Go Back Email Link
–+ servings
Print Recipe
4.71 from 27 votes

Creamy Baked Chicken

This Creamy Baked Chicken is juicy and tender with a layer of cream cheese, mayo, and Parmesan that keeps it moist, finished with a crispy breadcrumb topping. Ready in just 30 minutes!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: American
Servings: 6 servings
Author: Kristin Maxwell

Ingredients

  • 2 pounds boneless skinless chicken breast (4 medium sized breasts, about 1/2 pound each)
  • Salt and pepper
  • 4 ounces cream cheese room temperature
  • 1/2 cup mayonnaise
  • 1/2 cup freshly grated Parmesan cheese
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/2 cup panko breadcrumbs
  • 1 teaspoon dried parsley
  • Garnish: fresh minced parsley

Instructions

  • Preheat the oven to 425°F. Spray a large baking dish with nonstick cooking spray. Gently pound the chicken breasts between two sheets of plastic wrap so the pieces are even in thickness.
  • Pat chicken dry, then arrange in the pan. Season lightly with salt and pepper.
  • Mix cream cheese, mayo, Parmesan cheese, garlic powder, and paprika in a medium bowl until smooth. Spread evenly over the top of each chicken breast.
  • Mix panko breadcrumbs and dried parsley together, then sprinkle over the cream cheese layer. Press down gently to help them stick.
  • Bake uncovered for 18-25 minutes, or until the internal temperature reaches 165°F and the breadcrumbs are golden brown. Time will vary based on the size of your chicken breasts. Garnish with fresh minced parsley.

Notes

  • Room temperature cream cheese is key. Cold cream cheese will be lumpy and hard to spread. Set it out 30 minutes before you start.
  • Pound for even cooking. Taking a minute to even out the thickness prevents dry edges and undercooked centers.
  • Go light on the salt. The Parmesan and mayo in the creamy layer already add saltiness.
  • Use panko for best crunch. Regular breadcrumbs work but won't be as crispy.
  • Check early. Start checking the chicken at 15-18 minutes. Smaller breasts cook faster.
  • Reheat in the air fryer. This is the best way to bring back the crispy breadcrumb texture on leftovers.
  • Servings: Makes 6 portions or 4 if you're really hungry.

Nutrition

Calories: 421kcal | Carbohydrates: 5g | Protein: 37g | Fat: 27g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 133mg | Sodium: 519mg | Potassium: 617mg | Fiber: 1g | Sugar: 1g | Vitamin A: 466IU | Vitamin C: 2mg | Calcium: 130mg | Iron: 1mg

QR code

Scan this QR code with your phone's camera to view this recipe on your mobile device.

qr code