Creamy chicken with cream cheese turns simple chicken breasts into an easy skillet dinner with a rich Parmesan garlic sauce. It's a comforting meal for one or two that comes together quickly.
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I like keeping chicken breasts on hand because they make an easy dinner, but adding a creamy sauce keeps them from feeling like the same meal every week. With this recipe, I found that slightly flattening the chicken helps it cook more evenly and keeps the thinner parts from drying out. Cream cheese gives the sauce plenty of richness, which is one reason I also like using it in recipes such as my Buffalo chicken pasta bake.
This chicken breast with cream cheese recipe is especially handy when I want a comforting dinner without making a large amount of food. Letting the cream cheese soften before adding it helps it blend more easily into the sauce, while the Parmesan adds extra flavor without requiring a long list of ingredients. If you have extra cream cheese to use, my Buffalo chicken dip is another easy option that works well for a small gathering or snack.
Ingredients
Here's what you'll for this easy cream cheese chicken recipe:
- boneless skinless chicken breasts
- cornstarch
- garlic powder
- smoked sweet paprika
- salt and pepper
- olive oil
- cream cheese
- unsalted butter
- onion
- garlic
- chicken broth
- Parmesan cheese
- parsley, optional
- soy sauce, optional
Scroll down to the recipe card for quantities used.
Instructions
Once you've gathered the ingredients, it's time to make this recipe. Start by mixing garlic powder and smoked sweet paprika into a small bowl of cornstarch.
Place chicken breasts on a cutting board and slightly flatten the chicken with a meat tenderizer.
Season chicken with salt and black pepper. Coat in seasoned cornstarch and shake off excess coating.
In a heated skillet with oil over medium-high heat, sear both sides of chicken until golden in color.
Cook for about 6 to 8 minutes. Internal temperature should reach 165ºF.
Remove excess grease with paper towels. Set aside. In the same skillet, retain 2 tablespoons of oil then melt butter.
Sauté onions until translucent. Add garlic and sauté until fragrant. Pour chicken broth and deglaze pan. Stir to scrape any brown bits.
Add cream cheese and break down into smaller pieces.
Continue to stir until cream cheese is smooth and creamy. Add Parmesan cheese and blend well.
Gradually add water and soy sauce, if thinner sauce is preferred. Season with salt and black pepper as needed. Add in cooked chicken breasts.
Continue cooking with a gentle simmer for 20 to 30 seconds until both sides of chicken are heated through. Sprinkle fresh parsley before serving.
Hint: The cornstarch mixture helps to seal the moisture to give you a moist and tender chicken. Do not undercook chicken and avoid overcooking chicken to prevent from drying out.
Variations
This creamy chicken dish can be prepared in various delicious ways, each offering its own unique flavor and texture. Here are a few ideas to consider:
- Herbs and spices - use thyme, rosemary, or sage for a savory profile. Or try paprika or cayenne pepper for a spicy kick. You can even use an Italian seasoning blend.
- Tomato and spinach - add sun-dried tomatoes and spinach to the creamy sauce for added nutrition.
- Bacon and mushroom - mix in smoky bacon and diced mushrooms to create a rich and savory depth of flavors to complement the creamy cheese.
- Slow cooker - shred chicken and add the cream cheese sauce mixture to a slow cooker. Cook time is 3 to 4 hours on low or 5-6 hours on high.
- Chicken thighs - use boneless, skinless chicken thighs instead of breasts.
- Extra creamy - try using 1 tablespoon heavy cream in place of one ounce of cream cheese.
Leftover air fryer whole chicken is perfect for shredding if you want to try this comfort food dish in the slow cooker.
Tips
Top tip: Let the cream cheese come to room temperature before using it. This will ensure that it blends effortlessly into the sauce and creates a smooth, creamy texture without any lumps.
- Season chicken with salt before breading. If you need to season with salt again, do so after adding Parmesan cheese. This will help you to avoid a salty dish.
- Flatten chicken by slightly pounding. Pounding chicken helps to tenderize the meat.
Serving suggestions
Cream Cheese Chicken can be served over pasta, crock pot rice, or mashed potatoes. You can also use it as a filling for wraps or sandwiches to add a creamy twist to your meal.
Consider pairing it with a green salad or vegetable side dish for a complete meal. Green beans with garlic butter or air fryer carrots offer a nice contrast of color and flavors.
Storage
After enjoying a delicious meal, promptly refrigerate any leftovers within two hours of cooking. Store the dish in an airtight container to maintain its freshness. Keep the chicken covered with the sauce to help prevent it from drying out. When properly stored in the fridge, cream cheese chicken can last for up to 4 days.
