Cream Cheese Chicken (Print Version)
Tender chicken baked in a smooth cream cheese and Parmesan sauce with Italian herbs.
# What You'll Need:
→ Meats
01 - 4 boneless, skinless chicken breasts (about 5 oz each)
→ Dairy
02 - 8 oz cream cheese, softened
03 - 1/4 cup milk
04 - 2 tbsp unsalted butter
05 - 1/2 cup grated Parmesan cheese
→ Vegetables & Aromatics
06 - 1 small onion, finely chopped
07 - 2 garlic cloves, minced
→ Spices & Seasonings
08 - 1 tsp dried Italian herbs (or a mix of oregano, basil, and thyme)
09 - 1/2 tsp salt
10 - 1/4 tsp black pepper
→ Optional Garnish
11 - 2 tbsp chopped fresh parsley
# How to Make It:
01 - Preheat oven to 350°F.
02 - Season the chicken breasts evenly with salt, pepper, and half of the Italian herb blend.
03 - In a large ovenproof skillet, melt the butter over medium heat. Add the chicken breasts and sear each side for 2 to 3 minutes until lightly golden. Remove and set aside.
04 - In the same skillet, sauté the chopped onion for 2 to 3 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant.
05 - Reduce heat to low. Add the cream cheese and milk, stirring continuously until smooth and well combined. Stir in the Parmesan cheese and the remaining Italian herbs.
06 - Return the seared chicken breasts to the skillet, turning to coat evenly with the cream cheese sauce.
07 - Transfer the skillet to the oven and bake for 20 to 25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F.
08 - Remove from the oven and garnish with chopped fresh parsley before serving.
# Expert Advice:
01 -
- The cream cheese sauce comes together in the same pan, so you get all that concentrated flavor without a mountain of dishes.
- It reheats beautifully the next day, which means lunch at work will actually be something you look forward to.
02 -
- Do not rush the cream cheese melting step on high heat because scalded dairy tastes bitter and there is no coming back from that.
- Investing in an ovenproof skillet means you skip the messy transfer from stovetop pan to baking dish and keep all the flavorful fond right where it belongs.
03 -
- Pound the chicken to an even thickness before seasoning so every piece finishes cooking at the same time and nobody gets a dry edge.
- Reserve a tablespoon of pasta water or milk before baking and stir it into the sauce right as it comes out of the oven for a perfectly silky finish.