I combined pantry staples and a block of cream cheese to create a silky garlic herb sauce in just 30 minutes, the centerpiece of my Easy Chicken Cream Cheese Recipes.

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I never thought a block of cream cheese could do so much until I turned it into this silky garlic sauce that clings to each bite. Its like cheating but in a good way, pantry staples do the heavy lifting and dinner looks fancy without the fuss.

I usually throw it on the table when I need quick Tuesday wins, but it fits right into my Monday Chicken Dinner Ideas and even reads like something from Easy Chicken Cream Cheese Recipes. The flavors sneak up on you, and yes, I still cant believe it takes half an hour, but folks always ask for seconds.

Ingredients

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Chicken breasts: Lean protein powerhouse, fills you up, it’s low carb but can dry out.
Cream cheese: Rich and creamy, adds fat and silky texture, boosts calories not nutrients.
Garlic: Sharp savory punch, tiny carbs, contains antioxidants, brightens sauce, not sweet or sour.
Olive oil: Healthy monounsaturated fats, helps absorb fat soluble vitamins, gives a light fruity note.
Parmesan cheese: Nutty salty umami, adds protein and calcium, a little goes a long way.
Chicken broth: Low sodium option, adds savory moisture, small amount of protein, keeps sauce thin.
Lemon juice: Zesty acidity cuts richness, adds brightness and a light tang without adding sugar.

Ingredient Quantities

1 1/2 to 2 lb boneless, skinless chicken breasts

1 tsp kosher salt

1/2 tsp black pepper

2 tbsp olive oil

1 tbsp butter

8 oz cream cheese softened (one block)

3 cloves garlic minced

1/2 cup low sodium chicken broth

1 tsp Italian seasoning

1/4 cup grated parmesan cheese

1 tbsp lemon juice

1 tbsp cornstarch (optional)

2 tbsp chopped fresh parsley for garnish (optional)

How to Make this

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1. Pat 1 1/2 to 2 lb boneless skinless chicken breasts dry, season both sides with 1 tsp kosher salt and 1/2 tsp black pepper, and if pieces are uneven pound them to about 1/2 inch thickness so they cook evenly.

2. Heat 2 tbsp olive oil and 1 tbsp butter in a large skillet over medium high heat until the fat shimmers, then add the chicken and sear 5 to 7 minutes per side until golden and cooked through (internal temp 165 F or juices run clear). Transfer chicken to a plate and tent loosely with foil.

3. Reduce heat to medium, add the minced 3 cloves garlic to the same skillet and cook about 30 seconds until fragrant, dont let it burn.

4. Pour in 1/2 cup low sodium chicken broth and scrape up the browned bits from the bottom of the pan with a wooden spoon, let it simmer 1 minute to concentrate flavor.

5. Lower heat to medium low and add the 8 oz softened cream cheese, 1 tsp Italian seasoning, 1/4 cup grated parmesan cheese, and 1 tbsp lemon juice, whisking or stirring until the cream cheese melts into a smooth creamy sauce. If it looks lumpy, keep stirring and break the cream cheese up with the spoon.

6. If you want a thicker sauce, mix the 1 tbsp cornstarch with 1 tbsp cold water to make a slurry and stir it into the sauce, simmer 1 to 2 minutes until it thickens, otherwise skip it.

7. Return the chicken to the skillet, spoon the sauce over each piece, and simmer 2 to 3 minutes until the chicken is heated through and coated in sauce. Taste and adjust salt and pepper if needed.

8. Sprinkle 2 tbsp chopped fresh parsley over the top for garnish if using, serve right away with your favorite sides, and enjoy this easy 30 minute creamy garlic herb chicken.

Equipment Needed

1. Cutting board (for trimming and pounding the chicken)
2. Chef’s knife
3. Meat mallet or rolling pin (to pound uneven breasts to 1/2 inch)
4. 10 to 12 inch heavy skillet (nonstick or stainless)
5. Tongs or spatula (to flip and transfer the chicken)
6. Wooden spoon (to scrape up browned bits)
7. Whisk (to smooth the cream cheese into the sauce)
8. Measuring spoons and 1/2 cup measuring cup
9. Small bowl (for the cornstarch slurry, if using)
10. Aluminum foil for tenting and instant read thermometer (optional but handy)

FAQ

How do I get the chicken to cook evenly? Pound or butterfry the breasts to an even thickness so they cook the same, sear in a hot pan 2 to 3 minutes per side for color, then lower the heat and finish covered until internal temp hits 165°F, about 5 to 8 more minutes depending on thickness. Don't crowd the pan, cook in batches if needed.

Can I use chicken thighs or frozen chicken instead? Yes thighs work, theyre juicier so watch time, cook a few minutes longer than breasts. Frozen chicken should be fully thawed first for best texture, otherwise you'll end up overcooked outside and raw inside.

How do I keep the cream cheese sauce smooth and not lumpy? Soften the cream cheese ahead of time, cut into cubes so it melts faster, and whisk it with warm chicken broth off the heat before simmering gently. If it's too thin, mix 1 tbsp cornstarch with 1 tbsp cold water and stir in, simmer till it thickens.

Can I make this ahead or freeze it? Yes, store cooked chicken and sauce in the fridge up to 3 days. For freezing separate is best: sauce and chicken in a freezer bag up to 2 months. Thaw overnight and reheat gently on low with a splash of broth, stir so it doesnt split.

