Description
Million Dollar Chicken is a flavorful baked chicken recipe featuring tender, pounded chicken breasts topped with a creamy mixture of cream cheese, mayonnaise, sharp cheddar, crispy bacon, toasted almonds, and green onions. This dish is quick to prepare and perfect for an impressive weeknight dinner or casual gathering.
Ingredients
Scale
Chicken
- 4 skinless, boneless chicken breasts (about 1 1/2 pounds total)
- Kosher salt, to taste
- Black pepper, to taste
Topping
- 4 ounces cream cheese, at room temperature
- 1/3 cup mayonnaise
- 1 cup freshly grated sharp cheddar cheese
- 4 strips bacon, cooked and crumbled
- 1/2 cup slivered almonds, lightly toasted
- 1/8 teaspoon garlic powder
- 4 green onions, thinly sliced, divided
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C) and place a large baking sheet on the middle rack to heat up as the oven warms. This will help the chicken start cooking immediately when placed on the hot sheet.
- Pound the chicken: Tear a large sheet of parchment paper. Place one chicken breast inside a zip-top bag, remove the air, and seal it. Using a rolling pin or meat mallet, gently pound the chicken to about 1/2-inch thickness. Remove the chicken from the bag and place it on the parchment. Repeat with remaining breasts. Season both sides of the chicken evenly with kosher salt and black pepper.
- Prepare the topping: In a large bowl, combine the cream cheese and mayonnaise. Stir thoroughly until smooth and creamy. Add the freshly grated sharp cheddar cheese, crumbled bacon, toasted slivered almonds, garlic powder, and half of the sliced green onions. Mix well to fully incorporate all ingredients into a uniform topping.
- Assemble the chicken: Spread the cream cheese mixture evenly over the top of each chicken breast. Remove the hot baking sheet from the oven and place it on a heatproof surface. Using the parchment paper, carefully lift and transfer the topped chicken breasts onto the hot baking sheet, spacing them evenly.
- Bake: Bake the chicken in the preheated oven for 10 to 15 minutes, or until the cheese mixture is melted and bubbly and the internal temperature of the chicken reaches 165°F (74°C). Remove from the oven and let the chicken rest for 5 minutes to allow juices to redistribute.
- Garnish and serve: Sprinkle the remaining sliced green onions over the baked chicken before serving. This dish pairs wonderfully with a light salad or steamed vegetables.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or a low-temperature oven to preserve the texture and flavor.
Notes
- You can toast the slivered almonds on a dry skillet over medium heat for 3-5 minutes, stirring frequently, until fragrant and lightly golden.
- For extra bacon flavor, consider mixing some crispy bacon bits into the topping and reserving some for garnish.
- Make sure not to overcook the chicken; pounded breasts cook quickly and can dry out if left too long in the oven.
- The cream cheese and mayonnaise mixture creates a rich, moist topping that helps keep the chicken tender and flavorful.
- This recipe is versatile and can be adjusted by substituting sharp cheddar for another cheese like mozzarella or pepper jack to change flavor profiles.
- Use parchment paper to easily transfer the chicken to the hot baking sheet and to simplify cleanup.
Nutrition
- Serving Size: 1 chicken breast with topping (about 6 oz)
- Calories: 490
- Sugar: 2g
- Sodium: 720mg
- Fat: 38g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0.3g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 125mg
