Cream Cheese Chicken The Best Easy 30 Min

When you’re craving something cozy, rich, and ready without a fuss, cream cheese chicken checks every box. This recipe gives you tender strips of chicken wrapped in a velvety, savory cream cheese sauce that clings to every bite.

Whether you’re after a fast skillet dinner or a hands-off baked option, this guide has both covered. Cream cheese chicken is more than a weeknight fix. It’s comfort food that feels like home, every single time.

Why You’ll Love This Recipe

• Quick and easy to prepare using just one pan
• Made with simple ingredients you probably already have
• Perfect for busy weeknights or casual family dinners
• A creamy, cheesy sauce that’s impossible to resist
• High in protein and naturally low in carbs

What sets this cream cheese chicken apart is how effortlessly it delivers deep flavor with minimal effort. The balance of seared chicken, sautéed mushrooms, and the smooth, garlicky sauce creates a dish that feels indulgent without being complicated. It’s a warm, comforting meal that pleases even picky eaters and works just as well for guests as it does for a quick Tuesday dinner.

Ingredients Needed

For the Chicken and Vegetables:
• 2 teaspoons extra-virgin olive oil
• 1 small onion, finely chopped
• 8 ounces white button mushrooms, thinly sliced
• 2 cloves garlic, minced
• 1 and a half pounds boneless skinless chicken breasts, sliced into even strips
• ¾ teaspoon kosher salt
• ½ teaspoon ground black pepper

For the Creamy Sauce:
• 4 ounces plain cream cheese, regular or reduced-fat
• ¼ cup low-sodium chicken broth
• ¼ to ½ cup shredded mozzarella cheese, depending on how cheesy you like it

For Serving:
• Steamed brown rice or white rice
• 3 tablespoons chopped fresh parsley, optional for garnish

Each ingredient adds its own role to the dish. The cream cheese gives body and tang. The broth lightens and blends the sauce. The mozzarella adds a stretchy finish. The fresh parsley brightens the final plate.

How to Make Cream Cheese Chicken

1. Set a large skillet on the stove and heat it over medium. Add the olive oil and wait until it shimmers.
2. Toss in the chopped onion and sliced mushrooms. Cook for 4 to 5 minutes, stirring often, until the mushrooms soften and the onions turn translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
3. While the vegetables cook, slice the chicken into strips. Season the chicken with kosher salt and black pepper.
4. Increase the heat to medium-high. Add the seasoned chicken to the skillet in a single layer. Let it sear without moving it for a few minutes to develop a golden crust. Flip and continue cooking for 6 to 8 minutes total, or until the chicken is browned and nearly cooked through.
5. Lower the heat to medium-low. Add the cream cheese and pour in the chicken broth. Stir everything together slowly until the cream cheese melts and forms a smooth sauce.
6. Sprinkle the shredded mozzarella evenly over the skillet. Cover with a lid and let it cook for another 2 to 3 minutes. The chicken should be fully cooked and the sauce should be creamy and slightly thickened. Use a meat thermometer to confirm the chicken has reached 165°F.
7. Taste and adjust seasoning with extra salt or pepper if needed.
8. Serve hot over steamed rice. Garnish with chopped parsley for a fresh pop of color.

Method 2: Baked Cream Cheese Chicken

This method is perfect for when you want a delicious meal with minimal hands-on cooking. Simply prepare the ingredients, assemble them, and let the oven do the work.

Additional Ingredients (Optional for Crunchy Topping):

1. ½ cup Panko breadcrumbs
2. ¼ cup grated Parmesan cheese
3. 2 tablespoons melted butter

Instructions:

1. Preheat Oven and Prepare Dish: Preheat your oven to 400°F (200°C). Lightly grease a medium-sized baking dish with oil or butter.
2. Prepare the Chicken: Arrange the chicken strips seasoned with salt and pepper in a single layer in the prepared baking dish.
3. Make the Cream Cheese Sauce: In a medium bowl, combine the softened cream cheese (at room temperature), chicken broth, mozzarella cheese, minced garlic, and chopped onion (for extra flavor, you can sauté the onion and garlic first). Mix well until you have a smooth, creamy mixture.
4. Assemble the Dish: Pour the cream cheese sauce evenly over the chicken strips in the baking dish. You can also add sliced mushrooms over the chicken before adding the sauce.
5. Add the Crunchy Topping (Optional): In a small bowl, mix the Panko breadcrumbs with the grated Parmesan cheese and melted butter. Sprinkle the mixture evenly over the cream cheese layer. This step will give you a wonderful golden-brown crust.
6. Bake: Place the dish in the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through (reaches an internal temperature of 165°F or 75°C) and the sauce is bubbly and golden brown.
7. Rest and Serve: Remove the dish from the oven and let it rest for 5 minutes before serving. Garnish with fresh chopped parsley and serve hot.

