Baked Cream Cheese Chicken
I first made this creamy, savory chicken on a hectic weeknight and it quickly became a go-to when I wanted something that felt indulgent but came together without fuss. Tender seared chicken topped with a silky cream cheese sauce (and a golden cheddar finish if you like) — it’s the kind of dish that’s both comforting and impressive for guests.
Why you’ll love this dish
This recipe hits a sweet spot: fast enough for weeknights, rich enough for company. You get seared, juicy chicken plus a smooth, tangy cream cheese sauce that clings to each bite. It’s budget-friendly (simple pantry staples), adaptable (add veggies or swap cheeses), and typically a kid-pleaser thanks to the mild, cheesy flavor.
“My family asked for seconds — the sauce is unbelievably creamy and the chicken stayed moist. Weeknight winner!” — real home cook
How this recipe comes together
Step-by-step overview:
- Season and quickly sear chicken breasts to build flavor and a golden crust.
- Make a quick pan sauce from garlic, chicken broth and softened cream cheese until silky.
- Nest the seared breasts in a baking dish, spoon the sauce over, top with cheddar if desired, and finish in the oven until the internal temperature reaches 165°F (74°C).
- Optional broil at the end to brown the cheese.
This flow keeps the chicken moist and ensures the sauce is velvety instead of curdled.
What you’ll need
- 4 boneless, skinless chicken breasts (about 6–8 oz each) — or use thighs for more fat and flavor
- 1 tbsp olive oil (or avocado oil for higher smoke point)
- 1 clove garlic, minced (substitute 1/2 tsp garlic powder in a pinch)
- 1/2 cup chicken broth (low-sodium if preferred; vegetable broth works for a lighter flavor)
- 8 oz cream cheese, softened (full-fat gives best texture; light cream cheese will thin the sauce)
- 1 tbsp fresh chives, chopped (or 1 tsp dried chives)
- 1 tsp paprika (smoked paprika adds depth)
- Salt and freshly ground black pepper, to taste
- 1/2 cup shredded sharp cheddar cheese (optional, for topping; try mozzarella or pepper jack)
- Fresh parsley, chopped, for garnish (optional)
Notes: If breasts are very thick, slice them in half horizontally or pound to even thickness for faster, more even cooking.
Step-by-step instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with cooking spray or a little olive oil.
- Pat chicken dry and season both sides with salt, pepper, and paprika.
- Heat 1 tbsp olive oil in a skillet over medium heat until shimmering. Sear chicken 2–3 minutes per side, just until golden brown. Don’t worry about cooking through. Transfer the breasts to the prepared baking dish.
- In the same skillet, add minced garlic and cook about 30 seconds until fragrant.
- Pour in 1/2 cup chicken broth and simmer 1–2 minutes to reduce slightly.
- Lower heat and add the 8 oz softened cream cheese. Stir until the sauce is smooth and combined. If it seems too thick, add a tablespoon of broth at a time. Stir in chopped chives and adjust salt and pepper.
- Pour the cream cheese mixture evenly over the seared chicken in the baking dish. Sprinkle 1/2 cup shredded cheddar on top if using.
- Bake 25–30 minutes, or until the thickest part of the chicken reaches 165°F (74°C) on an instant-read thermometer. If you added cheddar, broil for 2–3 minutes at the end to brown and bubble the cheese — watch closely so it doesn’t burn.
- Garnish with chopped parsley and serve warm.
Best ways to enjoy it
- Serve over buttered egg noodles, mashed potatoes, or creamy polenta to soak up the sauce.
- Pair with simple roasted broccoli, steamed green beans, or a crisp green salad for contrast.
- For lighter meals, serve atop a bed of sautéed spinach or cauliflower rice.
- For a family-style plate, slice the breasts and arrange them over rice pilaf with the sauce spooned on top.
Storage and reheating tips
- Cool leftovers to room temperature and refrigerate within 2 hours. Store in an airtight container for up to 3–4 days.
- To reheat: gently warm in a covered oven-safe dish at 325°F (160°C) for 10–15 minutes or microwave in 30-second intervals until heated through. Add a splash of broth or cream if the sauce has thickened.
- To freeze: place cooled portions in freezer-safe containers for up to 2–3 months. Thaw overnight in the refrigerator before reheating. Note: texture of the sauce may slightly change after freezing; whisk gently while reheating to smooth it out.
Pro chef tips
- Soften the cream cheese at room temperature for 30–60 minutes so it blends into a silky sauce without lumps.
- Sear in a hot pan — not crowded — to get good color. That browned crust adds flavor to the sauce.
- Use an instant-read thermometer to avoid overcooking. Remove chicken a couple degrees below 165°F and let it rest; carryover heat will finish it.
- If your sauce separates slightly, whisk in a little warm broth or a teaspoon of Dijon mustard to re-emulsify.
- For uniform cooking, pound thicker breasts to about 1/2–3/4 inch thickness.
Creative twists
- Add wilted spinach and sun-dried tomatoes to the cream cheese sauce for a Mediterranean spin.
- Stir in 1–2 tbsp Dijon mustard or a splash of white wine to brighten the sauce.
- Crumble cooked bacon on top before broiling for smoky crunch.
- Make it lower-carb: skip the cheddar and serve over cauliflower mash or zucchini noodles.
- Use flavored cream cheeses (chive & onion, garlic & herb) for an easy shortcut to extra flavor.
Common questions
Q: Can I use frozen chicken breasts?
A: Thaw fully before cooking. Cooking from frozen will cause uneven searing and a soggy exterior. For safety and best texture, thaw in the fridge overnight.
Q: Can I swap cream cheese for sour cream or Greek yogurt?
A: You can use full-fat Greek yogurt or sour cream, but add them at the end and keep heat low to avoid curdling. Cream cheese gives the creamiest, most stable sauce.
Q: What if my sauce is too thick or lumpy?
A: Thin with a bit of warm chicken broth, whisk vigorously, or briefly blend with an immersion blender. If lumpy from cold cream cheese, continue cooking gently while stirring until smooth.
Q: How do I know the chicken is done?
A: Use an instant-read thermometer; the safe internal temperature for chicken is 165°F (74°C). Check the thickest part of the breast.
Q: Can this be made ahead for a dinner party?
A: Yes. Prepare through step 7 (sauce poured over chicken), cover and refrigerate up to 24 hours. Add cheese and bake when ready, adding a few extra minutes to account for chilled dish.
Conclusion
If you want to compare similar ideas or find an alternate take on a cheesy baked chicken, these two recipes offer helpful inspiration: Baked Cream Cheese Chicken – Taste Of Recipe and Million Dollar Chicken Bake · Easy Family Recipes. They’re great for seeing different add-ins and techniques you can borrow for your own version.
Creamy Chicken with Garlic Cream Cheese Sauce
Ingredients
Method
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Pat chicken dry and season with salt, pepper, and paprika on both sides.
- Heat 1 tbsp olive oil in a skillet over medium heat. Sear chicken for 2–3 minutes per side until golden brown, then transfer to the prepared baking dish.
- In the same skillet, add minced garlic and cook until fragrant, about 30 seconds.
- Pour in chicken broth and simmer for 1–2 minutes.
- Lower the heat, add softened cream cheese, and stir until smooth. If too thick, add broth a tablespoon at a time. Stir in chopped chives, adjust seasoning.
- Pour the sauce over the chicken in the baking dish. Sprinkle with shredded cheddar cheese if using.
- Bake for 25–30 minutes until the chicken reaches 165°F (74°C). If using cheddar, broil for 2–3 minutes to brown the cheese.
- Garnish with chopped parsley before serving warm.
