Cream Cheese Chicken
Cream Cheese Chicken is a creamy, savory dish featuring tender chicken breasts in a luscious cream cheese sauce. It’s quick, versatile, and perfect for an easy weeknight dinner or to impress guests.
Equipment
- Large Skillet
Ingredients
- 4 boneless, skinless chicken breasts
- 8 oz cream cheese softened
- 1/2 cup chicken broth low sodium
- 2 cloves garlic minced
- 1 teaspoon paprika
- 1 teaspoon dried Italian herbs (or a mix of oregano, basil, thyme)
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 2 tablespoons olive oil or vegetable oil
- Fresh parsley chopped (for garnish)
- 1/2 cup shredded mozzarella or cheddar cheese optional
Instructions
- Season the chicken breasts generously on both sides with salt, pepper, paprika, and onion powder.
- Heat the olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts and cook for about 5-6 minutes on each side until golden brown and cooked through. Remove chicken from skillet and set aside.
- Reduce heat to medium. Add minced garlic to the skillet and sauté for about 30 seconds until fragrant. Pour in chicken broth to deglaze the pan, scraping up browned bits.
- Add the softened cream cheese and dried Italian herbs. Stir continuously until the cream cheese melts and blends smoothly with the broth to form a creamy sauce. If using shredded cheese, stir it in now and let it melt.
- Return the cooked chicken breasts to the skillet and spoon some sauce over the top. Let simmer for 3-5 minutes to absorb flavors and thicken the sauce.
- Sprinkle chopped fresh parsley over the chicken for garnish. Serve hot with your favorite sides like steamed vegetables, rice, or mashed potatoes.
Notes
Use room temperature cream cheese to prevent clumps. Avoid overcooking chicken for juiciness. Deglaze the pan well for richer sauce. Customize herbs or add ingredients like spinach, mushrooms, or spicy elements for variations. This dish can be made dairy-free with plant-based cream cheese. Store leftovers in airtight containers in the fridge for 3-4 days or freeze for up to 2 months.