I’m excited to share this dish—it’s a creamy, comforting skillet meal that comes together quickly with everyday ingredients. When I have chicken and cream cheese on hand, this is one of my favorite easy weeknight options because it’s simple, rich, and always satisfying. Easy Cream Cheese Chicken

Why You’ll Love This Recipe

I love how this recipe transforms basic cream cheese into a velvety, flavorful sauce with garlic, onion, and Italian herbs. It feels comforting and indulgent while still being fast and uncomplicated. The chicken turns out tender every time, and the sauce pairs beautifully with mashed potatoes, pasta, or rice.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

8 ounces cream cheese (a block)
2 large chicken breasts
½ teaspoon garlic powder
Salt & pepper to taste
1 tablespoon butter
1 tablespoon olive oil
½ medium onion, chopped
3 cloves garlic, minced
¾ cup chicken broth
½ teaspoon Italian seasoning
¼ teaspoon crushed red pepper flakes
Fresh chopped parsley (optional)

Directions

Microwave the cream cheese until very soft, cut it into smaller pieces, and set aside.
Slice each chicken breast in half lengthwise to create four thinner pieces. Season with garlic powder, salt, and pepper.
Heat the butter and olive oil in a skillet over medium-high heat. Add the chicken and cook for about 5–6 minutes per side until golden and cooked through. Remove and set aside.
Reduce the heat to medium. Add the onion and sauté for 5–7 minutes until softened.
Add the garlic and cook for 30 seconds.
Pour in the chicken broth, then add the cream cheese pieces, Italian seasoning, and crushed red pepper flakes. Stir until the sauce becomes smooth and creamy.
Return the chicken to the skillet and warm through. Add a bit more broth if you want a thinner sauce. Adjust seasoning as needed and sprinkle with parsley before serving.

Servings And Timing

Serves: 4
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

Replace part of the chicken broth with a splash of white wine for extra depth.
Use chicken thighs instead of breasts for richer flavor.
Add smoked paprika to create a lightly smoky twist.
Stir in cooked broccoli or green beans at the end to make it a more complete one-pan meal.

Storage/Reheating

I store leftovers in an airtight container in the fridge for 3–4 days.
I reheat it gently over low heat on the stove so the sauce stays creamy.
I avoid freezing this dish because cream cheese sauces can separate once thawed.

FAQs

How can I tell when the chicken is cooked through?

I like using an instant-read thermometer and look for 165°F. Without one, I slice into the thickest part to make sure there’s no pink left.

Can I use low-fat cream cheese?

Yes, but the sauce won’t be quite as rich and may turn out slightly thinner than with full-fat cream cheese.

What sides go well with this dish?

I usually serve it over mashed potatoes, rice, or noodles. Steamed or sautéed vegetables make great pairings too.

Can I prepare this ahead of time?

You can prep the ingredients or lightly cook the chicken ahead, but I prefer making the sauce fresh so it stays silky and smooth.

Is this recipe gluten-free?

Yes, as long as the chicken broth and seasonings you use are gluten-free.

Conclusion

I love how simple yet indulgent this cream cheese chicken is. It’s quick enough for busy evenings but flavorful enough to feel special. The creamy garlic-herb sauce makes every bite delicious, and it’s a recipe I return to often when I want something cozy and satisfying.