Cream Cheese Chicken is a rich, creamy, and comforting dish where tender chicken is simmered in a luscious cream cheese sauce, infused with garlic, herbs, and a hint of tanginess. It’s incredibly easy to make and pairs perfectly with pasta, rice, or mashed potatoes. I love how this recipe turns simple ingredients into a smooth, savory meal that feels like a hug on a plate.
Why You’ll Love This Recipe
I love this recipe because it comes together quickly with just a few ingredients but tastes like I spent hours on it. The cream cheese melts into a silky sauce that clings to the chicken and soaks into whatever side I serve it with. It’s kid-friendly, freezer-friendly, and endlessly comforting. Plus, it only uses one skillet, so cleanup is a breeze.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Boneless, skinless chicken breasts or thighs
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Cream cheese (softened)
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Chicken broth
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Garlic (minced)
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Olive oil or butter
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Onion (chopped, optional)
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Italian seasoning
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Salt and black pepper
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Optional: shredded Parmesan, baby spinach, crushed red pepper flakes
Directions
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I heat olive oil or butter in a large skillet over medium heat.
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I season the chicken with salt, pepper, and Italian seasoning, then sear it in the skillet until golden and cooked through (about 5–6 minutes per side). I remove it and set it aside.
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In the same skillet, I sauté garlic (and onion if using) until soft and fragrant.
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I pour in chicken broth and scrape up any browned bits, then add the cream cheese and stir until the sauce is smooth and creamy.
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I return the chicken to the skillet and spoon the sauce over it. I let it simmer gently for 5–7 minutes until everything is hot and the flavors have come together.
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I garnish with fresh herbs, red pepper flakes, or Parmesan if I’m feeling fancy.
Servings and timing
This recipe serves 4 and takes about 30 minutes total—10 minutes to prep and 20 minutes to cook.
Variations
Sometimes I add baby spinach or sun-dried tomatoes to the sauce for color and flavor. For extra richness, I stir in a splash of heavy cream. I’ve also made this with shredded chicken and served it over baked potatoes or in wraps. If I want to lighten it up, I use Neufchâtel (low-fat cream cheese).
storage/reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently on the stove or in the microwave with a splash of broth or milk to keep the sauce smooth. It also freezes well—I thaw overnight in the fridge and reheat as usual.
FAQs
Can I use pre-cooked chicken?
Yes, I use shredded rotisserie chicken or leftover cooked chicken, and just simmer it in the sauce until heated through.
What sides go well with this dish?
I usually serve it with pasta, mashed potatoes, steamed rice, or roasted veggies. It’s super versatile.
Can I use flavored cream cheese?
Absolutely! Garlic & herb or chive cream cheese adds extra flavor without extra effort.
Is this dish keto-friendly?
Yes, it’s naturally low in carbs—just skip any starchy sides and serve with veggies or cauliflower rice.
Can I bake this instead of cooking on the stovetop?
Yes, I mix the sauce ingredients together, pour over seared chicken in a baking dish, and bake at 375°F (190°C) for about 25 minutes.
Conclusion
Cream Cheese Chicken is creamy, comforting, and packed with flavor—all with minimal effort. It’s the kind of dinner I turn to when I want something satisfying, easy, and sure to please everyone at the table. Whether served over pasta or tucked into wraps, it’s a dish that always earns a spot in my weekly rotation.
