Easy Cream Cheese Chicken Recipe

There’s something undeniably comforting about cream cheese chicken. It’s creamy, savory, and surprisingly easy to make. I first discovered this recipe when I was in a time crunch one evening but still wanted to whip up something a little indulgent. It became an instant hit, and now it’s one of those dishes I turn to when I want something that feels special but doesn’t require a ton of effort. Plus, you can easily modify it depending on what you have in the fridge, making it a versatile weeknight dinner option.

Let me tell you—if you love creamy, saucy dishes that make your kitchen smell amazing while they simmer, this one’s for you. You’ll want to grab a crusty piece of bread to mop up every last bit of the sauce, trust me. And the best part? It’s made in one skillet, so cleanup is a breeze! Let’s dive in!

this RECIPE

A little story about my cream cheese chicken obsession

I remember the first time I made this recipe; it was a hectic weekday, and I had no idea what to cook. My fridge looked pretty bare—some chicken breasts, an onion, a block of cream cheese that was nearing its expiration, and a half-used carton of chicken broth. It seemed like a strange combination at the time, but necessity is the mother of invention, right? I decided to throw everything together in the hope that the cream cheese would melt into a decent sauce. Little did I know, I was creating a new family favorite.

As the chicken sizzled in the pan and the onions softened, my kitchen was filled with that irresistible smell of garlic and butter. When I added the cream cheese and saw it melt into a velvety sauce, I knew I had stumbled onto something special. By the time I served it up, my family was already waiting at the table, forks in hand, eager to try this unexpected creation. And now, every time I make this dish, it brings me back to that moment—proof that sometimes, the best recipes come from a little improvisation and a dash of creativity.

Cream cheese chicken: A modern twist on classic comfort food

Though this dish feels like it has its roots in traditional comfort food, it’s also a bit of a modern mashup. Creamy sauces paired with chicken aren’t new, of course—think chicken Alfredo or chicken Marsala. But what makes this dish stand out is its simplicity. No flour, no roux, no complex steps—just good ol’ cream cheese that melts into the broth, creating an effortless sauce. The Italian seasoning and crushed red pepper give it a nice little flavor kick, while the sautéed onions and garlic add depth. It’s comfort food with a twist, and you can bet it’s here to stay.

Let’s talk ingredients: the stars of the show

• Cream cheese: This is the magic ingredient that turns this dish into creamy goodness. You’ll want to use full-fat cream cheese for that rich, smooth texture. I’ve tried low-fat versions before, but they just don’t melt as well or taste as indulgent. Pro tip: Soften your cream cheese in the microwave before adding it to the sauce—it will blend in much more easily this way.
• Chicken breasts: I always go for large, boneless, skinless chicken breasts. Cutting them in half lengthwise speeds up cooking time and ensures they’re evenly cooked. If you’re out of chicken breasts, chicken thighs work great too—they’re juicy and flavorful.
• Garlic & onion: These are the base of any good savory dish, aren’t they? The onions add sweetness, and the garlic brings that irresistible aroma. If you’re in a pinch, shallots or even garlic powder could work, though fresh is always best.
• Chicken broth: This forms the foundation of the sauce and keeps everything from getting too heavy. If you don’t have chicken broth on hand, vegetable broth or even water with a little bouillon cube will do the trick.
• Italian seasoning & crushed red pepper flakes: The Italian seasoning gives the dish that herby, savory flavor that pairs so well with the cream cheese. The crushed red pepper adds a subtle heat without overwhelming the dish. If spice isn’t your thing, you can skip the pepper flakes, but I love the slight kick they give.

Kitchen gear you’ll need (and a few things you can skip)

This recipe is a breeze to make, and you don’t need a ton of fancy equipment. Here’s what you’ll need:

• A good skillet: I prefer using a non-stick or cast-iron skillet because it holds heat well and gives the chicken a nice golden sear. If you don’t have one, any large pan will work, but you may need to adjust the cooking time slightly.
• A spatula or wooden spoon: You’ll need something sturdy to stir the sauce as it thickens. I find that a silicone spatula works best because it can get into all the corners of the pan without scratching it.
• Tongs: These are handy for flipping the chicken and making sure you don’t lose any of that delicious crust from searing.

That’s really all you need! No need for a blender, whisk, or anything complicated.

