Baked Cream Cheese Chicken (Printer-Friendly Version)
Golden seared chicken topped with creamy cheeses and herbs, baked to bubbly, savory perfection.
# Ingredients Needed:
→ Poultry
01 -
4 boneless skinless chicken breasts (approximately 6 ounces each)
→ Cheese Blend
02 -
4 ounces cream cheese, softened
03 -
1 cup shredded whole milk mozzarella cheese
04 -
1/3 cup freshly grated Parmesan cheese
→ Seasonings
05 -
1/2 teaspoon garlic powder
06 -
1/2 teaspoon onion powder
07 -
1 teaspoon dried Italian seasoning
08 -
3/4 teaspoon kosher salt
09 -
1/2 teaspoon freshly cracked black pepper
→ Garnish
10 -
1 tablespoon chopped fresh parsley (optional)
→ Cooking Fat
11 -
1 tablespoon extra virgin olive oil
# Step-by-Step Directions:
01 -
Preheat the oven to 375°F to ensure even baking and proper cheese melting.
02 -
In a medium bowl, thoroughly combine softened cream cheese, shredded mozzarella, grated Parmesan, garlic powder, onion powder, and Italian seasoning until smooth, breaking up any lumps.
03 -
Pat chicken breasts dry with paper towels. Season both sides evenly with kosher salt and freshly cracked black pepper to enhance searing and flavor.
04 -
Heat extra virgin olive oil in a large oven-safe skillet over medium-high heat. Sear chicken breasts for 3 to 4 minutes on each side until a deep golden crust forms, locking in juices.
05 -
Remove the skillet from heat. Evenly spread the prepared cheese mixture over the top of each chicken breast, pressing gently to adhere.
06 -
Transfer the skillet to the preheated oven. Bake for 20 to 25 minutes until the chicken reaches an internal temperature of 165°F and the cheese is bubbly and lightly browned.
07 -
Let the chicken rest for a few minutes to redistribute juices. Sprinkle with chopped fresh parsley if desired before serving.
# Helpful Hints:
01 -
Allow cream cheese to soften fully prior to mixing for a lump-free spread.
02 -
Using an oven-safe skillet minimizes cleanup and streamlines preparation.
03 -
Monitor chicken doneness with a meat thermometer to avoid overcooking.