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This cheesy chicken with cream cheese was the best part of our last family night. It comes together shockingly fast and feels pretty fancy too. My friends keep asking for the directions. Nobody can get enough of the gooey cheese topping.
After a crazy day I whipped this up last minute and it totally hit the spot. Now we make it all the time for quick weekends.
Tasty Ingredients
- Chicken breast fillets: No bones or skin so it's lean and juicy. Try to use the freshest, good-quality ones you can find.
- Cream cheese: Let it sit out so it gets super smooth. The better the cheese, the silkier it turns out.
- Shredded mozzarella: Freshly grated is best for stretchy texture and a mild taste. Skip the pre-shredded stuff if you can!
- Finely grated parmesan: Adds lots of savory, nutty flavor. Look for a hard, aromatic wedge when shopping.
- Garlic powder: Gives mellow taste with zero chunks. Easy to use and sprinkle in.
- Onion powder: Rounds out the flavors. Pure stuff with no weird extras works best.
- Dried Italian herbs: Blends perfectly with cheese and chicken. Usually a mix of basil, thyme, oregano.
- Salt and black pepper: Basic stuff but makes everything shine. Fresh pepper gives extra kick.
- Olive oil: Helps sear the chicken nice and golden with max flavor.
- Fresh parsley: Sprinkle over at the end for pops of color and freshness. Chop it right before you dish up.
Simple Steps
- Let it rest and add greens:
- Take the pan out of the oven carefully. Let the chicken chill for a bit so the juices even out. Add a handful of chopped parsley and bring it straight to the table.
- Pop it in the oven:
- Slide the whole pan into a preheated oven at 190 degrees. Roast for twenty to twenty-five minutes. It's ready when the cheese is golden and the chicken is cooked through.
- Stick on the cheesy topping:
- Lift the pan off the stove and spread each piece with a thick layer of that cheesy mix. More on top means more creamy, dreamy crust.
- Sear the chicken:
- Heat olive oil in a big, oven-safe skillet over medium-high. Put in your chicken and sear both sides for a few minutes. You're looking for golden color, not burnt. That's the flavor magic.
- Mix the cheese blend:
- Dump cream cheese, mozzarella, parmesan, garlic powder, onion powder, and herbs into a bowl. Stir with a spoon or whisk until it's thick and smooth. You want it to stick to the chicken when you pile it on.
- Prep the chicken:
- Pat the fillets dry with paper towels, trim any bits of fat, and season both sides with salt and pepper. That way, the flavors soak right in and the chicken stays tender.
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Good to Know
Packed with protein and low on carbs
Awesome for quick weeknight meals with the family
That cheese crust makes everything juicy and filling
Fresh shredded parmesan is my top pick here. It makes everything taste even better. I love seeing my kids camp out in front of the oven, waiting for the cheese to bubble.
Storing Leftovers
Keep leftovers in a tight container in the fridge. It'll stay good for two days. Warm it up gently in the oven on low and it stays nice and creamy. Honestly, I sometimes like it even better the next day.
Ingredient Swaps
No parmesan? Try aged mountain cheese instead. Swap out the cream cheese for ricotta, or use herbed cream cheese for extra punch. Got turkey breast instead? That works just fine here too.
Ways to Serve
Some roasted broccoli or a green salad with lemon vinaigrette works great on the side. Roasted potatoes are perfect too because they soak up any sauce. But honestly, I love it just with some crusty baguette.
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Food Culture
This comfort dish is super typical for modern German weeknight cooking. Creamy baked stuff is everyone’s favorite, and the Mediterranean flavors fit right in. It's quick enough for busy nights but good enough for family brunch. Always a crowd pleaser, too.
Recipe FAQs
- → How do you keep the chicken extra juicy?
Give the chicken a hot, quick sear to lock in all the juices before you pop it in the oven.
- → Can I use a different cheese?
Sure, if you want, grab gouda or emmental to throw on top instead of mozzarella and parmesan.
- → Are other herbs an option?
Absolutely! Try tossing in fresh basil or thyme—they work amazingly in this dish too.
- → How do I know if the chicken’s fully cooked?
Your chicken should be all white inside and juicy. If you’ve got a thermometer, check for 74°C to be extra sure.
- → Is this easy to prep ahead?
Definitely! Mix up the cheese early if you want and bake the chicken later on.