Cream Cheese Chicken is my go-to dinner when the day’s been long and the fridge looks like it’s given up on life. It’s warm, creamy, and full of flavor with almost no effort—which is exactly what I need when I’ve got hungry faces staring at me. We’re talking tender chicken smothered in a velvety cream cheese sauce that hugs every bite like a cozy sweater. I’ve made this for last-minute guests, picky eaters, and on days when I’d rather order takeout—and every single time, it disappears faster than I can say ‘don’t touch that, it’s still hot!’ The best part? You probably already have all the ingredients sitting around, waiting to be turned into something amazing. Whether you serve it over pasta, rice, or mop it up with a crusty loaf of bread, this dish has your back. Trust me—this is one of those easy chicken recipes with few ingredients that earns a permanent spot in your dinner rotation.

1) Key Takeaways
2) Easy Cream Cheese Chicken Recipe
3) Ingredients for Cream Cheese Chicken
4) How to Make Cream Cheese Chicken
5) Tips for Making Cream Cheese Chicken
6) Making Cream Cheese Chicken Ahead of Time
7) Storing Leftover Cream Cheese Chicken
8) Try these Chicken recipes next!
9) Cream Cheese Chicken Recipe
10) Nutrition

1) Key Takeaways

This is a creamy, comforting dish made with a few kitchen staples.
Perfect for family dinners, picky eaters, or meal prep lovers.
You can serve it over pasta, rice, or just spoon it over crusty bread.
The recipe uses simple ingredients like cream cheese and chicken broth.

2) Easy Cream Cheese Chicken Recipe

If you’re anything like me, you’re always looking for easy chicken recipes with few ingredients that don’t taste, well, boring. This recipe checks all the boxes. It’s creamy, it’s cozy, and it’s simple enough to make with one eye closed and a toddler on your hip. Twice this month, I’ve pulled it off while balancing a work call and rescuing a Lego from the dog’s mouth. That’s real life cooking.

The base of this dish starts with well-seasoned chicken breasts that brown beautifully in olive oil. Then comes the creamy magic—softened cream cheese, chicken broth, and a sprinkle of Italian herbs. You let that melt into a sauce so smooth, you’ll want to bathe in it. (But don’t. Save it for the chicken.)

I serve this over pasta when the carb cravings hit, or over zucchini noodles when I’m pretending to behave. Either way, this recipe lands in my top rotation of easy dinner recipes for family with kids who like their meals creamy and chickeny.

3) Ingredients for Cream Cheese Chicken

Chicken Breasts – I go with boneless, skinless chicken breasts because they cook fast and soak up flavor like champs. If thighs are more your style, go for it. Just adjust the cook time a bit.

Olive Oil – A quick splash gets the pan hot and the chicken golden. You could use butter if you’re feeling indulgent, but olive oil keeps it light.

Garlic Powder and Onion Powder – These two little powerhouses bring warmth and depth to the chicken. Don’t skip them. They make the difference between bland and wow.

Salt and Pepper – Season as you go. It builds flavor in layers, not all at once. A little here and a little there makes a big impact.

Cream Cheese – The heart of the sauce. I let it sit on the counter while the chicken cooks so it melts like a dream when it hits the pan.

Chicken Broth – It thins the sauce just enough while bringing extra savory punch. I’ve used water in a pinch, but broth makes it better. Always.

Italian Seasoning – A pinch of this blend ties it all together. I keep a homemade mix in a jar, but store-bought works just fine too.

Fresh Parsley – This is the flourish. It adds color and just enough freshness to cut the richness of the dish.

4) How to Make Cream Cheese Chicken

Step 1. Warm a large skillet over medium heat and drizzle in the olive oil. Give it a minute to heat up while you season the chicken on both sides with garlic powder, onion powder, salt, and pepper.

Step 2. Add the chicken to the skillet and let it cook without touching it for about six minutes. Flip it once it’s golden and do the same on the other side. Then remove it and keep it warm.

Step 3. Drop the cream cheese into the skillet and stir until it starts to melt. Add the broth and Italian seasoning, and keep stirring until it becomes a smooth, creamy sauce.

Step 4. Slide the chicken back into the pan and spoon the sauce over the top. Let it simmer gently for five minutes so the flavors can settle in.

Step 5. Sprinkle chopped parsley over the top and serve hot. Don’t forget the bread—or the fork, if you’re classy like that.

5) Tips for Making Cream Cheese Chicken

This is one of those easy simple dinner recipes that actually delivers flavor. If you can keep a few tricks in mind, you’ll never go back to store-bought sauces. First, let your cream cheese soften on the counter—it blends way easier. Cold cream cheese is a clumpy mess nobody asked for.

Second, brown your chicken well. Don’t rush it. That color means flavor. When it’s golden and crisp, you’re doing it right. And last, taste the sauce before you serve. You might need another pinch of salt or a dash more broth to get it just right.

This dish fits right into those chicken dinner ideas healthy low carb eaters love too—just skip the pasta and add greens. Nobody will complain, especially not your jeans.

6) Making Cream Cheese Chicken Ahead of Time

Life gets busy. I get it. That’s why this dish makes a great meal prep option. Make the chicken and sauce the night before, then just warm it gently on the stove the next day. Add a splash of broth to thin it if needed.

If you’re storing it in the fridge, keep the chicken and sauce together. Don’t slice the chicken until you’re ready to serve—it keeps the meat juicier. I usually store it in a glass container with a tight lid and reheat it in the same dish.

It also works well for dinner parties. Cook everything in advance, then reheat and serve with fresh herbs and a squeeze of lemon. Fancy without trying too hard. That’s my kind of dinner plan.

7) Storing Leftover Cream Cheese Chicken

Leftovers? Yes, please. Scoop the rest into a container and stash it in the fridge for up to four days. Just make sure it’s airtight so the sauce doesn’t dry out. Reheat gently over low heat, stirring often.

If the sauce thickens too much, add a tablespoon of broth or water to bring it back to life. I like to repurpose leftovers into wraps, quesadillas, or pile them on toast. Lazy lunch magic, right there.

Oh—and this reheats well in the microwave too, just cover it with a paper towel and heat in short bursts. Stir and check often so the chicken doesn’t overcook.

8) Try these Chicken recipes next!

9) Cream Cheese Chicken Recipe