Skillet vs. Baked: Which Method is Right for You?

Flavor Variations: Make This Recipe Your Own

Serving and Storage Tips

Serving Suggestions:
Plate the cream cheese chicken over a bed of warm rice for a comforting meal. You can also pair it with buttered noodles, mashed potatoes, or low-carb options like cauliflower rice or zucchini ribbons. A crisp green salad or steamed green beans adds freshness and crunch to balance the creamy sauce.

Storage Tips:
Let any leftovers cool completely before storing. Place them in an airtight container and keep in the refrigerator for up to three to four days. When reheating, use the stovetop over low heat or microwave in short intervals, stirring occasionally to keep the sauce smooth. Add a splash of broth if the sauce thickens too much.

Freezing Advice:
This dish is best enjoyed fresh. Freezing is not recommended, as cream cheese sauces tend to separate and become grainy once thawed.

Helpful Notes

• For the Juiciest Chicken: For perfectly even cooking, especially with thicker chicken breasts, place them between two sheets of plastic wrap and gently pound them to an even thickness (about ¾-inch) with a meat mallet or rolling pin.
• Room Temperature is Key: For the smoothest, creamiest sauce, make sure your cream cheese is softened to room temperature before you begin. This helps it melt evenly without lumps.
• Don’t Fear the Thermometer: The number one cause of dry chicken is overcooking. A simple instant-read meat thermometer is the best way to guarantee your chicken is cooked to a perfect 165°F (75°C) without going a degree over.
• Flavor Boost (Skillet Method): After searing the chicken, use the chicken broth or a splash of dry white wine to deglaze the pan. Scrape up all those browned bits from the bottom—they are packed with flavor and will make your sauce even more delicious.
• Add Some Veggies: Feel free to stir in a few handfuls of fresh spinach at the end until it wilts, or add sautéed mushrooms and onions to the sauce for extra texture and nutrients.
• For a Crunchy Topping (Baked Method): Mix ½ cup of panko breadcrumbs with 2 tablespoons of melted butter and a ¼ cup of grated Parmesan cheese. Sprinkle this over the cream cheese layer before baking for a delightful golden-brown crust.

Troubleshooting Guide: For a Perfect Creamy Sauce Every Time

Even simple recipes can have tricky spots. Here’s how to solve the most common issues to ensure your cream cheese chicken comes out perfectly.

Problem 1: My sauce is split, grainy, or curdled.
This is the most common issue with cream cheese sauces, and it happens when the dairy solids separate from the fat.

• The Cause: The heat was too high, or the cream cheese was too cold.
• The Solution: Immediately reduce the heat to the lowest setting. Remove the pan from the heat if necessary. Add a splash (about a tablespoon) of warm chicken broth or milk and whisk vigorously. The extra liquid and constant whisking will help the sauce emulsify and become smooth again.
• Prevention Tip: Always use softened, room-temperature cream cheese, and never let the sauce come to a boil after adding the dairy.

Problem 2: My sauce is too thin and watery.

• The Cause: There might be too much liquid from the mushrooms or chicken broth.
• The Solution: Let the sauce simmer gently over low-medium heat for a few extra minutes with the lid off. This allows the excess water to evaporate and the sauce to thicken naturally. For a quicker fix, you can create a “slurry” by mixing 1 teaspoon of cornstarch with 1 tablespoon of cold water, then slowly whisk it into the sauce until it thickens.

Problem 3: My sauce is too thick.

• The Cause: The sauce may have over-reduced, or too much cheese was added.
• The Solution: This is an easy fix! Simply whisk in a small amount of warm chicken broth or milk, a tablespoon at a time, until the sauce reaches your desired consistency.

Problem 4: The chicken turned out dry.

• The Cause: The chicken was overcooked. Chicken breasts are very lean and can dry out quickly.
• The Solution: The best tool for prevention is an instant-read meat thermometer. Pull the chicken from the heat the moment it reaches an internal temperature of 165°F (75°C). Remember that the chicken will continue to cook slightly from residual heat after you remove it from the pan.

Conclusion

This Cream Cheese Chicken recipe is a true game-changer for busy weeknights. Its incredible versatility means you can have a lightning-fast skillet dinner or a comforting, bubbly baked meal with just one core recipe. The rich, savory sauce and tender, juicy chicken are guaranteed to win over even the pickiest eaters, making this a dish your family will request again and again. It’s proof that you don’t need complicated ingredients or a lot of time to put a spectacular, comforting meal on the table.

