Baked Cream Cheese Chicken for 4 Servings: A Creamy Main Course

Instructions:

1. Preheat your oven to 400°F (200°C). This high temperature is vital for rendering the fat in the cheese and getting that Parmesan to brown.
2. Place your 1.5 lbs of chicken breasts between two sheets of parchment paper. Pound them gently but firmly until they are a uniform 3/4 inch thickness. Note: This ensures the entire breast finishes cooking at the same moment.
3. Remove the chicken from the paper and pat each piece completely dry with paper towels. Bake 20 mins until golden and crackling. Note: Moisture on the surface of the meat will steam the sauce, making it thin and runny.
4. Season both sides of the chicken with 0.5 tsp kosher salt and 0.25 tsp cracked black pepper.
5. In your small mixing bowl, whisk together the 4 oz softened cream cheese, 0.25 cup sour cream, 2 minced garlic cloves, and 0.5 tsp dried oregano. Whisk until it looks like a thick, spreadable frosting.
6. Place the seasoned chicken in your 9x13-inch baking dish. Spread the cream cheese mixture evenly over the top and down the sides of each breast.
7. Sprinkle 0.25 cup Parmesan cheese and 0.5 tsp smoked paprika over the top of the cheese layer.
8. Bake for 18 to 22 minutes. You’re looking for the internal temperature to reach 165°F (74°C) and the cheese to be bubbling and slightly browned on the edges.
9. Remove from the oven and let the chicken rest in the pan for 5 minutes. This allows the juices to redistribute and the sauce to thicken slightly.
10. Garnish with 1 tbsp of freshly chopped chives and serve immediately, spooning any extra pan sauce over the top. The resting period is probably the hardest part because it smells so good, but don't skip it! If you cut into the chicken immediately, the juices will run out onto the plate, and you'll end up with a dry piece of meat and a puddle. Five minutes is all it takes for the fibers to relax and hold onto that moisture.