Cream Cheese Chicken is a simple and delicious dish that’s creamy, cheesy, and full of comforting flavor. It’s usually made with tender chicken breasts cooked in a sauce made from cream cheese, garlic, and a few other easy ingredients that come together quickly.
I love making this dish on busy weeknights because it feels a little special without a lot of effort. The cream cheese melts into a rich, smooth sauce that coats the chicken perfectly, making every bite creamy and satisfying. I usually add some herbs or a sprinkle of pepper to give it just the right touch of extra flavor.
My favorite way to enjoy Cream Cheese Chicken is with a side of steamed veggies or over a bed of rice or pasta to soak up all that tasty sauce. It’s one of those meals that feels like a warm hug and always gets requests to make it again. Plus, the leftovers are just as yummy the next day!
Key Ingredients & Substitutions
Chicken Breasts: Boneless and skinless work best for this recipe, cooking evenly and staying tender. If you prefer, thighs add more flavor and stay juicy.
Cream Cheese: It’s the star of the sauce, giving it that creamy richness. Use full-fat for best flavor, but light cream cheese can work if you want less fat.
Mushrooms: They add texture and earthiness. White or cremini mushrooms are great, but you can also try baby bellas or shiitake for a different twist.
Parmesan Cheese: This is optional but adds a nice depth to the sauce. If you don’t have Parmesan, try Pecorino Romano or a mild cheddar for a slightly different taste.
How Do You Make the Cream Cheese Sauce Smooth and Delicious?
The key is to melt the cream cheese slowly and stir often to avoid lumps and burning.
- Lower the heat to medium before adding cream cheese.
- Stir the cream cheese quickly with mushrooms and garlic until melted.
- Add chicken broth and cream gradually while stirring to keep sauce even.
- Simmer gently until the sauce thickens slightly before adding chicken back.
Taking your time here helps the sauce become silky and coat the chicken beautifully.
Equipment You’ll Need
- Large skillet – I recommend a sturdy skillet to brown the chicken and make the sauce all in one pan, saving time and cleanup.
- Meat thermometer – helps ensure the chicken is cooked just right without overcooking.
- Wooden spoon or spatula – perfect for stirring the sauce and scraping up browned bits from the skillet.
- Measuring cups and spoons – makes adding ingredients accurately easy, especially for the broth, cream, and seasonings.
Flavor Variations & Add-Ins
- Swap mushrooms for spinach or kale—adding greens makes it fresher and adds fiber.
- Use grated Gruyère or mozzarella instead of Parmesan for a different cheesy flavor.
- Add cooked bacon or pancetta for a smoky, salty crunch.
- Sprinkle with crushed red pepper flakes or paprika for a bit of heat and vibrant color.
Cream Cheese Chicken with Mushroom Sauce
Ingredients You’ll Need:
- 4 boneless, skinless chicken breasts
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- Salt and black pepper, to taste
- 2 tablespoons olive oil or butter
- 8 ounces sliced mushrooms
- 3 cloves garlic, minced
- 4 ounces cream cheese, softened
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese (optional)
- 1 teaspoon dried Italian seasoning or dried thyme
- Fresh parsley, chopped (for garnish)
Time Needed:
This delicious dish takes about 30 minutes total — around 10 minutes for prep and 20 minutes to cook everything including browning the chicken and simmering the creamy mushroom sauce.
Step-by-Step Instructions:
1. Season and Sear the Chicken:
Pat the chicken breasts dry with paper towels. Rub both sides with paprika, garlic powder, salt, and black pepper. Heat olive oil or butter in a large skillet over medium-high heat. Add the chicken breasts and cook 5-6 minutes on each side, until golden brown and cooked through. Remove chicken from the skillet and set aside.
2. Cook Mushrooms and Garlic:
In the same skillet, add the sliced mushrooms. Cook for 4-5 minutes, stirring occasionally, until they release their moisture and start to brown. Add minced garlic and sauté for 1 minute until fragrant.
3. Make the Creamy Sauce:
Reduce heat to medium. Add the softened cream cheese to the skillet and stir continuously until melted and well combined with mushrooms and garlic. Gradually add chicken broth and heavy cream, stirring constantly to create a smooth and creamy sauce.
4. Add Seasoning and Simmer:
Stir in Parmesan cheese (if using) and dried Italian seasoning or thyme. Let the sauce gently simmer for 3-4 minutes to thicken slightly.
5. Combine Chicken and Sauce:
Return the cooked chicken breasts to the skillet, spooning the creamy mushroom sauce over them. Warm everything together for 2-3 minutes so the chicken soaks up the flavors.
6. Serve:
Sprinkle freshly chopped parsley on top for a fresh touch. Serve hot with sides like steamed vegetables, mashed potatoes, or rice to enjoy the rich and creamy sauce.
Can I Use Frozen Chicken for This Recipe?
Yes, but make sure to fully thaw the chicken breasts in the refrigerator overnight before cooking. Pat them dry well to get a good sear and avoid excess moisture in the pan.
Can I Substitute Heavy Cream?
Absolutely! You can use half-and-half or whole milk for a lighter sauce, but the sauce may be thinner. To thicken, simmer a bit longer or add a small spoonful of cornstarch slurry.
How Should I Store Leftovers?
Store any leftover chicken and sauce in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to keep the sauce creamy.
Can I Add Other Vegetables?
Definitely! Spinach, bell peppers, or sun-dried tomatoes make great additions. Add them during the sauce-making step to blend their flavors with the creamy mushroom sauce.
