Cheesy Garlic Herb Chicken Recipes

CREAMY GARLIC HERB CHICKEN

Steps:

• Pound chicken evenly with the flat side of a meat mallet to 1/2-inch thickness.
• Heat skillet over medium-high heat then add oil.
• Season both chicken with salt and pepper.
• Place chicken in skillet and cook 6 - 7 minutes, or until golden brown on bottom, the flip and continue to cook until chicken breasts register 165 degrees in center, about 5 - 6 minutes longer.
• Transfer chicken to a plate, tent with foil to keep warm.
• Reduce burner to medium heat and melt butter in now empty skillet.
• Add in garlic and saute until just lightly golden, about 20 seconds. Add in flour and cook and stir constantly until just lightly golden, about 20 seconds.
• While whisking pour in milk, then add in diced cream cheese, rosemary and thyme. Season with a little salt and pepper to taste.
• Cook mixture whisking constantly to melt cream cheese, and let it come to a simmer.
• Return chicken to pan, spoon sauce over chicken.
• Sprinkle with parsley if desired and serve immediately.
• *Look for the poultry herb blend, which should have both thyme and rosemary, so you don't have to buy both separately.
• Recipe source: Cooking Classy

CHEESY GARLIC HERB CHICKEN

Steps:

• Place chicken in a 9" x 13" baking dish, and season with pepper.
• In a medium mixing bowl, combine water, oil, sugar, garlic, and spices. Stir to incorporate.
• Pour herb mixture over chicken.
• Bake uncovered at 400° for 20 minutes. Top with cheeses and bake for an additional 5 minutes.

GARLIC HERB BUTTER ROAST CHICKEN

Steps:

• Preheat oven to 430°F | 220°C (400°F or 200°C fan forced). Line a baking tray with foil, or lightly grease a roasting pan.
• Discard neck from inside the cavity and remove any excess fat and leftover feathers. Pat dry with paper towels.
• Pour the olive oil, melted butter, wine (if using) and the juice of half a lemon over the chicken, under the skin and inside the cavity. Season chicken liberally on the outside and inside the cavity with salt and pepper. Sprinkle over the parsley.
• Rub the minced garlic over the chicken, mixing all ingredients together over the chicken and under the skin.
• Stuff the garlic head into the chicken cavity along with the rosemary sprigs and the squeezed lemon halve. Tie legs together with kitchen string.
• Place breast-side up into baking tray or roasting pan. Roast for 1 hour and 15-20 minutes, basting half way through cooking time, until juices run clear when chicken thigh is pierced with a skewer.
• Baste again, then broil for a further 2-3 minutes, until golden.
• Remove from the oven, cover with foil and allow to stand for 10 minutes before serving. Serve, drizzled with pan juices and remaining lemon half cut into wedges or slices.

GARLIC AND HERB CHEESY CHICKEN

Steps:

• For garlic herb cheese: Preheat oven to 375 degrees F.
• Finely chop herbs. Place soft cheese in small mixing bowl. Combine the soft cheese with herbs, finely grated or pasted garlic and lemon juice and zest (or unwrap store-bought Boursin cheese) and place in a small bowl.
• For the spatchcock chicken: Work with raw poultry on a clean rubber board.
• Have a large foil-lined rimmed baking sheet with a wire rack set inside of it near the cutting board you're working on.
• Clip tips of wings with poultry shears. Place chicken breast-side down and remove the spine of the bird by cutting along either side of it in slow even strokes with shears, then turn the bird over and evenly press down on the breastbone to flatten the bird out.
• Loosen the skin under the breasts and over the thigh and leg meat and evenly distribute the cheese. Drizzle the skin with EVOO or spray lightly with non-aerosol cooking spray, then season with kosher salt and coarse black pepper.
• Roast chicken on middle rack for 15 minutes, then reduce heat to 350 degrees F and roast 40 to 45 minutes more to an internal temperature of 160 to 165 degrees F.

CHEESY HASSELBACK CHICKEN

Steps:

• Preheat the oven to 400 degrees F.
• Make 8 crosswise cuts along each chicken breast, slicing two-thirds of the way through (be careful not to cut all the way through; see Cook's Note). Transfer the breasts to a 9-by-13-inch baking dish and pour the Italian Herb & Garlic Dressing over them.
• Fill the first slit on each breast with 1 half-moon slice of fresh tomato and a couple pieces of sun-dried tomato. Fill the next slit with 1 piece of cheese. Fill the remaining slits on each breast, alternating between the tomatoes and cheese.
• Bake until the chicken is cooked through and the juices run clear, 25 to 30 minutes. Serve warm with a green salad.

CHEESY GARLIC CHICKEN

Steps:

• Preheat oven to 400°F.
• In 13x9-inch baking dish, arrange chicken; top with tomato.
• Combine soup mix, water and oil in small bowl with a whisk for complete blending.
• Pour soup mixture over chicken.
• Bake uncovered for 20 minutes, or until no pink remains in center of chicken breasts.
• Top with cheeses and bake 5 minutes or until cheese is melted.
• Serve, if desired, with crusty Italian or garlic Texas Toast.