This oven baked 3-ingredients herb cream cheese chicken is the kind of dish that disappears the second it hits the table. My aunt has been making a version of this for every family cookout since I was a teenager, and I’m not exaggerating when I say people hover by the oven and practically fight over the last piece. It’s simple enough for a busy weeknight, but rich and special enough to feel like a treat. With just chicken, herb cream cheese, and a little oil, you get juicy, tender breasts with a melty, golden, herby topping that looks impressive even when it’s baked on a sheet of foil.
This chicken goes with just about anything you’d bring to a cookout or family dinner. I like to serve it with roasted potatoes or buttered noodles to soak up the extra herby cream cheese, plus a bright green side like steamed green beans, a simple salad, or roasted broccoli. It’s also great sliced over rice or tucked into warm rolls for easy little sandwiches. If you’re feeding a crowd, add corn on the cob, a big bowl of fruit, and maybe a pan of brownies, and you’ve got a full spread that feels like a backyard gathering even if you’re eating around the kitchen table.
Oven Baked Herb Cream Cheese ChickenServings: 4
Ingredients
4 boneless, skinless chicken breasts (about 2 pounds total)
8 ounces herb cream cheese spread (such as garlic & herb or chive & onion), softened
1 tablespoon olive oil or vegetable oil
1/2 teaspoon salt (or to taste)
1/2 teaspoon black pepper
1/2 teaspoon garlic powder (optional, for extra flavor)
Nonstick cooking spray (for the foil)
Directions
Preheat your oven to 400°F (200°C). Line a rimmed baking sheet with aluminum foil and lightly coat the foil with nonstick cooking spray to help prevent sticking and make cleanup easier.
Pat the chicken breasts dry on both sides with paper towels. This helps them brown better and keeps the topping from sliding off. Place the chicken on the prepared baking sheet, leaving a little space between each piece.
Drizzle the chicken breasts evenly with the olive oil, then sprinkle both sides with the salt, black pepper, and garlic powder if using. Rub the seasonings and oil over the chicken so each piece is lightly coated.
In a small bowl, stir the herb cream cheese spread with a spoon or spatula to soften it further and make it easier to spread. If it’s very firm, let it sit on the counter for 10–15 minutes before using.
Using the back of a spoon or a small spatula, divide the herb cream cheese evenly over the tops of the chicken breasts. Spread it into a thick, even layer that covers the surface of each piece from end to end. Don’t worry if it looks like a lot; it will melt down and hug the chicken as it bakes.
Place the baking sheet on the middle rack of the preheated oven. Bake for 22–28 minutes, or until the chicken is cooked through and the cream cheese topping is melted, bubbly, and starting to turn golden brown around the edges. The exact time will depend on the thickness of your chicken breasts.
For the juiciest results and for safety, check the internal temperature of the thickest part of a chicken breast with an instant-read thermometer. It should read 165°F (74°C). If it’s not there yet, return the tray to the oven and check again after 3–5 minutes.
Once done, if you’d like a deeper golden color on top, switch the oven to broil and broil the chicken for 1–2 minutes, watching very closely so the cream cheese doesn’t burn. The edges should be nicely browned with little golden spots.
Remove the baking sheet from the oven and let the chicken rest on the pan for about 5 minutes. This helps the juices settle and keeps the chicken moist. Then transfer to a serving platter, spooning any extra melted herb cream cheese from the foil over the top. Serve warm while the topping is still soft and creamy.
Variations & Tips
For picky eaters, you can use plain cream cheese instead of herb cream cheese and just season the chicken a bit more with salt, pepper, and garlic powder. If someone doesn’t love strong flavors, keep their piece lighter on the topping. To stretch this for a crowd (like my aunt does at cookouts), slice each cooked chicken breast into thick strips or chunks and serve on a platter with toothpicks; people can grab a piece and dip it into the extra melted cream cheese from the pan. You can also make mini versions with chicken tenders—just reduce the baking time and start checking around 15–18 minutes. For extra flavor, sprinkle a spoonful of shredded mozzarella or Parmesan over the cream cheese before baking, or add a pinch of dried Italian seasoning. If you want a little color, scatter some chopped fresh parsley or chives over the chicken right before serving. Food safety tips: Always wash your hands, cutting board, and any utensils after handling raw chicken. Keep raw chicken separate from ready-to-eat foods. Use an instant-read thermometer to make sure the chicken reaches 165°F (74°C) in the thickest part. Do not leave the cooked chicken sitting out at room temperature for more than 2 hours (or 1 hour if it’s very hot outside at a cookout). Refrigerate leftovers promptly in a shallow container and eat within 3–4 days, reheating until steaming hot before serving.
