Name: Baked Cream Cheese Chicken
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 4 boneless, skinless chicken breasts; 1 tbsp olive oil; 1 clove garlic (minced); 1/2 cup chicken broth; 8 oz cream cheese (softened); 1 tbsp fresh chives (chopped); 1 tsp paprika; Salt and pepper (to taste); 1/2 cup shredded sharp cheddar cheese (optional, for topping); fresh parsley (optional, for garnish)

6.4Kshares
Facebook
Pinterest

Save This Recipe

Just drop your email here and We'll send it right away!

You know that feeling when you barely make it home—bags balanced on one arm, keys in your mouth, and the day’s chaos trailing right behind you? Emails are still pinging, maybe the kids or pets are bouncing around in the background, and your stomach is growling just a little bit louder than your to-do list. Well, tonight I have just the thing to chase all that busy right out the door: creamy, dreamy baked cream cheese chicken. It practically feels like a hug on a plate.

This recipe is pure weeknight magic—soothing, no-fuss, and honestly the kind of meal that makes you sigh a little with that very first bite. I first stumbled across this idea on social media (aren’t those reels just endless?) and the version I saw had a million views—no joke! The moment I tried it, I completely understood why. The sauce gets so silky and rich you’ll want to eat it with a spoon. I usually go in for the self-control, but I’m not going to pretend I haven’t just lifted a spoonful straight from the pan.

Why You’ll Love It

It’s straight-up comfort food, but that creamy sauce and baked cheese make it feel a little bit special—like the best cozy restaurant order, but at home in your comfiest socks.
You only need about 10 minutes of prep before it slides into the oven. I’m all about minimum fuss and maximum flavor (especially when the dishwasher’s already full).
The chicken comes out JUICY, not dry, every single time. No babysitting the skillet, no worrying you’ll overdo it while you juggle everything else.
That glossy cream cheese sauce? Dangerously good. I mean, you’ll want to put it on everything—bread, rice, maybe even your fingers if no one’s watching.
It’s flexible! There are so many ways to change it up—add some bacon for a smoky kick, throw in mushrooms, or even bring some heat if your taste buds need a wake-up.
Makes enough for the whole family, and if you’re lucky enough to have leftovers, they reheat like a dream.

If you crave dinners that look a bit gourmet but don’t demand a night chained to the stove, this recipe was made for you. Pop it in the oven, pour yourself something nice, and exhale while dinner basically cooks itself.

Ingredient Notes & Tips

Chicken breasts: I usually grab four boneless, skinless chicken breasts. If yours are super thick at one end, just give them a gentle pounding with a rolling pin or the bottom of a mug for even cooking. No need to go wild—unless you need a stress release, of course.
Olive oil: You’ll want a tablespoon for searing—just enough to get a little golden color. Avocado oil works too, or even butter if you’re feeling fancy.
Garlic: One or two cloves (or three—no judgment). Fresh is best, but the jarred stuff works just fine for those “Tuesday night survival” meals.
Chicken broth: Just 1/2 cup is enough. It gives the sauce body and keeps it from getting too heavy. If you haven’t got broth, a bouillon cube and water do the trick.
Cream cheese: Eight ounces always seems like a lot…until that first bite. If you forget to soften it, just microwave for 15 seconds at a time until spreadable.
Chives: Fresh chives look so pretty, but dried chives are totally acceptable. Sometimes I throw in chopped green onions—or just skip it if I’m already in pajamas and not making another grocery run.
Paprika: I lean toward smoked paprika for a touch of warmth, but regular paprika works! This is your “secret” flavor booster, so don’t leave it out.
Sharp cheddar: Optional, but incredible for a bubbly, golden top. Swap in mozzarella or pepper jack if that’s what’s lingering in your fridge drawer.
Parsley: Adds a pop of green for the “I tried!” look. Totally fine to skip if you’re not in a garnish mood.
Salt & pepper: I always recommend tasting as you go for perfect “Goldilocks” seasoning.

The wonderful thing is you don’t have to be rigid here. I’ve stirred in a handful of spinach, a little spoon of Dijon for zip, or snuck in last night’s roasted veggies. You do you—this is comfort food, not culinary bootcamp.

Timing and Servings

Prep time: 10 minutes (truly—no weird prep steps)
Cook time: 25–30 minutes (plus a few for broiling if you go for the cheese-top glory)
Total time: About 40 minutes, with enough time to set the table and catch your breath
Serves: 4 regular portions (or 2 “I skipped lunch” grownups with some amazing leftovers)

Cooking for a crowd? Double everything and use a bigger pan. Only cooking for yourself? Halve it and treat your lunchbox to something amazing tomorrow (frankly, sometimes I think leftovers are better!).

