Heat the olive oil in a frying pan over high heat. Cook the garlic in the hot oil until fragrant, 2 to 3 minutes. Season with the rosemary, salt and pepper. Add the chicken to the frying pan then cook until completely browned, about 5 minutes per side; transfer the chicken to an oblong baking dish, reserving the pan drippings.
Stir the cream cheese, cream of mushroom soup, white wine and the drippings from the frying pan together in a bowl; pour over the chicken.
Bake in the preheated oven until the chicken is cooked completely and no longer pink in the centre, 45 to 50 minutes.