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Cream Cheese Chicken

Cream Cheese Chicken is tender chicken breasts simmered in a creamy garlic Parmesan sauce with a silky, smooth texture. The skillet method builds flavor from browned bits, then finishes with a short simmer so the sauce clings to every bite.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken breasts
  • 4 boneless skinless chicken breasts
Cooking fats and seasoning
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp Italian seasoning
  • 1 tsp paprika
  • 1 tsp salt
  • 0.5 tsp black pepper
Creamy sauce
  • 8 oz cream cheese, softened
  • 1 cup chicken broth
  • 0.5 cup grated Parmesan cheese
  • 3 cloves garlic, minced
  • 2 tbsp chopped parsley

Equipment

  • 1 cast iron skillet

Method
 

Season the chicken
  1. Season the chicken breasts with garlic powder, onion powder, Italian seasoning, paprika, salt, and black pepper.
Brown the chicken
  1. Heat olive oil and butter in a large skillet over medium-high heat until the butter foams.
  2. Cook the chicken for 5–6 minutes per side until golden brown.
  3. Remove the chicken and set aside.
Make the creamy garlic Parmesan sauce
  1. Add the minced garlic to the skillet and sauté for 30 seconds, stirring, until fragrant.
  2. Stir in chicken broth and scrape up any browned bits from the bottom of the skillet.
  3. Add the softened cream cheese and whisk until smooth.
  4. Stir in the grated Parmesan cheese until melted and glossy.
Simmer and finish
  1. Return the chicken to the skillet, reduce heat, and simmer for 10–12 minutes until fully cooked and coated in the creamy sauce.
  2. Garnish with chopped parsley and serve warm.

Notes

For the smoothest sauce, make sure the cream cheese is fully softened before whisking, and simmer gently (not a hard boil) to keep it silky. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat on the stove over low heat with a splash of chicken broth if needed. Freezing is not recommended because the cream sauce can separate after thawing. Dietary swap: use low-fat cream cheese and reduced-fat Parmesan for a lighter version while keeping the same cooking method.