Chicken with cream cheese sauce is a simple dish to prepare, using ingredients you probably have on hand. Chicken breasts are dredged in seasoned flour, and then simmered in a lightly sweetened cream cheese sauce. It’s loaded with chicken, and the thick cream cheese sauce practically melts in your mouth!
Chicken Breasts With Cream Cheese Sauce
For a simple recipe this really packs a lot of flavor! This is easy and good, and looks quite elegant! I copied this recipe from a magazine advertisement for cream cheese.
You can fiddle with the recipe to suit your taste – I sometimes alter the amounts of broth or cheese for a different consistancy or flavor intensity. For kids, just leave off the green onions – all ages enjoy this! Easy to double or triple!
PREP TIME15 Min
COOK TIME20 Min
Ingredients For Chicken Breasts With Cream Cheese Sauce
- 2boneless, skinless chicken breasts
- 1/3 cflour
- salt and pepper to taste
- 1egg, beaten
- 3 Tbspoil
- 14 oz. package cream cheese
- 1 1/2 cchicken broth
- 1green onion, chopped (or chopped parsley, to taste)
How To Make Chicken Breasts With Cream Cheese Sauce
- 1Mix salt and pepper to taste with flour. Cut chicken breasts into serving size pieces; dip in beaten egg, then coat well with flour mixture.
- 2Brown chicken breasts in oil til golden and cooked through. It will just take a few minutes; don’t overcook or it will become dry. Remove from pan.
- 3Pour chicken broth into pan; stir, scraping up chicken drippings. Meanwhile, heat cream cheese in microwave until very soft, 15 – 20 seconds. Add to chicken broth. Stir over medium heat until cream cheese dissolves into broth – don’t worry if it does not become perfectly smooth, it will still taste good!
- 4Add chicken back to pan, turning over to coat all sides with sauce. Heat for a few additional minutes, until all is heated through.
- 5Remove chicken to serving platter or individual plates, top with sauce and sprinkle with
- chopped green onions (or parsley). Serve with pasta or rice to soak up the tasty sauce!
CHICKEN IN POOR MAN’S RICH CREAM CHEESE SAUCE
- 6chicken thighs, boneless and skinless (or 4 boneless, skinless breasts)
- 1teaspoon seasoning salt
- 1⁄2teaspoon garlic powder
- 1 -2tablespoon olive oil
- 1⁄2 – 2⁄3cup water (for sauteing chicken)
- 6ounces cream cheese, cubed (if you like a thicker, richer sauce use 8 ounces cream cheese)
- 3⁄4cup milk (adjust depending on how thin or thick a sauce you like)
- 1⁄2teaspoon seasoning salt
- 1⁄2teaspoon garlic powder
- 1⁄2teaspoon ground pepper (red, white or black pepper)
- 1⁄2teaspoon dried parsley flakes (to garnish) or 2 dashes chives (to garnish)
- Sprinkle chicken with seasoning salt and garlic powder, and set aside.
- In a microwaveable bowl, mix cream cheese, milk, garlic powder and pepper.
- Microwave for 30 seconds at a time, checking and stirring until cream cheese is melted.
- Heat olive oil in a saute pan.
- Add chicken to pan and saute at medium heat adding small amounts of water to pan, as needed, so that chicken doesn’t get too dry or stick to pan. The chicken will release juices that blend with the water.
- When chicken is cooked through, but there is still some of this “juicy water” in the pan, add the sauce to the pan and cook until heated through.
- Remove chicken with a slotted spoon and arrange on a bed of white rice.
- Spoon or pour sauce over the chicken and then sprinkle with parsley or chives.
- NOTE: I usually serve this dish with a side of steamed broccoli drizzled in heated olive oil (I season the heated olive oil with lime juice and garlic powder). YUMMY!
FIVE SPICE CREAM CHEESE CHICKEN
This cream cheese chicken is your answer to boring weeknight meals! Seasoned with 5 flavor-packed spices, it’s creamy, indulgent & full of savory goodness.
Lately, I’ve taken on a bunch of extra recipe development work which has left me with ingredients I never typically buy in my fridge, like cream cheese and heavy cream.
There could be way more unfortunate foods to be stuck with, right?
FIVE SPICE CREAM CHEESE CHICKEN
After a week of a tablespoon of heavy cream in my coffee (omg, delicious) and a container that was still 3/4 full, I decided something needed to be done because at that rate the cream was going to expire before I came anywhere near to finishing it.
So, this creamy cheese chicken dinner that’s maybe a bit more indulgent than my normal chicken dinners was created.
If you like spice, decadent cream sauce and a fast weeknight meal (um, who doesn’t?), this recipe is for you.
The perfectly pan-seared chicken thighs covered in a cream cheese pan sauce are drool-worthy and you won’t want to miss out on this one!
Perfect for weeknight family meals, dinner parties, or any other occasion.
Oh.. and we don’t want to forget to mention how easy it is to make! Like under 30 minutes easy.
WHAT SPICES ARE IN FIVE SPICE CHICKEN?
You’ll be happy to know that the five spices found in this five-spice cream cheese chicken are all relatively easy spices to find.
While you might not already have adobo seasoning or ground mustard in your kitchen cabinet already, they are both readily available at most grocery stores in the spice section.
- Garlic powder
- Adobo seasoning
- Cayenne pepper
- Smoked paprika
- Ground mustard
HOW DO YOU MAKE CREAM CHEESE CHICKEN?
