Creamy Baked Chicken with Cheesy Topping
This looks like a fantastic, easy recipe for Creamy Cheesy Baked Chicken—a comforting, one-pan dish that’s creamy on the inside with a bubbly cheese crust. It’s simpler than the smothered version (no searing or gravy needed) and clocks in under 40 minutes total. Perfect for busy nights!
Quick Summary: Seasoned chicken breasts get slathered with a garlicky cream cheese spread, topped with melty mozzarella and optional cheddar, then baked until juicy and golden. Serves 4; about 350 calories per serving.
Ingredients (as listed, with notes)
- 4 boneless, skinless chicken breasts: Pound to even thickness for uniform cooking.
- 8 oz cream cheese, softened: The creamy base—full-fat for richness, light for fewer calories.
- 1 cup shredded mozzarella cheese: Melts beautifully; use fresh for best results.
- ½ cup shredded cheddar cheese (optional): Adds sharp tang—skip for milder flavor.
- 2 tablespoons mayonnaise or sour cream: Helps bind and adds creaminess; Greek yogurt works as a sub.
- 2 cloves garlic, minced: Fresh is best for punchy flavor.
- 1 teaspoon onion powder: Convenient seasoning boost.
- ½ teaspoon paprika: For subtle smokiness and color.
- Salt & black pepper, to taste: Adjust based on your broth/sides.
- 2 tablespoons fresh parsley, chopped (for garnish): Brightens it up—dried works in a pinch.
Instructions (streamlined with tips)
- Prep the Chicken: Preheat oven to 375°F (190°C). Grease a 9×13 baking dish. Pat chicken dry, season both sides with salt, pepper, and paprika. (Tip: If breasts are thick, slice horizontally for faster cooking.)
- Make the Cream Cheese Mixture: In a bowl, blend softened cream cheese, mayo/sour cream, minced garlic, and onion powder until creamy. (Tip: Microwave cream cheese for 10–15 seconds if it’s too firm.)
- Assemble: Lay chicken in the dish. Spoon and spread the mixture evenly over each breast (about 2–3 tbsp per piece). Sprinkle mozzarella and cheddar on top, pressing lightly.
- Bake: Pop in the oven uncovered for 25–30 minutes. Check at 20 minutes—chicken should hit 165°F internally, and cheese should be bubbly/golden. Broil for 1–2 minutes if you want extra crisp. (Tip: Use a meat thermometer to avoid dry chicken.)
- Serve: Let rest 5 minutes, garnish with parsley, and dig in! Pairs great with rice (to soak up sauce), mashed potatoes, or roasted veggies like broccoli or asparagus.
Tips for Perfection
- Make it Dairy-Free: Swap cream cheese for a vegan version, use dairy-free cheese shreds, and mayo alternative like aquafaba-based.
- Spice It Up: Add red pepper flakes or diced jalapeños to the cream mixture for heat.
- Ahead of Time: Prep and assemble up to 24 hours ahead; cover and refrigerate, then bake straight from cold (add 5 minutes).
- Freezer-Friendly: Freeze assembled (pre-baked) in a freezer bag for up to 2 months. Thaw overnight, bake as directed.
- Nutrition Boost: Stir in spinach or chopped sun-dried tomatoes into the cream mix for veggies.
FAQs
- Can I use chicken thighs? Yes—bone-in for more flavor, but increase bake time to 35–40 minutes.
- Too cheesy? Halve the cheese for a lighter version; it’s still delicious.
- What if I don’t have fresh garlic? Garlic powder (½ tsp) works, but fresh elevates it.
This is a crowd-pleaser—creamy, cheesy, and foolproof. If this is your twist on the Texas Roadhouse vibe, it’s genius! Want variations (e.g., stuffed instead of topped), side recipes, or pairing ideas? Or is this for a specific diet tweak? Let me know! 🧀🍗