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Cranberry cream cheese chicken bake served over mashed potatoes.
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Cranberry Cream Cheese Chicken Bake

Cranberry Cream Cheese Chicken Bake is chicken breasts baked under a seasoned cream cheese layer, a sweet-tart cranberry topping, and a blanket of mozzarella and cheddar. If your favorite bite at Thanksgiving is turkey with a little cranberry sauce on the fork, this is that same combo as an easy chicken dinner.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Servings: 4 to 6 servings
Author: Rachel Oostdyk

Ingredients

For the chicken

  • 2 pounds boneless skinless chicken breasts

For the cream cheese layer

  • 8 ounces 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

For the cranberry layer

  • 1 cup whole berry cranberry sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Worcestershire sauce

For topping

  • 1 cup shredded mozzarella cheese
  • 1/2 cup shredded cheddar cheese
  • 1 tablespoon chopped fresh parsley optional

Instructions

  • Preheat the oven to 375°F and lightly grease a 9x13-inch baking dish.
  • If the chicken breasts are very thick, slice them in half lengthwise or pound them slightly so they cook evenly. Arrange the chicken in the baking dish in a single layer.
  • In a medium bowl, stir together the softened cream cheese, sour cream, garlic powder, onion powder, salt, and black pepper until smooth. Spread the mixture evenly over the chicken.
  • In a small bowl, stir together the cranberry sauce, brown sugar, Dijon mustard, and Worcestershire sauce. Spoon it evenly over the cream cheese layer.
  • Sprinkle the mozzarella and cheddar evenly over the top.
  • Bake uncovered for 35 to 40 minutes, until the cheese is golden and the chicken reaches an internal temperature of 165°F.
  • Let it rest for 5 minutes, then sprinkle with parsley if using. Serve each piece with a spoonful of the sauce from the bottom of the dish.

Notes

Storage: Keep leftovers in an airtight container in the fridge for 2 to 3 days.
Reheating: Warm individual pieces in the microwave, or reheat in a covered baking dish at 350°F for about 15 minutes.
Freezing: Not recommended. The cream cheese and sour cream layer can turn grainy once thawed.