There's something truly magical about the combination of tender chicken and velvety cream cheese. Whether you're looking for a quick weeknight dinner or something to impress weekend guests, this cream cheese chicken recipe hits all the right notes: creamy, satisfying, and surprisingly simple to make.
Why You'll Love This Cream Cheese Chicken
Let me tell you why this cream cheese chicken has become my family's most requested dinner (and why my sister-in-law "casually" asks for the recipe every time she visits). Unlike those complicated cream cheese chicken recipes that call for ingredients you've never heard of, this one uses simple staples you probably already have in your kitchen. The magic happens when Philadelphia cream cheese melts into a velvety sauce that transforms ordinary chicken breast into something extraordinarily delicious.
What makes this recipe different is its versatility. Having a pasta craving? Turn it into cream cheese chicken pasta by tossing with fettuccine. Need to use your slow cooker? This chicken and cream cheese slow cooker version simmers to perfection while you're at work. I've even transformed leftovers into cream cheese chicken enchiladas for a Mexican-inspired twist the next day.
This recipe isn't fussy. Whether you're cooking for picky kids or impressing dinner guests, this simple chicken recipe with cream cheese hits all the right notes without keeping you chained to the stove. It's rich and satisfying without being complicated—exactly what real home cooking should be.
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Ingredients
Here's everything you'll need to make this cream cheese chicken magic happen:
- Boneless, skinless chicken breasts (about 1.5 pounds)
- Philadelphia cream cheese, softened and cubed
- Chicken broth (or white wine for a fancy twist)
- Butter or olive oil
- Cloves garlic, minced
- Italian seasoning
- Salt and pepper to taste
- Optional: Shredded mozzarella for a baked version
See recipe card for quantities.
Instructions
Prep Work (5 minutes)
- Gather your ingredients and let the cream cheese come to room temperature (this prevents lumpy sauce).
- Pat the chicken breasts dry with paper towels and season generously with salt and pepper.
- Mince the garlic and measure out your other ingredients.
Cooking the Chicken (10 minutes)
- Heat a large skillet over medium-high heat and add butter or olive oil.
- Place chicken breasts in the hot skillet and cook for 5-6 minutes per side until golden brown.
- Check for doneness - chicken should reach 165°F internally. If your chicken breasts are thick, you might need to butterfly them first.
- Transfer chicken to a plate and cover loosely with foil to keep warm.
Making the Cream Cheese Sauce (5 minutes)
- Reduce heat to medium-low - this is key for preventing the cream cheese from separating.
- Add minced garlic to the same skillet and cook for 30 seconds until fragrant.
- Pour in chicken broth and scrape up all those flavorful browned bits from the bottom of the pan.
- Add cubed Philadelphia cream cheese and stir continuously until it melts into a smooth sauce.
- Season with Italian seasoning and adjust salt and pepper to taste.
Bringing It All Together (5 minutes)
- Return chicken to the skillet, nestling it into the cream cheese sauce.
- Spoon the sauce over the chicken to coat completely.
- Simmer for 2-3 minutes until everything is heated through and the sauce has thickened slightly.
- Garnish with fresh herbs if desired.
Creating the Cream Cheese Sauce
- Sauté the aromatics: In the same skillet (don't clean it—those chicken bits add flavor!), reduce heat to medium and add the minced garlic. Cook for 30 seconds until fragrant.
- Make it creamy: Add the chicken broth to deglaze the pan, scraping up any browned bits. Add the softened cream cheese and Italian seasoning, stirring continuously until the cream cheese melts completely and forms a smooth sauce.
- Reunite and simmer: Return the chicken to the skillet, spooning the sauce over each piece. Cover and simmer on low heat for 5-7 minutes until the chicken is fully cooked (165°F) and the sauce has thickened slightly.
Substitutions
- Chicken options: Thighs work beautifully if you prefer darker meat. For a shortcut, use rotisserie chicken and just make the sauce!
- Cream cheese varieties: While original works perfectly, Philadelphia herb and garlic cream cheese adds amazing flavor. For a lighter version, try the ⅓ less fat variety.
- Dairy-free needs: There are several plant-based cream cheese options that work surprisingly well in this cream cheese chicken chili or casserole versions.
