Cream Cheese Chicken – Easy Weeknight Creamy Skillet

A cozy, tangy-creamy chicken dinner that’s fast enough for Monday and comforting enough for Sunday.

Cream Cheese Chicken is one of those quiet heroes of weeknight cooking. You know the kind of recipe I mean: minimal ingredients, no fussy techniques, and a sauce so good you start mentally planning leftovers before the pan even hits the sink. I first made a version of this on a rainy evening when I had chicken, half a block of cream cheese, and exactly zero energy for an elaborate dinner. The result was a creamy, savory skillet meal that tasted like I’d tried harder than I actually did.

At its heart, this dish is tender chicken simmered in a silky sauce built on cream cheese, broth, garlic, and a few pantry seasonings. It’s not tied to a specific regional cuisine, but it borrows that universal comfort-food language we all recognize: creamy, warmly seasoned, and perfect over something that soaks up sauce.

This version leans into the easy weeknight angle. One pan, about 30 minutes, and ingredients you can find in any standard grocery store. You can keep it classic, or add greens like spinach for color and balance. The cream cheese brings tang, body, and a velvety finish without needing flour or complicated reductions.

Why you’ll love it

• Quick comfort with a rich, cozy flavor payoff.
• One-pan cleanup that won’t haunt your evening.
• Flexible and family-friendly, with easy spice and veggie add-ins.
• Great for leftovers, because the sauce reheats beautifully.
• Budget-smart, using simple, reliable staples.

If you’re craving something creamy but don’t want to wrestle with a long ingredient list or a sink full of dishes, this is your new dependable favorite.

Ingredients

Chicken

• 1.5 lb boneless, skinless chicken breasts (about 680 g), sliced into cutlets
• 1 tsp kosher salt (about 5 g)
• 1/2 tsp black pepper (about 1 g)
• 1 tsp smoked paprika (about 2 g)
• 1 tbsp olive oil (15 ml)

Cream cheese sauce

• 1 tbsp butter (14 g)
• 3 cloves garlic, minced
• 1 cup low-sodium chicken broth (240 ml)
• 8 oz cream cheese, cubed and softened (225 g)
• 1 tsp Italian seasoning (about 1 g)
• 1/2 tsp onion powder (about 1 g)
• 1/4 cup grated Parmesan (25 g, optional)
• 2 cups baby spinach (60 g, optional)
• 1 tbsp lemon juice (15 ml, optional, for brightness)

💡 Shopping tip: Buy block cream cheese for the smoothest sauce. Whipped versions can thin out and split more easily.

Step-by-Step Instructions

1. Season the chicken with salt, pepper, and smoked paprika. Slice into even cutlets so they cook in the same time, about 2 minutes.
2. Sear: Heat olive oil in a large skillet over medium-high heat. Add chicken and cook 4 to 5 minutes per side until golden and nearly cooked through. Transfer to a plate.
3. Build flavor: Lower heat to medium. Add butter, then garlic, and cook 30 to 45 seconds until fragrant.
4. Deglaze with chicken broth, scraping up browned bits. Simmer 2 minutes.
5. Make it creamy: Reduce heat to medium-low. Add cream cheese cubes and whisk gently until mostly smooth, 3 to 4 minutes.
6. Season the sauce with Italian seasoning and onion powder. Stir in Parmesan if using.
7. Return chicken to the skillet. Simmer 4 to 6 minutes until the chicken is fully cooked and the sauce is silky.
8. Add spinach if using and stir until just wilted, about 1 minute. Finish with lemon juice if you like a brighter, tangier edge.
9. Serve hot over rice, pasta, mashed potatoes, or cauliflower mash, with extra black pepper on top.

💡 Tip: If the sauce looks too thick, splash in 2 to 4 tbsp (30 to 60 ml) extra broth. If it looks grainy, lower the heat and whisk slowly until it smooths out.

Variations & Substitutions

• Lighter option: Use reduced-fat cream cheese and add an extra 2 to 3 tbsp (30 to 45 ml) broth for a smoother texture.
• Pantry swap: Replace Italian seasoning with a mix of dried oregano and thyme, or add a pinch of chili flakes for gentle heat.

Make-Ahead, Storage & Reheating

• Make-ahead: Slice and season the chicken up to 24 hours ahead.
• Storage: Refrigerate up to 3 to 4 days in an airtight container.
• Freezing: Possible, but cream cheese sauces can change texture. Freeze up to 2 months and thaw overnight in the fridge.
• Reheat: Warm gently on the stove over low heat with a splash of broth, 5 to 8 minutes. Microwave in 30-second bursts, stirring between.

Nutritional Info (Estimated, per serving)

• Calories: ~480
• Protein: ~45 g
• Carbs: ~6 g
• Fat: ~30 g

💡 Note: Estimates vary by brands and portions.

Serving Suggestions

• Steamed white rice or brown rice
• Buttered egg noodles
• Garlic mashed potatoes
• Roasted broccoli or green beans
• A crisp side salad with a lemony vinaigrette
• Fresh parsley or chives on top

Recipe FAQs

Can I use chicken thighs instead of breasts?

Yes. Boneless, skinless thighs work beautifully and stay extra juicy. Add 2 to 3 minutes to the simmer if needed.

How do I keep the sauce from splitting?

Use medium-low heat once the cream cheese goes in and whisk gently. High heat is the usual culprit.

Is this recipe keto-friendly?

It can be. Skip the optional Parmesan if you’re tracking closely and serve with cauliflower mash or zucchini noodles.

Can I add veggies?

Absolutely. Mushrooms, sun-dried tomatoes, peas, or chopped kale are all great. Add hearty veggies early so they soften.

What if I don’t have chicken broth?

Water plus a small bouillon cube or 1 to 2 tsp chicken base works in a pinch.

Final Notes

This Cream Cheese Chicken is the kind of recipe that earns a permanent spot in your back pocket. It’s cozy without being heavy-handed, simple without being bland, and flexible enough to match whatever you’ve got in the fridge. On busy weeks, I love serving it over rice with quick-steamed broccoli. On slower nights, I’ll lean into the comfort factor with mashed potatoes and a sprinkle of fresh herbs.

If you try it, I’d love to hear how you made it your own. Did you add spinach, kick it up with chili flakes, or swap in thighs? Drop a comment with your tweaks, because these are the recipes that get even better when we share ideas.