Cranberry Cream Cheese Chicken Bake
This Cranberry Cream Cheese Chicken Bake is an easy cranberry chicken dinner recipe made with tender chicken breasts, creamy seasoned cream cheese, sweet and tart cranberry sauce, and melted mozzarella and cheddar cheese.
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It has a nice mix of creamy, savory, and slightly sweet flavors. It’s an easy baked chicken recipe that works well for both busy weeknights and special dinners. It also makes a simple dish for Thanksgiving, Christmas, or other holiday gatherings.
If you liked this kind of cranberry dinner, this Cranberry White Cheddar Chicken Pasta is worth trying.
How to Make Cranberry Cream Cheese Chicken Bake
Ingredients you’ll need for this recipe
Step-by-Step Guide
1. Prepare the chicken. Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish. If the chicken breasts are very thick, slice them in half lengthwise or gently pound them so they cook more evenly. Arrange the chicken in the baking dish.
2. Make the cream cheese layer. In a bowl, mix the softened cream cheese, sour cream, garlic powder, onion powder, salt, and black pepper until smooth and creamy. Spread the mixture evenly over the chicken.
3. Add the cranberry sauce. In a small bowl, stir together the cranberry sauce, brown sugar, Dijon mustard, and Worcestershire sauce. Spoon the cranberry mixture over the cream cheese layer.
4. Add the cheese and bake. Sprinkle the mozzarella and cheddar evenly over the top. Bake uncovered for about 35–40 minutes, or until the chicken reaches an internal temperature of 165°F.
5. Rest and serve. Let the chicken rest for about 5 minutes before serving. Sprinkle with fresh parsley if you like.
Serve & Enjoy!
Important Recipe Notes
- The chicken is done when the thickest part reaches 165°F. Cooking time can vary depending on the thickness of the chicken breasts.
- Let the cream cheese soften before mixing so the creamy layer spreads easily over the chicken.
- For a sweeter cranberry topping, add an extra tablespoon of brown sugar.
- Choose your cranberry sauce: Whole berry cranberry sauce adds texture and looks pretty on top, but jellied cranberry sauce works just as well.
- If your chicken breasts are thin, begin checking them around 25–30 minutes to prevent them from drying out.
- Allow the chicken to rest for about 5 minutes after baking. This gives the juices time to settle before serving.
- Keep leftovers in an airtight container in the refrigerator for 2–3 days.
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
- Prepare the chicken. Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish. If the chicken breasts are very thick, slice them in half lengthwise or gently pound them so they cook more evenly. Arrange the chicken in the baking dish.
- Make the cream cheese layer. In a bowl, mix the softened cream cheese, sour cream, garlic powder, onion powder, salt, and black pepper until smooth and creamy. Spread the mixture evenly over the chicken.
- Add the cranberry sauce. In a small bowl, stir together the cranberry sauce, brown sugar, Dijon mustard, and Worcestershire sauce. Spoon the cranberry mixture over the cream cheese layer.
- Add the cheese and bake. Sprinkle the mozzarella and cheddar evenly over the top. Bake uncovered for about 35–40 minutes, or until the chicken reaches an internal temperature of 165°F.
- Rest and serve. Let the chicken rest for about 5 minutes before serving. Sprinkle with fresh parsley if you like.
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