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Creamy Baked Chicken is a simple, kid-friendly dinner you can whip up on a busy night. It’s got a layer of cream cheese, mayo, and Parmesan to keep it moist and tender, then it’s topped with breadcrumbs for a crispy finish.
If you love easy baked chicken recipes, try my Baked Chicken Breasts, Baked Boneless Chicken Thighs, or this bright and flavorful Baked Lemon Chicken.
Tips That Make or Break This Recipe
This is one of our favorite chicken dinners. The creamy layer keeps the chicken so juicy and tender, and the topping gives it just the right amount of crunch. Every bite has creamy and crunchy textures and is packed with flavor.
- Pound the chicken to an even thickness. This helps the breasts cook evenly so you don’t end up with dry edges and an undercooked center.
- Use room temperature cream cheese. It blends much more smoothly with the mayo and Parmesan. If it’s cold, it will be lumpy and harder to spread.
- Go easy on the salt. The creamy layer already has Parmesan and mayo, which add saltiness. A light sprinkle is all you need.
- Don’t skip the high heat. Baking at 425°F helps the chicken cook quickly and stay juicy while the breadcrumbs get nice and crispy.
Keeping the Chicken Moist: Plain chicken breast is easy to dry out in the oven, so adding a layer of something creamy on top really helps to lock in the moisture. Mayo on chicken probably isn’t something you’d ever thought about, but I promise you it helps keep this dish so moist and juicy. It’s mixed with cream cheese and Parmesan, as well as garlic and paprika for flavor, so it’s not just all mayonnaise. Even if you aren’t a big fan of mayo, I urge you to give this a try.
RECIPE WALK-THROUGH
How To Make Creamy Baked Chicken
See the recipe card below for full, detailed instructions
This recipe comes together in just a few simple steps. You’ll prep the chicken, spread on the creamy layer, add the breadcrumb topping, and bake until golden and crispy. Let’s walk through it.
Step 1: Prep the Chicken
Start by preheating your oven to 425°F and spraying a large baking dish with nonstick cooking spray.
Gently pound the chicken breasts between two sheets of plastic wrap so they’re even in thickness. This is a quick step that makes a big difference for even cooking. Pat the chicken dry, then arrange in the pan and season lightly with salt and pepper.
Step 2: Make the Creamy Layer
Mix together the cream cheese, mayo, Parmesan cheese, garlic powder, and paprika in a medium bowl. The paprika adds a deep red color, which creates a sort of pink hue.
If you want to keep the cream cheese layer white, you can just sprinkle the paprika directly on the chicken instead.
Spread the cream cheese mixture evenly over the top of each chicken breast.
Step 3: Add the Crispy Topping
Mix the panko breadcrumbs and dried parsley together, then sprinkle over the cream cheese layer. Press down gently to help them stick.
- Pro Tip: I almost always prefer panko breadcrumbs because they give a better crunch than regular breadcrumbs.
Step 4: Bake Until Golden
Bake the chicken uncovered for 18-25 minutes. The high heat helps cook the chicken quickly so it stays juicy while the breadcrumbs get crispy.
- Baking Time Note: Cooking time really depends on how large your pieces are. Start checking at the 15-18 minute mark and make sure the internal temperature reaches 165°F. Garnish with fresh minced parsley before serving.
Serving Suggestions
This Creamy Baked Chicken is the perfect main course to serve with just about any side dish you like. Here are a few of our favorites:
- Oven Roasted Vegetables
- Perfect Baked Potatoes
- Simple Frozen Vegetables
- Copycat Olive Garden Salad
- Rice Pilaf or Buttered Noodles
Storage Tips
Storage, Freezing, Make Ahead
Make Ahead: You can make the cream cheese layer up to 2 days in advance and store it in the fridge. The rest of the dish should be prepared fresh. Creamy Baked Chicken is best enjoyed fresh to get that crispy texture from the breadcrumbs.
Storage: Keep leftovers in an airtight container in the refrigerator for up to 3-4 days. Freezing is not recommended.
Reheating: We’ve reheated this in the air fryer with great results. It helps crisp up the breadcrumbs again. Microwaving works in a pinch but won’t give you that same crunch.
Frequently Asked Questions
How do you keep chicken moist in the oven?
The creamy layer of cream cheese, mayo, and Parmesan acts as a protective barrier that locks in moisture while the chicken bakes. Baking at a higher temperature (425°F) also helps the chicken cook faster so it doesn’t have time to dry out.
Can I use chicken thighs instead of chicken breasts?
Yes! Boneless, skinless chicken thighs work great in this recipe. They’re naturally more forgiving and tend to stay juicy. Adjust the cooking time as needed and use an instant-read thermometer to ensure the internal temperature reaches 165°F.
How do I know when the chicken is done?
The most reliable way is to use an instant-read thermometer. The chicken is done when the internal temperature reaches 165°F at the thickest part. The breadcrumbs should also be golden brown.
What can I use instead of mayo?
You can substitute Greek yogurt or sour cream for the mayo. The texture and tang will be slightly different, but it will still create a creamy, moist layer on the chicken.
Can I skip the breadcrumbs?
You can, but you’ll lose that crispy contrast that makes this dish so good. If you need a gluten-free option, try crushed pork rinds or gluten-free panko as a substitute.
More Easy Chicken Dinners
- Baked Boneless Chicken Thighs
- Chicken and Rice Bake
- BBQ Chicken Quesadilla
- Southwest Chicken Bake
- Creamy Greek Chicken Bake
Creamy Baked Chicken
Ingredients
- 2 pounds boneless skinless chicken breast (4 medium sized breasts, about ½ 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
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
I’m absolutely in love with this recipe!!! Thank you for sharing it with us. I made it tonight and oh man I’m loving it 🙌.
You are so welcome Emily! Thanks for stopping by.
Loved this recipe the chicken was so juicy just added 2 teaspoons of chicken broth to the bottom of pan then placed chicken over it.Adding this to the rotation. Thanks 😊
You are so welcome Laura! Thanks for stopping by.
THIS IS A MAGNIFICENT RECIPE!!! I normally don’t cook but it was simple and easy and so so good!
Nice! Thank you for the feedback Morgan!
Hello. Will boneless chicken thighs be used instead on breast meat?
Hi Monica, thighs tend to be more greasy, so that could be an issue. However, yes it would probably work fine.
I’ve made this recipe numerous times using chicken thighs. We prefer it! I pat my chicken with paper towels as recipe indicates. So moist and delicious!
What am I doing with the other 1/4c of parmesaen cheese? Recipe just says to mix 1/4c with the cream cheese mixture
It’s a typo in the recipe. You’ll use all of the Parm at once.
I prepared this dish today for New year’s day lunch for my family and we all loved it. Thank you for this recipe. Will definitely try it again. I definitely recommend it. Easy and delicious.
Love the feedback Elaiine! Thanks for stopping by.
I’ve been branching out on my cooking and tried this recipe tonight. It was beyond amazing and super easy and quick to prepare! With a newborn and toddler, easy and quick to prepare are my favorite recipes! Definitely recommend!
Love the feedback Kalyna! Thanks for stopping by.
K.