- Keto-friendly: This recipe is naturally low-carb! For cream cheese chicken keto perfection, add extra cheese and serve with cauliflower rice.
- Flavor boosters: A handful of spinach, sun-dried tomatoes, or mushrooms can transform this dish into something completely new.
Variations
This base cream cheese chicken recipe is incredibly versatile. Here are some popular variations:
Cream Cheese Chicken Pasta
Add 8 oz of cooked fettuccine or penne directly to the skillet and toss with the chicken and sauce. Add ¼ cup of pasta water if needed to loosen the sauce.
Stuffed Cream Cheese Chicken
Butterfly each chicken breast and stuff with a mixture of cream cheese, spinach, and garlic before cooking for a restaurant-worthy dinner.
Crockpot Cream Cheese Chicken
For busy days, place all ingredients except the cream cheese in a slow cooker. Cook on low for 6 hours, then shred the chicken, add the cream cheese, and cook for another 30 minutes until melted.
Cream Cheese Chicken Enchiladas
Shred the cooked chicken, mix with half the sauce, roll in tortillas, place in a baking dish, top with remaining sauce and cheese, then bake at 350°F for 20 minutes.
Equipment
- Large skillet with lid (10-12 inch) - A heavy-bottomed skillet works best for even heating
- Measuring cups and spoons - For accurate ingredient amounts
- Sharp knife - For cutting chicken and mincing garlic
- Cutting board - Preferably with a juice groove for chicken
- Wooden spoon or silicone spatula - For stirring without scratching your pan
- Instant-read thermometer - To ensure chicken reaches 165°F
Storage
Good news! This cream cheese chicken stores beautifully, and some might argue it's even better the next day when the flavors have had time to mingle. Here's how to handle leftovers like a pro:
Refrigerator Storage
- Cool completely before storing (never put hot food directly in the fridge)
- Transfer to an airtight container
- Refrigerate for up to 3 days
- Tip: Store sauce separately from chicken if possible for best texture
Freezer Instructions
- Yes, you can freeze cream cheese chicken! Despite what you may have heard about dairy sauces separating
- Portion into freezer-safe containers or bags
- Label with the date and contents (trust me, that mystery container will not be identifiable in 2 months)
- Freeze for up to 2 months
- Thaw overnight in the refrigerator before reheating
What to Serve It With
This cream cheese chicken truly shines when paired with the right supporting cast! Here are my favorite ways to round out this creamy main dish:
Starches That Soak Up That Amazing Sauce
- Fluffy white rice or wild rice pilaf
- Buttery mashed potatoes (regular or cauliflower for keto friends)
- Al dente pasta (fettuccine or penne work beautifully with cream cheese chicken pasta)
- Crusty artisan bread for sauce-mopping duty
- Roasted baby potatoes with herbs and garlic
Vegetables For Color & Balance
- Steamed broccoli or broccolini
- Roasted asparagus with lemon
- Garlicky sautéed spinach (which also works amazingly when added directly to the cream cheese chicken!)
- Simple green salad with vinaigrette
- Roasted Brussels sprouts with bacon
Top Tip
For the creamiest, most flavorful cream cheese chicken, let your Philadelphia cream cheese come to room temperature before adding it to the sauce. This prevents lumps and helps it melt smoothly into a velvety sauce that perfectly coats every bite of chicken. If you're short on time, cube the cold cream cheese into small pieces – it'll melt faster and more evenly.
Grandmama's Magic Touch
My grandmother's secret to perfect cream cheese chicken wasn't fancy ingredients or complicated techniques - it was patience and a splash of something unexpected. While most cream cheese chicken recipes call for chicken broth alone, Grandmama would add a tablespoon of lemon juice and a hint of nutmeg to her sauce. "The acid wakes everything up," she'd say with a wink, stirring her Philadelphia cream cheese sauce until it was silky smooth.
When I make cream cheese chicken enchiladas for my family today, I still add her special touch. That subtle brightness cuts through the richness and elevates this simple chicken recipe with cream cheese from delicious to unforgettable. On days when I'm short on time, I'll use my chicken and cream cheese slow cooker method, but I never skip Grandmama's additions.
