Cream Cheese Chicken (Easy & Creamy One-Skillet Dinner)

It started with a chilly Tuesday, the kind that makes you question your dinner plans by 3 p.m. I wanted something warm. Something cozy. And something I could pull together without a trip to the store. This cream cheese chicken was the answer — creamy, garlicky, ready in 30 minutes, and made with pantry staples I already had. Pure comfort in a skillet.

Why This Cream Cheese Chicken Works

This easy cream cheese chicken checks every box for a busy weeknight. It cooks in about 30 minutes, uses ingredients most of us keep on hand, and delivers big comfort with little effort. The sauce? A creamy, savory mix of garlic, herbs, and tangy cream cheese that hugs the chicken just right. Plus, it’s all done in one skillet, so cleanup stays simple. You can serve it with rice, pasta, or just crusty bread. However you plate it, the dish feels rich and satisfying without being fussy. This recipe works because it brings maximum flavor with minimal stress — exactly what we need on those hectic nights.

Ingredients You’ll Need

Chicken & Seasonings

• 2 large boneless, skinless chicken breasts
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

For the Sauce

• 8 oz cream cheese, softened (Philadelphia works great)
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1/2 medium sweet onion, chopped
• 3 garlic cloves, minced
• 3/4 cup chicken broth
• 1/2 teaspoon Italian seasoning
• 1/4 teaspoon crushed red pepper flakes
• Fresh chopped parsley (optional)

How to Make Cream Cheese Chicken

Step 1 – Prep the Chicken

Slice the chicken breasts in half lengthwise so you get 4 thinner cutlets. This helps them cook quickly and evenly. Season both sides with garlic powder, salt, and pepper. Set aside while your skillet heats.

Step 2 – Sear the Chicken

In a large skillet, melt butter and olive oil over medium-high heat. Once hot, add the chicken. Cook each side for 5 to 6 minutes until golden brown and the internal temp reaches 165°F. Remove the chicken and place it on a plate.

Step 3 – Build the Creamy Sauce

Lower the heat to medium. In the same skillet, add your chopped onion and sauté for about 5–7 minutes until soft and lightly golden. Stir in the minced garlic and cook for another 30 seconds. Then add the chicken broth, softened cream cheese, Italian seasoning, and red pepper flakes. Stir constantly until the sauce becomes smooth and creamy.

Step 4 – Combine & Finish

Return the cooked chicken to the skillet, nestling each piece into the warm, creamy sauce. Let your cream cheese chicken simmer gently for 3 to 5 minutes, allowing the flavors to meld and the sauce to thicken just slightly. As it simmers, the chicken soaks up that garlicky, herb-infused richness, making every bite tender and flavorful. Stir occasionally to ensure the sauce coats everything evenly. If the sauce gets too thick, add a splash of broth to loosen it up. Sprinkle with fresh chopped parsley for a pop of color and brightness. Then, serve warm with your favorite side.

Helpful Cooking Tips

Soften your cream cheese well before cooking — it’s a small step that makes a big difference. I like to microwave mine in short 10-second bursts until it’s very soft and easy to stir. When it’s softened like that, it melts into the sauce much faster and creates a smoother, creamier texture without clumps.

The sauce in this cream cheese chicken is meant to be thick and comforting, but if you prefer a lighter consistency, you can thin it out. Just add a splash of chicken broth or even water until it reaches your desired texture.

Also, don’t forget to check that your chicken is fully cooked. A quick-read thermometer is your best friend here — you’re aiming for 165°F in the thickest part. That way, the chicken stays tender and juicy.

Finally, take the time to brown the chicken well. That golden crust adds depth and a savory note that takes the whole dish up a notch.

Easy Swaps & Variations

his cream cheese chicken recipe plays nicely with swaps, which makes it super flexible for whatever’s in your kitchen. If you don’t have chicken breasts, boneless chicken thighs work beautifully — just remember to cook them a bit longer, as they tend to be slightly thicker and fattier.

Looking for a smoky edge? Add about 1/2 teaspoon of smoked paprika when you season the chicken. It gives the dish a rich, savory depth without overpowering the creaminess.

Want to level up the flavor even more? Try replacing half of the chicken broth with a splash of dry white wine, like sauvignon blanc or pinot grigio. The acidity from the wine balances out the richness of the cream cheese perfectly.

And if you’re a fan of heat, go wild with the red pepper flakes. You can even toss in a small pinch of cayenne for an extra kick — it really wakes up the sauce.

Storing & Reheating Leftovers

Store any leftovers in an airtight container in the fridge for 3 to 4 days. The sauce may thicken a bit as it cools, but it loosens up nicely when reheated.

To reheat, place everything in a skillet over low heat. Add a splash of broth or water to bring the sauce back to life.

I don’t recommend freezing this one. The cream cheese can separate and turn grainy after thawing.

Explore Similar Recipes

If you love cozy chicken dinners, try my creamy crockpot crack chicken next.

Or check out this chicken enchilada casserole for a baked comfort classic.

Need a hands-off option? You’ll love this crockpot cheesy chicken spaghetti.

And for something savory and Southern-style, the mississippi chicken recipe is always a winner.

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