Directions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with a little olive oil or nonstick spray.
Pat the chicken breasts dry with paper towels. If they are very thick, you can slice them in half horizontally or gently pound them to an even thickness so they cook more evenly.
Place the chicken breasts in the prepared baking dish. Drizzle with a bit of olive oil and season both sides lightly with salt and black pepper.
In a medium bowl, add the softened cream cheese, mayonnaise or Greek yogurt, garlic powder, onion powder, Italian seasoning, paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir until everything is well combined and smooth.
Fold the shredded mozzarella and grated Parmesan into the cream cheese mixture until evenly distributed.
Using a spatula or the back of a spoon, spread the seasoned cream cheese mixture evenly over the top of each chicken breast, covering the surface from end to end. Don’t worry if it looks thick—it will melt and spread as it bakes.
Place the baking dish in the preheated oven and bake for 25–35 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). The cream cheese topping should be melted, bubbly, and lightly golden around the edges.
If you’d like a more golden top, switch the oven to broil for the last 2–3 minutes, watching closely so it doesn’t burn.
Remove the dish from the oven and let the chicken rest for about 5 minutes. This helps the juices settle and makes it easier to serve.
Sprinkle with chopped fresh parsley or green onions, if using, and serve the chicken warm with your favorite sides.
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