This Easy Cream Cheese Chicken is a creamy, comforting skillet dinner made with juicy chicken breasts simmered in a rich, garlicky cream cheese sauce. It’s simple enough for a busy weeknight but satisfying enough to feel like a treat.
Why You’ll Love This Recipe
I like how this dish turns basic ingredients into something indulgent and flavorful. The cream cheese gives the sauce a rich, tangy base, while the garlic and Italian seasoning add depth without needing a long ingredient list. It’s quick, versatile, and tastes like something I spent way more time on than I did.
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
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Garlic powder
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Salt and pepper
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Butter
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Olive oil
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Onion
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Garlic
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Chicken broth
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Cream cheese
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Italian seasoning
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Crushed red pepper flakes
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Fresh parsley (optional, for garnish)
Directions
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I start by microwaving the cream cheese until very soft and set it aside in small pieces.
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Then, I slice the chicken breasts in half lengthwise to make thin cutlets and season them with garlic powder, salt, and pepper.
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I heat the butter and olive oil in a skillet over medium-high heat, then sear the chicken on both sides until golden and cooked through. I set the chicken aside.
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In the same pan, I reduce the heat and sauté chopped onion until it’s soft, then add garlic and cook for about 30 seconds.
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I stir in the chicken broth, cream cheese, Italian seasoning, and red pepper flakes, whisking until the sauce is smooth.
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I return the chicken to the skillet and let it warm in the sauce for a couple of minutes.
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I taste and adjust the seasoning, then garnish with parsley if I have it on hand.
Servings and Timing
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Servings: 4
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Prep Time: 10 minutes
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Cook Time: 20 minutes
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Total Time: 30 minutes
Variations
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I sometimes use boneless chicken thighs instead of breasts for extra juiciness.
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A splash of dry white wine in place of some broth adds depth.
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I’ve added baby spinach or sautéed mushrooms for a veggie boost.
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Swapping in smoked paprika or fresh herbs changes up the flavor nicely.
Storage/Reheating
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I keep leftovers in an airtight container in the fridge for up to 4 days.
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To reheat, I use low heat on the stove and add a splash of broth if the sauce thickens too much.
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I avoid freezing this dish since the cream cheese sauce can separate.
FAQs
Can I use low-fat cream cheese?
Yes, I can, but I’ve found the full-fat version gives a creamier, richer sauce.
Can I make this ahead of time?
I usually prep the sauce ahead and cook the chicken fresh, then just reheat and combine before serving.
What should I serve with cream cheese chicken?
I like it over mashed potatoes, pasta, rice, or with steamed veggies like broccoli.
How do I thin out the sauce?
If it’s too thick, I just add a bit more chicken broth or even a splash of milk.
Is this dish spicy?
It has a mild kick from the red pepper flakes. I adjust the amount based on who I’m cooking for or leave it out completely for a milder taste.
Conclusion
This Easy Cream Cheese Chicken is one of those go-to dinners I keep coming back to. It’s fast, comforting, and adaptable—perfect for nights when I want something satisfying without too much effort.
Easy Cream Cheese Chicken
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Skillet / Stovetop
- Cuisine: American
Description
This Easy Cream Cheese Chicken recipe is a fast, flavorful, and comforting dinner featuring tender chicken breasts in a rich garlic-herb cream cheese sauce. Ready in just 30 minutes, it’s the perfect creamy chicken skillet meal for busy weeknights.
Ingredients
- 8 ounces cream cheese, softened
- 2 large boneless skinless chicken breasts
- ½ teaspoon garlic powder
- Salt and pepper, to taste
- 1 tablespoon butter
- 1 tablespoon olive oil
- ½ medium onion, chopped
- 3 cloves garlic, minced
- ¾ cup chicken broth
- ½ teaspoon Italian seasoning
- ¼ teaspoon crushed red pepper flakes
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Microwave cream cheese until soft and cut into small pieces.
- Slice chicken breasts in half lengthwise to make four thinner cutlets. Season with garlic powder, salt, and pepper.
- In a large skillet, heat butter and olive oil over medium-high. Cook chicken 5–6 minutes per side until golden and cooked through. Remove and set aside.
- Reduce heat to medium. Add onion to skillet and sauté 5–7 minutes until softened. Add garlic and cook for 30 seconds.
- Add broth, cream cheese, Italian seasoning, and red pepper flakes. Stir until sauce is smooth.
- Return chicken to skillet, spoon sauce over top, and heat through.
- Adjust seasoning as needed. Garnish with parsley if desired.
Notes
- Use boneless skinless chicken thighs for extra juiciness.
- Add spinach or mushrooms for a vegetable boost.
- Low-fat cream cheese can be used but results in a thinner sauce.
- Sauce can be thinned with extra broth or water.
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