kosher salt, and black pepper with a hand mixer on high until smooth and well combined.
- Spread the creamy herb mixture evenly over each chicken breast, covering the top.
- Bake uncovered for 40–45 minutes, or until the internal temperature of the thickest breast reaches 165°F (74°C); check with an instant-read thermometer.
- Remove from oven and gently stir the sauce around the chicken so the top layer blends into the rest of the sauce.
- Sprinkle chopped fresh parsley over the chicken and serve hot.
Equipment
- 9x13 inch baking pan
- Hand Mixer
- Instant-read thermometer
- Mixing Bowl
- Spatula or spoon
Notes
- Pound uneven chicken breasts to an even thickness before baking.
- Soften the cream cheese to room temperature for smooth mixing.
- Use an instant-read thermometer and check the thickest breast for doneness at 165°F.
- Broil 2–3 minutes at the end for a lightly browned top, if desired.
- The top may look dry after baking but becomes creamy when stirred.
- Let the chicken rest 5 minutes before serving.