Forget bland chicken breasts, instead, try my million dollar baked chicken breast that is covered in melted cheese and has tons of flavor. With crispy bacon and 3 different cheeses, you'll never have boring chicken for dinner again!
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If you're wondering why it's called 'million-dollar baked chicken breast', it's because it tastes like a million bucks. It's also so easy to throw together, that you'll feel like you hit the jackpot.
It's no surprise that people often get tired of chicken, but trust me, this is recipe is one for the books. The creamy, cheesy, bacon topping is so awesome you will want to make it again and again!
🥘 Ingredients
- Bacon- 8 strips of bacon crisped and chopped (thick cut is best).
- Chicken Breasts - 2 pounds of boneless, skinless chicken breasts.
- Cream Cheese - 8 ounces of softened cream cheese (1 brick, *see note).
- Mayonnaise - ¼ cup of mayonnaise. I believe brand matters with mayo and Hellmann's Best Foods or Duke's are the best!
- Mozzarella Cheese - 1 cup of shredded mozzarella.
- Cheddar Cheese - ½ a cup of shredded cheddar, sharp is best.
- Green Onions - ¼ cup, sliced.
- Salt & Pepper - To taste.
Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!
🔪 How To Make Million Dollar Baked Chicken Breast
This recipe isn't just incredibly tasty, it's incredibly easy. Grab a 9x13 baking pan, a mixing bowl, rubber spatula, a cutting board, and a sharp knife.
- Crisp. Begin by preheating your oven to 350°F (175°C). Meanwhile, use the time to crisp 8 strips of bacon.
- Prep. Rinse 2 pounds of the chicken breasts under cool water and pat them dry with paper towels. If needed, trim any excess fat. Then arrange them in an even layer in your baking dish.
- Combine. In your medium-sized mixing bowl, combine 8 ounces of softened cream cheese, ¼ cup mayonnaise, 1 cup mozzarella cheese, ½ cup cheddar cheese, ¼ cup green onions, the chopped crisped bacon, and salt & pepper to taste.
- Top the chicken. Use your rubber spatula to spread the cheese mixture over the chicken breasts in an even layer. Then, top with any remaining cheddar cheese if desired.
- Bake. Place the chicken in the oven and bake at 350°F (175°C) for 30-40 minutes, or until the internal temperature of your chicken breasts is at least 165°F (74°C). Check a chicken breast in the center of the dish for doneness by either cutting into it or using a meat thermometer.
- Serve. Remove the baking dish from the oven and serve immediately. Garnish with additional bacon and green onions when serving.
If you want to keep dinner simple, some quick and easy sides like crispy roasted red potatoes and sauteed green beans would make a good choice. A little ranch dressing always makes it a hit with the kiddos. Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- Butterfly large chicken breasts. My 2 pounds of chicken usually has somewhere between 3-6 breasts. Larger pieces can be cut in half (butterfly-style) or pounded out to be thinner cutlets.
- Cut the calories! To lessen the calories, use less cream cheese. You can go so far as to cut the amount in half!
- To soften cream cheese, set it at room temperature for about 30 minutes prior to mixing the ingredients.
- Don't like mayo? You won't taste it in this recipe, trust me!
- Storing: Leftover million-dollar baked chicken breasts can be kept in the fridge in an airtight container for up to 4 days. I don't recommend freezing this recipe because the texture of the cream cheese will change significantly.
- Reheating: To reheat the chicken set your oven to 350°F (175°C). Place the chicken on a baking sheet and bake until the internal temperature reaches 165°F (74°C), usually 20-30 minutes depending on size.
>>>See All Of My Tasty Recipes Here!<<<
🍗 More Chicken Dinners
- Bacon Wrapped Chicken Drumsticks
- Baked Avocado Chicken
- Crock Pot Chicken and Gravy
- Chicken Mandi
- Chicken and Peppers
- Bisquick Oven Fried Chicken
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📖 Recipe Card
Million Dollar Baked Chicken Breast
Forget bland chicken breasts, instead, try my million dollar baked chicken breast that is covered in melted cheese and has tons of flavor. With crispy bacon and 3 different cheeses, you'll never have boring chicken for dinner again!
Servings: 6 servings
Calories: 586kcal
Prep 5 minutes
Cooking 40 minutes
Total Time 45 minutes
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Ingredients
- 8 strips bacon (thick cut is preferred, crisped and chopped)
- 2 lbs chicken breasts (boneless, skinless)
- 8 oz cream cheese (softened)
- ¼ cup mayonnaise
- 1 cup mozzarella cheese (shredded)
- ½ cup cheddar cheese (shredded, sharp cheddar is best)
- ¼ cup green onions (sliced)
- each, salt & pepper (to taste)
(Note: 2x or 3x only changes the ingredient list)
Help Us Out!If you love a recipe, be sure to come back and share your ratings. This helps future users, and allows me to continue sharing free recipes! Angela
Instructions
- Preheat your oven to 350°F (175°C/Gas Mark 4) while you crisp your 8 strips bacon.
- Prepare your 2 lbs chicken breasts so that they have been rinsed and pat dry using paper towels. Trim any excess fat as needed. Arrange in an even layer in the bottom of your baking dish.
- In a medium-sized mixing bowl, combine the softened 8 oz cream cheese, ¼ cup mayonnaise, 1 cup mozzarella cheese and shredded ½ cup cheddar cheese (reserve half the cheddar for topping the dish if desired), chopped 8 strips bacon, sliced ¼ cup green onions, each, salt & pepper.
