I turned a block of cream cheese and a few pantry staples into a garlic herb sauce in just 30 minutes, a clever weeknight shortcut that belongs on any list of recipes to make with chicken breast.

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I love quick dinners and this Easy Cream Cheese Chicken shocked me. I take a few simple pantry items and turn a block of cream cheese into a silky sauce that coats juicy chicken breasts in about thirty minutes.

It feels like a cheat but it’s real food, the kind you save for a busy weeknight when you search for Monday Chicken Dinner Ideas and end up bookmarking it under Easy Chicken Cream Cheese Recipes. I wont lie, sometimes the sauce throws me a surprise, a little thinner or thicker, but that makes every bite different and oddly addictive.

Ingredients

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Chicken breasts: lean protein, filling, low carbs, cooks fast, can be a little dry.
Cream cheese: rich, creamy, adds fat and tang, makes sauce silky and mild.
Parmesan: salty, nutty, adds umami and depth, boosts overall savory flavor.
Olive oil: healthy fats, helps brown chicken, carries flavor, use sparingly though.
Garlic: pungent, gives sharp aromatic kick, offers small health benefits too.
Chicken broth: adds savory moisture, low calorie, thins sauce without losing flavor.
Lemon juice: brightens flavors with acid, cuts richness, optional but refreshing.
Italian seasoning: herby mix, lifts taste, gives italian feel without fresh herbs.

Ingredient Quantities

1 1/2 to 2 pounds boneless skinless chicken breasts (about 4), give or take

1 teaspoon kosher salt, plus more if needed

1/2 teaspoon freshly ground black pepper

2 tablespoons olive oil

4 cloves garlic, minced

8 ounces cream cheese, softened (1 standard block)

1/2 cup low sodium chicken broth

1/4 cup heavy cream

1/2 cup grated Parmesan cheese

1 teaspoon dried Italian seasoning (or 1 tablespoon mixed fresh herbs)

1 tablespoon fresh lemon juice (optional)

2 tablespoons chopped fresh parsley or chives (optional)

1 small yellow onion, finely diced (optional)

1/4 teaspoon red pepper flakes (optional, if you like a little heat)

How to Make this

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1. Pat the chicken dry, sprinkle with the 1 teaspoon kosher salt and 1/2 teaspoon black pepper, and if you want pound each breast a bit so they cook evenly — about 1/2 inch thick works great.

2. Heat 2 tablespoons olive oil in a large skillet over medium-high heat, add the chicken and cook until golden, about 4 to 6 minutes per side depending on thickness; you want them mostly cooked through. Remove chicken to a plate and tent with foil.

3. Lower heat to medium, add the optional finely diced onion and cook until soft and translucent, about 3 to 4 minutes, scraping up any browned bits from the pan for flavor.

4. Add the 4 minced garlic cloves and cook 30 seconds until fragrant, don’t let it burn.

5. Cube or roughly chop the 8 ounces softened cream cheese then add it to the pan with 1/2 cup low sodium chicken broth and 1/4 cup heavy cream. Stir and let the cream cheese melt into the liquid, whisk or mash any lumps until smooth.

6. Stir in 1/2 cup grated Parmesan, 1 teaspoon dried Italian seasoning (or about 1 tablespoon chopped fresh herbs), and the optional 1/4 teaspoon red pepper flakes. Taste and add more kosher salt or pepper if needed. If the sauce seems too thick add a splash more broth or cream to loosen it.

7. Return the chicken to the skillet, spoon sauce over each piece, reduce heat to low and simmer gently until the chicken reaches 165 F or is cooked through, about 3 to 5 more minutes. The sauce will thicken and cling to the chicken.

8. Finish with the optional 1 tablespoon fresh lemon juice for brightness and stir in 2 tablespoons chopped fresh parsley or chives. If the sauce got a little grainy heat it gently off the heat and whisk it smooth.

9. Serve right away over rice, pasta, mashed potatoes or roasted veggies. Tip: soften the cream cheese ahead or microwave it 10 to 15 seconds if you forgot, and don’t overcook the chicken or it’ll dry out.

