Cream Cheese Chicken Recipe

If you’re looking for a dinner that’s easy to make but still feels like a treat, you’re in for a real winner with this Cream Cheese Chicken recipe.

I absolutely love this one because it’s creamy, comforting, and comes together in no time! Whether you’re cooking for yourself or feeding the whole family, this dish will definitely hit the spot.

You get juicy chicken in a smooth, creamy sauce that’s just…well, divine. Trust me, this is one of those recipes you’ll want to keep coming back to!

What You’ll Need

  • 2 teaspoons extra-virgin olive oil
  • 1 small onion, chopped
  • 8 oz. white button mushrooms, sliced
  • 2 cloves garlic, minced
  • 1½ lbs. boneless, skinless chicken breasts, cut into strips
  • ¾ teaspoon kosher salt
  • ½ teaspoon black pepper
  • 4 oz. regular or reduced-fat plain cream cheese
  • ¼ cup low-sodium chicken broth
  • ¼ to ½ cup shredded mozzarella cheese
  • For serving: Steamed brown or white rice
  • Optional: 3 tablespoons chopped fresh parsley

Pro Tips

  1. Soften the Cream Cheese: If you want your sauce to be smooth and creamy, make sure to soften the cream cheese before adding it to the pan. You can even pop it in the microwave for a few seconds to get it nice and soft.
  2. Slice the Chicken Thinly: To help the chicken cook faster and stay tender, slice your chicken breasts in half lengthwise. This little trick goes a long way when you’re in a rush!
  3. Sauté the Onions First: Take your time and let the onions cook down to a soft golden brown. It’s worth it because that sweet caramelization really boosts the flavor in your sauce.
  4. Adjust the Sauce: If you find the sauce too thick, no worries! Just add a little more chicken broth until you get the right consistency. You want that creamy, dreamy sauce that coats the chicken perfectly.
  5. Make it a Full Meal: Serve this with a side of steamed rice, mashed potatoes, or pasta. The sauce is so good, you’ll want something to soak it all up!

Tools You’ll Need

  • Large skillet
  • Knife and cutting board
  • Measuring spoons
  • Wooden spoon or spatula
  • Microwave-safe bowl

Substitutions and Variations

  • Chicken: If you prefer chicken thighs, feel free to swap them out! Just cook them a bit longer since thighs tend to be a little thicker.
  • Mushrooms: Not a fan of mushrooms? No problem! You can skip them entirely or use something else like bell peppers or spinach to add some color.
  • Cream Cheese: You can go for light cream cheese if you’re looking to cut back on calories, but regular cream cheese really makes the sauce extra rich and tasty.
  • Cheese: Want to mix things up? Try cheddar or Parmesan cheese instead of mozzarella. It’ll give the dish a whole new vibe!

Make-Ahead Tips

  • Prep Ahead: If you’re short on time, slice your chicken and chop your veggies the night before. That way, you can throw everything together quickly when you’re ready to cook.
  • Store Leftovers: This recipe makes great leftovers! You can store any extras in an airtight container in the fridge for 3-4 days. Just reheat gently over low heat to avoid separating the sauce.

Instructions

  1. Prepare the Chicken: Slice each chicken breast in half lengthwise to make 4 thinner pieces. Season both sides with salt and pepper.
  2. Cook the Chicken: In a large skillet, heat olive oil over medium-high heat. Add the chicken and cook for about 5-6 minutes per side until golden brown and cooked through. Remove the chicken and set it aside.
  3. Sauté the Vegetables: In the same skillet, add the chopped onion and sauté for about 5-7 minutes until softened and browned. Add the minced garlic and cook for another 30 seconds.
  4. Make the Sauce: Add the chicken broth and cream cheese to the skillet. Stir until the cream cheese is fully melted and the sauce is smooth. Taste it and adjust the seasoning if needed.
  5. Combine Chicken and Sauce: Return the cooked chicken to the skillet and spoon the sauce over it. Sprinkle the mozzarella cheese on top, cover the skillet, and cook for 2-3 more minutes until the cheese is melted.
  6. Serve: Serve the creamy chicken over steamed rice or your favorite side. If you want to make it extra pretty, sprinkle some chopped parsley on top.

Nutritional Breakdown (Per Serving)

  • Calories: 397 kcal
  • Protein: 28 g
  • Fat: 29 g
  • Carbohydrates: 6 g
  • Fiber: 0.5 g
  • Sugar: 3 g
  • Sodium: 498 mg
  • Cholesterol: 138 mg

Note: Nutritional values are approximate and may vary depending on ingredients used.

Leftovers and Storage

  • Refrigeration: Store leftovers in an airtight container in the fridge for 3-4 days.
  • Reheating: Gently reheat leftovers over low heat to keep the sauce creamy. Avoid high heat as it may cause the sauce to separate.
  • Freezing: While you can freeze this dish, be aware that the texture of the cream cheese sauce may change. If freezing, allow the dish to cool completely before transferring it to a freezer-safe container.

FAQs

Q: Can I use frozen chicken?

A: It’s best to thaw the chicken first to ensure it cooks evenly and safely.

Q: Can I make this in advance?

A: Yes, you can prep everything up to the point of adding the cheese. Store it in the fridge and then just add the cheese when you’re ready to finish cooking.

Q: Can I use a different cheese?

A: Absolutely! Cheddar and Parmesan are both great options and will give the dish a new flavor twist.

Wrapping Up

I really hope you give this Cream Cheese Chicken a try, it’s one of those meals that feels both cozy and impressive.

Whether you’re feeding the family or having a little solo dinner, this dish will hit the mark. I’d love to hear how it goes for you! If you try it, drop a comment below and let me know how it turned out.

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