Cheesy Herb Chicken

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Tillamook’s Farmstyle Thick Cut Triple Cheddar Blend is the hero here, saving the day with its perfectly melty goodness that adds that extra cheesy flavor we all adore! This easy-to-make baked chicken is a lifesaver for a hectic weeknight. Whether you prefer it over pasta, rice, zoodles, or cauliflower rice for a low-carb twist, it’s a winner!

Cheesy Herb Chicken

Prep Time 10 minutes
Cook Time 30 minutes
Course Main Course
Servings 4


  • 1 pound of chicken breast sliced into four pieces
  • 1 teaspoon of sea salt to taste
  • 1/2 teaspoon of freshly ground black pepper to taste
  • 3/4 teaspoon of paprika
  • 1 teaspoon of dried oregano
  • 1 cup of heavy cream
  • 1 tablespoon of cornstarch
  • 3 minced garlic cloves
  • 4 ounces of canned mild green chilies
  • 8 ounces of shredded cheddar cheese
  • 1 cup of fresh spinach chopped


  • Preheat the oven to 400°F.
  • Slice the chicken breast into 4 pieces and pound them until they’re 1/2 inch thick.
  • In a small bowl, mix salt, pepper, dried oregano, and paprika.
  • Arrange the chicken in an 11×7 baking dish, seasoning both sides with the mixture.
  • In a measuring cup, blend heavy cream, green chilies, garlic cloves, and cornstarch until smooth.
  • Pour the creamy mixture over the chicken. Bake uncovered for 25-30 minutes.
  • Remove from the oven, sprinkle with spinach and shredded cheese, and bake for an extra 10 minutes or until the cheese is bubbly.
  • Serve over pasta or rice, and garnish with chopped Italian parsley and crushed red pepper, if desired. Enjoy your delightful and cheesy chicken creation!

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