Directions

Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish using whatever you love—olive oil, butter, or even a slick from your saved bacon grease.
Season the chicken breasts on both sides with salt, pepper, and paprika. This little trio sets the stage for every delicious bite.
Heat your olive oil in a big skillet over medium heat. Once it’s shimmering, lay in your chicken and sear for 2–3 minutes on each side until it’s just golden (it won’t be cooked through yet—that’s fine!).
Snuggle those chicken pieces into your prepared baking dish so they’re all cozy together.
Using that same skillet (hello, flavor!), add your garlic and sauté for 30 seconds or so—just until it smells irresistible, not burned. Pour in your chicken broth, scraping up all those tasty bits clinging to the bottom. Don’t rush; this is where magic happens.
Lower the heat, then add the cream cheese. Whisk or stir until you have a thick, smooth sauce. It’ll look chunky at first; keep whisking and it’ll come together, I promise. Sprinkle in the chives and taste for salt and pepper.
Spoon or pour the sauce over your chicken in the baking dish, making sure every nook and cranny gets coated. If you’re feeling extra, scatter sharp cheddar or your cheese of choice over top for an indulgent finish.
Bake uncovered for 25–30 minutes, until the chicken is cooked through (internal temp should hit 165°F/74°C). If you used thicker breasts, it might need five extra minutes—just peek at the fattest one before you call it done.
If a golden-brown cheesy top makes your heart flutter, broil for a final 2–3 minutes. Keep a close eye, though—broilers love to go from “bubbly” to “blackened” in seconds!
Let your masterpiece rest for a couple minutes (it thickens nicely). Sprinkle parsley or more chives if you want to impress yourself. Serve hot, with lots of sauce ladled over everything. And maybe keep some bread on the side for mopping—trust me.

Without fail, I’m always spooning that luscious sauce over the chicken, my veggies, and, honestly, reheating it the next day for anything else I can think of. Good to the very last bite!

Variations

Bacon Bliss: Before baking, shower the top with 1/4 cup crispy bacon crumbles. Smoky, savory, and a little bit decadent (aka special occasion worthy).
Mushroom Medley: Sauté a handful of sliced mushrooms with the garlic for an extra earthy vibe that pairs beautifully with the creamy sauce.
Sun-Dried Tomato: Stir in a handful of chopped sun-dried tomatoes for a sweet-tangy boost that tastes restaurant-level fancy.
Cheese Switch: Try gouda for smoky notes, mozzarella for dreamy melts, or pepper jack if you want a subtle kick.
Thighs Instead: Boneless, skinless chicken thighs come out super juicy and may even shave a few minutes off your oven time—they’re also budget gold when they go on sale!
Spicy Twist: Add a pinch of red pepper flakes to the sauce for gentle heat. No rules—just your flavor cravings.
Herb It Up: Fresh basil or tarragon stirred in with the chives adds fresh, springy flavor. (Bonus points if you’ve got a little herb garden going.)

I love seeing how everyone puts their own spin on this. Sometimes the “weird” fridge clean-out additions end up being the next family favorite—let yourself riff and just have fun with it.

Storage & Reheating Tips

If by some miracle you end up with leftovers (it happens, but very rarely in my house!), this dish actually gets better the next day. Here’s how I bring it back to golden, cheesy, creamy perfection:

Microwave: Place a portion in a microwave-safe dish, cover loosely, and reheat on medium for 1–2 minutes. Stir halfway so everything gets creamy again.
Oven: Reheat covered at 325°F (160°C) for about 10–15 minutes until hot.
If the sauce thickens up in the fridge, add a splash of chicken broth or a quick pour of milk before reheating—just enough to loosen but not drown.
Freezing: Totally doable! Wrap the chicken tightly in foil, then pop it in a freezer bag. It’ll keep for up to three months. Thaw overnight in the fridge before warming gently.

Honestly, leftovers of this one are almost better than the first round—assuming the kids (or your inner snack goblin) don’t nab it before you get there.

FAQs

Can I prep this ahead?
Definitely! I often sear the chicken, pour over the sauce, and cover everything up in the fridge until dinnertime. Just give it an extra five minutes or so in the oven if it’s still cold when you bake.

What if I forget to soften the cream cheese?
No shame—just unwrap it and give it 15–20 seconds in the microwave. Soft and spreadable in a flash!

Is this gluten-free?
Yes, just make sure you use gluten-free chicken broth (read those labels—sometimes wheat sneaks in!). Everything else in the recipe should be good to go.

Can I use bone-in chicken?
Absolutely, but it’ll take a bit longer in the oven—add another 10–15 minutes, or until the internal temp is just right. Cover loosely with foil if the top browns too quickly.

What sides go best with this?
This chicken loves mashed potatoes, roasted broccoli, or even just a quick spinach salad if you’re feeling “green.” Crusty bread gets my vote every time for scooping up all that sauce (no judgment for licking the plate, either!).

Conclusion

This baked cream cheese chicken is exactly the kind of dish that makes you exhale after a wild day—a warm welcome home, loaded with creamy, cheesy, comforting flavors. It’s the perfect weeknight dinner or a company-worthy treat (nobody has to know it only took 10 minutes of effort). I hope you love it as much as I do! If you put your own spin on the recipe or have a new comfort food twist to share, drop a comment below. Nothing makes my day more than chatting with fellow home cooks and swapping cozy kitchen stories. Here’s to more easy, crave-worthy meals and those peaceful moments around the dinner table. Go ahead, enjoy every last creamy bite—you’ll see why this one’s become a true family favorite on repeat!