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Cozy. Creamy. Zero brainpower required.
Okay. You know when it’s 5:42 PM, your energy’s on empty, the fridge is giving “meh,” and you still need to feed people (yourself included)? This is that dinner.
It’s chicken, yes — but not boring chicken. This is warm, creamy, cheesy, just-enough-seasoned chicken that feels way fancier than it is. And it comes together with basically zero effort and a few fridge staples. I found the original version of this scribbled in the back of an old church cookbook with a note that said: “Good for potlucks and picky eaters.” Accurate.
It’s the kind of thing you make once and then find yourself craving on rainy Tuesdays and lazy Sundays. And listen… if you serve it over mashed potatoes or buttered egg noodles? Oof. You’ve made it to comfort food heaven.
Wait, Why Is This So Good?
Just a few reasons I’ve made this more times than I care to admit:
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Cream cheese + garlic + chicken = rich, cozy flavor without being heavy
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The oven does all the work. You get 30 minutes of peace.
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Picky eaters usually love it. Cheesy topping? No scary spices? Sold.
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It reheats like a dream. Hello, lunch leftovers.
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Feels just special enough for guests… but won’t stress you out.
Basically: it’s a little hug in casserole form.
What You’ll Need
(And a few easy subs, because real life)
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4 boneless, skinless chicken breasts
Roughly 1.5 to 2 pounds. If they’re giant, slice ‘em in half lengthwise so they cook evenly. -
8 oz block cream cheese, softened
Don’t try to mix it cold unless you like frustration. Microwave for 10–15 seconds if needed. -
2 tbsp mayo or plain Greek yogurt
Either one is fine — mayo is richer, yogurt is tangier. Pick your mood. -
1 tsp each: garlic powder, onion powder, Italian seasoning
Or just use whatever dried herbs you like. This recipe is low-drama. -
1/2 tsp paprika
Not required, but it gives a nice little warmth and makes things look less… beige. -
Salt + pepper
You know the drill. Be generous but taste as you go. -
1/2 cup shredded mozzarella + 1/4 cup grated Parmesan
Basically: cheesy, melty magic. -
Olive oil
Just a bit for the baking dish + drizzling on the chicken. -
Optional but fun: chopped fresh parsley or green onions to throw on top after baking.
Let’s Make It (Real Kitchen Vibes Only)
1. Preheat oven to 375°F
Go ahead and grease your 9×13″ baking dish with olive oil or spray. No need to measure — just enough so nothing sticks.
2. Prep the chicken
Pat your chicken dry with paper towels. It helps the seasoning stick and the edges brown up a little better. If your pieces are super thick, slice or pound them to even things out. Or don’t — they’ll just take a bit longer in the oven.
Lay the chicken in your baking dish. Drizzle with olive oil. Sprinkle with salt and pepper. That’s it.
3. Mix up the cheesy topping
In a medium bowl, combine the softened cream cheese, mayo/yogurt, garlic powder, onion powder, Italian seasoning, paprika, ½ tsp salt, and ¼ tsp black pepper. Mix until it’s creamy and smooth-ish.
Fold in the mozzarella and Parmesan until it’s all cheesy and glorious. Taste it. Try not to eat it all with a spoon.
4. Slather it on
Scoop the cream cheese mixture over each piece of chicken and spread it all the way across the top. Be generous. Don’t worry if it looks like too much — it melts down into this savory, creamy blanket of joy.
5. Bake 25–35 minutes
Pop the dish in the oven and bake until the chicken hits 165°F inside. The topping will get all bubbly and golden at the edges. If you want it extra golden on top, switch to broil for the last 2–3 minutes — just watch it closely so it doesn’t go from caramelized to charred.
6. Rest, garnish, serve
Let it sit for 5 minutes before digging in. It helps the juices settle and the topping firm up a bit. Sprinkle with parsley or green onions if you’re feeling a little “look what I made!”
Then pile it on a plate with mashed potatoes, noodles, rice, whatever soaks up sauce. And don’t forget a veggie so you feel balanced — broccoli, green beans, or even a lemony salad works great.
Want to Change It Up?
You totally can. Here are a few easy riffs:
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Lighter version: Use reduced-fat cream cheese and Greek yogurt, skip the mozzarella.
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Kid-safe twist: Just use garlic powder and salt. Skip the herbs if they’ll complain.
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Cheese bomb: Add shredded cheese on top in the last 10 minutes for stretch factor.
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Crunchy topping: Sprinkle crushed Ritz crackers or panko breadcrumbs before baking.
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Sneaky veggies: Tuck baby spinach or thin-sliced zucchini under the topping.
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Ranch vibes: Use dry ranch seasoning instead of the herbs. Add a little cheddar. You won’t regret it.
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Different cut: Chicken thighs work great. Just cook a bit longer and check for doneness.
Leftovers = Lunch Gold
Store whatever’s left in an airtight container and pop it in the fridge. Reheats well in the microwave or oven (just add a splash of water or milk if the topping seems too thick). Makes great wraps or sandwiches the next day too.
Parting Thoughts (a.k.a. permission to make easy dinners)
This isn’t a fancy dinner. It’s not the kind you plate with tweezers or post on Instagram with microgreens.
But it’s real dinner. Warm, creamy, no-stress, eat-in-sweatpants kind of dinner.
And if you’re tired or overwhelmed or just done today? This chicken’s for you.
If you make it, come back and tell me. Or better yet, send a picture. Bonus points if your kid/spouse/roommate asks what magical thing you made and you just say, “Eh, it’s nothing.” (But smile anyway.)
You got this.
Simple Baked Cream Cheese Chicken
Ingredients
- 4 boneless skinless chicken breasts about 1½ to 2 pounds total
- 8 oz cream cheese softened
- 2 tbsp mayonnaise or plain Greek yogurt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp Italian seasoning or dried basil and oregano
- 1/2 tsp paprika
- 1/2 tsp salt plus more to season chicken
- 1/4 tsp black pepper plus more to season chicken
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 tbsp olive oil for baking dish and chicken (1–2 tbsp)
- 2 tbsp chopped fresh parsley or green onions optional, for garnish
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with a little olive oil or nonstick spray.
- Pat the chicken breasts dry with paper towels. If they are very thick, slice them in half horizontally or pound to even thickness.
- Place chicken in the baking dish. Drizzle with olive oil and season both sides lightly with salt and black pepper.
- In a medium bowl, mix cream cheese, mayo or yogurt, garlic powder, onion powder, Italian seasoning, paprika, 1/2 tsp salt, and 1/4 tsp pepper until smooth.
- Fold in shredded mozzarella and Parmesan cheese until combined.
- Spread the mixture evenly over each chicken breast, covering completely.
- Bake for 25–35 minutes, or until the chicken is cooked through (165°F/74°C) and topping is bubbly and golden around edges.
- For extra color, broil for 2–3 minutes at the end (optional).
- Remove from oven and let rest 5 minutes before serving.
- Garnish with chopped parsley or green onions if desired, and serve warm.
Notes
Nutrition