Description
Tender and juicy chicken breasts topped with a creamy cheese mixture and crispy panko breadcrumbs, baked to perfection for an easy and flavorful dinner.
Ingredients
- 4 boneless, skinless chicken breasts
- Salt and freshly ground black pepper, to taste
- 4 oz cream cheese, softened
- ¼ cup mayonnaise
- ¼ cup grated Parmesan cheese
- ½ tsp garlic powder
- ½ tsp paprika
- ½ cup panko breadcrumbs
- 1 tbsp dried parsley
- Nonstick cooking spray
Instructions
- Preheat your oven to 425°F (220°C) and lightly grease a large baking dish with nonstick cooking spray.
- To ensure even cooking, gently pound the chicken breasts to a uniform thickness, about ¾ to 1 inch. Pat them dry with paper towels and arrange them in the prepared baking dish. Season lightly with salt and pepper.
- In a medium bowl, combine the softened cream cheese, mayonnaise, grated Parmesan cheese, garlic powder, and paprika. Mix until completely smooth and creamy.
- Spread this creamy mixture evenly over the top of each chicken breast.
- In a small bowl, mix the panko breadcrumbs with dried parsley. Sprinkle this mixture over the cream cheese layer, gently pressing down to help it adhere.
- Bake uncovered for 18-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the panko topping is golden brown and crispy. Cooking time may vary based on chicken thickness.
- Garnish with fresh minced parsley before serving, if desired.
Notes
- Cooking time may vary depending on the thickness of the chicken breasts.
- Ensure the internal temperature reaches 165°F (74°C) for food safety.
- This recipe is best served hot with sides like vegetables or rice.