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Cream Cheese Chicken Bake

Tender chicken breasts baked under a creamy garlic and herb topping with a golden breadcrumb crust—ready in 35 minutes.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts about 4 halves
  • 4-8 oz cream cheese softened
  • 2 cloves garlic minced
  • 1 tsp Italian seasoning
  • 2 tbsp red bell pepper finely chopped
  • 0.5 cup shredded cheese Cheddar or Colby Jack
  • 0.25 cup Panko breadcrumbs
  • salt and black pepper to taste
  • 0.5 cup crispy bacon crumbles optional

Equipment

  • 9x13-inch baking dish
  • medium mixing bowl
  • Meat thermometer

Method
 

  1. Preheat your oven to 375°F and lightly grease a 9x13-inch baking dish with cooking spray or olive oil.
  2. Pat the chicken breasts completely dry with paper towels. Season both sides generously with salt, black pepper, and a pinch of paprika if desired. Arrange the chicken in a single layer in the prepared baking dish.
  3. In a medium bowl, combine the softened cream cheese, minced garlic, Italian seasoning, and finely chopped red bell pepper. Mix with a fork or spatula until smooth and well combined.
  4. Spoon the cream cheese mixture over each chicken breast, spreading it evenly across the top and sides to create a generous layer that covers the entire surface.
  5. Sprinkle the shredded cheese evenly over the cream cheese layer, followed by the Panko breadcrumbs. Press down gently with your fingertips so the breadcrumbs adhere.
  6. Bake for 20 to 25 minutes, or until an instant-read thermometer inserted into the thickest part reads 165°F and the topping is bubbly and golden brown. If desired, broil for 1 to 2 minutes at the end to further brown the top, watching carefully.
  7. Let the chicken rest in the pan for 3 to 5 minutes before serving. Garnish with fresh parsley or chives if desired.

Notes

Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven covered with foil for 15 minutes, or microwave on medium power. The dish can be assembled up to 4 hours ahead and refrigerated—add 5 minutes to baking time if starting from cold. Use 6 ounces of cream cheese for a balanced topping, or 8 ounces for a thicker layer. Substitute boneless chicken thighs, pork chops, or turkey cutlets for variety. Skip breadcrumbs for a low-carb version or use crushed pork rinds instead.