Introduction

This Easy Cream Cheese Chicken recipe combines tender, juicy chicken breasts with a rich and creamy sauce that’s bursting with flavor. It’s perfect for a quick weeknight dinner that feels special without requiring too much effort.

The image shows a black skillet with four golden-brown grilled chicken breasts partly covered with a thick, creamy beige sauce. The sauce has a smooth texture with small bits, and it coats the pan bottom and surrounds the chicken evenly. The chicken is sprinkled with finely chopped green herbs and a light dusting of black pepper, adding color contrast. The skillet sits on a white marbled surface, and the pan handle is a soft light blue. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 ounces cream cheese (a block of Philly), softened
2 large chicken breasts
1/2 teaspoon garlic powder
Salt & pepper to taste
1 tablespoon butter
1 tablespoon olive oil
1/2 medium onion, chopped
3 cloves garlic, minced
3/4 cup chicken broth
1/2 teaspoon Italian seasoning
1/4 teaspoon crushed red pepper flakes
Fresh chopped parsley (optional), to taste

Instructions

Step 1: Microwave the cream cheese until very soft. Cut it into smaller pieces and set aside until needed.
Step 2: Cut the chicken breasts in half lengthwise to create 4 thinner pieces. Season them with garlic powder, salt, and pepper.
Step 3: Melt the butter and olive oil in a skillet over medium-high heat. When the pan is hot, add the chicken and cook for about 5-6 minutes per side until golden and cooked through (internal temperature should reach 165°F). Transfer the chicken to a plate.
Step 4: Reduce the heat to medium. Add the chopped onions to the skillet and sauté for 5-7 minutes, or until softened and lightly browned.
Step 5: Stir in the minced garlic and cook for 30 seconds until fragrant.
Step 6: Add the chicken broth, softened cream cheese, Italian seasoning, and crushed red pepper flakes. Stir continuously until the sauce is smooth and creamy. This may take a few minutes.
Step 7: Return the cooked chicken to the skillet and warm through. If the sauce is too thick, add a splash more chicken broth to thin it out. Taste and adjust seasoning with extra salt and pepper if needed.
Step 8: Sprinkle with fresh chopped parsley if desired and serve immediately.

Tips & Variations

For extra flavor, marinate the chicken in a bit of lemon juice and herbs before cooking.
You can substitute cream cheese with Neufchatel for a lower-fat option.
Add sautéed mushrooms or spinach to the sauce for more veggies.
If you like a bit more heat, increase the crushed red pepper flakes to taste.

Storage

Store any leftover cream cheese chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave to prevent the sauce from separating. Add a splash of chicken broth if the sauce thickens too much upon reheating.

How to Serve

A white plate holds a meal with three main parts on a white marbled surface. On the left side, there is a layer of creamy mashed potatoes topped with thick beige gravy that contains small bits of mushrooms and herbs. Above the mashed potatoes, two golden-brown grilled chicken breasts sit, covered in a similar creamy beige sauce with some green herb sprinkles. On the right side of the plate, there is a neat pile of bright orange cooked carrots seasoned with small green herb pieces. The food looks fresh and well-prepared, with visible textures from the mashed potatoes, sauces, and cooked chicken. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well and add extra moisture and flavor. Adjust cooking time slightly as thighs may take a bit longer to cook through.

Is this sauce suitable for freezing?

While the cooked chicken can be frozen, the creamy sauce may separate when thawed and reheated. For best results, freeze the chicken and prepare the sauce fresh when ready to serve.