Some dinners just feel like a warm hug after a long day—and this creamy, garlicky chicken dish is exactly that. The first time I made this recipe, it was one of those “what can I throw together with what’s in the fridge?” kind of nights. I had a block of cream cheese, two chicken breasts, and not much else. But what came out of that skillet was pure comfort food magic.
Hi! I’m Natasha—a longtime home cook, food blogger, and weeknight dinner warrior. I’ve spent years developing recipes that are approachable, family-friendly, and packed with flavor. This Easy Cream Cheese Chicken is one of those rare gems that checks all the boxes: simple, satisfying, and downright delicious.
Whether you’re cooking for your family, hosting a friend for dinner, or just want to avoid takeout without sacrificing flavor, this recipe is a weeknight win you’ll keep coming back to.
About the Recipe
What makes this dish shine is the rich, velvety sauce made from cream cheese, garlic, and chicken broth. The sauce coats every bite of tender chicken and turns simple pantry staples into something luxurious and comforting.
This dish is:
- Ready in 30 minutes
- Made in one skillet (less cleanup!)
- Great with rice, pasta, or mashed potatoes
- Kid-friendly and adult-approved
- Easily customizable with added veggies or spice
Equipment You’ll Need
- Skillet or frying pan
- Cutting board and sharp knife
- Spatula or tongs
- Measuring spoons
- Microwave-safe bowl (to soften the cream cheese)
Ingredients
- 8 oz cream cheese, softened (a block of Philly-style works great)
- 2 large chicken breasts
- ½ teaspoon garlic powder
- Salt and pepper, to taste
- 1 tablespoon butter
- 1 tablespoon olive oil
- ½ medium onion, chopped
- 3 cloves garlic, minced
- ¾ cup chicken broth
- ½ teaspoon Italian seasoning
- ¼ teaspoon crushed red pepper flakes
- Fresh chopped parsley, optional (for garnish)
Step-by-Step Instructions
1. Soften the cream cheese
Microwave the cream cheese for about 20–30 seconds, just until very soft. Cut it into smaller pieces and set it aside—it’ll melt more easily into the sauce later.
2. Prep and season the chicken
Slice each chicken breast in half lengthwise to create four thinner pieces. This helps them cook faster and more evenly. Season both sides with garlic powder, salt, and pepper.
3. Sear the chicken
Heat the butter and olive oil in a skillet over medium-high heat. Once hot, add the chicken and cook for 5–6 minutes per side, or until golden and cooked through (internal temp of 165°F). Remove chicken from skillet and set aside.
4. Sauté the onions
Reduce the heat to medium, add the chopped onion, and sauté for 5–7 minutes, until soft and lightly golden. Stir occasionally to prevent burning.
5. Add the garlic
Add the minced garlic to the onions and cook for 30 seconds, just until fragrant. Garlic can burn quickly, so keep it moving.
6. Make the sauce
Stir in the chicken broth, softened cream cheese, Italian seasoning, and red pepper flakes. Use your spoon or spatula to break up the cream cheese and stir until the sauce is smooth and creamy. If it seems too thick, add a splash more broth.
7. Finish and serve
Return the cooked chicken to the skillet and simmer for a few minutes, just until heated through and coated in the sauce. Taste and adjust seasoning if needed. Sprinkle with chopped parsley if you like, and serve warm.
Nutritional Information
Per serving (based on 4 servings):
- Calories: 340
- Protein: 30g
- Carbohydrates: 4g
- Fat: 22g
- Saturated Fat: 10g
- Sodium: 390mg
Note: Values may vary depending on the ingredients used and exact portion size.
Helpful Notes and Tips
- Serving suggestions: This is amazing served over rice, egg noodles, or creamy mashed potatoes. A side of roasted broccoli or green beans rounds out the meal perfectly.
- Add veggies: Stir in a handful of spinach, sliced mushrooms, or chopped sun-dried tomatoes during the sauce stage for a boost of color and nutrients.
- Want it spicier? Bump up the red pepper flakes to ½ teaspoon or add a splash of hot sauce.
- Make-ahead friendly: Leftovers store well in the fridge for 2–3 days. Reheat gently on the stovetop or microwave, adding a splash of broth or milk to loosen the sauce if needed.
- No cream cheese? Neufchâtel cheese (a lighter version) works just as well.