Equipment Needed

1. Large heavy skillet, 10 to 12 inch, for searing chicken and making the sauce
2. Meat mallet or rolling pin plus a zip top bag or plastic wrap to pound the breasts even
3. Tongs and a wide spatula to flip and move the chicken
4. Cutting board and a sharp chef’s knife for chopping onion and trimming chicken
5. Measuring cups and measuring spoons for broth, cream and seasonings
6. Small whisk and a wooden spoon or silicone spatula to smooth and stir the sauce
7. Box grater or microplane for grating the Parmesan
8. Instant read thermometer to check the chicken is 165 F and done
9. Plate and foil to rest the cooked chicken before you finish and serve

FAQ

Q: Can I use chicken thighs instead of breasts? A: Yes, boneless thighs work great, they stay juicier. Cook time may be a bit longer, about 6 to 8 minutes per side over medium heat depending on thickness, and still aim for an internal temp of 165 F (74 C).

Q: How do I know when the chicken is done? A: Use an instant read thermometer and take it out at 165 F (74 C). If you dont have one cut into the thickest piece and make sure the juices run clear and there's no pink in the middle. Let it rest 4 to 5 minutes so the juices settle.

Q: My sauce is lumpy or too thick, how do I fix it? A: For lumps warm the pan gently and whisk until smooth, you can add a splash more chicken broth or a little hot water to thin. If it's too thin simmer gently to reduce and thicken, or stir in a bit more grated Parmesan or cream cheese to firm it up.

Q: Can I make this ahead or freeze leftovers? A: Yes, make ahead and refrigerate up to 3 days. For freezing put cooked chicken and sauce in a freezer safe container up to 2 to 3 months. Thaw overnight in the fridge and reheat slowly over low heat so the cream cheese doesnt break.

Q: Any good swaps to make it lighter or dairy free? A: For lighter use low fat cream cheese and reduce or skip the heavy cream, or swap heavy cream for plain Greek yogurt stirred in off heat. For dairy free try a cashew cream or dairy free cream cheese but texture and flavor will change.

Q: Fresh herbs or dried, and how much salt should I add? A: Use 1 teaspoon dried Italian seasoning or about 1 tablespoon fresh chopped herbs like parsley or basil, the rule of thumb is 3 to 1 for fresh vs dried. Start with the 1 teaspoon kosher salt in the recipe then taste after the sauce comes together and add more if needed.

Easy Cream Cheese Chicken Recipe Substitutions and Variations

Cream cheese (8 oz): swap with 8 oz Neufchatel 1:1 for less fat, or mascarpone 1:1 for a richer, silkier sauce, or 1 cup full-fat Greek yogurt (drain it first) — yogurt will be tangier and a bit thinner, so warm gently to avoid splitting.
Low sodium chicken broth (1/2 cup): use 1/2 cup dry white wine to deglaze and add brightness, or 1:1 vegetable broth for a vegetarian version, or 1/2 cup water plus a pinch of bouillon if that’s all you got.
Grated Parmesan (1/2 cup): swap with Pecorino Romano for a saltier sharper flavor, or Asiago for a nuttier profile, or a good aged vegan parmesan if you need dairy free.
Heavy cream (1/4 cup): use 1/4 cup half and half for a slightly lighter sauce, or 1/4 cup milk plus 1 tbsp melted butter to mimic the fat, or coconut cream for a dairy free option, just expect a hint of coconut.

Pro Tips

1) Pound and dry your chicken, but dont go crazy. Aim for about 1/2 inch so everything cooks evenly, pat it very dry so it actually sears, and let the breasts sit at room temp for 10 to 15 minutes before they hit the pan. It helps them brown faster and stay juicier.

2) Sear hard, then finish gently. Use a hot stainless or cast iron skillet and dont crowd the pan so you get a good brown crust and tasty browned bits. Use an instant read thermometer and pull the chicken when it’s about 160 F, then finish it in the sauce or tent it to reach 165 F so it wont dry out.

3) Prevent grainy cream cheese by warming it and the liquid first. Cube the cream cheese, microwave 10 to 15 seconds if needed, and stir it into warm broth in small additions so it melts smoothly. If it looks grainy remove from heat and whisk in a splash more cream or use an immersion blender for a silky sauce.

