Easy Baked Cream Cheese Chicken

After a long day juggling work and family, I slide a pan of Baked Cream Cheese Chicken into the oven. It feels like a small victory every time. The tender chicken breasts get seasoned simply. Then, I sear them for extra flavor. They bake up juicy under a blanket of creamy, garlicky sauce. That sauce melts into every bite. Fresh chives add a subtle herbal note too. So, this dish turns basic ingredients into something truly comforting.

It’s perfect for busy weeknights like mine. You can have it ready in about 45 minutes from start to finish. Leftovers store well. They reheat without losing their creamy texture. This makes it a real lifesaver for meal prep. Plus, everyone in the household loves how the optional cheddar topping adds a gooey, golden finish. It keeps dinner exciting, even for picky eaters.

Why We Love This Recipe

• Simple Weeknight Win: This dish needs just 15 minutes of prep. So, you can focus on family time. Meanwhile, it bakes to perfection.
• Irresistible Creaminess: The melted cream cheese sauce clings to the chicken. It delivers rich, savory comfort in every tender bite.
• Customizable Flavor: Add cheddar for a bubbly topping. Or keep it light. This makes it versatile for different tastes.
• Balanced and Satisfying: It’s high in protein with minimal carbs. Therefore, it pairs easily with sides for a wholesome meal.

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Ingredients to make Baked Cream Cheese Chicken

These ingredients blend seamlessly to create a velvety sauce. It infuses the chicken with garlic and herb notes. Meanwhile, high-quality cream cheese ensures a smooth, luxurious result. I love how simple they are for tired evenings.

• boneless, skinless chicken breasts – tender protein base that absorbs the creamy flavors during baking
• salt – essential seasoning to enhance the natural taste of the chicken and sauce
• black pepper – adds a subtle kick to balance the richness of the cream cheese
• paprika – provides a smoky depth and vibrant color to the chicken’s crust
• olive oil – used for searing to lock in juices and build flavor in the pan
• garlic – minced cloves for aromatic base that infuses the entire sauce
• chicken broth – helps deglaze the pan and creates a flavorful foundation for the creaminess
• cream cheese – softened block melts into the star of the dish, offering tangy smoothness; use reduced-fat for a lighter option
• fresh chives – chopped for a fresh, oniony brightness that cuts through the richness
• shredded cheddar cheese – optional topping that melts into a golden, cheesy layer
• fresh parsley – chopped for garnish to add color and a mild herbal finish

How to Make Baked Cream Cheese Chicken

Step 1: Preheat the Oven

Preheat your oven to 375°F. Lightly grease a 9×13-inch baking dish to prevent sticking. This temperature ensures even cooking. So, you get juicy results without drying out the chicken.

Step 2: Season the Chicken

Pat the chicken breasts dry first. Then season both sides evenly with salt, black pepper, and paprika. These spices create a flavorful base. They enhance the overall dish nicely.

Step 3: Sear the Chicken

Heat olive oil in a skillet over medium heat. Then sear the chicken for 2-3 minutes per side. Do this until golden brown. This step builds a tasty crust. Plus, it seals in moisture before baking.

Step 4: Make the Sauce

In the same skillet, sauté minced garlic for 30 seconds. Do this until fragrant. Then add chicken broth. Scrape up browned bits while simmering for 1-2 minutes. Next, stir in softened cream cheese. Keep stirring until melted and smooth. Then mix in chopped chives. Finally, adjust seasoning with salt and pepper to taste.

Step 5: Assemble the Dish

Place the seared chicken in the prepared baking dish. Pour the creamy sauce evenly over the top. If using cheddar, sprinkle it across the surface. This adds extra meltiness.

Step 6: Bake Until Done

Bake for 25-30 minutes. Check until the chicken reaches 165°F internally. For a browned cheese topping, broil the last 2-3 minutes. Watch closely to avoid burning.

Step 7: Garnish and Serve

Remove from the oven carefully. Sprinkle with chopped fresh parsley for a fresh touch. Let it rest briefly before serving warm. This allows flavors to settle beautifully.

Pro Tips for Success

• Check Doneness Early: Use a thermometer to ensure chicken hits 165°F. This prevents overcooking. It keeps the chicken juicy every time.
• Sear for Flavor: Don’t skip the quick pan sear. It creates browned bits. Those deepen the sauce’s taste wonderfully.
• Soften Cheese Fully: Let cream cheese come to room temperature first. This allows effortless melting. You get a lump-free sauce easily.
• Broil with Care: If adding cheddar, position the rack high. But monitor closely. You’ll get golden edges without charring.

How to Serve Baked Cream Cheese Chicken

Garnishes

I always finish this dish with a sprinkle of fresh chopped parsley. It adds a vibrant green color. Plus, the mild freshness brightens the creamy sauce. For extra herbaceous appeal, try a bit more chives. Or add a light dusting of paprika. It works well without overpowering the garlic notes.

Side Dishes

Pair it with fluffy rice. The rice soaks up every drop of the rich sauce. Or opt for creamy mashed potatoes. They complement the cheese’s tang perfectly. Steamed vegetables like broccoli or green beans add a crisp contrast. So, the meal stays balanced and nutritious.

Creative Ways to Present

I like slicing the chicken and fanning it over a bed of noodles. This gives an elegant twist. It showcases the sauce nicely. For a family-style option, serve it straight from the baking dish. The golden cheddar bubbles on top. This invites everyone to dig in cozily.

Make Ahead and Storage

Storing Leftovers

I store any remaining Baked Cream Cheese Chicken in an airtight container. Put it in the fridge. It keeps well for a few days there. This makes it perfect for quick lunches. The flavors meld even more overnight.

Freezing

Portion the cooled chicken and sauce into freezer-safe bags. Or use containers. It freezes nicely for up to a couple of months. Thaw it in the fridge overnight before reheating. This maintains the tender texture.

Reheating

For fast results, I microwave portions. Cover them with a damp paper towel. Heat in 1-2 minute bursts until hot. Stir the sauce midway. Alternatively, warm in a 350°F oven. Cover with foil for 10-15 minutes. This prevents drying. It preserves that creamy consistency too.