Baked Cream Cheese Chicken
This Baked Cream Cheese Chicken features tender, skillet-seared chicken breasts baked in a rich, creamy garlic and cream cheese sauce. Fresh chives, paprika, and chicken broth add savory flavor, while optional sharp cheddar creates a golden, cheesy topping. A comforting and satisfying dinner made with simple ingredients.
Equipment
- 9x13-inch Baking Dish
- Large Skillet
- Oven with broiler
- Meat Thermometer
- Spoon or Spatula
Ingredients
Chicken and Cream Cheese Sauce
- 4 boneless, skinless chicken breasts
- 1 tbsp olive oil for searing
- 1 clove garlic minced
- 1/2 cup chicken broth
- 8 oz cream cheese softened
- 1 tbsp fresh chives
- 1 tsp paprika
- salt to taste
- black pepper to taste
Optional Topping and Garnish
- 1/2 cup shredded sharp cheddar cheese optional, for topping
- fresh parsley for garnish
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with cooking spray or olive oil.
- Season both sides of the chicken breasts with salt, pepper, and paprika. Heat the olive oil in a large skillet over medium heat. Sear the chicken for 2–3 minutes on each side until golden brown. Remove the chicken from the skillet and set aside. The chicken will finish cooking in the oven.
- In the same skillet, add the minced garlic and cook for 30 seconds until fragrant. Pour in the chicken broth and simmer for 1–2 minutes to reduce slightly. Add the softened cream cheese and stir continuously until the mixture becomes smooth and creamy. Stir in the fresh chives and season with salt and pepper to taste.
- Arrange the seared chicken breasts in the prepared baking dish. Pour the cream cheese sauce evenly over the chicken, ensuring each piece is coated. If desired, sprinkle the shredded sharp cheddar cheese over the top.
- Bake in the preheated oven for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Check the temperature with a meat thermometer. If using cheddar cheese, broil during the final 2–3 minutes to create a lightly golden topping, watching carefully to prevent burning.
- Remove the baked chicken from the oven and garnish with fresh parsley. Serve warm, spooning the creamy garlic and cheese sauce from the baking dish over each chicken breast.
Notes
For a smooth sauce: Soften the cream cheese before mixing it with the chicken broth. Stir thoroughly to prevent lumps.
For flavorful chicken: Season both sides with paprika, salt, and pepper, and sear over medium heat before baking.
Optional cheddar topping: Add 1/2 cup shredded sharp cheddar cheese before baking and broil for the final 2–3 minutes if desired. Watch closely to avoid burning.
Food safety: Use a meat thermometer to confirm that the chicken reaches an internal temperature of 165°F (74°C).
Serving: Garnish with fresh parsley and serve with the cream cheese sauce.
Make ahead: The cream cheese sauce can be prepared in advance and refrigerated until ready to use. The original recipe does not specify a make-ahead storage duration.
Storage: Refrigerate leftovers promptly in a covered container and reheat thoroughly before serving. No specific freezing instructions are provided.