4) Layer flavor while you cook. Always scrape up the fond after searing and deglaze with a little broth or a splash of white wine before adding the cream, add the Parmesan off heat or low heat to avoid clumping, and finish with lemon and fresh herbs at the end for brightness. A small pat of butter right before serving really makes the sauce glossy.

5) Fix texture and seasoning on the fly. Taste after the cheese goes in, salt last because cheese adds saltiness, and if the sauce is too thick thin with extra broth or cream a tablespoon at a time. If it’s too thin let it simmer very gently until it clings to the back of a spoon.

Easy Cream Cheese Chicken Recipe

Recipe by Sammy Hunter

0.0 from 0 votes

I turned a block of cream cheese and a few pantry staples into a garlic herb sauce in just 30 minutes, a clever weeknight shortcut that belongs on any list of recipes to make with chicken breast.

Servings

servings

Calories

700

kcal

Equipment: 1. Large heavy skillet, 10 to 12 inch, for searing chicken and making the sauce
2. Meat mallet or rolling pin plus a zip top bag or plastic wrap to pound the breasts even
3. Tongs and a wide spatula to flip and move the chicken
4. Cutting board and a sharp chef’s knife for chopping onion and trimming chicken
5. Measuring cups and measuring spoons for broth, cream and seasonings
6. Small whisk and a wooden spoon or silicone spatula to smooth and stir the sauce
7. Box grater or microplane for grating the Parmesan
8. Instant read thermometer to check the chicken is 165 F and done
9. Plate and foil to rest the cooked chicken before you finish and serve

Ingredients

1 1/2 to 2 pounds boneless skinless chicken breasts (about 4), give or take
1 teaspoon kosher salt, plus more if needed
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil
4 cloves garlic, minced
8 ounces cream cheese, softened (1 standard block)
1/2 cup low sodium chicken broth
1/4 cup heavy cream
1/2 cup grated Parmesan cheese
1 teaspoon dried Italian seasoning (or 1 tablespoon mixed fresh herbs)
1 tablespoon fresh lemon juice (optional)
2 tablespoons chopped fresh parsley or chives (optional)
1 small yellow onion, finely diced (optional)
1/4 teaspoon red pepper flakes (optional, if you like a little heat)

Directions

Pat the chicken dry, sprinkle with the 1 teaspoon kosher salt and 1/2 teaspoon black pepper, and if you want pound each breast a bit so they cook evenly — about 1/2 inch thick works great.
Heat 2 tablespoons olive oil in a large skillet over medium-high heat, add the chicken and cook until golden, about 4 to 6 minutes per side depending on thickness; you want them mostly cooked through. Remove chicken to a plate and tent with foil.
Lower heat to medium, add the optional finely diced onion and cook until soft and translucent, about 3 to 4 minutes, scraping up any browned bits from the pan for flavor.
Add the 4 minced garlic cloves and cook 30 seconds until fragrant, don’t let it burn.
Cube or roughly chop the 8 ounces softened cream cheese then add it to the pan with 1/2 cup low sodium chicken broth and 1/4 cup heavy cream. Stir and let the cream cheese melt into the liquid, whisk or mash any lumps until smooth.
Stir in 1/2 cup grated Parmesan, 1 teaspoon dried Italian seasoning (or about 1 tablespoon chopped fresh herbs), and the optional 1/4 teaspoon red pepper flakes. Taste and add more kosher salt or pepper if needed. If the sauce seems too thick add a splash more broth or cream to loosen it.
Return the chicken to the skillet, spoon sauce over each piece, reduce heat to low and simmer gently until the chicken reaches 165 F or is cooked through, about 3 to 5 more minutes. The sauce will thicken and cling to the chicken.
Finish with the optional 1 tablespoon fresh lemon juice for brightness and stir in 2 tablespoons chopped fresh parsley or chives. If the sauce got a little grainy heat it gently off the heat and whisk it smooth.
Serve right away over rice, pasta, mashed potatoes or roasted veggies. Tip: soften the cream cheese ahead or microwave it 10 to 15 seconds if you forgot, and don’t overcook the chicken or it’ll dry out.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.