Easy Cream Cheese Chicken
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I love a dinner that feels indulgent but comes together in under 30 minutes — this cream cheese chicken is exactly that. Tender pan-seared chicken gets a silky, tangy cream cheese sauce brightened with garlic and a splash of chicken broth. It’s perfect for weeknights when you want comfort without a long ingredient list and pairs beautifully with pasta, rice, or roasted veggies.
If you’re a fan of creamy chicken dinners, you might also enjoy this cheesy garlic pasta twist I often serve alongside roasted greens: Cheesy Garlic Butter Chicken Fettuccine with Creamy Three-Cheese Sauce.
Why you’ll love this dish
This recipe hits several sweet spots: it’s fast, uses pantry-friendly ingredients, and yields a rich, restaurant-style sauce with minimal fuss. The cream cheese gives the sauce body without needing a roux or heavy cream, and simmering the chicken in the sauce keeps it juicy while letting flavors meld.
“Fast, family-friendly, and impossibly creamy — one skillet, seven ingredients, and everyone asks for seconds.” — a regular weeknight reviewer
Perfect occasions: busy weeknights, casual dinner with friends, or when you want a low-effort date-night meal. It’s also easy to adapt for kids (milder seasoning) or to bump up the spice for adults.
How this recipe comes together
Quick overview so you know what to expect:
- Sear seasoned chicken breasts in olive oil until golden on both sides to build flavor.
- Remove the chicken, sauté garlic briefly in the same pan to pick up the fond.
- Melt cream cheese with chicken broth, whisking until smooth to form a glossy sauce.
- Return the chicken, cover and simmer until cooked through and the sauce thickens.
- Garnish and serve. Total active time: about 25–35 minutes.
Knowing this flow helps you prep sides while the chicken simmers.
What you’ll need
- 4 chicken breasts (boneless, skinless) — about 1 to 1.5 lb total
- 8 oz cream cheese, cubed or softened (regular or reduced-fat)
- 1 cup chicken broth (low-sodium preferred)
- 2 cloves garlic, minced
- 1 tsp onion powder
- Salt and pepper to taste
- 1 tbsp olive oil
- Fresh parsley for garnish (optional)
Substitution notes:
- Use turkey cutlets or thin-sliced pork chops in place of chicken.
- For a lighter sauce, swap half the cream cheese for plain Greek yogurt (stir in off-heat to avoid curdling).
- If you prefer a deeper flavor, substitute half the chicken broth with white wine.
If you want a similar baked take with extra greens and tomatoes, try this variation: Baked Chicken Breasts with Creamed Spinach, Sun-Dried Tomatoes, Bacon, and Pepper Jack.
Directions to follow
- Heat 1 tablespoon olive oil in a large skillet over medium heat.
- Season both sides of the chicken breasts with salt, pepper, and 1 teaspoon onion powder.
- Add the chicken to the hot skillet. Cook until browned, about 5–7 minutes per side. Transfer chicken to a plate and set aside.
- Add the minced garlic to the same skillet and sauté for about 1 minute, stirring so it doesn’t burn.
- Reduce heat to low and add the cream cheese and 1 cup chicken broth. Stir continuously until the cream cheese melts and the sauce becomes smooth and silky. If needed, increase heat slightly and whisk to combine.
- Return the chicken to the skillet, spoon some sauce over the top, cover, and simmer 10–15 minutes until the chicken reaches 165°F (74°C) and the sauce thickens.
- Serve hot with a sprinkle of fresh parsley if desired.
Short, clear action verbs and gentle heat control are key: too-hot sauce can separate, so keep it low-to-medium and whisk as the cream cheese melts.
Best ways to enjoy it
- Over cooked pasta (linguine or fettuccine) to soak up the sauce.
- Spooned atop steamed rice or buttery mashed potatoes for a comforting plate.
- With roasted vegetables (broccoli, green beans, or asparagus) to add texture and freshness.
- For a low-carb meal, serve over cauliflower rice or alongside a crisp green salad.
For a spicier, baked pasta spin off — the Cajun cream cheese chicken bake is a great inspiration: Cajun Cream Cheese Chicken Pasta Bake.
