Description
A cozy and comforting Creamy Chicken Bake with slow-roasted chicken, a silky sauce, and a golden top, perfect for busy weeknights or gatherings.
Ingredients
- 2 1/2 pounds boneless, skinless chicken thighs or breasts, trimmed
- 2 tablespoons olive oil
- 1 medium onion, thinly sliced
- 2 cups sliced mushrooms (optional)
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 8 ounces cream cheese, softened
- 1 cup shredded cheddar or mozzarella
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley for garnish
Instructions
- Preheat your oven to 375°F (190°C). Lightly oil a 9×13-inch baking dish.
- Sear the chicken: Heat olive oil in a skillet over medium-high heat. Season chicken with salt, pepper, and paprika. Sear 2–3 minutes per side until golden. Transfer to the baking dish.
- Sauté aromatics: In the same skillet, add onions and mushrooms; cook 4–5 minutes until softened. Add garlic and cook 30 seconds more.
- Build the sauce: Pour chicken broth into the skillet to deglaze, scraping up browned bits. Reduce heat, add cream cheese and stir until smooth. Stir in heavy cream, thyme, and rosemary until the sauce is velvety.
- Assemble and bake: Pour sauce over the seared chicken in the baking dish. Sprinkle shredded cheese on top. Cover loosely with foil and bake for 25 minutes; remove foil and bake 10–15 minutes more until bubbly and the top is golden.
- Rest and serve: Let the dish rest 5–10 minutes so the sauce thickens slightly. Garnish with fresh parsley and serve warm over rice, pasta, or mashed potatoes.
Notes
You can assemble and refrigerate the baking dish overnight; add 10–15 minutes to the baking time if baking straight from cold.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American