Whats the best way to reheat without drying the chicken? Reheat gently in a skillet over low heat with a little chicken broth or water, cover for a few minutes until warmed through. Microwaving works but use short bursts so it doesnt get rubbery.

Any easy swaps for diet or flavor? For lower fat use light cream cheese or part Greek yogurt added at the end cold so it won't curdle, skip cornstarch for keto or use xanthan gum sparingly, add a pinch of red pepper flakes or extra lemon for brightness, and swap Italian seasoning for fresh basil for a different vibe.

Easy Cream Cheese Chicken Recipe Substitutions and Variations

Cream cheese: mascarpone 1:1, it’s richer and melts silky; or use full fat ricotta blended smooth (about same volume) if you want a lighter texture, but sour cream or plain Greek yogurt can split if heated so add off the heat.
Low sodium chicken broth: use low sodium vegetable broth 1:1, or plain water plus 1/2 to 1 tsp chicken or vegetable bouillon (taste and adjust salt).
1 tbsp cornstarch (optional): swap with 2 tbsp all purpose flour mixed with 1/4 cup cold water (flour slurry) for similar thickening, or use arrowroot powder 1:1 but stir in at the end and don’t boil it long.
1/4 cup grated parmesan cheese: substitute Pecorino Romano or Asiago 1:1, note Pecorino is saltier so start with a little less and taste.

Pro Tips

1) Soften the cream cheese fast and evenly: cut it into small cubes and let it sit on the counter for a bit, or nuke it in 10 second bursts stirring in between. Cold lumps will make the sauce grainy, and a little warmth means it melts smooth way quicker.

2) Get the chicken one level so it cooks the same: put thicker pieces under plastic and give them a few whacks with a rolling pin or can. Use an instant read thermometer if you got one so you don’t overcook it, then let the chicken rest a couple minutes so the juices settle.

3) Don’t wipe the pan clean after searing, scrape up those browned bits; that’s where the flavor is. A splash of wine or lemon while you deglaze will lift the sauce, and simmering the stock a bit before adding the cream cheese concentrates the taste.

4) Fix a lumpy or too-thin sauce fast: whisk vigorously off the heat, or use an immersion blender for a silky finish. If you need thicker, mix cornstarch with cold water first so it doesn’t clump, add just a little at a time and simmer only until it thickens, otherwise it can go gluey.

Easy Cream Cheese Chicken Recipe

Recipe by Nicky Smith

0.0 from 0 votes

I combined pantry staples and a block of cream cheese to create a silky garlic herb sauce in just 30 minutes, the centerpiece of my Easy Chicken Cream Cheese Recipes.

Servings

servings

Calories

643

kcal

Equipment: 1. Cutting board (for trimming and pounding the chicken)
2. Chef’s knife
3. Meat mallet or rolling pin (to pound uneven breasts to 1/2 inch)
4. 10 to 12 inch heavy skillet (nonstick or stainless)
5. Tongs or spatula (to flip and transfer the chicken)
6. Wooden spoon (to scrape up browned bits)
7. Whisk (to smooth the cream cheese into the sauce)
8. Measuring spoons and 1/2 cup measuring cup
9. Small bowl (for the cornstarch slurry, if using)
10. Aluminum foil for tenting and instant read thermometer (optional but handy)

Ingredients

1 1/2 to 2 lb boneless, skinless chicken breasts
1 tsp kosher salt
1/2 tsp black pepper
2 tbsp olive oil
1 tbsp butter
8 oz cream cheese softened (one block)
3 cloves garlic minced
1/2 cup low sodium chicken broth
1 tsp Italian seasoning
1/4 cup grated parmesan cheese
1 tbsp lemon juice
1 tbsp cornstarch (optional)
2 tbsp chopped fresh parsley for garnish (optional)

Directions

Pat 1 1/2 to 2 lb boneless skinless chicken breasts dry, season both sides with 1 tsp kosher salt and 1/2 tsp black pepper, and if pieces are uneven pound them to about 1/2 inch thickness so they cook evenly.
Heat 2 tbsp olive oil and 1 tbsp butter in a large skillet over medium high heat until the fat shimmers, then add the chicken and sear 5 to 7 minutes per side until golden and cooked through (internal temp 165 F or juices run clear). Transfer chicken to a plate and tent loosely with foil.
Reduce heat to medium, add the minced 3 cloves garlic to the same skillet and cook about 30 seconds until fragrant, dont let it burn.
Pour in 1/2 cup low sodium chicken broth and scrape up the browned bits from the bottom of the pan with a wooden spoon, let it simmer 1 minute to concentrate flavor.
Lower heat to medium low and add the 8 oz softened cream cheese, 1 tsp Italian seasoning, 1/4 cup grated parmesan cheese, and 1 tbsp lemon juice, whisking or stirring until the cream cheese melts into a smooth creamy sauce. If it looks lumpy, keep stirring and break the cream cheese up with the spoon.
If you want a thicker sauce, mix the 1 tbsp cornstarch with 1 tbsp cold water to make a slurry and stir it into the sauce, simmer 1 to 2 minutes until it thickens, otherwise skip it.
Return the chicken to the skillet, spoon the sauce over each piece, and simmer 2 to 3 minutes until the chicken is heated through and coated in sauce. Taste and adjust salt and pepper if needed.
Sprinkle 2 tbsp chopped fresh parsley over the top for garnish if using, serve right away with your favorite sides, and enjoy this easy 30 minute creamy garlic herb chicken.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.