Step-by-step: Bringing your cream cheese chicken to life

1. Prep the cream cheese: Soften the cream cheese in the microwave for about 20-30 seconds. This step is key because softened cream cheese melts more easily, ensuring a smooth sauce.
2. Prepare the chicken: Take your chicken breasts and slice them lengthwise into thinner pieces. Season both sides generously with garlic powder, salt, and pepper. The garlic powder gives the chicken a subtle boost of flavor before it even hits the pan.
3. Sear the chicken: In a large skillet, heat the butter and olive oil over medium-high heat. Once hot, add the chicken and cook for 5-6 minutes on each side, until golden brown and cooked through. You’re aiming for an internal temperature of 165°F. When done, set the chicken aside on a plate.
4. Sauté the onions and garlic: Lower the heat to medium and toss in your chopped onions. Let them cook for about 5-7 minutes, stirring occasionally, until they’re softened and slightly browned. Add the minced garlic and cook for another 30 seconds, just until fragrant.
5. Make the sauce: Pour in the chicken broth, then add the softened cream cheese, Italian seasoning, and red pepper flakes. Stir continuously as the cream cheese melts and the sauce comes together. This can take a few minutes, but don’t rush it—the sauce will go from clumpy to silky smooth with a little patience.
6. Combine everything: Return the chicken to the skillet, nestling it into the sauce. Let it cook for another 3-5 minutes, allowing the chicken to heat through and absorb some of that creamy sauce. If the sauce looks too thick, you can thin it out with a splash more broth.
7. Serve: Garnish with some freshly chopped parsley for color and serve immediately!

Variations and adaptations: Make it your own

• Low-carb: Looking for a keto-friendly version? Skip the onions and use garlic powder instead of fresh garlic. The cream cheese and chicken broth are already low-carb, so you’re good to go.
• Vegan option: Swap the chicken for tofu or tempeh and use a plant-based cream cheese. There are some fantastic dairy-free cream cheeses out there that melt just as well as the real deal.
• Spice it up: If you love heat, increase the amount of crushed red pepper flakes, or add a splash of hot sauce to the sauce for an extra kick.
• Mushroom lovers: Add some sliced mushrooms when you sauté the onions for an earthy twist that pairs beautifully with the creamy sauce.

Serving ideas: Make it dinner-party worthy

I love serving this dish over a bed of buttery mashed potatoes or fluffy rice to soak up all that luscious sauce. For a lighter option, try it with steamed green beans or roasted asparagus on the side. If you want to go all out, toss together a simple salad with a lemony vinaigrette to balance the richness of the cream cheese chicken.

Drink pairings: What to sip on

A crisp white wine like a Sauvignon Blanc or a lightly oaked Chardonnay pairs beautifully with this creamy dish. If you prefer reds, go for something light, like a Pinot Noir, which won’t overpower the flavors. Not a wine drinker? A cold, citrusy sparkling water with a slice of lemon is a great non-alcoholic option that keeps the meal feeling fresh and light.

Leftovers and storage: Keeping it fresh

If you have leftovers (which, let’s be real, isn’t always the case!), store the chicken and sauce in an airtight container in the fridge for up to 3 days. When reheating, add a splash of chicken broth to loosen up the sauce as it tends to thicken when chilled. Reheat gently on the stove or in the microwave to avoid overcooking the chicken.

Scaling the recipe for more (or fewer) people

This recipe serves about 4 people, but if you’re cooking for a crowd, simply double the ingredients. When scaling up, I recommend cooking the chicken in batches to avoid overcrowding the pan, which can make it difficult to get that nice golden sear. For a smaller portion, halve the recipe and adjust the seasoning to taste.

Encouraging words: Give it a try!

I hope you give this easy cream cheese chicken recipe a try! It’s one of those dishes that looks and tastes like you’ve spent hours in the kitchen, but it really comes together in under 30 minutes. Don’t be afraid to tweak it to suit your taste—you can never go wrong with extra garlic or a sprinkle of parmesan on top

Frequently Asked Questions:

1. Can I use light cream cheese?
Yes, but it won’t melt as smoothly and the sauce might be a bit thinner. Full-fat cream cheese is best for richness and texture.

2. What can I use instead of chicken broth?
Vegetable broth or even water with a bouillon cube works in a pinch.

3. Can I make this dish ahead of time?
Yes! Just store it in the fridge and reheat gently on the stove. You may need to add a splash of broth to the sauce when reheating.

4. What side dishes go well with this?
Mashed potatoes, rice, or roasted veggies are great choices. A light salad with a tangy dressing works well, too!

5. How do I know when the chicken is done?
The internal temperature should reach 165°F, and the chicken should be firm to the touch and no longer pink inside.

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