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Chicken and Cranberry Cream Cheese Bake

Chicken and cranberry cream cheese bake pairs tender chicken breasts with a tangy, chunky cranberry cream cheese topping. Baked in a 9x13-inch dish until the chicken reaches 165°F, it makes a simple, savory-sweet dinner.
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Prep Time 10 minutes
Cook Time 35 minutes
resting 5 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 790
Ingredients Equipment Method Notes

Ingredients
  

For the chicken
  • 1 nonstick cooking spray
  • 4 chicken breasts boneless, skinless; about 2 pounds; trimmed and pounded to an even 3/4-inch thickness
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
For the cranberry cream cheese topping
  • 1 package (8 oz) cream cheese softened
  • 1 can (14 oz) whole-berry cranberry sauce
  • 1 tsp Dijon mustard
  • 0.5 tsp garlic powder
  • 0.5 tsp dried thyme

Equipment

  • 1 9x13-inch baking dish

Method
 

Prepare the chicken
  1. Heat the oven to 375°F.
  2. Coat a 9x13-inch baking dish with nonstick cooking spray.
  3. Arrange the chicken in a single layer in the dish.
  4. Season both sides of the chicken with the kosher salt and black pepper.
Make the topping
  1. Stir the cream cheese, cranberry sauce, Dijon mustard, garlic powder, and thyme together in a medium bowl until combined but still chunky.
Assemble and bake
  1. Spread the topping evenly over the chicken.
  2. Bake for 25–35 minutes, until the thickest part of each breast reaches 165°F.
  3. Let the chicken rest in the dish for 5 minutes before serving.

Notes

For a smooth but still chunky topping, soften the cream cheese before stirring. Refrigerate leftovers for up to 3 days; freezing is possible, though the cream cheese topping may change texture. Reduced-fat cream cheese can be used as a lighter swap.