This post may contain affiliate links. Please read our disclosure policy.
This easy cream cheese chicken is a 30-minute meal made with pantry staples! Transform a block of cream cheese into the best creamy garlic herb sauce.
Why you’ll love it
If you’re got some cream cheese in the fridge and you’re wondering what to make with it, look no further. This chicken with cream cheese recipe is super simple to throw together with no fancy ingredients, making it ideal for busy weeknights.
The cream cheese adds an irresistible mild tanginess to enhance the luxurious sauce. Pair it with garlic and onions and Italian herbs, and it’s an all-out savory delight. This is one of those inexpensive chicken recipes that feels a little special!
What you’ll need
- Cream cheese – I like Philadelphia best
- Chicken – we’re using boneless skinless chicken breasts
- Garlic powder – along with salt & pepper, it infuses flavor right into the chicken
- Butter and olive oil – for pan frying
- Onion and garlic – our tasty aromatics. I like sweet (Vidalia) onions.
- Chicken broth – the base of the sauce
- Italian seasoning – my fave blend of dried herbs. Conveniently, it comes all in one jar.
- Red pepper flakes – for a gentle warmth, not spice. They add another dimension to the sauce.
How to make cream cheese chicken
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Microwave the cream cheese, cut into cubes, then set aside. Slice the chicken into four thinner cutlets. Season with salt & pepper and garlic powder. In a skillet, pan fry until golden and cooked through. Transfer to a plate. Sauté the onions until softened, then add the garlic.
Add the broth, cream cheese, Italian seasoning, and red pepper flakes. Stir continuously until the sauce is smooth. Return the chicken, and warm through. Season with salt & pepper as needed, and top with fresh parsley if using.
- It can take a few minutes for cream cheese to melt into the sauce, so keep stirring it and ensure that it’s super soft before adding it into the skillet.
- The sauce is meant to be fairly thick, but you can easily thin it out as needed by adding some more chicken broth or water.
- We cut the chicken in half lengthwise so it cooks faster and remains more tender, but feel free to use whole chicken breasts, particularly if they’re quite small. Just be mindful they’re fully cooked (165F) prior to adding them back into the sauce.
Substitutions and variations
- Try replacing half the chicken broth with a dry white wine (pinot grigio or sauvignon blanc).
- You could make this recipe with chicken thighs if you prefer, but they may need to be cooked a little longer.
- You can easily change up the sauce by using different herbs/spices. Try some smoked paprika for a fun smoky twist.
What to serve with cream cheese chicken
- The thick sauce is great over a pile of Mashed Potatoes or rice. Pasta like my Quick Buttered Noodles would be delicious as well.
- Steamed vegetables, Maple Roasted Carrots, Easy Roasted Green Beans, or Roasted Cauliflower are other options.
- Try a side salad with my Creamy Balsamic Dressing and spring mix.
Leftovers and storage
- Store leftover cream cheese chicken for 3-4 days in the fridge in a covered container.
- Reheat slowly over a low heat in a saucepan until warmed through.
- I don’t recommend freezing it as it may change the texture of the sauce.
If you made this chicken with a cream cheese sauce, please leave a star rating and review below! Ask any questions. You can also find me on Instagram.
Easy Cream Cheese Chicken
- 8 ounces cream cheese (a block of Philly) softened
- 2 large chicken breasts
- 1/2 teaspoon garlic powder
- Salt & pepper to taste
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1/2 medium onion chopped
- 3 cloves garlic minced
- 3/4 cup chicken broth
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon crushed red pepper flakes
- Fresh chopped parsley optional, to taste
- Microwave the cream cheese until very soft. Cut it into smaller pieces and set aside until needed.
- Cut the chicken breasts in half lengthwise so you have 4 thinner pieces. Season them with the garlic powder and some salt & pepper.
- Melt the butter and oil in a skillet over medium-high heat. When the pan is hot, add the chicken and cook for about 5-6 minutes/side or until golden and cooked through (165F). Transfer the chicken to a plate.
- Reduce the heat to medium, then add the onions to the skillet and sauté for 5-7 minutes or until softened and lightly browned.
- Stir in the garlic and cook for 30 seconds.
- Add in the chicken broth, cream cheese, Italian seasoning, and crushed red pepper flakes. Stir until the sauce is smooth (this may take a few minutes).
- Add the chicken back to the skillet and warm through. If you need to thin the sauce, add a splash more chicken broth. Season with extra salt & pepper if needed, sprinkle with parsley if desired, and serve immediately.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
Nutrition information is automatically calculated, so should only be used as an approximation.
© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.