Creamy Baked Herb Chicken Breasts makes for a quick and healthy dinner recipe. Chicken Breasts marinated with olive oil and herbs are baked in the oven until crispy and then tossed in a creamy sauce. This is an absolutely easy and quick dinner recipe that gets ready in just 20-minutes and everyone will love it.
This Baked Herb Chicken Breasts in a Creamy Sauce is best served with some Cheesy Garlic Bread.
Baked Herb Chicken Breasts in a Creamy Sauce
Baked Herb Chicken is an absolute delight. It's so so so easy to make and never disappoints. This gets ready in just 20 minutes and makes for a quick under 30-minute dinner recipe which the family loves.
Ingredients needed to make Baked Herb Chicken Breasts
Herb Chicken Breasts
- Chicken Breasts
- Herbs - Oregano, Rosemary, Thyme, Basil
- Extra Virgin Olive Oil
- Garlic Powder
- Onion Powder
- Salt & Pepper
For the Creamy Sauce
- Minced Garlic
- Cream Cheese
- Parmesan Cheese
- Milk
- Dried Oregano
- Salt & Pepper
- Chopped Cilantro (for garnish)
How to make Creamy Herb Chicken Breasts
Bake the Chicken Breasts:
Use Pounded, Boneless, Skinless Chicken Breasts. Marinate the Chicken with Extra Virgin Olive Oil, Garlic Powder, Onion Powder, Herbs - Dried Rosemary, Dried Thyme, Dried Basil, and Dried Oregano. Add Salt and Pepper. Rub it over both sides of the Chicken Breast and place it in the oven to get baked at 450F or 230C for 15 minutes. Flip after 7 minutes.
Make the Creamy Sauce:
In a skillet heat some Extra Virgin Olive Oil. As the oil shimmers, add smashed Garlic, Cream Cheese, Milk, and Grated Parmesan Cheese. Stir to combine and Allow it to come to a boil.
Season the Sauce with some Dried Oregano, Salt, and Pepper. As the sauce thickens, add the Baked Chicken Breasts in it and toss to combine.
Cook over low heat for 2 minutes. If the sauce gets too thick add some Chicken Broth or water.
Garnish with some Chopped Cilantro and serve with some Garlic Bread.
Storage & Make-Ahead Instructions:
You can store this Baked Herb Chicken in the refrigerator for 2 days. However, it is best consumed on the same day because milk and cream cheese do not store well in the sauce.
You can marinate the Chicken Breast and keep it in a ziplock bag in the freezer. Bake it before serving.
Other Chicken Breasts Recipe you will like:
Baked Garlic Butter Chicken Breasts
Honey Balsamic Baked Chicken Breasts
Spinach and Mozzarella Stuffed Chicken Breasts
Broccoli Stuffed Chicken Breast with Cream Cheese
Easy Sheet Pan Harissa Chicken
I hope you liked this recipe. If you happen to make this recipe, then comment below and rate this recipe. Also, tag me with #recipemagik on Instagram.
Baked Herb Chicken Breasts in a Creamy Sauce
INGREDIENTS
FOR THE CHICKEN BREASTS
- 4 Large Chicken Breasts pounded
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Dried Rosemary
- 1 teaspoon Dried Thyme
- 1 teaspoon Dried Basil
- 1 teaspoon Dried Oregano
- Salt & Pepper
- 1 tablespoon Extra Virgin Olive Oil
FOR THE CREAMY SAUCE
- 3 Cloves Garlic smashed
- 1 teaspoon Extra Virgin Olive Oil
- 2 tablespoon Cream Cheese
- ⅔ cup Milk
- ¾ cup Parmesan Cheese grated
- 1 teaspoon Dried Oregano
- Salt & Pepper
- Chopped Cilantro for garnish
INSTRUCTIONS
- Marinate the Chicken Breasts with olive oil, herbs, garlic powder, onion powder, salt & pepper. Bake it in a preheated oven at 450F or 230C for 15 minutes. Flip in between after 7-8 minutes.
- Heat Olive Oil in a skillet. As the oil shimmers, add the smashed Garlic along with Cream Cheese, Milk, and Grated Parmesan Cheese. Stir over low heat until combined. Season with dried Oregano, Salt & Pepper. Add the Baked Chicken Breast to the sauce and simmer for 2 minutes. Toss to combine. Add some Chicken broth or water if the sauce gets too thick.
- Garnish with freshly chopped cilantro and serve
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