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Creamy Herb Chicken

Creamy Herb Chicken

The ultimate comfort food, Creamy Herb Chicken is a rich and creamy dish that’s perfect for a cozy dinner. With tender chicken breasts enveloped in a velvety sauce, this easy weeknight dinner is sure to become a family favorite. Make it tonight and enjoy the delicious flavors!
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 570
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces 4 boneless, skinless chicken breasts about 2 pounds
  • 1 cup 1 cup sour cream room temperature
  • 4 ounces 4 ounces cream cheese ½ brick, room temperature
  • ¼ cup ¼ cup heavy cream room temperature
  • 2 teaspoons 2 teaspoons minced garlic
  • 2 teaspoons 2 teaspoons onion powder
  • 2 teaspoons 2 teaspoons garlic powder
  • ½ teaspoon ½ teaspoon dried thyme
  • ½ teaspoon ½ teaspoon dried rosemary
  • ½ teaspoon ½ teaspoon kosher salt
  • ½ teaspoon ½ teaspoon ground black pepper
  • 1 tablespoon 1 tablespoon chopped fresh parsley

Equipment

  • 9×13 Baking Pan
  • Hand mixer
  • Instant-read thermometer

Method
 

  1. Preheat your oven to 375°F. This crucial first step ensures the chicken cooks evenly and thoroughly.
  2. Spray a 9×13-inch baking dish well with nonstick spray. This helps to prevent the chicken from sticking and makes cleanup easier.
  3. Place the raw chicken breasts into the prepared baking dish in a single layer. Make sure they’re not overcrowded for even cooking.
  4. 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, kosher salt, and ground black pepper together on high speed until smooth. It’s important that the cream cheese is softened before mixing it in; otherwise, it won’t blend in smoothly.
  5. Spread the creamy mixture evenly over the raw chicken breasts. This allows the flavors to infuse into the chicken as it bakes.
  6. Bake uncovered for 40 to 45 minutes. The chicken is done once the internal temperature reaches 165°F. Use a meat thermometer to check the temperature at the thickest part of the breast.
  7. Be careful not to overcook your chicken, as it can dry out. Keep a close eye on it during the last few minutes of cooking.
  8. Once the chicken is fully cooked, remove it from the oven and stir the creamy sauce mixture around the chicken. The top layer may look a bit dry, but once you stir it, everything blends together beautifully.
  9. Sprinkle fresh parsley over the top for a pop of color and freshness before serving.
  10. Serve the Creamy Herb Chicken hot, and enjoy every delicious bite!

Notes

  • 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 to 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, or roasted vegetables since the extra creamy sauce doubles as a gravy.