You know those nights when you need dinner to be easy, creamy, and downright comforting? That’s where my Cream Cheese Chicken swoops in to save the day. I first threw this together years ago during one of those chaotic weeknights when my kids were tiny and my patience was thinner than those chicken cutlets. The magic happens when golden chicken meets that luscious, garlicky cream cheese sauce—it’s like a hug in a skillet.
What I love most is how this dish feels fancy without any fuss. Just a handful of pantry staples transform into something special. The sauce coats every bite with rich flavor, while a pinch of red pepper flakes adds just enough kick to keep things interesting. Trust me, even picky eaters (yes, I’m looking at you, my dear husband) go back for seconds.
After countless tweaks, this version has become our family’s favorite—quick enough for Tuesday nights but delicious enough for weekend guests. The best part? You’ll have it on the table in about 30 minutes flat. Now that’s what I call a weeknight win!
Table of Contents
Table of Contents
Why You’ll Love This Cream Cheese Chicken
This recipe has become my go-to for so many reasons. Let me tell you why it’ll steal your heart too:
- Weeknight magic: From fridge to table in 30 minutes—perfect for those “what’s for dinner?” emergencies
- Creamy dreamy sauce: That velvety cream cheese blend makes every bite feel indulgent (kids think it’s fancy!)
- Flavor that pops: Garlic, Italian seasoning, and just a hint of heat from red pepper flakes create layers of yum
- Picky-eater approved: My toughest critics (aka my children) gobble this up without complaints
- Leftovers shine: The sauce gets even better the next day—if you manage to have any left!
Ingredients for Cream Cheese Chicken
Gather these simple ingredients—I bet you have most in your kitchen right now! The key is using very soft cream cheese (I microwave the block for 15 seconds to help it blend smoothly). Don’t skip the fresh garlic—those three cloves make all the difference. Here’s what you’ll need:
- 8 oz cream cheese (that’s 1 block of Philly)—softened (not melted!)
- 2 large chicken breasts—slice them in half lengthwise for quicker cooking
- 1/2 medium onion—chopped small so it melts into the sauce
- 3 garlic cloves—minced (measure with your heart, but 3 is perfect)
- 3/4 cup chicken broth—low-sodium so you control the salt
- 1 tbsp each butter & olive oil—for that golden sear on the chicken
- Seasonings: garlic powder, Italian seasoning, crushed red pepper flakes, salt & pepper
- Fresh parsley (optional)—for that pretty pop of green at the end
How to Make Cream Cheese Chicken
Okay, let’s get cooking! This recipe comes together in three simple steps, and I promise it’s easier than wrangling toddlers at bath time. The key is taking it step by step—no rushing the process. Here’s how I make it perfect every time:
Step 1: Prepare the Chicken
First things first—let’s tackle those chicken breasts. I butterfly them (that’s chef talk for cutting them in half lengthwise) to make four thinner pieces. Why? They cook faster and stay juicier. Sprinkle both sides with garlic powder, salt, and pepper—don’t be shy! Heat up that butter and olive oil in your skillet over medium-high heat until it sizzles when you flick in a drop of water. Cook the chicken about 5-6 minutes per side until it’s golden and hits 165°F inside. Pro tip: Don’t crowd the pan, or you’ll steam instead of sear. Transfer the chicken to a plate and let it rest while you work on the good stuff.
Step 2: Sauté Onions and Garlic
Same pan, lower the heat to medium. Toss in those chopped onions and let them soften for 5-7 minutes, stirring occasionally. You’ll know they’re ready when they turn translucent and smell sweet. Now add the minced garlic—ahhh, that aroma! Just 30 seconds here, or the garlic will burn and turn bitter. This step builds the flavor foundation, so take your time. Your kitchen should smell absolutely heavenly by now.
Step 3: Make the Cream Cheese Sauce
Here comes the magic! Pour in the chicken broth, then add chunks of your softened cream cheese, Italian seasoning, and red pepper flakes. Stir constantly as the cream cheese melts—this prevents lumps. If the sauce seems too thick, splash in a little extra broth until it’s velvety smooth. Now slide the chicken back into the pan, spooning sauce over each piece. Let everything warm through for 2-3 minutes. Taste and adjust salt and pepper—I always add an extra pinch of each at this stage. Finish with fresh parsley if you’re feeling fancy, and voilà! Creamy, dreamy perfection in under 30 minutes.
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Creamy 30-Minute Cream Cheese Chicken Your Family Will like
A creamy and flavorful chicken dish made with tender chicken breasts and a rich cream cheese sauce.
- Total Time: 35 minutes
- Yield: 4 servings 1x
Ingredients
- 8 ounces cream cheese (a block of Philly), softened
- 2 large chicken breasts
- 1/2 teaspoon garlic powder
- Salt & pepper to taste
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1/2 medium onion, chopped
- 3 cloves garlic, minced
- 3/4 cup chicken broth
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon crushed red pepper flakes
- Fresh chopped parsley (optional, to taste)
Instructions
- Microwave the cream cheese until very soft. Cut it into smaller pieces and set aside.
