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Deliciously baked cream cheese chicken served on a plate with herbs

Baked Cream Cheese Chicken

A delightful dish that elevates the classic chicken dinner with creamy cheese and tender chicken, perfect for busy weeknights or cozy family dinners.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 4 pieces boneless, skinless chicken breasts
  • 1 tbsp olive oil
  • 1 clove garlic (minced)
  • 1/2 cup chicken broth
  • 8 oz cream cheese (softened)
  • 1 tbsp fresh chives (chopped)
  • 1 tsp paprika
  • Salt and pepper (to taste)
  • 1/2 cup shredded sharp cheddar cheese (optional, for topping)
  • Fresh parsley (optional, for garnish)

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish with cooking spray or olive oil.
  2. Season the chicken breasts with salt, pepper, and paprika on both sides.
  3. Heat olive oil in a skillet over medium heat and sear the chicken for 2-3 minutes on each side until golden brown. Remove from skillet and set aside.
Making the Sauce
  1. In the same skillet, add minced garlic and cook for 30 seconds until fragrant.
  2. Stir in chicken broth and cook for 1-2 minutes to reduce slightly.
  3. Add softened cream cheese and stir until smooth. Add fresh chives and season with salt and pepper.
Baking
  1. Place the seared chicken breasts in the prepared baking dish and pour the cream cheese mixture over them. Optionally, sprinkle shredded cheddar cheese on top.
  2. Bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). If using cheese, broil for the last 2-3 minutes to brown the topping.
  3. Garnish with fresh parsley and serve warm with your favorite side dishes.

Notes

Serve Baked Cream Cheese Chicken with roasted vegetables, salad, or garlic bread. Great for potlucks! To store, refrigerate in an airtight container for 3-4 days or freeze for up to 2 months.