Easy Cream Cheese Chicken
A quick and comforting pan-seared chicken dish with a creamy sauce made from cream cheese and chicken broth, perfect for busy weeknights.
Ingredients
Main Ingredients
- 2-4 pieces chicken breasts, boneless, skinless If thick, slice in half horizontally to make cutlets.
- 4 oz cream cheese Soften or cut into cubes for faster melting.
- 1/2 to 3/4 cup chicken broth Adjust to desired sauce thickness.
- 1 tsp garlic powder Or 2 cloves fresh garlic, minced.
- 1 tsp onion powder
- to taste salt
- to taste black pepper
- as needed chopped parsley For garnish.
Instructions
Preparation
- Pat the chicken breasts dry and season both sides with garlic powder, onion powder, salt, and pepper.
- Heat a tablespoon of oil or butter in a large skillet over medium heat. When hot, add the chicken breasts.
- Cook the chicken 4–6 minutes per side (depending on thickness) until no longer pink inside — use an instant-read thermometer to confirm 165°F (74°C).
- Reduce the heat to low. Remove any excess fat from the pan if needed, leaving the fond for flavor.
- Add the cream cheese in chunks and pour in the chicken broth. Stir gently until the cream cheese melts and the sauce becomes smooth.
- Simmer for 2–3 minutes to meld flavors and ensure the chicken is heated through. Taste and adjust seasoning.
- Transfer to plates and sprinkle with chopped parsley before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a skillet or microwave. Can also be frozen for up to 3 months.