Name: Baked Cream Cheese Chicken
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 4 boneless, skinless chicken breasts; 8 oz cream cheese, softened; 1 tsp garlic powder; 1 tsp onion powder; 1/2 tsp paprika; Salt and black pepper, to taste; 1 cup shredded mozzarella or cheddar cheese (optional); 1 tbsp olive oil or melted butter; 2 tbsp chopped green onions or parsley (for garnish)

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Baked Cream Cheese Chicken is one of my favorite comfort food dinners—rich, creamy, and packed with flavor. Tender chicken breasts are coated in a savory cream cheese mixture, then baked to perfection for a dish that feels indulgent but is incredibly easy to make. Whether I’m feeding the family or craving something warm and satisfying, this recipe always delivers.

Why You’ll Love This Recipe

I love how this recipe turns simple ingredients into something so flavorful and cozy. The cream cheese makes the chicken juicy and flavorful, and it creates its own creamy sauce as it bakes. It’s perfect over rice, pasta, or with roasted veggies. It’s also a great make-ahead option—I just assemble it and pop it in the oven when I’m ready.

Ingredients

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

Boneless, skinless chicken breasts
Cream cheese (softened)
Garlic powder
Onion powder
Paprika
Salt and black pepper
Shredded mozzarella or cheddar cheese (optional, for topping)
Chopped green onions or parsley (for garnish)
Olive oil or melted butter (to drizzle before baking

Directions

I preheat the oven to 375°F (190°C) and lightly grease a baking dish.
I season the chicken breasts with salt, pepper, garlic powder, onion powder, and paprika.
In a bowl, I mix the softened cream cheese until smooth (sometimes I add a little extra garlic or herbs for more flavor).
I spread the cream cheese mixture evenly over the top of each chicken breast.
If I’m using shredded cheese, I sprinkle it over the cream cheese layer.
I drizzle a little olive oil or melted butter on top for a golden finish.
I bake uncovered for 25–30 minutes, or until the chicken is fully cooked and the top is lightly browned.
I let it rest for a few minutes, then garnish with chopped green onions or parsley before serving.

Servings and timing

This recipe serves about 4 people. It takes 10 minutes to prep and about 25–30 minutes to bake, so dinner is ready in under 45 minutes.

Variations

Sometimes I add chopped spinach or cooked bacon to the cream cheese mixture for extra flavor. I’ve also made this with chicken thighs instead of breasts for a juicier result. For a spicier version, I mix in a little hot sauce or chili flakes into the cream cheese. If I want to make it lower-carb, I serve it with steamed veggies or cauliflower rice.

storage/reheating

Leftovers keep well in an airtight container in the fridge for up to 4 days. I reheat them in the oven at 325°F until warmed through or microwave in short bursts. If the sauce thickens in the fridge, I add a splash of milk or broth when reheating to loosen it up.

FAQs

Can I use chicken thighs instead of breasts?

Yes, I sometimes use boneless, skinless thighs—they stay juicy and work perfectly with the cream cheese topping.

Does the cream cheese melt into a sauce?

Yes, it softens and creates a rich, flavorful coating. It’s not runny like a traditional sauce but stays creamy and thick.

Can I prep this ahead of time?

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

What sides go well with this dish?

I like serving it with rice, mashed potatoes, pasta, or steamed vegetables. A crisp green salad also balances out the richness.

Can I freeze it?

Yes, I freeze the baked chicken once it cools. It reheats best in the oven, though the texture of the cream cheese may be slightly softer.

Conclusion

Baked Cream Cheese Chicken is creamy, comforting, and always a crowd-pleaser in my kitchen. With simple ingredients and easy prep, it’s the kind of meal I can count on when I want something satisfying with minimal effort. Whether I’m keeping it classic or adding my own twist, this dish always hits the spot.