- Spread the cheese mixture over the chicken breasts in an even layer and top with remaining ½ cup cheddar cheese if desired.
- Bake at 350°F (175°C/Gas Mark 4) for 30-40 minutes, or until the internal temperature of your chicken breasts is at least 165°F (74°C). Check the chicken for doneness at the thickest point of one of the pieces toward the center of the dish.
- Remove from the oven and serve immediately. Garnish with more crumbled bacon and sliced green onions when serving.
Notes
- My 2 pounds of chicken breasts can yield anywhere between 3-6 pieces of boneless, skinless chicken breast. If you end up with larger chicken pieces, I would suggest cutting them in half (butterfly-style) or pounding them out into thinner cutlets.
- 8 ounces of cream cheese is equal to 1 package (1 brick).
- You can opt to use less of the cream cheese, even half as much, to reduce the overall calories per portion of this chicken recipe.
- Soften your cream cheese at room temperature by setting it out for about 30 minutes before mixing with ingredients.
- Mayo brands matter (at least to me)! Use the best of the mayonnaise brands like Hellmann's Best Foods, or Duke's.
- Have a member of the family that doesn't like mayo? That's me too! Trust me, they won't know there's any in the meal.
Nutrition
Calories: 586kcal (29%) | Carbohydrates: 3g (1%) | Protein: 45g (90%) | Fat: 43g (66%) | Saturated Fat: 18g (113%) | Polyunsaturated Fat: 7g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 182mg (61%) | Sodium: 727mg (32%) | Potassium: 702mg (20%) | Fiber: 1g (4%) | Sugar: 2g (2%) | Vitamin A: 832IU (17%) | Vitamin C: 3mg (4%) | Calcium: 210mg (21%) | Iron: 1mg (6%)
Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!
Megan Potter says
I may just recipe a few months ago and everyone in my house loved it. I was just wondering could you use leg quarters for this recipe?
Angela Latimer says
Yes, please see my response from earlier here https://bakeitwithlove.com/million-dollar-baked-chicken-breast/comment-page-2/#comment-69999
Thanks for asking!
Vanessa says
My son has asked me to add this to the rotation. Easy to receive such high praise with this tasty recipe. I salted and peppered the chicken before putting the cream on top. I also sprinkled with garlic powder and paprika for extra flavor and color. I added a twist and used fresh jalapeno in addition to all other ingredients,
and it was phenomenal! Thank you for sharing.
Anonymous says
Good dish.
Cindy Binder says
delicious and easy, great dish.
Monique says
When I made mine it went all watery, has this happened to anyone who knows why? Made as per recipe.
Angela @ BakeItWithLove.com says
This is most likely due to the liquid injected into our store bought chicken meat. It would be also be possible with just thawed chicken breasts. Patting the chicken dry with a paper towel is good, and works best of you can allow the chicken to set out at room temperature for a few minutes with a sprinkle of salt on both sides.
Dona says
We really liked this recipe, a lot, It is a "winner, winner, chicken dinner! "
Lisa V says
My family loved this chicken recipe, and it was so easy to make!
Amie McGloflin says
Excellent recipe and so easy! But I would be more specific about putting the bacon in the cheese mixture in your instructions- the only reason I knew to put in the cheese mixture was cuz of the picture by the instructions. Just trying to help. But anyways this recipe is sooo good! Thank you!!!
Angela @ BakeItWithLove.com says
Thanks Amie, I added it to the instructions to make sure it was clear for future readers. Glad you enjoy the chicken. 🙂
Terri says
I make this often. It is so easy to make and delicious to eat!
Val says
Could you make this in a crockpot?
Angela @ BakeItWithLove.com says
This is my response in comments:"You can make these in the slow cooker without changing the directions other than the last cooking time. Assemble and cook on high for 3-4 hours or low for 5-6 hours. Your time will vary depending on the size and thickness of the chicken breasts, so be sure to check the internal temperature before serving. Thanks for asking!"
I have tried this just once and thought the chicken was juicier than the baked method.
Shawnee Gross says
This was so good
C.J. says
I tried it with boneless chicken thighs and it was delicious
Carrie Ditta says
My family loved it and my husband says it’s his new favorite chicken dish.
Emily says
Could this be made in an Instant Pot?
Angela @ BakeItWithLove.com says
Yes, just be sure that the cream cheese is on top of the chicken. You don't want it to be under the chicken at the start or you'll get the burn notice. Combine the cream cheese topping then follow my IP cooking instructions here.
Leigh Ann Romo says
Can you makes with thighs?
Angela @ BakeItWithLove.com says
Yes, boneless skinless would be the best and the time cooking time should be right about the same. Thanks for the question!
Deb says
Delicious!!
Melissa H says
Delicious! Quick and easy too!
Megan Potter says
Can you use like quarters for this recipe made it a while back and everybody in my house loved it
Angela Latimer says
You can use whatever chicken you like but it will change how easy it is to eat, and may affect the cooking time too. Since all of the cream cheese and mix-ins are added as a topping, they are a bit in the way for cutting chicken off the bone (that's the only real down side).
Anonymous says
This was delicious. My husband is not a huge chicken fan, so I am working to convert him. He really thought this was tasty, good flavor.
Angie says
Made this for dinner tonight. 2 thumbs up! I didn't have green onion so I took a others advice and used green chilis. Delish!
Cheryl says
Excellent recipe. Just a thought, if you added another 4 oz. Of cream cheese to the topping, I think it would make a great cheese ball.🤷♀️