Cream Cheese Chicken Bake Recipe

Cream Cheese Chicken Bake is a creamy, oven-baked chicken casserole made with tender chicken breasts, tangy cream cheese, shredded cheese, and savory seasonings for an easy, family-friendly dinner.

This Cream Cheese Chicken Bake delivers rich, comforting flavors with minimal prep, combining melty cream cheese and cheddar into a silky sauce that coats every bite. Perfect for busy weeknights, it’s a hearty, cheesy meal that feels both comforting and special.

For a related baked chicken idea try this baked boneless option for another simple weeknight winner: baked boneless skinless chicken thighs.

What Makes This Recipe So Special

This Cream Cheese Chicken Bake shines because it pairs simple pantry ingredients to create a rich, restaurant-style finish without hours of work. The cream cheese gives body and gloss to the sauce, while shredded cheddar adds that nostalgic melt everyone loves.

A quick sear – or just a fast oven-start method – locks juices in the chicken, and the casserole format lets the flavors mingle and intensify as it bakes. The technique borrows elements from popular searches like creamy chicken bake, cheesy chicken bake, and easy chicken casserole, so it satisfies both comfort-food cravings and efficiency-minded cooks.

Why this works – a short technical note:

• Cream cheese emulsifies with milk or broth to make a stable, velvety sauce that clings to chicken.
• Baking concentrates flavors gently, so the result is richer than stovetop sauces.
• A light flouring or quick sear improves browning and helps thicken the sauce during baking.

Ingredients

For this Cream Cheese Chicken Bake you will need:

• 4 boneless, skinless chicken breasts (about 1.5 to 2 pounds)
• 8 oz cream cheese, softened
• 1 cup shredded sharp cheddar cheese, plus 1/2 cup for topping
• 1/2 cup sour cream
• 1/2 cup chicken broth
• 2 cloves garlic, minced
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt – adjust to taste
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 1 tablespoon all-purpose flour (optional – helps thicken)
• 1/4 cup chopped fresh parsley for garnish

Notes on ingredient choices:

• Use full-fat cream cheese for best texture. Low-fat versions can thin the sauce.
• Shredded cheddar melts well; a mix of Monterey Jack and cheddar gives great stretch and flavor.
• If you prefer a lighter bake, swap half the cheddar for part-skim mozzarella.

Equipment

You won’t need any fancy tools – just:

• 9×13-inch baking dish
• Mixing bowl
• Whisk or sturdy fork
• Skillet (for optional searing)
• Measuring cups and spoons
• Spatula or spoon for spreading

Preparation – Quick Prep and Preheat

Preheat the oven to 375°F. If you have time, give the cream cheese a few minutes on the counter to soften – it whips smoother and blends into the sauce faster.

Steps

Step 1 – Season and (Optional) Sear the Chicken

• Season: Pat chicken dry and season both sides with salt, pepper, paprika, and onion powder.
• Sear (optional): Heat olive oil in a skillet over medium-high heat. Sear chicken 1-2 minutes per side until lightly golden – you are not cooking through. This gives extra color and flavor.

Step 2 – Make the Creamy Base

• Mix: In a bowl, whisk together softened cream cheese, sour cream, chicken broth, garlic, thyme, and flour if using. Stir until mostly smooth – small lumps are okay; they melt in the oven.
• Add cheese: Fold in 1 cup shredded cheddar.

Step 3 – Arrange Chicken in Dish

• Place: Lay the seasoned or seared chicken breasts in a single layer in the baking dish. If using thicker breasts, you can slice them horizontally for even baking.

Step 4 – Pour Sauce Over Chicken

• Coat: Spoon the cream cheese mixture evenly over each breast, covering and filling gaps so the sauce bubbles up and surrounds the chicken during baking.

Step 5 – Bake

• Bake: Place the dish in the preheated oven and bake at 375°F for 25-30 minutes for standard breasts, or until the internal temperature reaches 165°F. If chicken pieces are thick, add 5-8 minutes.
• Top (optional): During the last 5 minutes of baking, sprinkle the reserved 1/2 cup cheddar over the top and return to oven until melted.

Step 6 – Rest and Garnish

• Rest: Remove from oven and let rest 5 minutes so juices redistribute.
• Garnish: Sprinkle chopped parsley for freshness and color.

Step 7 – Serve and Enjoy

• Slice and serve alongside roasted vegetables, mashed potatoes, or a simple salad.

Tips from My Kitchen

• Use room-temperature cream cheese so the sauce blends smoothly – this avoids graininess.
• For lighter sauce, substitute half the cream cheese with Greek yogurt, but add it after baking to prevent separation.
• If short on time, skip searing and bake from cold – the dish will still be delicious.
• Want a crunchy top? Mix 1/2 cup panko crumbs with 1 tablespoon melted butter and sprinkle in the last 8 minutes of baking.
• For a garlic-forward version, increase minced garlic to 4 cloves or stir in 1/2 teaspoon garlic powder.

Also, if you like bite-sized cream cheese treats for starters, try these cranberry cream cheese crescent bites for a fun appetizer: cranberry cream cheese crescent bites.

Serving Suggestions

Serve the Cream Cheese Chicken Bake over:

• Mashed potatoes or garlic mashed cauliflower.
• Steamed rice or buttery egg noodles.
• A bed of sautéed spinach or green beans for contrast.

Pro tip – spoon some sauce over the starch so every plate gets the creamy goodness.

Storage and Reheating

• Refrigerate leftovers in an airtight container for up to 3 days.
• Reheat gently in a 325°F oven for 12-15 minutes or until warmed through. If microwaving, stir and cover to prevent dryness.
• Freeze: Place in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.

Nutrition (approximate per serving)

• Calories: 420
• Protein: 38 g
• Fat: 24 g
• Carbohydrates: 6 g
• Fiber: 0.5 g
  
  Note: Nutrition varies with cuts of chicken and exact brands used.

Food Safety

• Cook chicken to an internal temperature of 165°F measured with a food thermometer.
• Cool leftovers to room temperature no longer than 2 hours before refrigeration.
• Reheat to an internal temperature of 165°F before serving.

Frequently Asked Questions

Troubleshooting

• Sauce too thin – stir in 1 teaspoon cornstarch dissolved in cold water and simmer briefly on stovetop before pouring over chicken.
• Chicken dry – check oven temp and avoid over-baking; thinner pieces need less time.
• Sauce grainy – ensure cream cheese is fully softened before whisking.

Conclusion

This Cream Cheese Chicken Bake is a reliable, cozy dinner that combines creamy texture and cheesy satisfaction in a straightforward, seven-step method that busy cooks will love. It’s forgiving, adaptable, and a fantastic way to bring the flavors of a creamy chicken casserole to your table with minimal effort.

If you want a slightly different spin, the linked recipe for Million Dollar Chicken Bake. Easy Family Recipes offers inspiration for richer, crowd-pleasing variations.

If you tried this Cream Cheese Chicken Bake, please leave a comment and a star rating below – what variation did you try? Share it on Pinterest or Facebook so others can enjoy this easy, delicious weeknight favorite.