Cream Cheese Chicken

published Feb 14, 2022
Cream Cheese Chicken Recipe

This recipe turns rich cream cheese into a savory sauce.


Prep10 minutes

Cook18 minutes to 23 minutes

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Credit: Laura Rege

As perfect as a bagel slathered in cream cheese is, that’s only the beginning of what this tart and creamy ingredient can do. Cream cheese ups the ante in both sweet and savory recipes — this one-skillet dinner is proof. It turns the stellar ingredient into a savory sauce that enrobes boneless, skinless chicken breasts for a high-protein dinner that’s on your table in less than 30 minutes.

Substitution Ideas

Cream cheese chicken is great served with rice, noodles, or vegetable sides like mashed potatoes or green beans, but it’s also an adaptable one-pot dish if you don’t want to make something else. Sauté mushrooms before adding the onions and garlic or finish by stirring in a few handfuls of spinach, another chopped leafy greens, or small broccoli or cauliflower florets before placing the lid on to cook the chicken. 

How to Make Cream Cheese Chicken

You’ll start by pan-searing chicken breasts until golden and then remove them to a plate while you make the cream cheese sauce. The chicken won’t be fully cooked here, but this is the key to tender, moist chicken breasts. Lock in the juices and build flavor with a nice sear, then once the sauce is ready, return them to the pan and gently finish cooking them in sauce so the meat doesn’t overcook.

Credit: Laura Rege

What Cut of Chicken Should I Use for Cream Cheese Chicken?

While any cut of chicken suits this creamy sauce, we love pairing the richness of the sauce with fast-cooking and lean boneless, skinless chicken breasts.

Cream Cheese Chicken Recipe

This recipe turns rich cream cheese into a savory sauce.

Prep time 10 minutes

Cook time 18 minutes to 23 minutes

Serves 4

Nutritional Info


  • 1

    small yellow onion

  • 4 cloves


  • 1 small bunch

    fresh dill

  • 8 ounces

    cream cheese

  • 4

    boneless, skinless chicken breasts (about 2 pounds total)

  • 1 1/2 teaspoons

    kosher salt, divided, plus more as needed

  • 3/4 teaspoon

    freshly ground black pepper, divided, plus more as needed

  • 4 tablespoons

    olive oil, divided

  • 1/2 cup

    dry white wine

  • 1 1/2 cups

    low-sodium chicken broth

  • 2 teaspoons

    Dijon mustard

  • 1/4 teaspoon

    red pepper flakes


  1. Finely chop 1 small yellow onion and peel and mince 4 garlic cloves. Pick the fronds from the 1 small bunch fresh dill and coarsely chop until you have 2 tablespoons. Cut 8 ounces cream cheese into 8 pieces. Pat 4 boneless, skinless chicken breasts dry with paper towels. Season all over with 1 teaspoon of the kosher salt and 1/2 teaspoon of the black pepper.

  2. Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Add the chicken and cook, flipping halfway through, until golden on both sides, about 10 minutes total. Transfer the chicken to a plate (it will not be cooked through).

  3. Add the remaining 2 tablespoons olive oil to the pan and heat until shimmering. Add the onion and cook, stirring occasionally, until tender, about 2 minutes. Add the garlic, and cook, stirring, until fragrant and golden-brown, about 1 minute more. Pour in 1/2 cup dry white wine and simmer, scraping up any browned bits from the bottom of the pan, until almost evaporated, about 1 minute.

  4. Pour in 1 1/2 cups low-sodium chicken broth. Add the cream cheese, 2 teaspoons Dijon mustard, the remaining 1/2 teaspoon kosher salt, and remaining 1/4 teaspoon black pepper. Bring to a simmer, whisking frequently, until the cream cheese is melted and combined. Taste and season with more kosher salt and black pepper as needed.

  5. Return the chicken and any accumulated juices to the pan. Bring back to a simmer. Cover and reduce the heat to medium. Simmer until the chicken is cooked through, 3 to 5 minutes more. Remove from the heat and sprinkle with the dill and 1/4 teaspoon red pepper flakes.

Recipe Notes

Storage: Leftovers can be stored in airtight containers in the refrigerator for up to 4 days.