This easy Creamy Herb Chicken is what dreams are made of! The tender chicken breasts are basted in a delicious creamy herb sauce made from sour cream, cream cheese, heavy cream, and herbs.
What’s in this Creamy Herb Chicken Recipe?
There’s something so comforting about chicken cooked in a creamy sauce, and this creamy garlic herb chicken delivers! Ready in under an hour, this family favorite makes for an easy weekday meal and will have everyone leaving the dinner table happy and full.
- Chicken Breasts: Boneless, skinless chicken breasts work best in this recipe, but you could also use thighs.
- Sour Cream: Adds tanginess and creaminess.
- Cream Cheese: Adds tanginess, creaminess, and richness.
- Heavy Cream: Thins the creamy coating without making it taste less rich.
- Herbs + Spices: A combination of minced garlic, onion powder, garlic powder, dried thyme, dried rosemary, kosher salt, ground black pepper, and fresh parsley make this chicken taste super herbal and savory.
Pro Tip: Feel free to swap the rosemary and thyme for other herbs, such as sage, oregano, marjoram, basil, or tarragon.
Variations on Creamy Herbed Chicken
This recipe is easy to customize to your liking. Feel free to substitute using your favorite herbs and spices. 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.
Creamy herb chicken is a rich, decadent chicken dish made from chicken breasts basted in a sauce made from sour cream, cream cheese, heavy cream, and herbs.
Chicken goes well with a variety of herbs, including thyme, rosemary, and parsley. Feel free to swap in other herbs, such as sage, oregano, marjoram, basil, or tarragon!
You can use boneless, skinless chicken thighs instead of breasts, if you prefer. Thighs may take a bit longer to bake than breasts.
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.
It sounds like your chicken may have been baked for too long. This recipe uses about 2 pounds of chicken. If you have less chicken than that or thinly sliced chicken breasts, you may need less baking time. I’d recommend using a meat thermometer to measure the internal temperature of the chicken. The chicken is safe to eat once it reaches an internal temperature of 165°F.
I do not recommend freezing this dish. The creamy sauce will separate as it thaws, leading to an unpleasant taste and texture.
How to Store and Reheat
Store leftover 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.
Serve this creamy herb chicken with a side of steamed green beans and mashed potatoes (pictured) or over a bed of pasta or rice!
Creamy Herb Chicken
- 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.
- 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.