Storage and reheating tips
- Refrigerate: Store leftovers in an airtight container for 3–4 days.
- Freeze: For longer storage, freeze the chicken and sauce in a freezer-safe container for up to 2–3 months. Thaw overnight in the refrigerator before reheating.
- Reheat gently: Warm on the stove over low heat, stirring occasionally. Add a splash of broth or milk if the sauce feels too thick. Microwave in 30-second bursts, stirring between intervals.
- Food safety: Cooked chicken should reach 165°F initially; don’t refreeze once it’s been left out over 2 hours at room temperature.
Pro chef tips
- Even thickness: Pound thicker breasts to an even thickness (about ¾ inch) so they cook uniformly.
- Build flavor: Don’t skip browning — the fond left in the pan adds depth when you deglaze with the broth. Use a wooden spoon to scrape bits into the sauce.
- Smooth sauce: Cube the cream cheese before adding and keep the heat moderate to avoid lumps; whisk continuously as it melts.
- Check doneness: Use an instant-read thermometer — 165°F (74°C) is the safe internal temp for chicken.
- Quick weeknight shortcut: Use thin-cut chicken breasts or cut larger breasts in half horizontally; cooking time drops and you’ll get the same creamy outcome.
Creative twists
- Spinach & sun-dried tomato: Stir in a handful of baby spinach and chopped sun-dried tomatoes during the final simmer for brightness.
- Mushroom cream: Sauté sliced mushrooms with the garlic for a savory, earthy take.
- Bacon and herbs: Crisp bacon and chopped thyme or rosemary make the sauce even more savory.
- Spicy Cajun: Add 1–2 teaspoons Cajun seasoning to the chicken for a smoky kick. (See the Cajun bake for inspiration.)
- Lighter version: Use low-fat cream cheese and thin with a splash of milk or broth; add a teaspoon of Dijon mustard for tang without extra fat.
If you want an alternate creamy chicken-pasta combo that’s comparable in comfort and richness, check this pasta bake idea: Cheesy Garlic Butter Chicken Fettuccine with Creamy Three-Cheese Sauce.
Helpful answers
Q: How long does this take from start to finish?
A: Plan 25–35 minutes total. Browning is about 10–14 minutes, sauce and simmering 10–15 minutes, plus quick prep.
Q: Can I use frozen chicken breasts?
A: Thaw completely before cooking for even browning and accurate doneness. Cooking from frozen yields uneven sear and longer simmer times; it’s safer to thaw first.
Q: Will the sauce separate if I use low-fat cream cheese?
A: Lower-fat products can be slightly more prone to breaking if overheated. Keep the heat moderate and stir continuously; finishing off-heat and whisking in a splash of broth helps stabilize it.
Q: Is this gluten-free?
A: Yes, the recipe as written is gluten-free — just use a gluten-free chicken broth and confirm any added seasonings are gluten-free.
Q: Can I make this ahead?
A: You can cook the chicken and sauce, cool quickly, refrigerate, and reheat gently the next day. For best texture, reheat slowly and add a little broth if the sauce thickened too much.
Conclusion
If you’d like to compare variations or see other family-tested versions, take a look at Easy Cream Cheese Chicken – Family Food on the Table for a similar take and Easy Cream Cheese Chicken • Salt & Lavender for another home-cook perspective and serving ideas.
Cream Cheese Chicken
Ingredients
Method
- Heat 1 tablespoon olive oil in a large skillet over medium heat.
- Season both sides of the chicken breasts with salt, pepper, and 1 teaspoon onion powder.
- Add the chicken to the hot skillet. Cook until browned, about 5–7 minutes per side. Transfer chicken to a plate and set aside.
- Add the minced garlic to the same skillet and sauté for about 1 minute, stirring so it doesn’t burn.
- Reduce heat to low and add the cream cheese and 1 cup chicken broth. Stir continuously until the cream cheese melts and the sauce becomes smooth and silky.
- Return the chicken to the skillet, spoon some sauce over the top, cover, and simmer for 10–15 minutes until the chicken reaches 165°F (74°C) and the sauce thickens.
- Serve hot with a sprinkle of fresh parsley if desired.
