This cream cheese chicken breast recipe has the BEST sauce! It’s an Italian-style recipe, made with parmesan cheese, garlic, and crushed red peppers. The rich and decadent sauce coats every bite of chicken with spectacular flavor, and it won’t take you any more than 20 minutes to make! I love easy chicken recipes like this one that come together quickly in a skillet on the stovetop. I love them so much that I have several variations on this simple method! My most popular recipe, Marry Me Chicken, is one that you need to try ASAP if you haven’t already. I know you’ll also enjoy Creamy Chicken Lazone, Chicken Florentine, and Creamy Lemon Chicken. If you like the idea of making a quick and easy sauce with cream cheese, you’ll love this slight twist on the concept: Boursin Chicken is rich and creamy and super simple, because all of the seasonings are in the cheesy spread!
Why You’ll Love This Recipe
Key Ingredients
Here’s what you need to make this chicken with cream cheese:
Chicken: I most often make cream cheese chicken with boneless, skinless chicken breast cutlets. You can also make it with chicken thighs if you prefer. The key is to have evenly sliced cutlets. Use a meat mallet to pound them out if needed. Cream Cheese: I suggest using full-fat cream cheese in this recipe. Low-fat substitutes just won’t melt properly, and the flavor won’t be as good. Chicken Stock: To give the sauce the perfect consistency. Garlic, Parmesan, and Butter: This sauce will remind you of a classic Alfredo sauce, and that’s because it’s very similar, but with cream cheese instead of heavy cream. Seasonings: Dijon mustard, Italian seasoning, and red pepper flakes work with salt and pepper to add savory, herb-y, spicy notes to the cream cheese sauce.
Complete list of ingredients and amounts can be found in the recipe card below.
How To Make Cream Cheese Chicken
Recipe Tips
You may need to cook the chicken cutlets in batches. If your pan isn’t large enough, be sure not to crown the chicken into the pan. You want plenty of room around each cutlet so that they will brown. Don’t burn the garlic. After adding the garlic to the skillet, be sure that you’re ready to add in the other sauce ingredients right away. the garlic only needs a minute or less in the pan to become aromatic, and burnt garlic will ruin the flavor of your dish. Add vegetables. I stirred in some sauteed mushrooms at the end, but you could just as easily saute them in the pan before making the sauce too. The same is true for peppers, zucchini, or mushrooms. Spinach can be added and wilted down at the end as well.
Storing Tips
You can keep leftover cream cheese chicken in an airtight container in the fridge. It will stay fresh for up to 3 days. The sauce will be less creamy when you reheat it. Feel free to add a splash of water to loosen it up again.
What To Serve With Cream Cheese Chicken
Make this creamy chicken into a super satisfying meal by serving it hot with mashed potatoes, pasta, rice, or risotto. Add a side of roasted or grilled vegetables or a simple salad too. Or try any of these simple side dishes:
Buttered Noodles Boursin Mashed Potatoes Roasted Fingerling Potatoes Roasted Root Vegetables
Can I freeze Chicken and Cream Cheese?
I do not recommend freezing this recipe. The cream cheese sauce will separate and have a strange texture after being frozen.
Can I Use Chicken Thighs?
Yes! This recipe will work with boneless, skinless chicken thighs. Just remove any large pieces of fat and pound them to an even thickness. You can also make cream cheese pork cutlets using this easy method.
How to Slice Chicken Cutlets
It’s easy to slice whole boneless chicken breasts into thin cutlets! Place a chicken breast on a cutting board, and hold it in place with the palm of your hand. Using a sharp knife, slice through the breast parallel to the cutting board. Depending on the thickness of the chicken breast, you can slice it into 2 or 3 pieces.
Rich and delicious Easy Cream Cheese Chicken is going to be a new favorite at your house! Don’t forget to pin the recipe so you can come back to it again and again.
© Little Sunny Kitchen
