Cream Cheese Chicken is a simple and comforting dish that brings together tender chicken breasts with a rich and creamy sauce made from cream cheese. The sauce often includes flavors like garlic, herbs, and sometimes a hint of lemon, which all blend together to make each bite smooth and satisfying. It’s a great way to make a weeknight dinner feel a little special without spending too much time in the kitchen.
I love making Cream Cheese Chicken because it’s just so easy to prepare, and the sauce always turns out silky and delicious. I usually cook the chicken until it’s golden on the outside, then add cream cheese and a bit of broth or cream to create that creamy texture. Sometimes I throw in some spinach or mushrooms to add a fresh twist. It’s my go-to recipe when I want something cozy and filling but still feel like I’m treating myself.
Serving this chicken over rice, pasta, or even mashed potatoes is my favorite way to enjoy it. The creamy sauce soaks up well with those sides, making every forkful a little moment of happiness. It’s one of those meals that’s perfect for family dinners or when friends come over because everyone always asks for the recipe afterward.
Key Ingredients & Substitutions for Cream Cheese Chicken
Chicken breasts: Boneless, skinless breasts are best for even cooking and tenderness. If you like, thighs can work too for juicier meat.
Cream cheese: This makes the sauce creamy and rich. Neufchâtel cheese is a good lower-fat swap, or mascarpone for extra creaminess.
Chicken broth: Adds flavor and smooths the sauce. Use vegetable broth for a lighter taste or water with a bit of bouillon if needed.
Heavy cream: Adds silkiness to the sauce. You can substitute half and half or whole milk mixed with a little butter for a lighter version.
Seasonings: Paprika, garlic, and onion powders build the flavor base. Feel free to adjust or add your favorite herbs like thyme or rosemary.
How Do You Get the Chicken Perfectly Golden and Juicy?
Searing the chicken well is key to locking in juices and creating a tasty crust.
- Pat chicken dry before seasoning—this helps browning.
- Heat oil or butter in your skillet until hot but not smoking.
- Cook chicken on medium-high heat without moving it for 5-7 minutes per side to get a nice golden color.
- Avoid crowding the pan; cook in batches if needed.
- Remove chicken when it reaches 165°F internal temperature or is no longer pink inside.
Finishing the chicken in the sauce keeps it tender and blends flavors. Don’t rush this step!
Equipment You’ll Need
- Large skillet – I recommend a non-stick or cast-iron skillet for easy browning and even heat distribution.
- Meat thermometer – helps ensure your chicken is perfectly cooked and juicy.
- Spatula or tongs – great for flipping the chicken and stirring the sauce without breaking the meat.
- Measuring cups and spoons – for accuracy when adding broth, cream, and seasonings.
Flavor Variations & Add-Ins
- Swap chicken breasts for thighs for a juicier, more forgiving cut.
- Add sautéed spinach or kale to boost greens and add color.
- Mix in sun-dried tomatoes or roasted red peppers for a smoky, sweet flavor.
- Use different herbs like thyme, rosemary, or basil to customize the aroma and taste.
How to Make Cream Cheese Chicken?
Ingredients You’ll Need:
- 4 boneless, skinless chicken breasts
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and black pepper, to taste
- 2 tablespoons olive oil or butter
- 4 ounces cream cheese, softened
- 1/2 cup chicken broth
- 1/4 cup heavy cream
- 1 teaspoon Italian seasoning or dried herbs
- 2 cloves garlic, minced
- Fresh parsley, chopped (for garnish)
- Cherry tomatoes, halved (optional garnish)
How Much Time Will You Need?
This dish takes about 25 minutes from start to finish: around 10 minutes to prep and sear the chicken, and about 10-15 minutes to make the creamy sauce and finish cooking the chicken in it.
Step-by-Step Instructions:
1. Season and Sear the Chicken:
Pat the chicken breasts dry, then season both sides with paprika, garlic powder, onion powder, salt, and pepper. Heat olive oil or butter in a large skillet over medium-high heat. Add the chicken and cook for about 5-7 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
2. Make the Creamy Sauce:
Lower the heat to medium. Add the minced garlic to the skillet and sauté for about 30 seconds until fragrant. Stir in the softened cream cheese, chicken broth, heavy cream, and Italian seasoning. Keep stirring until the cream cheese melts and the sauce becomes smooth and creamy.
3. Combine and Serve:
Return the chicken breasts to the skillet and spoon the sauce over them. Let everything simmer together for a couple of minutes so the flavors meld and the chicken warms through. Garnish with chopped fresh parsley and halved cherry tomatoes, if using. Serve immediately, spooning extra sauce over the chicken for a rich, flavorful meal.
Can I Use Frozen Chicken for This Recipe?
Yes, just be sure to fully thaw the chicken breasts in the refrigerator overnight before cooking. This ensures even cooking and better texture.
Can I Substitute Cream Cheese with Something Else?
You can use Neufchâtel cheese for a lower-fat option, or mascarpone for extra creaminess. Avoid thinner cheeses as they won’t create the same rich sauce.
How Should I Store Leftovers?
Store any leftover chicken and sauce in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally.
Can I Add Vegetables to This Dish?
Absolutely! Spinach, mushrooms, or cherry tomatoes work well cooked right in the sauce or served on the side for extra color and nutrition.
