Description
Million Dollar Chicken is a rich and flavorful baked chicken dish featuring tender, pounded chicken breasts topped with a creamy mixture of cream cheese, mayonnaise, sharp cheddar, bacon, almonds, and green onions. This hearty and indulgent recipe is perfect for a comforting weeknight dinner and is ready in just 25 minutes.
Ingredients
Units
Scale
Chicken and Seasoning
- 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 (204°C) and place a large baking sheet on the middle rack to heat while you prepare the chicken.
- Pound the chicken: Tear off a large sheet of parchment paper. Place one chicken breast in a zip-top bag, remove the air, and seal. Pound the chicken to 1/2-inch thickness with a rolling pin or meat mallet. Transfer the pounded chicken to the parchment paper. Repeat with remaining breasts. Season both sides of the chicken with kosher salt and black pepper.
- Make the topping: In a large bowl, combine cream cheese and mayonnaise until smooth. Stir in the freshly grated sharp cheddar cheese, cooked and crumbled bacon, lightly toasted slivered almonds, garlic powder, and half of the sliced green onions. Mix thoroughly to combine all ingredients.
- Add the topping: Remove the hot baking sheet from the oven and place on a stable, heatproof surface. Carefully lift the parchment paper with the chicken breasts and transfer them onto the hot baking sheet. Evenly spread the cream cheese mixture on top of each chicken breast, covering them completely.
- Bake the chicken: Bake in the preheated oven for 10 to 15 minutes, or until the cheese topping is melted and bubbly, and the internal temperature of the chicken reaches 165°F (74°C). Remove from the oven and let rest for 5 minutes.
- Garnish and serve: Sprinkle the remaining sliced green onions over the baked chicken. Serve warm for a creamy, crunchy, and savory meal.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven before serving.
Notes
- For best results, pound chicken evenly to ensure even cooking and topping adherence.
- Toast the slivered almonds lightly in a dry skillet until fragrant to enhance flavor and crunch.
- You can substitute sharp cheddar with your preferred cheese, such as Monterey Jack or mozzarella, for a different flavor profile.
- Cook bacon until crispy and crumble finely so it integrates well into the topping.
- Use parchment paper to easily transfer chicken onto the hot baking sheet without losing toppings.
- Letting the chicken rest after baking helps juices redistribute, making it more tender.
- This dish pairs well with steamed vegetables or a crisp green salad for balance.
Nutrition
- Serving Size: 1 chicken breast with topping (approx. 6 ounces)
- Calories: 450
- Sugar: 2g
- Sodium: 650mg
- Fat: 34g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 110mg