Have you ever tried adding a surprising ingredient to your cream cheese chicken? I'd love to hear your family secrets in the comments - sometimes the simplest additions create the most memorable meals!
FAQ
Does cream cheese go with chicken?
Absolutely! Cream cheese and chicken is a match made in culinary heaven. The tangy, rich flavor of cream cheese perfectly complements the mild taste of chicken, creating a velvety sauce that transforms ordinary chicken into something extraordinary. This combination is the foundation of many beloved dishes, from cream cheese chicken pasta to cream cheese chicken enchiladas.
Can I stuff chicken with cream cheese?
Yes, stuffing chicken with cream cheese creates a delicious meal with a wonderful surprise inside! For the best stuffed cream cheese chicken, butterfly each breast, mix softened Philadelphia cream cheese with herbs, garlic, and spinach, then spread it inside before folding the chicken closed. Secure with toothpicks, sear, and finish in the oven at 375°F for 20-25 minutes until cooked through.
Will cream cheese curdle if heated?
Cream cheese can separate or curdle if heated too quickly or at too high a temperature. To prevent this in your cream cheese chicken recipes, use low heat, stir constantly, and make sure your cream cheese is at room temperature before adding it to hot liquids. Adding a splash of milk or cream can also help maintain a smooth consistency.
Is it okay to heat up cream cheese?
Yes, it's perfectly fine to heat cream cheese! In fact, warm cream cheese is the secret to that luscious sauce in cream cheese chicken. The key is gentle heating - low temperature and constant stirring will prevent separation. For best results when making Philadelphia cream cheese chicken recipes, cube the cream cheese first so it melts more evenly.
Time to Enjoy Your Homemade Cream Cheese Chicken!
There you have it – the cream cheese chicken recipe that's about to become your new weeknight hero! Whether you're making the classic version tonight, prepping cream cheese chicken enchiladas for the weekend, or setting up your chicken and cream cheese slow cooker before heading to work, this versatile dish delivers maximum flavor with minimum effort.
If you loved this recipe, you might also enjoy my Parmesan Crusted Chicken , Louisiana Chicken Pasta , or Chicken Parm Pizza – all designed with the same busy-but-food-loving home cook in mind.
Have you tried making cream cheese chicken before? Did you add your own special twist? I'd love to hear how it turned out in the comments below! And if this recipe saved your dinner plans, consider sharing it with a friend who could use some creamy chicken deliciousness in their life.
Related
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Pairing
These are my favorite dishes to serve with Cream Cheese Chicken
Cream Cheese Chicken
Equipment
- Large skillet (10-12 inch) (Heavy-bottomed skillet recommended)
- Measuring cups and spoons (For precise measurements)
- Sharp knife (For cutting chicken and mincing garlic)
- Cutting board (Preferably with juice groove)
- Wooden spoon or silicone spatula (To stir without scratching pan)
- Instant-read thermometer (Ensure chicken reaches 165°F)
Ingredients
- 1.5 pounds Chicken breasts - Boneless, skinless
- 8 ounces Philadelphia cream cheese - Softened and cubed
- ½ cup Chicken broth - Or white wine for extra flavor
- 2 tablespoons Butter or olive oil
- 3 cloves Garlic - Minced
- 1 teaspoon Italian seasoning - Adjust to taste
- Salt and pepper - To taste
- ½ cup Mozzarella cheese - Optional, shredded for baking
Instructions
- Gather ingredients, let cream cheese reach room temperature, pat chicken dry, season with salt and pepper, mince garlic.
- Heat butter or olive oil in skillet over medium-high heat. Cook chicken 5-6 minutes per side until golden brown and reaches 165°F internally. Transfer to plate and cover.
- Reduce skillet heat to medium-low, add minced garlic, cook until fragrant (30 seconds). Add chicken broth, scrape browned bits.
- Stir cubed cream cheese into skillet continuously until melted into smooth sauce. Add Italian seasoning, adjust salt and pepper.
- Return chicken to skillet, coat with sauce, simmer 2-3 minutes until heated through and sauce thickens slightly. Garnish with herbs if desired.
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