If there's one recipe that brings creamy comfort without making you spend hours in the kitchen, it's this cream cheese chicken recipe. Juicy chicken cutlets simmer in a velvety garlic cream sauce that's equal parts rich, savory, and downright satisfying.
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This recipe is perfect for busy weeknights when you need dinner on the table fast, but also special enough to serve for Sunday dinner with family. Plus, everything comes together in one pan, so cleanup is a breeze.
If you love creamy chicken dinners, you'll also want to try my garlic parmesan chicken pasta - it's another simple but flavor-packed dish that never disappoints.
Why you'll love this cream cheese chicken recipe
- Quick but indulgent - Ready in under 30 minutes, yet feels like a restaurant meal.
- One-pan convenience - Fewer dishes mean less cleanup.
- Flexible - Works with pasta, rice, or mashed potatoes.
Ingredients for easy cream cheese chicken
- 2-3 chicken breasts, boneless and skinless, sliced lengthwise into cutlets
- Salt and pepper
- 1 tablespoon olive oil (not extra virgin)
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced or crushed
- 8 ounces cream cheese
- 1 teaspoon Dijon mustard
- 1 teaspoon Italian seasoning
- 1 cup chicken stock
- ½ cup shredded parmesan cheese
- ¼ teaspoon red pepper flakes (optional)
- 1 teaspoon chopped fresh parsley (optional)
Pro tip: Make sure your cream cheese is softened before adding it to the skillet - it melts into the sauce much faster.
Step-by-step instructions
Step 1 - Prepare the chicken
Season both sides of the chicken cutlets with salt and pepper. In a large skillet, heat the olive oil and melt butter over medium-high heat. Cook the chicken for about 5-7 minutes per side, until golden brown and cooked through. Transfer to a plate and set aside.
Step 2 - Make the sauce
In the same skillet, sauté the minced garlic for 1 minute, just until fragrant. Pour in ¼ cup of chicken stock and scrape the brown bits from the pan - that's where the flavor is hiding.
Add the cream cheese, Dijon mustard, Italian seasoning, and another ¼ cup chicken stock. Stir until the cream cheese is mostly melted. Pour in the remaining chicken stock and let the sauce simmer for 2 minutes, until slightly thickened. Stir in the parmesan cheese and red pepper flakes if using.
Step 3 - Finish the dish
Return the chicken to the skillet, spooning the sauce over the top. Let it simmer for a minute to absorb the flavors, then remove from heat. Garnish with parsley and serve warm.
Tips for the best cream cheese chicken
- Use a nonstick or stainless skillet to get that golden sear on the chicken.
- Don't rush the sauce - give the cream cheese time to melt fully so it's silky smooth.
- Add extra stock if the sauce feels too thick.
Storage tips
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat gently on the stove with a splash of chicken stock to loosen the sauce.
Serving suggestions
This dish pairs beautifully with:
- Mashed potatoes or creamy risotto
- Simple buttered pasta or rice
- Roasted broccoli or a crisp side salad
Common variations
- Spicy kick: Add more red pepper flakes or a dash of hot sauce.
- Veggie boost: Stir in spinach, mushrooms, or bell peppers.
- Cheese swap: Try Asiago or Gruyère for a twist.
FAQ
Yes - you can cook the chicken and sauce ahead, then reheat together when ready to serve.
Absolutely. Cheddar, gouda, or even a sprinkle of feta works.
Swap in dairy-free cream cheese and parmesan alternatives.
Reheat on low heat in a skillet with a splash of chicken stock - it keeps the chicken moist and the sauce creamy.
Conclusion
This cream cheese chicken recipe is the kind of meal that's simple enough for a weeknight but impressive enough for guests. The rich, garlicky cream sauce is comforting, and you'll want to scoop up every last drop.
If you give it a try, let me know in the comments what sides you paired it with! And if creamy chicken is your thing, don't miss creamy tuscan chicken - another dreamy, one-pan dinner.
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📖 Recipe
Cream Cheese Chicken Recipe
Juicy chicken cutlets simmered in a velvety garlic cream sauce with cream cheese, parmesan, and herbs. A rich, flavorful one-pan dinner ready in under 30 minutes.
Ingredients
- 2–3 chicken breasts, boneless and skinless, sliced lengthwise into cutlets
- Salt and pepper
- 1 tablespoon olive oil (not extra virgin)
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced or crushed
- 8 ounces cream cheese, softened
- 1 teaspoon Dijon mustard
- 1 teaspoon Italian seasoning
- 1 cup chicken stock
- ½ cup shredded parmesan cheese
- ¼ teaspoon red pepper flakes (optional)
- 1 teaspoon chopped fresh parsley (optional)
Instructions
- Season chicken cutlets with salt and pepper.
- In a large skillet, heat olive oil and butter over medium-high heat.
- Cook chicken 5–7 minutes per side until golden brown and cooked through. Remove and set aside.
- In the same skillet, sauté garlic for 1 minute until fragrant.
- Pour in ¼ cup chicken stock, scraping up brown bits.
- Add cream cheese, Dijon mustard, Italian seasoning, and another ¼ cup chicken stock. Stir until mostly melted.
- Pour in remaining chicken stock, simmer 2 minutes until slightly thickened.
- Stir in parmesan cheese and red pepper flakes if using.
- Return chicken to skillet, spoon sauce over, and simmer 1 minute.
- Garnish with parsley and serve warm.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of chicken stock to loosen the sauce. Serve with mashed potatoes, rice, pasta, or roasted veggies.
Nutrition Information:
Serving Size:
1 servingAmount Per Serving: Calories: 420Total Fat: 28gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 120mgSodium: 540mgCarbohydrates: 7gFiber: 0gSugar: 2gProtein: 35g
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