This creamy herb chicken is my dream meal. It’s so quick and easy to make, and the taste is unbelievable. I coat tender chicken breasts in a deliciously creamy herb sauce to create this comforting meal. It’s all baked in the oven, so there’s no need to break out the pots and pans for this one. I let my dishwasher do the cleanup.
Creamy Herb Chicken Recipe
There’s something so comforting to me about chicken cooked in a creamy sauce, and this creamy herb chicken delivers! Ready in under an hour, this family favorite is so easy, and my whole family loves it. I made the sauce with sour cream, cream cheese, and heavy cream to keep the chicken nice and moist, and I added a bunch of fresh herbs and tasty spices to balance out the creaminess. It’s so good!
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How to Store and Reheat
Store leftover creamy herb chicken in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in a 350°F oven for 10-15 minutes, until warmed through.
I do not recommend freezing this dish. The creamy sauce will separate as it thaws, leading to an unpleasant taste and texture.
Notes and Tips
- Boneless, skinless chicken breasts work best in this recipe, but you could also use thighs.
- Feel free to swap the rosemary and thyme for other herbs, such as sage, oregano, marjoram, basil, or tarragon.
- You can also swap out the sour cream for plain Greek yogurt and the heavy cream for half-and-half for a slightly healthier twist.
- It’s important that the cream cheese is softened to room temperature before blending it in with other ingredients. Cold cream cheese won’t blend in smoothly with the other ingredients.
- 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.
- I like to serve this dish with a side of steamed green beans and mashed potatoes (pictured) or over a bed of pasta or rice!
Creamy Herb Chicken
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
Equipment
- 9×13 Baking Pan
- Hand Mixer
- Instant-Read Thermometer
Instructions
- 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.
- 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.
Notes
How to Make Creamy Herb Chicken Step by Step
Prep the Baking Dish: Preheat your oven to 375°F and spray a 9×13-inch baking dish well with nonstick spray. Place 4 raw boneless, skinless chicken breasts into the prepared baking dish and set aside.
Mix the Sauce: In a medium bowl, using a hand mixer, beat 1 cup of sour cream, 4 ounces (½ brick) of softened cream cheese, ¼ cup of heavy cream, 2 teaspoons of minced garlic, 2 teaspoons of onion powder, 2 teaspoons of garlic powder, ½ teaspoon of dried thyme, ½ teaspoon of dried rosemary, ½ teaspoon of kosher salt, and ½ teaspoon of ground black pepper together on high speed until smooth.
Bake the Chicken: Spread mixture evenly over raw chicken breasts. Bake uncovered for 40-45 minutes. The chicken is done once the internal temperature reaches 165°F on an instant-read thermometer. 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.
Top and Serve: Once the chicken is fully cooked, remove it from the 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 1 tablespoon of chopped fresh parsley over top and serve hot.
I don’t like the idea of you posting recipes with so much saturated fat and cholesterol. Of course it’s tasteful but unhealthy.
Sorry to hear you didn’t enjoy this recipe, Pat! You can certainly make some substitutions, such as low-fat sour cream and cream cheese. Everything in moderation!
What about someone posting on their own blog that you have zero obligation to view do you not like, Pat? You are what is wrong with the world. The world just simply does not revolve around you & your opinions. Get over yourself, Pat. Psycho bitch.
Ok boomer