Cranberry Cream Cheese Chicken Bake Recipe
A deliciously creamy and tangy Cranberry Cream Cheese Chicken Bake featuring tender chicken breasts topped with a smooth cream cheese mixture, whole berry cranberry sauce, and melted mozzarella and cheddar cheeses. This easy-to-make casserole combines comforting flavors and is perfect for a festive family dinner.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Chicken
- 2 lbs boneless skinless chicken breasts
Cream Cheese Layer
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Cranberry Sauce Mixture
- 1 cup whole berry cranberry sauce
- 1 tablespoon brown sugar
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
Cheese Topping
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded cheddar cheese
Garnish
- 1 tablespoon chopped fresh parsley (optional)
Instructions
- Prepare the chicken. Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish. If the chicken breasts are thick, slice them in half lengthwise or gently pound them to ensure even cooking. Arrange the chicken evenly in the baking dish.
- Make the cream cheese layer. In a bowl, combine the softened cream cheese, sour cream, garlic powder, onion powder, salt, and black pepper. Mix well until the mixture becomes smooth and creamy. Spread this mixture evenly over the arranged chicken breasts.
- Add the cranberry sauce. In a separate small bowl, stir together the whole berry cranberry sauce, brown sugar, Dijon mustard, and Worcestershire sauce until well blended. Spoon this cranberry mixture evenly over the cream cheese layer.
- Add the cheese and bake. Sprinkle the shredded mozzarella and cheddar cheeses evenly over the cranberry layer. Place the baking dish uncovered in the preheated oven and bake for 35 to 40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the cheese is melted and bubbling.
- Rest and serve. Remove the dish from the oven and let the chicken rest for about 5 minutes to retain juices. Before serving, sprinkle with chopped fresh parsley for a touch of color and freshness, if desired.
Notes
- For even cooking, ensure chicken breasts are of similar thickness or pound them to uniform size.
- You can substitute light cream cheese and sour cream for a lower-fat version.
- For extra flavor, add a sprinkle of smoked paprika or cayenne pepper to the cream cheese layer.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- This dish pairs well with steamed vegetables or a simple green salad.
