Cream Cheese Chicken is a surprisingly simple yet satisfying recipe you'll want to eat all the time! The cream cheese sauce is wonderfully rich and smooth, with plenty of flavor from the garlic and Dijon mustard. Pair it with any side dish you want, even Mediterranean roasted vegetables.
Recipe Essentials
- 🍽️ Course: Main Dish
- ⏱️ Cooking Time: 15 minutes
- 🍴 Servings: 4
- 🧄 Flavor Profile: Creamy, tangy, and comforting with tender chicken coated in a smooth, cheesy sauce.
- 🍚 Best Served With: Rice, pasta, or roasted vegetables to balance the richness.
- 🧊 Make Ahead?: Yes, assemble ahead and cook when ready, or reheat gently to keep the sauce creamy.
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This is one of my favorite weeknight recipes because it's made entirely in one pan and is a simple way to jazz up chicken breasts. You still have incredibly tender, juicy chicken, but you'll have a lovely cream cheese sauce to take it to the next level.
If you love this cream cheese chicken recipe, you should try other dinner recipes using cream cheese, like cream cheese mac and cheese. Pollo fundido is fun to try too.
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Why You'll Love This Recipe
- It's made in one pan: This chicken and cream cheese recipe is made in just one pan. Not only does it help with clean-up, but it also makes cooking quicker and easier.
- It's versatile: I love that you can make this chicken with cream cheese sauce and pair it with a variety of sides, or change the seasoning to make it taste completely different.
- It's naturally gluten-free: The ingredients in this recipe are already gluten-free, making it a great choice for someone who has a gluten allergy.
If you're like me and love all things chicken, you just have to check out this sweet dijon chicken breasts recipe. One bite and I promise you you'll be a lover for life.
Ingredients
The most important components of this chicken cream cheese recipe are listed below. This includes the main ingredients for a rich, creamy cheese sauce!
- Chicken breasts: Boneless, skinless chicken breasts are my go-to for this recipe. You may use chicken thighs; just keep in mind that they usually need to cook a little longer.
- Cream cheese: I set the cream cheese on the counter to soften while the chicken cooks. This makes it much easier to mix into the sauce, so it melts evenly.
- Chicken broth: You can use regular or low-sodium chicken broth, depending on your preference. Even homemade broth like this rotisserie chicken broth is great!
- Dijon mustard: The zesty flavor and subtle spice from the Dijon mustard add lovely brightness to the cream cheese sauce. I've never tried it with yellow mustard, so I'm not sure if it will work with the flavors.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Use dry white wine: Replace ¼-½ cup of broth with a dry white wine like Pinot Grigio to add sweetness, acidity, and depth.
- Add smoky flavor: Include smoky spices like smoked paprika and chili powder for a lovely smoky flavor on the chicken and in the sauce.
- Make it spicy: Sprinkle red pepper flakes or cayenne pepper in the sauce to add some heat.
How to Make Cream Cheese Chicken
Here are the steps needed to make this chicken breast with cream cheese sauce. There's hardly any prep or work needed - just some measuring and chopping!
Step 1: Cook the chicken. First, heat your skillet over medium-high heat. Then, add your seasoned chicken breasts and cook them for about 4 minutes per side or until fully cooked.
Step 2: Sauté onion and garlic. After you remove the chicken from the pan, add the butter and onions. Cook the onions for about 5 minutes and then add the garlic and cook for an additional minute.
Step 3: Prepare the sauce. Now, you can add the cream cheese, broth, mustard, and Italian mixture to the skillet. Stir and cook the sauce until the cheese has melted and it has thickened.
Step 4: Add chicken and garnish. Put the cooked chicken back into the pan and allow it to warm in the sauce. Finish with chopped parsley if you like before serving!
Recipe Tips
- Watch the heat: Once you start adding dairy products to the sauce, you need to watch the heat. If it gets too hot or starts to boil, that can cause it to curdle and separate. Keep the heat no higher than medium if possible.
- Use a thermometer: Chicken must be cooked to a minimal internal temperature of 165 degrees F. I use a meat thermometer to ensure the breasts are fully cooked before serving.
- Add the cheese last: Refrain from adding the cream cheese too early. It only needs time to melt into the sauce. Overcooking it can make it curdle, too.
Another tasty, cheesy chicken recipe that you need to try is cheesy ranch chicken.
Storage Directions
- Storing: Store leftovers in an airtight container for up to 3 days in the refrigerator. Freeze the chicken for up to 3 months, with or without the sauce.
- Reheating: Gently reheat the chicken and sauce in a saucepan over low heat to prevent further separation or curdling.
Serving Suggestions
- You can't go wrong with a lovely starchy side! I love garlic mashed potato cakes and slow cooker corn on the cob with this cream cheese chicken breast.
- Prepare a sweet veggie to contrast the savory flavors, like these honey maple carrots.
- Either for dinner or to use up leftovers of this recipe, tortellini pesto salad is a bright and tasty pairing.
- Complete your amazing meal with some homemade matcha white chocolate cookies that are sure to impress.
Recipe FAQs
Sure! Add a splash of broth (or more than one if needed) to get the desired consistency. I wouldn't do this until after the cream cheese is fully incorporated.
You can, but it doesn't reheat as well. Expect some separation and textural changes if you decide to. I typically prefer to make it fresh for the creamiest result!
Sure, but I don't recommend it. They take longer to cook, and they don't always cook evenly. Slicing them in half reduces the cooking time and prevents any parts of the outside from becoming dry.
More Delicious Chicken Recipes
Do you like chicken recipes? Here are some recipes you may also like to try.
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section. I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
Cream Cheese Chicken
Ingredients
- 1 tablespoon oil
- 2 large chicken breasts sliced in half lengthways
- Salt to taste
- Pepper
- 1 tablespoon butter
- 1 small onion finely diced
- 2 garlic cloves finely diced or minced
- 1 brick (8 oz) cream cheese softened
- 1 cup chicken broth
- 1 teaspoon dijon mustard
- ½ teaspoon Italian seasoning
- ¼ cup fresh parsley finely chopped
Instructions
- Season the halved chicken breasts with salt and pepper. Heat the oil in a large skillet over a medium high heat. Add the chicken and cook on each side for 4 minutes, or until cooked through. Remove the chicken from the skillet and set aside.
- Reduce the heat to medium, and add the butter and diced onion to the skillet. Cook, stirring often, for 5 minutes or until softened. Add the garlic and cook, stirring, for 1 minute or until fragrant.
- Add the cream cheese, chicken broth, dijon mustard and Italian seasoning to the onion mixture. Cook, stirring often, for 4 minutes or until the cream cheese has melted and the sauce has thickened.
- Return the chicken to the skillet, along with any resting juices, and cook until the chicken has heated through. Garnish with the chopped fresh parsley before serving.
Notes
- I don't recommend freezing the leftover sauce. So, if possible, keep the chicken breasts separate if you plan to freeze leftovers.
- Add more chicken broth if the sauce is too thick until you reach your desired consistency.
- When preparing this chicken recipe with cream cheese, don't add the cream cheese too early, so it doesn't curdle or separate.
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