Easy Cranberry Cream Cheese Chicken Bake for Weeknight Dinners and Holidays
Chicken breasts can get a little boring when you make them the same way all the time. This Cranberry Cream Cheese Chicken Bake is a delicious way to change things up! It’s made with tender chicken, a creamy garlic-seasoned cheese topping, sweet-tart cranberry sauce, and plenty of melted cheese.
I love how it feels a little fancy without being complicated. It’s the kind of cozy, comforting dinner that’s easy enough for a busy weeknight but also special enough to serve for Christmas or a holiday gathering.
For another festive chicken dinner, try my Cranberry Orange Baked Chicken, made with cranberry sauce, fresh orange, and rosemary.
How to Make Cranberry Cream Cheese Chicken Bake
Here are the ingredients you need to make this Cranberry Cream Cheese Chicken Bake recipe, plus step by step instructions for how to make it.
Ingredients
- 2 lbs boneless skinless chicken breasts
- 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
- 1 cup whole berry cranberry sauce
- 1 tablespoon brown sugar
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded cheddar cheese
- 1 tablespoon chopped fresh parsley, optional
Step by Step Instructions
1. Prepare the Chicken
Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish. If your chicken breasts are particularly thick, slice them in half lengthwise or gently pound the thicker portions to help them cook evenly. Place the chicken breasts in a single layer in the prepared dish.
2. Make the Cream Cheese Mixture
In a medium bowl, combine the softened cream cheese, sour cream, garlic powder, onion powder, salt, and black pepper. Stir until smooth and well blended. Spread the mixture evenly over the chicken breasts, making sure each piece is covered.
3. Prepare the Cranberry Topping
In a separate bowl, mix the whole berry cranberry sauce, brown sugar, Dijon mustard, and Worcestershire sauce until combined. Spoon the cranberry mixture over the cream cheese layer, spreading it gently to cover the chicken without mixing the two layers.
4. Add the Cheese and Bake
Sprinkle the shredded mozzarella and cheddar cheese evenly over the cranberry topping. Transfer the baking dish to the oven and bake uncovered for 35-40 minutes, or until the chicken is cooked through and the thickest part reaches an internal temperature of 165°F. Cooking time may vary depending on the thickness of the chicken breasts.
5. Serve and Enjoy!
Remove the baking dish from the oven and let the chicken rest for about 5 minutes. This allows the creamy sauce to settle slightly before serving. Garnish with freshly chopped parsley, if desired, and serve warm.
Notes
- Serving size: This recipe serves approximately 466 people, depending on the size of the chicken breasts and the portions served.
- Storing leftovers: Keep leftover chicken in an airtight container in the refrigerator for 2-3 days. Reheat gently to prevent the chicken from drying out.
- Adjust the sweetness: If you prefer a sweeter cranberry topping, mix an additional tablespoon of brown sugar into the cranberry sauce before spreading it over the chicken.
- Cranberry sauce options: Whole berry cranberry sauce adds texture and gives the dish a prettier presentation, but jellied cranberry sauce is a good alternative.
- Check for doneness: Thinner chicken breasts will cook faster, so start checking them after 25-30 minutes. Use a meat thermometer to make sure the thickest part reaches 165°F.
There’s no need to save this Cranberry Cream Cheese Chicken Bake just for the holidays. It’s simple enough to make any night of the week, and the combination of creamy cheese and sweet-tart cranberries gives ordinary chicken breasts a delicious twist.
Serve it with mashed potatoes, rice, or roasted vegetables for a comforting family dinner that doesn’t require much effort.
More Easy Chicken Dinner Recipes
- Slow Cooker Garlic Parmesan Chicken and Potatoes
- Chicken and Stuffing Pot Pie Casserole
- Honey Mustard Sheet Pan Chicken Thighs and Brussels Sprouts
Cranberry Cream Cheese Chicken Bake
Ingredients
- 2 lbs boneless skinless chicken breasts
- 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
- 1 cup whole berry cranberry sauce
- 1 tablespoon brown sugar
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded cheddar cheese
- 1 tablespoon chopped fresh parsley, optional
Instructions
- Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish. If your chicken breasts are particularly thick, slice them in half lengthwise or gently pound the thicker portions to help them cook evenly. Place the chicken breasts in a single layer in the prepared dish.
- In a medium bowl, combine the softened cream cheese, sour cream, garlic powder, onion powder, salt, and black pepper. Stir until smooth and well blended. Spread the mixture evenly over the chicken breasts, making sure each piece is covered.
- In a separate bowl, mix the whole berry cranberry sauce, brown sugar, Dijon mustard, and Worcestershire sauce until combined. Spoon the cranberry mixture over the cream cheese layer, spreading it gently to cover the chicken without mixing the two layers.
- Sprinkle the shredded mozzarella and cheddar cheese evenly over the cranberry topping. Transfer the baking dish to the oven and bake uncovered for 35-40 minutes, or until the chicken is cooked through and the thickest part reaches an internal temperature of 165°F. Cooking time may vary depending on the thickness of the chicken breasts.
- Remove the baking dish from the oven and let the chicken rest for about 5 minutes. This allows the creamy sauce to settle slightly before serving. Garnish with freshly chopped parsley, if desired, and serve warm.
Notes
- Serving size: This recipe serves approximately 4-6 people, depending on the size of the chicken breasts and the portions served.
- Storing leftovers: Keep leftover chicken in an airtight container in the refrigerator for 2-3 days. Reheat gently to prevent the chicken from drying out.
- Adjust the sweetness: If you prefer a sweeter cranberry topping, mix an additional tablespoon of brown sugar into the cranberry sauce before spreading it over the chicken.
- Cranberry sauce options: Whole berry cranberry sauce adds texture and gives the dish a prettier presentation, but jellied cranberry sauce is a good alternative.
- Check for doneness: Thinner chicken breasts will cook faster, so start checking them after 25-30 minutes. Use a meat thermometer to make sure the thickest part reaches 165°F.
