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I’m excited for you guys to try this cream cheese chicken. It’s an easy one-pan dinner with a rich, creamy sauce that delivers pure comfort food vibes. It’s quick to make, easy to clean up, and perfect for cozying up on a busy night.
Why This Belongs in Your Dinner Rotation
- Simple ingredients: Nothing fancy here, just pantry staples you probably already have, which makes this an easy dinner to throw together anytime.
- Easy to serve: Spoon it over rice, mashed potatoes, pasta, or add a veggie on the side. Just use whatever is easy.
- Delicious Sauce: Just looking at the ingredients lets you know this sauce tastes incredible!
Cream Cheese Chicken Ingredients
- Cream Cheese: Use room temperature cream cheese, cut into cubes, so it melts easily and creates a smooth sauce.
- Chicken Broth: If you prefer a thinner sauce, whisk in an additional splash of chicken broth until you reach the desired consistency.
How to Make Easy Cream Cheese Chicken
Ok, you know those nights when you don’t have a plan for dinner? This is what you make! It’s ready in 30 minutes, uses pantry staples, and everyone in your family will like this creamy chicken recipe.
- Prep Chicken: Cut the chicken breasts in half lengthwise, to about 1 inch thick. Season both sides of the chicken with salt and pepper. In a large skillet, heat 1 tablespoon olive oil over medium heat. Cook the chicken for 7-8 minutes on each side, or until the internal temperature reaches 165°F. Remove the chicken from the skillet and set aside.
- Base of the Sauce: In the same skillet, add unsalted butter, then melt. Add minced garlic and cook for 30 seconds. Then add chicken broth to the pan, stir, and scrape the bottom to loosen any bits.
- Cream Cheese Sauce: Bring the broth to a simmer, then whisk in the cream cheese until melted. Then, whisk in Dijon mustard, Italian seasoning, and Parmesan cheese. Simmer for 2 minutes, or until the sauce starts to thicken.
- Coat and Serve: Return the chicken to the pan and coat it with the sauce. Season with additional salt and pepper, if needed, then serve cream cheese chicken over potatoes or rice!
Alyssa’s Pro Tip
Flavor Boost: Experiment with using flavored cream cheese, like garlic and herb or chive and onion! Boursin cheese would also be a delicious alternative!
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Cut 1 ½ pounds boneless skinless chicken breasts, in half lengthwise to about 1 inch in thickness. Season both sides of the chicken with salt and pepper.
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In a large skillet, heat 1 tablespoon olive oil over medium heat. Cook the chicken 7-8 minutes on each side or until the internal temperature reaches 165 degrees Fahrenheit. Remove the chicken from the skillet and set aside.
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To the skillet, add 1 tablespoon unsalted butter and melt. Add 2 cloves minced garlic and cook for 30 seconds. Add 1 cup chicken broth to the pan and scrape the bottom of the pan to loosen any bits.
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Bring the broth to a simmer and add 1 (8-ounce) package room temperature cream cheese. Whisk to melt the cream cheese.
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Whisk in 1 teaspoon Dijon mustard, 1 teaspoon Italian seasoning, and ½ cup grated parmesan cheese. Simmer for 2 minutes, or until the sauce starts to thicken.
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Return the chicken to the pan and coat it with the sauce. Season with additional salt and pepper, if needed, then serve over potatoes or rice!
- In the Refrigerator: Store leftover cream cheese chicken in an airtight container for up to 5 days.
- Freezer: Do not freeze- cream cheese doesn’t freeze well.
Calories: 311kcalCarbohydrates: 3gProtein: 40gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 129mgSodium: 649mgPotassium: 678mgFiber: 0.3gSugar: 0.3gVitamin A: 261IUVitamin C: 3mgCalcium: 134mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
