Baked Cream Cheese Chicken (Printable Version)
Juicy baked chicken breasts with a creamy, cheesy herb topping and a golden finish.
# Ingredients Required:
→ Protein
01 -
4 boneless, skinless chicken breasts
→ Dairy
02 -
227 grams cream cheese, softened
03 -
50 grams sharp cheddar cheese, shredded (optional)
→ Liquids
04 -
120 milliliters chicken broth
05 -
15 milliliters olive oil
→ Herbs and Spices
06 -
1 clove garlic, minced
07 -
15 grams fresh chives, chopped
08 -
1 teaspoon paprika
09 -
Salt and black pepper, to taste
→ Garnish
10 -
Fresh parsley (optional)
# Guide to Cooking:
01 -
Preheat the oven to 190°C and lightly grease a 23x33 cm baking dish using cooking spray or olive oil.
02 -
Season the chicken breasts evenly with salt, pepper, and paprika. Heat olive oil in a skillet over medium-high heat and sear chicken for 2 to 3 minutes per side until golden brown. Remove from skillet and set aside.
03 -
In the same skillet, add minced garlic and sauté for 30 seconds until fragrant. Pour in chicken broth and cook for 1 to 2 minutes to reduce slightly. Stir in softened cream cheese until smooth, then incorporate fresh chives. Adjust seasoning with salt and pepper.
04 -
Arrange the seared chicken breasts in the prepared baking dish and pour the cream cheese sauce evenly over them. Optionally, sprinkle shredded cheddar cheese on top. Bake for 25 to 30 minutes, or until the internal temperature of the chicken reaches 74°C.
05 -
If cheese topping is used, broil for the final 2 to 3 minutes to achieve a browned crust. Allow the dish to rest for 5 minutes before garnishing with fresh parsley. Serve warm.
# Extra Suggestions:
01 -
Ensure chicken is cooked to an internal temperature of 74°C for safe consumption.