- Cut the chicken breasts in half lengthwise to make 4 thinner pieces. Season with garlic powder, salt, and pepper.
- Melt butter and oil in a skillet over medium-high heat. Cook chicken for 5-6 minutes per side or until golden and cooked through (165°F). Transfer to a plate.
- Reduce heat to medium. Add onions and sauté for 5-7 minutes until softened.
- Stir in garlic and cook for 30 seconds.
- Add chicken broth, cream cheese, Italian seasoning, and crushed red pepper flakes. Stir until smooth.
- Return chicken to the skillet and warm through. Thin sauce with extra broth if needed. Season with salt, pepper, and parsley if desired. Serve immediately.
Notes
- Use room-temperature cream cheese for easier blending.
- Adjust red pepper flakes for more or less heat.
- Serve with pasta, rice, or crusty bread.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 portion
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 110mg
Tips for the Best Cream Cheese Chicken
After making this recipe more times than I can count, here are my foolproof secrets for cream cheese chicken that’ll have everyone begging for the recipe:
- Soft cream cheese is KEY: Microwave the block for 15-20 seconds until soft but not melted—it blends into silky perfection
- Control the heat: Start with just 1/4 tsp red pepper flakes, then add more at the end if you want extra kick
- Slice chicken evenly: Use a sharp knife to make uniform cutlets—they’ll cook at the same rate
- Broth backup: Keep extra chicken broth nearby to thin the sauce if it gets too thick while simmering
- Fresh garnish magic: A sprinkle of parsley or chives makes it look restaurant-worthy
Cream Cheese Chicken Variations
Oh, the fun you can have with this recipe! Sometimes I’ll toss in a handful of baby spinach right at the end—it wilts beautifully into that creamy sauce. Mushroom lovers? Sauté sliced creminis with the onions for an earthy twist. Feeling adventurous? Swap the Italian seasoning for Cajun spice blend—just trust me on this one. You can even stir in sun-dried tomatoes or roasted red peppers for a pop of color and sweetness. The beauty is how easily this recipe adapts to whatever’s in your fridge!
Serving Suggestions for Cream Cheese Chicken
This creamy chicken is like the perfect party host—it plays well with everyone! My family adores it over egg noodles (the sauce clings to every twist), but it’s equally dreamy on a bed of fluffy rice. Don’t forget crusty bread for mopping up every last drop of that luscious sauce. For veggie lovers, roasted asparagus or garlic green beans make perfect sides.
Storing and Reheating Cream Cheese Chicken
Leftovers? Lucky you! This dish actually gets better as the flavors mingle. Store it in an airtight container in the fridge for up to 3 days. To reheat, I go low and slow—either gently warmed on the stovetop with a splash of broth to loosen the sauce, or in the microwave at 50% power, stirring every 30 seconds.
Want to freeze it? Portion the cooled chicken and sauce into freezer bags (lay flat to save space) for up to 2 months. Thaw overnight in the fridge before reheating. Pro tip: The sauce might separate slightly after freezing—just stir in a teaspoon of fresh cream cheese when reheating to bring it back to velvety perfection.
Cream Cheese Chicken Nutrition
Now, let’s talk about the good stuff—what’s actually in this creamy delight! Keep in mind these are estimates (your exact amounts may vary depending on brands and portion sizes). Per generous serving, you’re looking at:
- 320 calories – lighter than most restaurant versions!
- 20g fat (10g saturated) – thank that luscious cream cheese
- 28g protein – all that lean chicken keeping you full
I always say moderation is key—but with nutrition like this, you can enjoy seconds without the guilt!
Frequently Asked Questions
I get asked about this cream cheese chicken recipe all the time—here are the answers to the questions that pop up most often in my kitchen (and my DMs!). If you want to see more behind-the-scenes cooking, check out my Facebook page:
Can I use frozen chicken breasts?
Absolutely! Just thaw them completely first—I leave mine in the fridge overnight. Frozen chicken releases too much water when cooked straight from frozen, which would make your sauce watery. Pat the thawed breasts dry before slicing and seasoning for the best sear.
Help! My sauce is lumpy—what do I do?
Don’t panic! First, keep stirring—most lumps will melt out with patience. If stubborn bits remain, whisk vigorously or blend briefly with an immersion blender. Next time, make sure your cream cheese is very soft (I microwave it in 10-second bursts) and add it in small chunks.
Can I make this in a crockpot?
You bet! Brown the chicken first for flavor, then toss everything in the slow cooker on low for 3-4 hours. The sauce might thin out—just stir in an extra ounce of cream cheese at the end to thicken it up.
What’s the best substitute for cream cheese?
In a pinch, mascarpone or ricotta will work, but they’re sweeter and less tangy. For a dairy-free version, I’ve had success with vegan cream cheese alternatives—just check the seasoning since they can taste different.
How do I know when the chicken is done?
That meat thermometer is your best friend! Chicken should reach 165°F internally. No thermometer? Cut into the thickest piece—the juices should run clear with no pink in the center.
