This Cream Cheese Chicken recipe is a comforting and creamy dish that’s perfect for busy weeknights. Tender chicken breasts are cooked in a rich, flavorful cream cheese sauce infused with garlic and herbs. It’s a quick, one-pan meal that pairs wonderfully with pasta, rice, or steamed vegetables.
🛒 Ingredients
- 4 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 1 tablespoon olive oil
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 8 oz (225g) cream cheese, softened
- 1/2 cup (120ml) chicken broth
- 1/4 cup (25g) grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
👩🍳 Instructions
- Prepare the Chicken:
Season the chicken breasts with salt and pepper on both sides. - Sear the Chicken:
In a large skillet over medium-high heat, heat the olive oil and butter. Add the chicken breasts and cook for 5-6 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside. - Make the Sauce:
In the same skillet, add the minced garlic and Italian seasoning. Sauté for about 1 minute until fragrant. Reduce the heat to medium-low, then add the softened cream cheese and chicken broth. Stir until the cream cheese is melted and the sauce is smooth. - Combine and Simmer:
Return the cooked chicken breasts to the skillet, spooning the sauce over them. Sprinkle the grated Parmesan cheese over the top. Cover and let simmer for 5 minutes, allowing the flavors to meld. - Garnish and Serve:
Garnish with chopped fresh parsley and serve hot over your choice of pasta, rice, or vegetables.
💡 Tips
- Cream Cheese: Ensure the cream cheese is softened to help it melt smoothly into the sauce.
- Chicken: For even cooking, pound the chicken breasts to an even thickness before cooking.
- Add-ins: Feel free to add sautéed mushrooms or spinach to the sauce for extra flavor and nutrition.
🧊 Storage
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat: Gently reheat in a skillet over low heat, adding a splash of chicken broth if the sauce is too thick.
- Freeze: Not recommended, as the cream cheese sauce may separate upon thawing.