Why I Love This Recipe
I love how easy this is to throw together. The ingredient list is full of everyday staples, and the prep is super straightforward—no need to dirty a bunch of pans or plan ahead too far. I can mix up the creamy topping in minutes, and the oven does the rest. And the flavor? Creamy, cheesy, garlicky, with just a little zip from lemon and herbs. It tastes like comfort food should, and my whole family devours it every time.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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4 boneless, skinless chicken breasts
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8 oz cream cheese, softened
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½ cup sour cream or Greek yogurt
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½ cup shredded mozzarella cheese
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¼ cup grated Parmesan (freshly grated if possible)
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2 garlic cloves, minced
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2 tbsp chopped parsley or chives (plus more for garnish)
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1 tbsp lemon juice
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1 tsp onion powder
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½ tsp salt
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¼ tsp black pepper
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½ tsp paprika (optional)
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1 tbsp olive oil or melted butter
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Cooking spray or extra oil for greasing the pan
Directions
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Preheat and Prep
I preheat the oven to 375°F and lightly grease a 9×13 baking dish with cooking spray or oil. Then I pat the chicken breasts dry with paper towels and season them with salt, pepper, and a little paprika if I’m using it. I lay them out evenly in the dish. -
Make the Cream Cheese Mixture
In a bowl, I mix together the softened cream cheese, sour cream (or yogurt), mozzarella, Parmesan, garlic, lemon juice, onion powder, salt, pepper, and herbs. If the cream cheese isn’t soft enough, I’ll use a hand mixer to blend it until smooth and spreadable. -
Assemble the Dish
I spoon the cream cheese mixture over each chicken breast, spreading it evenly. Sometimes I drizzle a little olive oil or melted butter over the top for a richer finish. -
Bake It
I bake the chicken uncovered for 25–30 minutes, or until the thickest part reaches 165°F. For a golden, slightly crispy top, I turn on the broiler for the last 2–3 minutes—but I don’t walk away! It browns quickly. -
Rest and Serve
Once out of the oven, I let the chicken rest for 5 minutes before serving. This keeps it juicy and lets the creamy topping settle. I sprinkle on a bit of fresh parsley or chives for a final touch.
Servings and Timing
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Servings: 4
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Prep Time: 10 minutes
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Cook Time: 30 minutes
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Total Time: 40 minutes
Variations
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Veggie boost: I stir chopped spinach, sautéed mushrooms, or cherry tomatoes into the cream cheese mixture.
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Cheese swap: Sometimes I use cheddar, gouda, or even spicy pepper jack for a new flavor twist.
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Add a crunch: A sprinkle of seasoned breadcrumbs or crushed crackers on top before baking gives it a crispy finish.
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Marinate first: For extra flavor, I marinate the chicken in lemon juice and olive oil for 30 minutes before baking.
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Spicy option: A pinch of crushed red pepper or cayenne in the cheese mixture adds some heat.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I prefer the oven method—350°F for about 10 minutes—so the topping stays creamy without getting too soft. The microwave works too, but the texture may soften a bit more.
This dish doesn’t freeze especially well due to the cream cheese, but if I’m okay with a slightly different texture, I’ll go for it and just reheat gently.
FAQs
Do I really need to soften the cream cheese?
Yes! Softened cream cheese mixes so much more easily. If I forget, I microwave it in 15–20 second bursts until it’s soft enough—not melted, just pliable.
What if the cream cheese mixture is too thick?
If it feels hard to spread, I add a tablespoon of milk, broth, or sour cream to loosen it up. I want it spreadable but not runny.
How do I know the chicken is fully cooked?
I use a meat thermometer and check for 165°F in the thickest part. If I don’t have one, I cut into the center—if the juices run clear and there’s no pink, it’s done.
Can I make this ahead of time?
Yes. I assemble everything, cover the dish, and refrigerate it for up to 24 hours before baking. I let it sit at room temperature for about 10–15 minutes before putting it in the oven.
What sides go best with this dish?
I usually serve it with roasted veggies, mashed potatoes, rice pilaf, or just some warm bread. It’s creamy and rich, so simple sides work best.
Conclusion
This baked cream cheese chicken has earned a permanent spot in my dinner rotation. It’s fast, flexible, and full of comfort. Whether I’m feeding picky eaters or just want something low-stress that still feels special, this recipe delivers every time. It’s one of those meals I can rely on—because it always turns out delicious, and because everyone at the table always wants seconds.
Print
Baked Cream Cheese Chicken
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
This baked cream cheese chicken is pure comfort food—juicy chicken breasts smothered in a rich, cheesy topping and baked to golden perfection. So easy, so satisfying!
Ingredients
4 boneless, skinless chicken breasts
8 oz cream cheese, softened
½ cup sour cream or Greek yogurt
½ cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
2 garlic cloves, minced
2 tbsp chopped parsley or chives (plus extra for garnish)
1 tbsp lemon juice
1 tsp onion powder
½ tsp salt
¼ tsp black pepper
½ tsp paprika (optional)
1 tbsp olive oil or melted butter
Cooking spray or oil for greasing pan
Instructions
Preheat oven to 375°F. Grease a 9×13 baking dish with cooking spray or a bit of oil.
Prep the chicken by patting dry and seasoning both sides with salt, pepper, and optional paprika. Place in the baking dish with space between.
Make the cream cheese topping: In a bowl, mix softened cream cheese, sour cream (or yogurt), mozzarella, Parmesan, garlic, lemon juice, onion powder, salt, pepper, and chopped herbs until smooth.
Spread the mixture evenly over the chicken breasts. Drizzle with olive oil or melted butter, if desired.
Bake uncovered for 25–30 minutes, or until chicken reaches 165°F internally. For a golden top, broil for 2–3 minutes at the end—watch closely!
Rest for 5 minutes before serving. Garnish with fresh herbs and enjoy!
Notes
If cream cheese is too thick, stir in 1–2 tbsp of milk or broth.
Pound or butterfly thick chicken breasts for even cooking.
Add-ins like spinach, cherry tomatoes, or sautéed mushrooms make great customizations.
Use cheddar or pepper jack for a bolder flavor twist.
Great served with roasted veggies, mashed potatoes, rice, or warm crusty bread.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner, Main Course
- Method: Baked
- Cuisine: American
