Creamy Rosemary Chicken

Creamy Rosemary Chicken


20 people made this

After seasoning chicken breasts with rosemary, browning them in garlic infused oil, they are then baked in a sauce of cream cheese, mushroom soup and white wine.


Serves: 6 

  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 tablespoon fresh rosemary, chopped, to taste
  • 1 pinch salt and ground black pepper, to taste
  • 6 chicken breast halves, skinless and boneless
  • 220g cream cheese, softened
  • 1 (420g) tin cream of mushroom soup
  • 1 cup white wine

Preparation:15min  ›  Cook:50min  ›  Ready in:1hour5min 

  1. Preheat an oven to 180 degrees C.
  2. 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.
  3. 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.
  4. Bake in the preheated oven until the chicken is cooked completely and no longer pink in the centre, 45 to 50 minutes.

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