Baked Cream Cheese Chicken

Baked cream cheese chicken is a rich, creamy, and ultra-comforting dish that’s perfect for an easy yet indulgent dinner. Juicy chicken breasts are smothered in a luscious cream cheese mixture and baked until tender, golden, and bubbling. It’s warm, flavorful, and satisfying — everything I want in a cozy oven-baked meal.

Why I Love This Recipe

I love this recipe because it’s simple to make but tastes like a comforting classic. The cream cheese adds richness, while garlic, herbs, and a little seasoning make the flavor pop. It’s great served with pasta, mashed potatoes, or even a side of roasted vegetables. I also love that it only takes a few pantry staples to pull it together, making it perfect for busy weeknights or lazy Sundays.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts or thighs
• Cream cheese (softened)
• Garlic (minced)
• Onion powder
• Italian seasoning
• Salt
• Black pepper
• Shredded mozzarella or cheddar (optional, for topping)
• Fresh parsley or chives (optional, for garnish)

Directions

1. I preheat the oven to 375°F and lightly grease a baking dish.
2. I season the chicken with salt, pepper, and a sprinkle of onion powder.
3. In a bowl, I mix the softened cream cheese with garlic and Italian seasoning until smooth.
4. I spread the cream cheese mixture evenly over each chicken breast.
5. I top with shredded cheese if I want an extra gooey, golden finish.
6. I bake uncovered for 25–30 minutes, or until the chicken is fully cooked and the top is lightly browned.
7. I let it rest for a few minutes before serving, then garnish with fresh herbs if I like.

Servings and timing

This recipe makes about 4 servings.
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

Variations

• I stir chopped spinach or sun-dried tomatoes into the cream cheese mixture for added flavor.
• I swap the cream cheese for garlic herb spreadable cheese for a shortcut.
• I serve the chicken over pasta with some of the melted cream for a creamy sauce effect.

Storage/Reheating

I store leftovers in the fridge in an airtight container for up to 3 days. To reheat, I warm it gently in the oven at 350°F or in the microwave, adding a splash of milk or broth if the sauce thickens too much. It’s not ideal for freezing after baking, but I sometimes freeze the prepped (unbaked) chicken and cream cheese for future use.

FAQs

Can I use thighs instead of breasts?

Yes, boneless thighs work perfectly and stay even juicier. I adjust the baking time slightly if needed.

Can I make this ahead of time?

Yes, I assemble the dish, cover it, and refrigerate for up to 24 hours before baking.

Does the cream cheese curdle in the oven?

No, it melts into a smooth, creamy layer. I just make sure it’s softened well before spreading.

Can I use flavored cream cheese?

Absolutely — garlic and herb or chive-flavored cream cheese adds a great boost without any extra work.

What sides go well with this dish?

I love serving it with mashed potatoes, steamed broccoli, roasted green beans, or buttered noodles to soak up all the creamy goodness.

Conclusion

Baked cream cheese chicken is one of those go-to recipes I rely on when I want something creamy, comforting, and fuss-free. It’s quick to assemble, rich in flavor, and always a hit at the dinner table. Whether I’m cooking for family or just myself, it’s a meal that delivers comfort and satisfaction every time.

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