Can I use chicken thighs instead of chicken breasts for Cream Cheese Chicken?

Yes, you can use chicken thighs for this recipe. Just be aware that they may need to be cooked a bit longer than chicken breasts. Ensure the internal temperature reaches 165°F for safe consumption.

Can I make this dish with low-fat cream cheese?

Yes, you can substitute low-fat cream cheese if you’re looking for a lighter version of this recipe. The texture and flavor might be slightly different, but it will still be creamy and delicious.

Can I freeze Cream Cheese Chicken for later use?

It is not recommended to freeze Cream Cheese Chicken, as the texture of the sauce may change once frozen and thawed. However, you can store leftovers in the fridge for up to 3-4 days and reheat gently.

How can I make the sauce thinner if it’s too thick?

If the cream cheese sauce becomes too thick, simply add a bit more chicken broth or water to reach your desired consistency. Stir continuously as it heats to ensure the sauce remains smooth.

Cream Cheese Chicken – Easy 30-Minute Recipe

Name: Cream Cheese Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 8 ounces cream cheese (softened); 2 large boneless, skinless chicken breasts; 1/2 teaspoon garlic powder; Salt & pepper to taste; 1 tablespoon butter; 1 tablespoon olive oil; 1/2 medium onion, chopped; 3 cloves garlic, minced; 3/4 cup chicken broth; 1/2 teaspoon Italian seasoning; 1/4 teaspoon crushed red pepper flakes; Fresh parsley (optional, for garnish)

Description

Cream Cheese Chicken is a creamy, savory dish made with tender chicken breasts and a rich cream cheese garlic herb sauce. It’s a 30-minute meal that’s perfect for busy weeknights or when you want a delicious, comforting dish that feels special.

Ingredients

Scale

8 ounces cream cheese (softened)
2 large boneless, skinless chicken breasts
1/2 teaspoon garlic powder
Salt & pepper to taste
1 tablespoon butter
1 tablespoon olive oil
1/2 medium onion, chopped
3 cloves garlic, minced
3/4 cup chicken broth
1/2 teaspoon Italian seasoning
1/4 teaspoon crushed red pepper flakes
Fresh parsley (optional, for garnish)

Cook Mode Prevent your screen from going dark

Instructions

Cut the cream cheese into cubes and microwave for 30 seconds until soft. Set aside.
Slice the chicken breasts into thinner cutlets and season with garlic powder, salt, and pepper.
Heat butter and olive oil in a skillet over medium-high heat. Add the chicken and cook for 5-6 minutes on each side until golden and cooked through (165°F). Remove chicken from skillet and set aside.
In the same skillet, reduce heat to medium. Sauté onions for 5-7 minutes until softened and lightly browned. Add minced garlic and cook for 30 seconds.
Add chicken broth, cream cheese, Italian seasoning, and red pepper flakes to the skillet. Stir continuously until the sauce becomes smooth and creamy.
Return the chicken to the skillet and heat through. If the sauce is too thick, add more chicken broth to thin it out.
Season with additional salt and pepper as needed, and sprinkle with fresh parsley if desired. Serve immediately.

Notes

Make sure the cream cheese is soft before adding it to the sauce to ensure it blends smoothly.
If the sauce becomes too thick, you can thin it by adding a splash of chicken broth or water.
For a variation, you can use chicken thighs instead of chicken breasts, but you may need to adjust the cooking time.
This recipe works best with fresh chicken, but frozen chicken can also be used if thawed properly.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Pan-fried
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 400 kcal
Sugar: 2g
Sodium: 600mg
Fat: 28g
Saturated Fat: 12g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 4g
Fiber: 1g
Protein: 34g
Cholesterol: 85mg