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Homemade Creamy Herb Chicken photo

Creamy Herb Chicken

Tender baked chicken breasts topped with a creamy herbed sauce.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4 servings

Equipment

  • 9x13 inch baking pan
  • Hand Mixer
  • Instant Read Thermometer
  • Mixing Bowl
  • Rubber spatula

Ingredients
  

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

Instructions
 

  • Preheat the oven to 375°F (190°C). Spray a 9x13-inch baking dish with nonstick spray.
  • Place the 4 raw boneless skinless chicken breasts in the prepared baking dish in a single layer; set aside.
  • In a mixing bowl, beat together 1 cup sour cream, 4 ounces softened cream cheese, 1/4 cup heavy cream, 2 tsp minced garlic, 2 tsp onion powder, 2 tsp garlic powder, 1/2 tsp dried thyme, 1/2 tsp dried rosemary, 1/2 tsp kosher salt, and 1/2 tsp ground black pepper with a hand mixer until smooth and well combined.
  • Spread the creamy herb mixture evenly over each chicken breast so they are fully coated.
  • Bake uncovered for 40–45 minutes, or until an instant-read thermometer inserted into the thickest part of the chicken reads 165°F (74°C).
  • Remove the dish from the oven, stir the sauce around the chicken to reincorporate any top crusted layer, and sprinkle with 1 tablespoon chopped fresh parsley.
  • Let the chicken rest briefly, then serve hot.

Notes

  • Pound breasts to even thickness if needed for even cooking.
  • Soften cream cheese to room temperature before mixing.
  • Use an instant-read thermometer to avoid overcooking; chicken is done at 165°F.
  • The top sauce may look dry but will become creamy when stirred.
  • Optional: broil 2–3 minutes at the end for a golden top.
  • Let the chicken rest about 5 minutes before serving.