Herb Garlic Cream Cheese Chicken
Indulge in the creamy decadence of Herb Garlic Cream Cheese Chicken, a dish that combines tender, golden-seared chicken breasts with a luscious, herb-infused cream sauce. Perfectly seasoned with garlic, fresh parsley, and thyme, this recipe is elevated by the velvety richness of cream cheese and Parmesan. A quick simmer with chicken broth and heavy cream creates a sauce that’s as luxurious as it is flavorful. Finished in the oven for irresistibly juicy chicken, this one-pan meal is ideal for busy weeknights or elegant dinners alike. Serve it over rice, pasta, or alongside roasted vegetables for a complete, crowd-pleasing meal. With its balance of creamy, garlicky goodness and fresh herbaceous notes, this recipe is a must-try for lovers of comfort food with a gourmet twist.
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 225 grams cream cheese, softened
- 4 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh thyme, chopped
- 2 tablespoons olive oil
- 1 tablespoon butter
- 120 milliliters chicken broth
- 120 milliliters heavy cream
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.5 teaspoons paprika
- 30 grams grated Parmesan cheese
Instructions
Preheat your oven to 375°F (190°C).
Season both sides of the chicken breasts with salt, black pepper, and paprika.
In a large oven-safe skillet, heat olive oil and butter over medium heat.
Sear the chicken breasts for 2-3 minutes per side until they are golden brown. Remove them from the skillet and set aside.
In the same skillet, reduce the heat to low and add minced garlic. Sauté for 1 minute, stirring frequently to avoid burning.
Add the chicken broth to the skillet and deglaze by scraping the bottom to release browned bits. Let simmer for 1-2 minutes.
Stir in cream cheese and heavy cream, whisking gently until the sauce is smooth and creamy.
Mix in the fresh parsley, thyme, and Parmesan cheese. Let the sauce simmer for 2-3 minutes to combine flavors.
Return the chicken breasts to the skillet, spooning the sauce over them to coat.
Transfer the skillet to the preheated oven and bake for 20 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
Remove the skillet from the oven and let the dish rest for 5 minutes before serving.
Serve hot over rice, pasta, or with roasted vegetables, garnished with additional parsley if desired.
Nutrition Facts
Calories |
2844 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 192.3 g | 247% | |
| Saturated Fat | 95.0 g | 475% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 1004 mg | 335% | |
| Sodium | 4511 mg | 196% | |
| Total Carbohydrate | 19.5 g | 7% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 8.8 g | ||
| Protein | 243.2 g | 486% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 680 mg | 52% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 492 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
