Cream Cheese Chicken is a simple, comforting dish that combines tender chicken breasts with a rich, creamy sauce made from cream cheese. The sauce usually has a smooth texture, sometimes with a little garlic or herbs mixed in, making each bite silky and flavorful. This dish is perfect when you want something satisfying but don’t want to spend too much time in the kitchen.
I love how easy this recipe is to put together, especially on busy weekdays. You can have it ready in less than 30 minutes, which is always a win for me. Plus, cream cheese adds a nice, velvety touch that turns plain chicken into something that feels a little special without a lot of fuss. I often throw in a handful of spinach or sprinkle some fresh herbs on top to brighten it up.
My favorite way to serve Cream Cheese Chicken is over a bed of rice or alongside some roasted veggies. The creamy sauce soaks into the rice or drizzles perfectly over the vegetables, making every bite cozy and delicious. It’s one of those comforting meals that feels like a warm hug on a plate, and it never fails to get smiles around the dinner table.
Key Ingredients & Substitutions
Chicken breasts: Using boneless, skinless chicken makes cooking fast and easy. If you prefer, thighs work well too—they stay juicy and add rich flavor.
Cream cheese: This is what makes the sauce creamy and smooth. If you don’t have cream cheese, mascarpone or even full-fat Greek yogurt can be good substitutes, though the texture will be a bit different.
Chicken broth: Keeps the sauce flavorful and adds moisture. If you want a vegetarian option, veggie broth will work fine.
Fresh parsley: Adds a fresh, bright note that lifts the creaminess. Dried parsley can work in a pinch but fresh really makes a big difference.
How Do You Make the Sauce Smooth and Creamy Without Lumps?
The secret is melting the cream cheese slowly and stirring constantly while adding the liquids. Here’s how:
- Sauté garlic first to release its flavor before adding cream cheese.
- Add softened cream cheese in small chunks so it melts evenly.
- Pour the broth and cream gradually, stirring constantly to avoid lumps.
- Keep the heat moderate—high heat can cause the sauce to separate.
Taking it slow and stirring patiently will give you a rich, creamy sauce perfect for coating the chicken.
Equipment You’ll Need
- Large skillet – I like a good non-stick or stainless steel pan that heats evenly for browning the chicken and simmering the sauce.
- Measuring spoons and cups – for accuracy when adding spices and liquids.
- Spatula or spoon – handy for stirring the sauce and flipping the chicken.
- Tongs or fork – useful for turning the chicken breasts in the pan.
- Knife and cutting board – for chopping garlic and parsley.
Flavor Variations & Add-Ins
- Add sun-dried tomatoes or roasted red peppers to give the sauce a sweet, smoky flavor.
- Stir in cooked spinach or kale for extra greens and nutrients.
- Use shredded cheese like mozzarella or Parmesan on top for a cheesy crust.
- Sprinkle with red pepper flakes or paprika for a touch of heat or extra smoky flavor.
How to Make Cream Cheese Chicken
Ingredients You’ll Need:
- 2 large chicken breasts, boneless and skinless
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and black pepper, to taste
- 2 tablespoons olive oil or butter
- 4 ounces cream cheese, softened
- ½ cup chicken broth
- ¼ cup heavy cream
- 1 teaspoon Dijon mustard (optional)
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, finely chopped (plus extra for garnish)
- ½ teaspoon smoked paprika (optional, for garnish)
How Much Time Will You Need?
This dish takes about 10 minutes to prep and around 15 minutes to cook. So you’re looking at roughly 25 minutes from start to finish to enjoy creamy, tasty chicken on your plate!
Step-by-Step Instructions:
1. Season and Cook the Chicken:
Pat your chicken breasts dry with paper towels. Sprinkle both sides with paprika, garlic powder, onion powder, salt, and black pepper evenly. Heat the olive oil (or butter) in a large skillet over medium-high heat. When the pan is hot, add the chicken and cook for 5 to 6 minutes on each side until the chicken is golden brown and cooked through. Remove the chicken from the pan and set aside.
2. Make the Creamy Sauce:
Turn the heat down to medium. In the same skillet, add the minced garlic and sauté for about 30 seconds until you can smell it but it hasn’t browned. Add the softened cream cheese, stirring it gently to melt. Slowly pour in the chicken broth and heavy cream while stirring continuously until the sauce becomes smooth and creamy. If you like, stir in the Dijon mustard and fresh parsley. Let it simmer for 2 to 3 minutes so it thickens up a bit.
3. Combine and Finish:
Put the chicken breasts back into the skillet and spoon the creamy sauce over them. Cook it all together for another 2 minutes to warm through. Then transfer the chicken to plates, pour extra sauce on top, and sprinkle with more fresh parsley and a pinch of smoked paprika if you want. Serve warm, ideally with rice, mashed potatoes, or steamed veggies to soak up the delicious sauce.
Can I Use Frozen Chicken for This Recipe?
Yes! Just be sure to fully thaw the chicken breasts in the refrigerator overnight before cooking. This ensures even cooking and the best texture.
Can I Substitute the Cream Cheese?
You can use mascarpone or full-fat Greek yogurt as alternatives, but cream cheese gives the creamiest texture and classic flavor. If using yogurt, add it at the end off the heat to prevent curdling.
How Can I Make This Dish Dairy-Free?
Try substituting the cream cheese and heavy cream with coconut cream and a dairy-free cream cheese style spread. Keep in mind the flavor and texture will vary slightly.
What’s the Best Way to Store Leftovers?
Store leftover chicken and sauce in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally.