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–+ servings
a skillet of creamy cream cheese chicken
4.96 from 21 votes

Easy Cream Cheese Chicken

Easy cream cheese chicken combines tender chicken breasts with a rich and flavorful cream cheese sauce for a delicious and simple dinner.
Author Diana
Servings 4 Servings
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes

Equipment

Ingredients

  • 2-3 chicken breasts boneless and skinless, sliced lengthwise into cutlets
  • Salt and pepper
  • 1 tablespoon (15 ml) olive oil not extra virgin
  • 2 tablespoons (28 g) unsalted butter
  • 3 cloves garlic minced or crushed
  • 8 ounces (225 g) cream cheese
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Italian seasoning
  • 1 cup (240 ml) chicken stock
  • ½ cup (43 g) shredded parmesan cheese
  • ¼ teaspoon red pepper flakes optional
  • 1 teaspoon fresh chopped parsley optional

Instructions

  • Season the chicken cutlets with salt and pepper on both sides. Set aside.
  • In a large skillet, heat the olive oil and melt butter over medium-high heat. Add the chicken and cook for about 5-7 minutes on each side, or until it's cooked through and golden brown. Remove the chicken from the skillet and set it aside.
  • To the same skillet add the minced garlic and cook for about 1 minute, or until it's fragrant but not browned.
  • Deglaze the pan with about ¼ cup of chicken stock, scraping up the brown bits from the pan with a spatula.
  • Then add the cream cheese to the skillet along with Dijon mustard, italian seasoning, and another ¼ cup of the chicken stock. Stir until the cream cheese is mostly melted.
  • Add the remaining chicken stock and stir well to combine all the ingredients.
  • Lower the heat and let the sauce simmer for about 2 minutes, or until it starts to thicken.
  • Stir in the shredded parmesan cheese and let it melt into the sauce. If you like a little heat, add the optional red pepper flakes
  • Return the cooked chicken to the skillet, making sure to coat it well with the sauce. Remove from heat, and garnish with red pepper flakes and parsley if desired.
  • Plate the chicken, and pour any remaining sauce over the top. Serve hot with mashed potatoes, pasta, rice, or risotto and roasted or grilled vegetables or a salad.

Notes

  • You may need to cook the chicken cutlets in batches. If your pan isn't large enough, be sure not to crown the chicken into the pan. You want plenty of room around each cutlet so that they will brown.
  • Don't burn the garlic. After adding the garlic to the skillet, be sure that you're ready to add in the other sauce ingredients right away. the garlic only needs a minute or less in the pan to become aromatic, and burnt garlic will ruin the flavor of your dish.
  • Add vegetables. I stirred in some sauteed mushrooms at the end, but you could just as easily saute them in the pan before making the sauce too. The same is true for peppers, zucchini, or mushrooms. Spinach can be added and wilted down at the end as well.
  • To Store: Keep leftovers in an airtight container in the fridge for up to 3 days. This dish does not freeze well. 

Nutrition

Calories: 488kcal | Carbohydrates: 8g | Protein: 33g | Fat: 36g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 157mg | Sodium: 631mg | Potassium: 600mg | Fiber: 0.4g | Sugar: 3g | Vitamin A: 1127IU | Vitamin C: 2mg | Calcium: 188mg | Iron: 1mg
Find it online: https://littlesunnykitchen.com/cream-cheese-chicken/