Creamy Chicken Cheese

This smooth, luxurious chicken creation turns basic chicken breasts into a fancy-looking meal in only 35 minutes. The silky cream cheese coating wraps around each chicken piece perfectly, making a heartwarming dinner that'll please even the fussiest eaters.

I whipped up this cream cheese chicken when I was stuck for dinner ideas after a tiring day at work. I couldn't believe how easy it was, but the taste was so amazing that now we make it regularly for family meals and when friends come over.

Ingredients

• Boneless skinless chicken breasts: Your tender meat base that stays moist thanks to the creamy topping
• Olive oil or butter: Used to brown the chicken and build your flavor base
• Garlic powder and onion powder: They add quick flavor without needing to chop anything
• Paprika: Gives a light smoky taste and nice reddish tint to your chicken
• Salt and pepper: Basic seasonings that boost all the other tastes
• Cream cheese: The key player that makes the wonderfully smooth sauce
• Chicken broth: Makes the sauce pourable while adding meaty flavor (try to get low-sodium kinds)
• Parmesan cheese: Brings salty, nutty hints and helps your sauce get thicker (grate it fresh for better melting)
• Italian seasoning: A mix of herbs that adds depth without buying tons of different spices
• Fresh parsley: Not required but adds nice green color and fresh taste at the end

Step-by-Step Instructions

Season and Sear Chicken:

Cover chicken breasts well with garlic powder, onion powder, paprika, salt, and pepper on all sides. Warm up olive oil in a big pan over medium heat until it shimmers. Put chicken in the hot pan without cramming them together and let them cook without moving for 4-5 minutes until they get golden. Flip and cook another 4-5 minutes. Don't worry if they're not fully done, they'll finish cooking in the sauce later.

Create the Cream Cheese Base:

Take chicken out to a plate and turn heat down low. Put soft cream cheese into the same pan, scraping up the brown chicken bits from the bottom because they pack tons of flavor. The cream cheese will start melting and might look lumpy at first, which is totally normal. Just keep gently whisking until it starts getting smoother.

Develop the Sauce:

Slowly pour in chicken broth while whisking non-stop to mix it with the cream cheese. Adding it bit by bit stops lumps and makes the sauce super smooth. Once it's all mixed, stir in the Parmesan cheese and Italian seasoning. Let everything bubble gently for 2-3 minutes until it gets a bit thicker and coats a spoon.

Finish Cooking the Chicken:

Put the chicken and any juices back in the pan. Ladle the creamy sauce over each piece so they're all coated. Cover the pan and turn heat to low. Let chicken finish cooking slowly in the sauce for 10-15 minutes until it reaches 165°F inside and gets fork-tender.

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What I love most about this dish is how the cream cheese turns into such a fancy sauce with barely any work. My kids who usually stay away from saucy foods always want extra to pour over their side dishes which tells me this recipe is really something special.

Storage and Reheating

This cream cheese chicken keeps well in a sealed container in the fridge for up to 4 days. The sauce will get much thicker when cold but will thin out again when warmed up. For best results, warm single portions in a microwave at 70% power for 30 seconds at a time, stirring between zaps. You can also warm it slowly in a pan over medium-low heat, adding a bit of chicken broth if needed to bring the sauce back to life.

Perfect Pairings

The thick creamy sauce goes great with starchy sides that can soak up all that yumminess. Try it over fettuccine pasta, egg noodles, fluffy mashed potatoes, or plain rice. If you're watching carbs, cauliflower rice or roasted veggies like broccoli, asparagus, or green beans give a nice contrast to the rich sauce. A basic green salad with vinaigrette dressing cuts through the richness really well.

Easy Variations

This flexible chicken dish works with lots of tasty changes. For a sun-dried tomato twist, toss in 1/4 cup chopped sun-dried tomatoes while making the sauce. If you love mushrooms, cook 8 ounces of sliced mushrooms after taking out the chicken and before putting in the cream cheese. For spinach cream cheese chicken, add 2 cups fresh spinach during the last few minutes of cooking just until it wilts. You can also swap Italian seasoning for taco seasoning and throw in a can of diced green chiles for a Mexican-style version.

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Frequently Asked Questions

→ Can I swap bone-in chicken for this recipe?

You can! Just be sure to cook it longer so it's cooked all the way through.

→ What goes well with this chicken?

Try pasta, rice, or mashed potatoes as a base—you can't go wrong!

→ How do I thicken the sauce?

Let it bubble for a few extra minutes or mix in a little cornstarch and cold water.

→ Can I replace cream cheese?

Sure! Mascarpone or a mix of heavy cream and butter works just as well.

→ What should I do with leftovers?

Keep 'em in the fridge in a sealed container for 3-4 days, and heat them up on the stove or in the microwave.