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Easy Cream Cheese Chicken

Easy cream cheese chicken with juicy chicken breasts and a thick, tangy, velvety sauce that coats every bite. This simple chicken skillet recipe finishes with lemon juice, Italian seasoning, and bright lemon zest for a creamy weeknight dinner.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

chicken breasts
  • 4 boneless skinless chicken breasts
  • salt
  • pepper
  • garlic powder
  • onion powder
  • 2 tbsp olive oil
  • 3 garlic cloves, minced
  • 1 cup chicken broth
  • 8 oz cream cheese cubed and softened
  • 0.5 cup sour cream
  • 1 tbsp fresh lemon juice
  • 1 tsp Italian seasoning
  • fresh chives for garnish
  • lemon zest for garnish

Equipment

  • 1 cast iron skillet

Method
 

Season and sear the chicken
  1. Season the chicken breasts with salt, pepper, garlic powder, and onion powder to taste. Heat olive oil in a large skillet over medium-high heat, then sear the chicken until golden, about 5-6 minutes per side, until the internal temperature reaches 165°F; remove.
Build the tangy sauce
  1. In the same pan, cook the minced garlic over medium heat for 30 seconds. Pour in the chicken broth and scrape up the browned bits.
Melt and combine
  1. Add the cream cheese cubes and stir over medium-low heat until fully melted and smooth. Stir in the sour cream, lemon juice, and Italian seasoning until the sauce is creamy and well combined; do not boil after adding sour cream.
Finish and garnish
  1. Return the chicken to the pan and spoon the sauce over each breast to coat completely. Garnish with fresh chives and lemon zest before serving.

Notes

Pro tip: keep the sauce at medium-low and avoid boiling after the sour cream goes in so it stays thick and velvety. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently in a skillet over low heat with a splash of broth if needed. Freezing isn’t recommended because sour cream can break when thawed. For a lighter option, use reduced-fat cream cheese and sour cream for a still-tangy sauce.