Cheesy Herb Chicken

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Enjoy the gooey, cheesy goodness that melts perfectly! This easy-to-make baked chicken is ideal for a quick and hectic weeknight. If you’re going low-carb, try it over zoodles or cauliflower rice instead of pasta or rice!

Cheesy Herb Chicken

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


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


  • Preheat your oven to 400°F.
  • Slice the chicken breast into four pieces and gently pound them until they’re about 1/2 inch thick.
  • In a small bowl, mix sea salt, black pepper, dried oregano, and paprika.
  • Arrange the chicken breast in an 11×7 baking dish and season both sides with the spice mixture.
  • In a measuring cup, blend heavy cream, green chilies, garlic cloves, and cornstarch until smooth.
  • Pour the creamy mixture over the chicken. Bake in the oven, uncovered, for 25-30 minutes.
  • Take it out, sprinkle spinach and shredded cheese over the chicken, and bake uncovered for an additional 10 minutes or until the cheese is bubbly.
  • Serve over pasta or rice. If you like, garnish with chopped Italian parsley and crushed red pepper. Enjoy!

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