Cream Cheese Chicken (Printable Version)

Juicy chicken breasts in a rich, creamy cheese sauce with herbs and garlic for a comforting weeknight meal.

# What You Need:

→ Poultry

01 - 4 boneless, skinless chicken breasts (about 1.3 lb)

→ Dairy

02 - 7 oz cream cheese, softened
03 - 1/4 cup milk
04 - 2 tbsp unsalted butter
05 - 1/4 cup grated Parmesan cheese

→ Vegetables & Aromatics

06 - 1 small onion, finely chopped
07 - 3 garlic cloves, minced
08 - 2 tbsp fresh chives or parsley, chopped

→ Pantry

09 - 1 tbsp olive oil
10 - 1/2 tsp salt
11 - 1/4 tsp black pepper
12 - 1/2 tsp dried Italian herbs

# Method:

01 - Heat olive oil and butter in a large skillet over medium heat. Season chicken breasts with salt and pepper, then place in the pan. Sear for 3 to 4 minutes per side until golden brown. Remove and set aside.
02 - In the same skillet, add onions and cook for 2 to 3 minutes until softened. Add garlic and sauté for 1 more minute until fragrant.
03 - Stir in the cream cheese, milk, and Parmesan. Whisk until a smooth sauce forms. Mix in dried Italian herbs.
04 - Return the chicken breasts to the pan. Spoon sauce over the chicken, reduce heat to low, cover, and simmer for 15 to 18 minutes, or until the chicken is cooked through to an internal temperature of 165°F.
05 - Sprinkle with fresh chives or parsley before serving.

# Expert Tricks:

01 -
  • The sauce comes together in the same pan, so you get all those browned bits of flavor without a sink full of dishes.
  • It tastes like something you would order at a restaurant but takes barely any effort to pull off on a Tuesday night.
02 -
  • Do not rush the simmering step because the chicken needs that gentle covered cooking time to absorb the flavors and reach the right temperature without drying out.
  • If your sauce looks too thick after simmering, splash in another tablespoon or two of milk and stir until it reaches the consistency you want.
03 -
  • Let the cream cheese fully soften on the counter before you start cooking because warm ingredients blend into a sauce far more cooperatively than cold ones.
  • Resist the urge to move the chicken while it sears, since those undisturbed minutes are what create the golden crust that makes this dish special.

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