– 4 boneless, skinless chicken breasts

– 1 block (8 oz) Philadelphia cream cheese, softened

– 1 cup shredded cheddar cheese (sharp or mild)

– 2 cloves garlic, minced

– 1/2 tsp onion powder (optional)

– 1/2 tsp paprika

– Salt + pepper, to taste

– Fresh parsley, chopped (for garnish)

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1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 baking dish.

2. If needed, pound the chicken breasts to an even thickness. Place them in the dish.

3. Season chicken with salt, pepper, onion powder, and paprika.

4. In a bowl, mix softened cream cheese, garlic, and half the cheddar until well combined.

5. Spread cream cheese mixture over each chicken breast. Top with remaining cheddar.

6. Bake uncovered for 30–35 minutes, or until internal temperature hits 165°F (74°C).

7. Let rest for 5 minutes before serving. Garnish with parsley if using.

_Use full-fat Philadelphia cream cheese for best texture.

– Swap cheddar for mozzarella or Monterey Jack if preferred.

– Add chopped spinach or mushrooms for extra veggies.

– To make it spicier, stir in red pepper flakes or buffalo sauce.

– This dish is naturally gluten-free!