Creamy Herb Chicken Recipe

overhead view of a creamy herb chicken breast on a white plate with green beans and mashed potatoes.

4.20 from 5 votes

This quick and easy creamy herb chicken is the ultimate comfort food, made in under an hour. Juicy chicken breasts baked in a rich, creamy garlic herb sauce made with sour cream, cream cheese, and a blend of savory seasonings.

Prep Time10

Cook Time45

Total Time55

Course: Dinner

Cuisine: American

Servings: people

Calories: 534kcal

Author: Becky Hardin

Equipment

9x13 Baking Pan
Hand Mixer
Instant-Read Thermometer

Ingredients

4 boneless, skinless chicken breasts about 2 pounds*
1 cup sour cream room temperature**
4 ounces cream cheese ½ brick, room temperature
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 optional, for serving

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.
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 while hot, with green beans, potatoes, or your favorite sides.

Video

Notes

*Boneless, skinless chicken breasts work best in this recipe, but you could also use thighs.

**You can swap out the sour cream for plain Greek yogurt and the heavy cream for half-and-half for a slightly healthier twist

***Feel free to swap the rosemary and thyme for other herbs, such as sage, oregano, marjoram, basil, or tarragon.

Tips:

If your chicken breasts are uneven in thickness, pound them to an even thickness before baking. This helps them cook evenly and stay juicy instead of drying out at the thinner ends.
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. It should read 165°F.
For a little golden color and extra flavor, you can broil the chicken for 2-3 minutes at the end of baking. It adds a nice caramelized edge to the creamy topping.
The top layer of sauce may look a bit dry, but it will turn creamy once you give it a nice stir.
Let the baked chicken rest for 5 minutes before serving. This allows the juices to redistribute, making the chicken more tender and flavorful when sliced or served.
This dish pairs beautifully with rice, mashed potatoes, green beans, or roasted vegetables since the extra creamy sauce doubles as a gravy.

Crockpot Instructions: Spray your slow cooker with nonstick spray. Place the chicken and creamy herb sauce in the Crockpot and cook on LOW for 4-5 hours, until cooked through. Stir well to combine, then stir in the fresh parsley just before serving.

Make-Ahead: You can mix the sauce ingredients up to a day in advance and refrigerate. When ready to bake, just spread over the chicken and cook--a great timesaver for busy weeknights.

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

Nutrition