Creamy Herb-Baked Chicken

A one-pan wonder that combines tender chicken breasts with a luscious cream sauce, perfect for a cozy weeknight dinner or a laid-back weekend feast.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Comfort Food

Calories: 540

Ingredients Method Notes

Ingredients

Main Ingredients

4 pieces boneless, skinless chicken breasts
1 cup heavy cream Can substitute with half-and-half for a lighter version.
1 tablespoon olive oil
2 teaspoons dried herbs (such as thyme, rosemary, or parsley)
2 cloves garlic, minced Toasting the garlic enhances the flavor.
to taste Salt and pepper
1/2 cup grated Parmesan cheese Or substitute with any cheese you love.
to taste Fresh herbs for garnish (optional)

Method

Preparation

Preheat your oven to 375°F (190°C).
In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
In a bowl, mix heavy cream, dried herbs, salt, pepper, and Parmesan cheese.
Season the chicken breasts with salt and pepper, then place them in a baking dish. Pour the cream mixture over the chicken.

Cooking

Bake in the preheated oven for 25-30 minutes or until the chicken is cooked through and the sauce is bubbly.
Garnish with fresh herbs if desired before serving.

Notes

Store leftovers in an airtight container in the fridge for up to 3-4 days. To keep longer, freeze for up to 3 months. Reheat in the oven or microwave until hot.