Creamy Herb Chicken Recipe (2024)

• ▢ 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

• Preheat oven to 375°F. Spray a 9×13-inch baking dish well with nonstick spray.

  

• Place raw chicken breasts into prepared baking dish. Set aside.

  4 boneless, skinless chicken breasts

  

• 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.

  1 cup sour cream, 4 ounces cream cheese, ¼ cup heavy cream, 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

  

• 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.

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• 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.

  1 tablespoon chopped fresh parsley

  

• Serve chicken hot.

• 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.

Storage:Store creamy herb chicken in an airtight container in the refrigerator for up to 3 days.

Nutrition Facts

Creamy Herb Chicken

Amount Per Serving (1 chicken breast)

Calories 534Calories from Fat 288

% Daily Value*

Fat 32g49%

Saturated Fat 16g100%

Trans Fat 0.03g

Polyunsaturated Fat 2g

Monounsaturated Fat 8g

Cholesterol 225mg75%

Sodium 667mg29%

Potassium 1006mg29%

Carbohydrates 7g2%

Fiber 0.5g2%

Sugar 4g4%

Protein 52g104%

Vitamin A 1117IU22%

Vitamin C 5mg6%

Calcium 120mg12%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.