Ingredients
Method
- Preheat your oven to 400°F.
- Arrange the chicken breasts in a single layer down the center of a large baking dish. Scatter the cherry tomatoes, chopped onion, minced garlic, Italian seasoning (if using), salt, and pepper over the chicken. Drizzle the olive oil evenly over everything.
- Spoon the cream cheese into the middle of the dish, directly on top of the chicken and other ingredients.
- Bake for 40 to 45 minutes, or until the chicken is cooked through and registers 165°F on an instant-read thermometer. The exact time will depend on the thickness of your chicken breasts.
- Remove the dish from the oven. Using two forks or tongs, shred the chicken directly in the baking dish. Then stir everything together with a spoon to create a creamy, homogenous sauce.
- Serve hot over zucchini noodles, spaghetti squash, or cauliflower rice. Garnish with torn fresh basil leaves.
Nutrition
Notes
For a non-dairy-free version, swap the Kite Hill cream cheese for regular full-fat cream cheese; the result will be slightly richer. If you prefer a thicker sauce, add an extra ounce or two of cream cheese. To save time, you can mince the garlic and chop the onion ahead of time. Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat gently on the stovetop or microwave. The cooking time varies greatly with chicken breast thickness – check for doneness early if using thin cutlets. For extra flavor, try adding a splash of dry white wine or a pinch of red pepper flakes.