Mediterranean Creamy Garlic & Herb Chicken Bake
This is a simple, cozy chicken bake that gives you tender pieces of chicken wrapped in a creamy garlic and herb sauce. It’s the kind of dish you can put together on a busy night without much effort, but it still tastes like something you’d serve to guests. The herbs, cream, and cheese create a warm Mediterranean feel, and it pairs well with rice, pasta, or roasted vegetables.
Time
Prep: 10 minutes
Cook: 30–35 minutes
Total: 40–45 minutes
Ingredients
2 chicken breasts, sliced in halves
1 cup light cream or milk
2 cloves garlic, minced
1 tbsp olive oil
½ tsp salt
¼ tsp pepper
1 tsp dried Italian herbs
½ cup shredded mozzarella or parmesan cheese
Instructions
Preheat the oven to 200°C (400°F).
Lightly grease a baking dish with a little olive oil.
Lay the chicken pieces flat in the dish and drizzle the tablespoon of oil on top.
Season with salt, pepper, and Italian herbs.
In a bowl, whisk the cream or milk with the minced garlic.
Pour the mixture evenly over the chicken.
Sprinkle the cheese across the top.
Bake for 25–30 minutes, or until the chicken is cooked through and the sauce is bubbling.
Broil for the last 2–3 minutes to brown the cheese.
Let it rest for five minutes before serving so the sauce settles.
Tips
Slice the chicken evenly so it cooks at the same speed.
Use a shallow baking dish to help the sauce thicken instead of staying watery.
If using milk instead of cream, add an extra tablespoon of cheese for richness.
Fresh garlic gives the best flavor, but garlic powder works in a pinch.
Don’t cover the dish while baking. The steam makes the sauce thinner.
Add a spoon of cream cheese to the sauce mixture for a thicker finish.
If the top browns too quickly, move the dish to a lower rack.
Resting the chicken is important. It keeps the juices inside.
Serve with something that can soak up the sauce, like rice or couscous.
Variations
Spinach version: Add a handful of fresh spinach around the chicken.
Tomato version: Add cherry tomatoes before baking.
Mushroom version: Add sliced mushrooms into the dish for extra umami.
Lemon version: Add a tablespoon of lemon juice to the cream mix.
Chili version: Add crushed red pepper for a little heat.
Pesto version: Mix a teaspoon of basil pesto into the cream.
Low-carb version: Use heavy cream instead of milk for a richer but keto-friendly option.
High-protein version: Add chickpeas to the dish before baking.
Cheese lovers version: Use a mix of mozzarella, parmesan, and a little cheddar.
Q&A
Can I use chicken thighs instead?
Yes, they stay juicy and work great. Add five more minutes of bake time.
Can I make this ahead?
You can assemble it earlier, but bake it fresh for the best texture.
Does it freeze well?
It freezes cooked, but the sauce may separate slightly. Reheat gently.
Can I make it dairy-free?
Use coconut milk and a dairy-free cheese substitute.
Can I make it spicier?
Add chili flakes or a spoon of harissa.
What should I serve it with?
Rice, pasta, roasted potatoes, couscous, or crusty bread.
Will regular milk make the sauce too thin?
It will be lighter, but the cheese helps it thicken.
Can I double the recipe?
Yes. Use a larger dish so everything cooks evenly.
Can I add vegetables directly?
Yes. Just choose ones that cook quickly, like spinach, zucchini, or mushrooms.
Nutrition
(per serving, 2 servings)
Approximate values:
Calories: 350–380
Protein: 38g
Fat: 18–20g
Carbs: 4–6g
Fiber: 0–1g
Sugar: 3–4g
Conclusion
This chicken bake gives you a creamy, herb-rich dinner without much work. It’s flexible, easy to adjust, and always comforting. Whether you keep it simple or try one of the variations, it’s a dependable meal that feels special without being complicated.
If you want, I can build a full meal around it with sides and a drink.