Cream Cheese Chicken
Cream Cheese Chicken is a rich and creamy one-pan dish made with tender chicken breasts simmered in a garlic cream cheese sauce. It’s a comforting and flavorful dinner that pairs beautifully with pasta, rice, or roasted veggies—perfect for weeknights or cozy nights in.
Ingredients
- 2 large boneless skinless chicken breasts (sliced horizontally into 4 cutlets)
- Salt and pepper to taste
- 1 teaspoon Italian seasoning
- 1 tablespoon olive oil
- 2 tablespoons butter
- 3 cloves garlic minced
- ½ cup chicken broth
- 1 8 oz block cream cheese, softened
- ¼ cup grated Parmesan cheese
- ½ cup milk or heavy cream
- Optional: 1 tablespoon chopped parsley for garnish
Instructions
- Season and sear the chicken: Season chicken cutlets with salt, pepper, and Italian seasoning. Heat olive oil in a large skillet over medium-high heat. Sear chicken for 4–5 minutes per side until golden and cooked through. Transfer to a plate and keep warm.
- Build the sauce: Lower heat to medium. Add butter and garlic to the skillet and sauté for 30 seconds until fragrant. Pour in chicken broth and bring to a simmer, scraping up any browned bits.
- Melt the cream cheese: Reduce heat to low. Add the cream cheese, breaking it up with a spatula until it melts and blends into the broth.
- Finish the sauce: Stir in Parmesan and milk (or cream), and whisk until smooth and creamy. Season with salt and pepper to taste.
- Combine and simmer: Return the chicken to the skillet. Simmer in the sauce for 3–4 minutes until heated through and well coated.
- Serve: Garnish with parsley and serve hot over pasta, mashed potatoes, or with steamed vegetables.
Notes
- You can substitute garlic powder for fresh garlic in a pinch.
- Add sautéed spinach, mushrooms, or sun-dried tomatoes for extra flavor and texture.
- To make it keto-friendly, serve with cauliflower rice or steamed greens.
- Store leftovers in the fridge for up to 3 days. Reheat gently on the stove with a splash of broth or milk.