Ingredients
Equipment
Method
- Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with olive oil or nonstick spray.
- Pat chicken breasts dry with paper towels. For even cooking, slice thick breasts horizontally or gently pound to uniform thickness (~¾ inch).
- Place chicken in prepared dish. Drizzle lightly with olive oil and season both sides with salt and pepper.
- In a medium bowl, combine cream cheese, mayonnaise (or Greek yogurt), garlic powder, onion powder, Italian seasoning, paprika, ½ tsp salt, and ¼ tsp pepper. Mix until smooth and fully blended.
- Gently fold in mozzarella and Parmesan until evenly distributed.
- Using a spatula or spoon, spread the cream cheese mixture evenly over each chicken breast, covering completely.
- Bake for 25-35 minutes, or until chicken reaches 165°F (74°C) internally and topping is melted, bubbly, and lightly golden at edges. For extra color, broil on high for 2-3 minutes—watch closely.
- Let rest for 5 minutes before serving. Garnish with fresh parsley or green onions if desired.
- Serve warm with roasted vegetables, mashed potatoes, rice, or crusty bread.
Notes
Full-fat cream cheese is essential for the richest, smoothest topping. Low-fat versions can separate or become grainy when baked.
Soften cream cheese to room temperature 30-60 minutes before starting, or microwave for 15-20 seconds. Cold cream cheese won't mix smoothly.
Pat chicken dry with paper towels before seasoning—moisture prevents browning and dilutes seasoning.
Pound chicken to even thickness for uniform cooking. Thicker parts will be undercooked while thin parts dry out.
Check internal temperature with a meat thermometer—165°F means perfectly cooked, juicy chicken every time.
Let chicken rest 5 minutes after baking to allow juices to redistribute. Don't skip this step.
Make ahead: Assemble completely, cover tightly, refrigerate up to 24 hours. Let sit at room temperature 15-20 minutes before baking, possibly adding 5 minutes to baking time.
Add vegetables: Nestle cherry tomatoes, broccoli florets, or mushrooms around chicken before baking for a complete one-pan meal.
Try different seasonings: Swap Italian seasoning for ranch seasoning, herbs de Provence, or Cajun spice.
Add bacon: Crumble 4-6 strips of cooked bacon into cream cheese mixture before spreading.
Use chicken thighs: Boneless, skinless thighs work beautifully with same technique and timing.
Store leftovers covered in refrigerator for up to 4 days. Flavor improves overnight.
Freeze unbaked or baked for up to 2 months. Thaw overnight before baking or reheating.
Reheat gently covered with foil at 325°F for 15-20 minutes, or microwave individual portions 2-3 minutes.
Serve over egg noodles, mashed potatoes, rice, or with roasted vegetables and crusty bread.
Soften cream cheese to room temperature 30-60 minutes before starting, or microwave for 15-20 seconds. Cold cream cheese won't mix smoothly.
Pat chicken dry with paper towels before seasoning—moisture prevents browning and dilutes seasoning.
Pound chicken to even thickness for uniform cooking. Thicker parts will be undercooked while thin parts dry out.
Check internal temperature with a meat thermometer—165°F means perfectly cooked, juicy chicken every time.
Let chicken rest 5 minutes after baking to allow juices to redistribute. Don't skip this step.
Make ahead: Assemble completely, cover tightly, refrigerate up to 24 hours. Let sit at room temperature 15-20 minutes before baking, possibly adding 5 minutes to baking time.
Add vegetables: Nestle cherry tomatoes, broccoli florets, or mushrooms around chicken before baking for a complete one-pan meal.
Try different seasonings: Swap Italian seasoning for ranch seasoning, herbs de Provence, or Cajun spice.
Add bacon: Crumble 4-6 strips of cooked bacon into cream cheese mixture before spreading.
Use chicken thighs: Boneless, skinless thighs work beautifully with same technique and timing.
Store leftovers covered in refrigerator for up to 4 days. Flavor improves overnight.
Freeze unbaked or baked for up to 2 months. Thaw overnight before baking or reheating.
Reheat gently covered with foil at 325°F for 15-20 minutes, or microwave individual portions 2-3 minutes.
Serve over egg noodles, mashed potatoes, rice, or with roasted vegetables and crusty bread.