Baked Cream Cheese Chicken
A delightful dish combining juicy chicken breasts with a creamy, savory topping of cream cheese, Parmesan, garlic, and herbs, perfect for busy weeknights.
Ingredients
For the Chicken
- 4 pieces Chicken breasts (Boneless, skinless)
For the Creamy Topping
- 8 oz Cream cheese (Softened) Can use low-fat cream cheese for a lighter option.
- 1/2 cup Parmesan cheese (Grated) Grated Pecorino Romano can be used as an alternative.
- 1/2 cup Mayonnaise Can substitute with plain Greek yogurt.
- 2 cloves Garlic (Minced)
- 1 tsp Italian seasoning
- 1/2 tsp Garlic powder
- 1/2 tsp Onion powder
- to taste Salt
- to taste Black pepper
For Greasing the Pan
- 2 tbsp Butter
For Garnishing
- 1/2 cup Mozzarella cheese (Extra cheesy topping)
- 1/4 cup Fresh basil (Chopped)
- 1/4 cup Sun-dried tomatoes (Chopped) Can be omitted or replaced with favorite veggies.
- 4 slices Turkey Bacon (Cooked & crumbled)
- 1/4 cup Spinach (Finely chopped)
- to taste Red pepper flakes (For heat)
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Pat the chicken breasts dry. Season both sides generously with salt and black pepper, then place them in a greased 9x13 baking dish.
- In a medium bowl, combine softened cream cheese, grated Parmesan, mayonnaise, minced garlic, Italian seasoning, garlic powder, and onion powder. Mix until smooth and well-combined.
Assembly and Baking
- Spread the creamy mixture evenly over the top of each chicken breast, ensuring they are fully covered.
- Place the baking dish in the preheated oven and bake uncovered for 30-35 minutes. The chicken is done when it reaches an internal temperature of 165°F (74°C), and the topping is bubbly and lightly golden.
- Remove the dish from the oven and let it rest for about 5 minutes. Spoon any extra sauce from the pan over the chicken. Garnish with fresh herbs or additional toppings if desired, then serve hot.
Notes
Letting the chicken rest allows juices to redistribute for a juicier bite. Feel free to experiment with different toppings.