If you want longer storage time, I recommend freezing. It should keep in the freezer for up to 3 months.
FAQs
Yes, you can substitute Neufchâtel for cream cheese as it provides a lower-fat alternative without compromising taste or texture.
To reheat, warm it gently in a skillet over low heat, adding a splash of chicken broth or water if the cream cheese sauce has thickened. You can also microwave individual portions at reduced power in short intervals, stirring the sauce between each one, until the chicken is heated through. Avoid high heat, which can cause the creamy sauce to separate.
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Recipe
Cream Cheese Chicken
Ingredients
CHICKEN:
- 2 boneless skinless chicken breasts
- 1 tablespoon cornstarch omit for low-carb (see note_
- ¼ teaspoon garlic powder
- ⅛ teaspoon smoked sweet paprika
- kosher salt to taste
- ground black pepper to taste
- ¼ cup olive oil
CREAM CHEESE SAUCE:
- 4 ounces cream cheese
- 2 tablespoons unsalted butter
- ¼ cup finely chopped onion
- 2 cloves minced garlic
- 1 cup low sodium chicken broth
- ¼ cup Parmesan cheese
- 1 teaspoon chopped fresh parsley as garnish
FOR THINNER SAUCE: (optional)
- ½ tablespoon water
- ½ to 1 tablespoon soy sauce
Instructions
- In a small bowl with cornstarch, mix in garlic powder and smoked sweet paprika.
- Place chicken breast on a cutting board and slightly flatten chicken with a meat tenderizer.
- Season chicken with salt and black pepper. Coat chicken in seasoned cornstarch and shake off excess coating.
- In a heated skillet with oil, sear both sides of chicken until golden in color. Cook for about 6 to 8 minutes. Internal temperature should reach 165ºF. Remove excess grease with paper towel. Set aside.
- In the same skillet, retain 2 tablespoons of oil then melt butter. Sauté onions until translucent. Add garlic and sauté until fragrant.
- Pour chicken broth and deglaze pan. Stir occasionally to scrape any brown bits.
- Add cream cheese and break down into smaller pieces. Continue to stir until cream cheese is smooth and creamy. Add Parmesan cheese and blend well.
- Gradually add water and soy sauce, if thinner sauce is preferred. Season with salt and black pepper as needed.
- Add in cooked chicken breasts. Continue cooking with a gentle simmer for 20 to 30 seconds until both sides of chicken are heated through.
- Sprinkle fresh parsley before serving.
Linda Beauchamp says
I don’t want to do math first
Lisa MarcAurele says
There should be no math involved in making the recipe. What part are you having trouble with?
Shane says
As a busy mom, I don't have much time to cook, but I tried this recipe because it looked simple. Your instructions were easy to follow, and it turned out deliciously creamy. Thanks for sharing this recipe!
Danica says
Cream cheese and chicken are really a perfect match! I loved how creamy and indulgent this dish tasted. I used a blend of thyme and rosemary for seasoning and it added a lovely savory note to the dish.
Aubrey says
I just can't get enough of this creamy chicken dish! Mixed in bacon and mushroom for that extra flavor and it came out perfect. The whole fam absolutely enjoyed it there were barely any leftovers! Thanks a lot for this recipe!
jennifer says
So good! That sauce was amazing and cream and I wanted to lick the plate! Served with some mashed potatoes to help get every last bit!
Sophia says
This is going to be a new weekly dish at our house. So good! The kids couldn't get enough. Glad I found this one. i was running out of things to feed the kids lol Thanks!
Renee says
I used chicken tenders and it came out absolutely tasty and tender! My husband and I love this recipe!!
Nancy Butterworth says
As a single person I love all your "Little Bit Recipes", and this one was "extra specially good" so I had to leave a comment. I didn't have low sodium broth or unsalted butter so I skipped the salt and pepper and seasoned the chicken (used thighs) with Amazing Taste salt-free Malibu seasoning, which is my go-to blend. And I thinned the sauce with a little half-and-half rather than water and soy sauce, but did add mushrooms per your suggestion; no bacon though, again trying to keep sodium at a minimum and I found the cheeses and broth were sufficient salt-wise. I made some steam-in-the-bag cauliflower rather than rice or taters and the sauce was so good over the cauliflower. Thanks for the yumminess!
Lisa MarcAurele says
Thanks for sharing your modifications and results. There are a couple people in my family who need to watch sodium intake so I'll share this with them. So happy the recipe worked out for you!