Cream Cheese Chicken

This Cream Cheese Chicken is an easy and scrumptious dinner recipe. It takes under 30 minutes to cook the chicken breasts and prepare the velvety cheese sauce.

Prep Time10

Cook Time15

Total Time25

Servings:

Calories: 201kcal

Author: Karin and Ken

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.

Nutrition