Description
A cozy and comforting oven-baked chicken dish topped with a creamy, golden layer of cream cheese, perfect for fall gatherings.
Ingredients
- 4 boneless, skinless chicken breasts (about 1 1/2 to 2 pounds)
- 8 oz cream cheese, softened
- 1/2 cup plain yogurt or sour cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup milk (or almond milk)
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- Fresh parsley, chopped, for garnish
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a baking dish large enough to hold the chicken in a single layer.
- Pat the chicken breasts dry and season both sides with salt, pepper, and a pinch of smoked paprika. Heat the olive oil in a skillet over medium-high heat and sear each breast for 2 minutes per side to lock in juices.
- Beat the softened cream cheese with the yogurt (or sour cream) until smooth. Stir in the Parmesan, milk, Dijon mustard, garlic powder, onion powder, a little salt, and pepper until you have a silky mixture.
- Place the chicken in the prepared dish and spoon the cream cheese mixture evenly over each breast. Bake uncovered for 20–25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the topping is set and lightly golden.
- Let the chicken rest for 5 minutes to keep it juicy. Garnish with chopped parsley and serve with roasted autumn vegetables, mashed potatoes, or a crisp green salad.
Notes
Use room-temperature cream cheese for a lump-free topping. Don’t overbake; check the chicken at 20 minutes.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American