This is one of those recipes to pull out when you need some dinner on the table quick, and you don’t want to jump through a million hoops to get there.
You can seriously put this whole recipe together in just twenty minutes from start to finish.
Here’s how easy the steps are:
Rinse and pat the chicken dry then combine the salt and spices in a small bowl.
Sprinkle the seasoning onto both sides of all the chicken pieces, rubbing it into the meat.
Place the butter and olive oil in a large skillet over medium-high heat. Once hot, add the chicken.
Cook until golden brown on each side. Once browned on both sides, reduce the heat and add the heavy cream, milk, and cream cheese.
Stir to combine and coat the chicken in the cream mixture.
Let the sauce thicken then plate the chicken and pour the sauce over top.
Garnish with fresh parsley if desired.
WHAT DO I NEED TO MAKE CREAM CHEESE SAUCE FOR CHICKEN?
While it may look indulgent and you’re probably thinking this chicken dinner is a calorie bomb, I’ve got good news for you, it’s not really!
- 2 tablespoons heavy cream
- 1/4 cup milk (you can even use a non-dairy milk alternative here if you’d like)
- 1/4 cup low-fat cream cheese (sometimes called neufchatel cheese)
That’s really not so bad when divided into 4 servings yet you’re left with a super indulgent tasting creamy cheese sauce that will definitely put this dinner on the regular rotation.
That said, if you’re looking for a non-dairy, creamy and indulgent recipe like these cream cheese chicken thighs, try this dairy-free creamy mustard chicken, it’s super delicious as well!
These bacon wrapped chicken thighs are also another great option. No creamy sauce but just like this cream cheese chicken, they’re keto friendly if you follow that diet.
DO I HAVE TO USE CHICKEN THIGHS FOR A CREAM CHEESE CHICKEN RECIPE?
Nope! You don’t have to limit yourself to just using chicken thighs. I like to use them because they are incredibly juicy.
You can also use chicken breasts as well. Just make sure the breasts are all generally the same size to allow for even cooking.
To keep the same cooking times, you will want to make sure whatever meat you use is boneless, if you use bone-in chicken thighs you will want to double the time cooking at least 7-10 minutes per side.
Recipe: Easy Chicken with Cream Cheese Pan Sauce
Flavor up a quick chicken dish with chicken broth, cream cheese and a hint of dijon, creole or spicy brown mustard. (Stacey Little/Southern Bite)
Way back in 2011, I posted this recipe for my Easy Chicken with Cream Cheese Pan Sauce. It was on the regular rotation at our house back then and continues to be today. We probably make it a couple times a month.
This delicious cream cheese sauce is a great way to dress up boring boneless, skinless chicken breasts. And it’s easy, too.
But, honestly, this recipe has never gotten the attention it deserves. So I decided to shoot a few new images, update the recipe a touch to make it even easier, and put it back out into the world.
The most challenging thing about this recipe is getting the chicken cooked correctly – but even that’s not too hard. You want to get the chicken cooked through without burning the outside. The super-thick chicken breasts from the grocery store won’t work the way they come in the package. I suggest taking a sharp knife and slicing each breast in half lengthwise to create two pieces of chicken that are roughly three-quarters to 1 inch thick. If you still find them too thick, put them between two pieces of cling wrap or in a gallon zip-lock bag and pound them thinner with a meat mallet. This will allow them to cook through quicker.
I always recommend an instant-read meat thermometer. Not only does this ensure the chicken is cooked to a safe temperature, but it allows you to cook it right to 165 degrees without going over and causing it to get dry. No one wants dry chicken. And that’s the chief complaint I get from folks about using boneless, skinless chicken breasts, so use that thermometer.
And yes, this will also work with boneless chicken thighs. I’ve also been known to use some of those frozen chicken breasts that you buy in the big bags. Most of the time, those are thin enough to not need to be sliced. Just make sure they’re completely thawed before using them.
The seasoning from the chicken, combined with the fond (that’s the brown stuff on the bottom of the pan after cooking the chicken), chicken broth, cream cheese and just a hint of mustard creates a decadent sauce that you’ll probably want to pour over everything on your plate. At least that’s what happens at our house.
Easy Chicken with Cream Cheese Pan Sauce
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Serves: 4 to 6
- 2 pounds boneless, skinless chicken breasts
- garlic powder
- 3 tablespoons olive oil
- 2 tablespoons butter
- 1 cup chicken broth
- 4 ounces cream cheese, room temperature, cubed
- 2 teaspoons mustard (dijon, creole or spicy brown)
- Trim excess fat and then slice the chicken breast in half lengthwise to equal pieces that are roughly 3/4 to 1 inch in thickness.
- Season both sides of the chicken with salt, pepper and garlic powder. Set aside.
- In a large skillet, heat oil over medium heat.
- Cook the chicken (working in batches if necessary) in the skillet until it is cooked through and the internal temperature is 165 degrees. Adjust the heat as necessary to prevent burning and add more oil if needed.
- Remove the chicken from the skillet and tent with aluminum foil to keep warm.
- Add the butter and melt.
- Add the chicken broth to the pan and scrape the bottom of the pan to loosen the cooked-on bits.
- Bring the broth to a simmer and add cream cheese. Once melted, whisk together to combine.
- Add mustard and continue to simmer until sauce starts to thicken, stirring frequently.
- Add salt and pepper to taste.
- Once the sauce is thick, return the chicken to the pan and coat with the sauce.
- Add more broth if the sauce gets too thick.
- Serve immediately.