New York Chicken Recipe -
New York Chicken Recipe

New York Chicken

Recipe by  

"I got this recipe from an old boyfriend's mom. It's simple and delicious and makes a great dish for company. Serve over rice or pasta. I like to use spinach fettuccine because it adds color to the dish. But it's ALL good! Broccoli or asparagus makes a great accompanying veggie. If you are making this as a company dish, you can serve it 'Family Style' by placing your rice or pasta on a large dish or platter and putting the chicken and sauce over the top."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    50 mins

    1 hr 5 mins


  1. Preheat an oven to 350 degrees F (175 degrees C).
  2. Heat the olive oil in a skillet over high heat. Cook the garlic in the hot oil until fragrant, 2 to 3 minutes. Season with the rosemary, salt, and pepper. Add the chicken to the skillet and cook until completely browned, about 5 minutes per side; transfer the chicken to a 9x13-inch baking dish, reserving the pan drippings.
  3. Stir the cream cheese, cream of mushroom soup, white wine, and the drippings from the skillet together in a bowl; pour over the chicken.
  4. Bake in the preheated oven until the chicken is cooked completely and no longer pink in the middle, 45 to 50 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Mar 30, 2011

What a wonderful recipe and so easy, too! I had a few more pieces of chicken than the recipe called for, but there was still plenty of sauce without doubling it. As long as they all fit into a 9x13 dish, you'll have enough. Instead of buying fresh rosemary, I used the dried variation from my spice cabinet. I used the same amount and it worked perfectly. I was a bit nervous that the pan drippings wouldn't be enough, but I just kept lightly scraping the garlic/rosemary mixture as I browned the chicken. I was also concerned over the strong wine aroma, but it came together and was totally delicious. Don't be afraid to use the whole cup. One thing I will suggest is to just mix the cream cheese, soup and wine right into the same pan with the drippings instead of using an extra bowl. Not only does this cut back on dishes, but it is so much easier to blend the cream cheese to a smooth consistency over low heat. I almost forgot, but I used Neufchatel insted of the cream cheese because it has less fat. The only brand that I will use is Publix, though. It tastes identical to cream cheese whereas Walmart's variation tastes like wallpaper paste would probably taste like. As the submitter has said, you will need to add some color to the plate with sides. I hope this has helped alleviate possible concerns. By all means this recipe is a keeper. Easy, delicious and suitable for company! Thank you so much for submitting this gem.

Most Helpful Critical Review
Mar 28, 2011

This was an ok recipe. I would say this is an upscale Mushroom Soup and Chicken recipe. I liked it, and the chicken was tender, but I don't know that I would make it for company. Sorry.

Mar 17, 2011


Mar 17, 2011

Very good and easy recipe. Instead of the minced garlic, I seasoned the chicken with pepper, garlic powder and onion powder. Definitely in the make again category!

Mar 28, 2011

I used cream of chicken soup, chicken tenders and cooked them whole time in the skillet, came out GREAT!

Mar 22, 2011

I made this last night and it was delicious and so easy. I used boneless chicken thighs (this is what I had defrosted) and the neufchatel cheese for a bit less fat/calories. Since the lighter cream cheese is softer I didn't add the wine. It turned out wonderful. Since I make most things from scratch, I made my own cream soup from a dry mix that I make. I don't think you can mess up this simple recipe. The rosemary adds something special. This would be great for company.

Mar 31, 2011

Very tasty. The only thing I would say is that it says to cook the garlic in hot oil, and I would say make sure you turn down the heat, because I burned my garlic the first time round. I also like the comment Mary (posted 3/26 - Thanks Mary!) made about mixing the wine, soup and cream cheese in the pan. I agree, much easier that way. I will be making this again, it was simple. The part that took me the longest was chopping the rosemary. There has to be an easier way than how I did it! :-)

Mar 18, 2011

Delicious!!!! Made it last night for dinner; excellent recipe and very easy to prepare. Just added a little bit of extra-garlic and served with steam green beans. Yummmm! Thanks for sharing! Monica


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  • Calories
  • 363 kcal
  • 18%
  • Carbohydrates
  • 5.8 g
  • 2%
  • Cholesterol
  • 100 mg
  • 33%
  • Fat
  • 22.8 g
  • 35%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 25.7 g
  • 51%
  • Sodium
  • 481 mg
  • 19%

* Percent Daily Values are based on a 2,000 calorie diet.

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