Easy Cream Cheese Chicken

Cream cheese chicken served over mashed potatoes with creamy sauce, pan-seared chicken breasts, mushrooms, and parsley garnish.

This Cream Cheese Chicken is a cozy, family-favorite dinner made with tender chicken breasts simmered in a rich, creamy sauce. It is a one-pan, 30-minute meal that feels special enough for Sunday dinner but easy enough for busy weeknights.

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Course: Dinner

Cuisine: American

Keyword: Cream Cheese Chicken, creamy chicken skillet, easy chicken dinner, family friendly dinner, one-pan chicken recipe

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: servings

Calories: 520kcal

Cost: $14

Equipment

Large skillet or sauté pan A 12-inch skillet works best so the sauce has room to simmer.
Meat Thermometer Helps keep the chicken juicy and perfectly cooked.
Wooden spoon or whisk For stirring the cream cheese sauce smoothly.

Ingredients

4 boneless skinless chicken breasts about 1 ½ to 2 pounds total
0.5 teaspoon salt
0.25 teaspoon black pepper
0.5 teaspoon garlic powder
0.5 teaspoon paprika
2 tablespoon olive oil or butter
8 oz cream cheese softened
1 cup chicken broth low sodium
0.5 cup heavy cream
3 cloves garlic minced
1 small onion finely diced
1 cup mushrooms sliced, optional
1 teaspoon Italian seasoning
0.5 cup Parmesan cheese grated
fresh parsley chopped, for garnish

Instructions

Pat the chicken breasts dry and season evenly with salt, black pepper, garlic powder, and paprika.
Heat olive oil or butter in a large skillet over medium-high heat. Add the chicken and cook until golden on both sides and cooked through. Remove and set aside.
In the same skillet, add the onion, garlic, and mushrooms. Sauté until softened and fragrant.
Pour in the chicken broth, scraping up any browned bits. Add the cream cheese and stir until melted and smooth.
Stir in the heavy cream, Italian seasoning, and Parmesan cheese. Simmer until the sauce thickens.
Return the chicken to the skillet and spoon the sauce over the top. Simmer briefly, then garnish with fresh parsley before serving.

Notes

I love serving this Cream Cheese Chicken over mashed potatoes or rice to soak up every drop of sauce.
Chicken thighs work beautifully if you prefer darker meat. Just add a few extra minutes of cook time.
Leftovers keep well in the fridge for up to 3 days and reheat gently on the stove with a splash of broth.
For a lighter version, you can use Neufchâtel cheese and half-and-half instead of heavy cream.

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