This oven baked 5-ingredient creamy dill chicken is my default weekend meal for those nights when I stare into the fridge and have no idea what to make. Thick-cut chicken breasts get smeared with a generous layer of garlic dill cream cheese, then tucked into a ceramic baking pan with just three more simple ingredients. Everything bakes together into tender, flavorful chicken with a rich, herby sauce that tastes like you fussed, even though you barely did. It’s very much a small-town, family-style recipe—nothing fancy, just cozy and dependable.
I like to serve this creamy dill chicken over buttered egg noodles or mashed potatoes so they can soak up all that garlicky dill sauce. Steamed green beans, roasted carrots, or a simple side salad with a light vinaigrette help balance the richness. If you’re keeping it extra easy, warm up some frozen peas or corn and add a slice of crusty bread or dinner rolls to mop up the pan juices. For a slightly lighter meal, serve with brown rice and a tray of roasted vegetables.
Oven Baked 5-Ingredient Creamy Dill ChickenServings: 4
Ingredients
4 thick-cut boneless, skinless chicken breasts (about 2 to 2 1/2 pounds total)
8 ounces garlic dill cream cheese, softened
1 cup low-sodium chicken broth
1 tablespoon olive oil (plus a little extra for the pan, if needed)
1 teaspoon kosher salt (plus 1/2 teaspoon freshly ground black pepper, or to taste)
Directions
Preheat your oven to 375°F (190°C). Lightly oil the bottom of a medium ceramic baking pan (about 9x13 inches) with a small drizzle of the olive oil so the chicken doesn’t stick.
Pat the thick-cut chicken breasts dry with paper towels and place them in a single layer in the ceramic baking pan. Make sure there’s a little space between them so the heat can circulate.
Season the tops of the chicken breasts evenly with the kosher salt and black pepper. This simple seasoning helps the garlic dill flavor shine through.
Spoon the softened garlic dill cream cheese onto each chicken breast, dividing it fairly evenly. Using clean hands or the back of a spoon, smear the cream cheese across the tops and a bit down the sides of the raw chicken breasts, just like in a close-up pan shot—aim for a thick, even blanket over each piece.
Pour the chicken broth into the ceramic baking pan around the chicken breasts, being careful not to wash off the cream cheese smear. The broth will mix with the cream cheese as it bakes and create a creamy dill sauce.
Drizzle the remaining olive oil lightly over the tops of the smeared chicken breasts to help them brown a bit and keep the cream cheese from drying out.
Cover the ceramic baking pan tightly with foil and place it on the middle rack of the preheated oven. Bake, covered, for 25 minutes so the chicken can gently cook and the sauce can start to form.
After 25 minutes, carefully remove the foil (watch for hot steam). Continue baking uncovered for another 15 to 20 minutes, or until the chicken is cooked through and the cream cheese has melted into a creamy, slightly golden sauce. The internal temperature of the thickest part of each breast should reach 165°F (74°C).
Once done, remove the pan from the oven and let the chicken rest in the ceramic baking pan for about 5 to 10 minutes. This helps the juices settle and the sauce thicken slightly. Spoon some of the creamy dill sauce from the pan over each piece before serving.
Variations & Tips
For picky eaters, you can use plain cream cheese and stir in just a little dried dill and garlic powder so the flavor is milder. If garlic dill cream cheese is hard to find, mix 8 ounces softened plain cream cheese with 1 to 2 teaspoons dried dill (or 1 to 2 tablespoons fresh chopped dill), 1 teaspoon garlic powder, and a small pinch of onion powder and salt. For extra color and nutrition, scatter a cup of halved cherry tomatoes or a handful of baby spinach around the chicken before baking; they’ll soften into the sauce. If your family likes a little tang, add a squeeze of lemon over the chicken right before serving. You can also substitute boneless, skinless chicken thighs and reduce the covered bake time by about 5 to 10 minutes, still checking for 165°F. For food safety, always start with fully thawed chicken, avoid rinsing raw chicken (it can spread bacteria), and wash your hands, utensils, and any surfaces that touch raw chicken or cream cheese before touching anything else. Use a meat thermometer to confirm the chicken reaches 165°F in the thickest part, and promptly refrigerate leftovers in a shallow container within 2 hours of cooking. Reheat leftovers until steaming hot before serving.