Frequently Asked Questions (FAQ)

Can I use chicken thighs instead of chicken breasts?

Absolutely! Chicken thighs are a great choice for this recipe as they are very juicy. If using bone-in thighs, you may need to increase the cooking time by 10-15 minutes to ensure they are cooked through.

What can I use as a substitute for cream cheese?

For a similar tangy and creamy texture, you could try using Greek yogurt, ricotta cheese, or a dairy-free cream cheese alternative. Note that this will alter the final flavor and texture of the sauce.

Is this cream cheese chicken recipe keto-friendly?

Yes, this recipe is naturally low-carb and keto-friendly. To keep the entire meal keto, serve it with low-carb sides like cauliflower rice, zucchini noodles, or a fresh green salad.

How do I know when the chicken is fully cooked?

The most reliable way to check for doneness is with a meat thermometer. The internal temperature of the thickest part of the chicken should read 165°F (75°C). Visually, the juices should run clear.

Can I make this dish ahead of time?

Yes, you can assemble the entire dish up to 24 hours in advance. Simply prepare the chicken and sauce in the baking dish, cover it, and store it in the refrigerator. When you’re ready to eat, bake it according to the instructions, adding a few extra minutes to the cooking time since it will be starting from cold.

Can I freeze cream cheese chicken?

We do not recommend freezing this dish. Cream cheese-based sauces tend to change texture and can become grainy or watery when thawed. This recipe is best enjoyed fresh or reheated from the refrigerator within 3-4 days.

Watch: How to Make Cream Cheese Chicken

Visual learner? Watch this quick video to see just how easy it is to make this creamy skillet dinner from start to finish!

Easy Cream Cheese Chicken

Sarah

This dish features tender strips of chicken cooked in a creamy sauce with onions and mushrooms, topped with melted mozzarella cheese. It’s a quick and comforting meal, ready in under 30 minutes.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Dinner

Cuisine American

Servings 4 servings

Calories 422 kcal

Ingredients

  

• 1.5 lbs boneless, skinless chicken breasts cut into strips
• 1 tablespoon olive oil for cooking
• 1 medium yellow onion sliced
• 8 oz mushrooms sliced
• 8 oz cream cheese ⅓ less fat
• ¼ cup chicken broth or water
• 1 cup mozzarella cheese shredded
• Additional Ingredients Optional for Crunchy Topping:
• ½ cup Panko breadcrumbs
• ¼ cup grated Parmesan cheese
• 2 tablespoons melted butter

Instructions

 

• Heat olive oil in a large skillet over medium heat. Add chicken strips and cook until browned and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
• In the same skillet, add sliced onion and mushrooms. Sauté until softened, about 5 minutes.
• Reduce heat to low. Add cream cheese and chicken broth to the skillet, stirring until the cream cheese is melted and the sauce is smooth.
• Return the cooked chicken to the skillet, stirring to coat with the creamy sauce. Sprinkle shredded mozzarella cheese over the top.
• Cover the skillet and cook for an additional 3-5 minutes, until the cheese is melted and bubbly.
• Serve hot, ideally over steamed rice or mashed potatoes.
• Instructions Baked Cream Cheese Chicken
• Preheat Oven and Prepare Dish: Preheat your oven to 400°F (200°C). Lightly grease a medium-sized baking dish with oil or butter.
• Prepare the Chicken: Arrange the chicken strips seasoned with salt and pepper in a single layer in the prepared baking dish.
• Make the Cream Cheese Sauce: In a medium bowl, combine the softened cream cheese (at room temperature), chicken broth, mozzarella cheese, minced garlic, and chopped onion (for extra flavor, you can sauté the onion and garlic first). Mix well until you have a smooth, creamy mixture.
• Assemble the Dish: Pour the cream cheese sauce evenly over the chicken strips in the baking dish. You can also add sliced mushrooms over the chicken before adding the sauce.
• Add the Crunchy Topping (Optional): In a small bowl, mix the Panko breadcrumbs with the grated Parmesan cheese and melted butter. Sprinkle the mixture evenly over the cream cheese layer. This step will give you a wonderful golden-brown crust.
• Bake: Place the dish in the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through (reaches an internal temperature of 165°F or 75°C) and the sauce is bubbly and golden brown.
• Rest and Serve: Remove the dish from the oven and let it rest for 5 minutes before serving. Garnish with fresh chopped parsley and serve hot.

Video

Notes

This dish is versatile and can be served with various sides like rice, mashed potatoes, or polenta. Feel free to adjust the ingredients based on availability and personal preference.

Keyword Chicken, Creamy, Quick Dinner