Creamy Rosemary Chicken

    1 hour 5 minutes

    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.

    22 people made this

    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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    Reviews in English (19)


    What a wonderful recipe and so easy, too! I had a few more pieces of chicken than the recipe called for, but there was still plenty of sauce without doubling it. As long as they all fit into a 9x13 dish, you'll have enough. Instead of buying fresh rosemary, I used the dried variation from my spice cabinet. I used the same amount and it worked perfectly. I was a bit nervous that the pan drippings wouldn't be enough, but I just kept lightly scraping the garlic/rosemary mixture as I browned the chicken. I was also concerned over the strong wine aroma, but it came together and was totally delicious. Don't be afraid to use the whole cup. One thing I will suggest is to just mix the cream cheese, soup and wine right into the same pan with the drippings instead of using an extra bowl. Not only does this cut back on dishes, but it is so much easier to blend the cream cheese to a smooth consistency over low heat. I almost forgot, but I used Neufchatel insted of the cream cheese because it has less fat. The only brand that I will use is Publix, though. It tastes identical to cream cheese whereas Walmart's variation tastes like wallpaper paste would probably taste like. As the submitter has said, you will need to add some color to the plate with sides. I hope this has helped alleviate possible concerns. By all means this recipe is a keeper. Easy, delicious and suitable for company! Thank you so much for submitting this gem.  -  26 Mar 2011  (Review from Allrecipes USA and Canada)


    Deeeelicious!  -  12 Mar 2011  (Review from Allrecipes USA and Canada)


    Very good and easy recipe. Instead of the minced garlic, I seasoned the chicken with pepper, garlic powder and onion powder. Definitely in the make again category!  -  16 Mar 2011  (Review from Allrecipes USA and Canada)