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Easy Cream Cheese Chicken

Easy cream cheese chicken with juicy seared breasts and a tangy, velvety sauce thick enough to coat every bite. Cook in one skillet until the cream cheese melts smooth, then simmer gently with broth, sour cream, lemon juice, and Italian seasoning for a creamy weeknight chicken dinner.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Easy Cream Cheese Chicken
  • 4 boneless skinless chicken breasts Pat dry for better browning.
  • 0.5 tsp salt To taste; season both sides.
  • 0.25 tsp pepper To taste; season both sides.
  • 0.5 tsp garlic powder To taste; season both sides.
  • 0.5 tsp onion powder To taste; season both sides.
  • 2 tbsp olive oil For searing the chicken.
  • 3 garlic cloves, minced Cook briefly to keep it fragrant.
  • 1 cup chicken broth Use to deglaze and build the sauce.
  • 8 oz cream cheese Cubed and softened so it melts smoothly.
  • 0.5 cup sour cream Stir in at a gentle heat to avoid separation.
  • 1 tbsp fresh lemon juice Adds tanginess to the sauce.
  • 1 tsp Italian seasoning Seasoning for a classic herby profile.
  • 0.5 fresh chives For garnish.
  • 0.25 lemon zest For garnish.

Equipment

  • 1 cast iron skillet

Method
 

Sear the chicken
  1. Season boneless skinless chicken breasts with salt, pepper, garlic powder, and onion powder to taste. Heat a large skillet with olive oil over medium-high heat and sear the chicken for 5-6 minutes per side until golden and the internal temperature reaches 165°F, then remove to a plate.
Make the tangy cream cheese sauce
  1. Cook minced garlic in the same pan for 30 seconds. Pour in chicken broth and scrape up the browned bits from the bottom of the skillet.
  2. Add cream cheese cubes and stir over medium-low heat until fully melted and smooth. Keep the heat low to maintain a velvety texture.
  3. Stir in sour cream, fresh lemon juice, and Italian seasoning until the sauce is creamy and well combined; do not boil after adding sour cream. Adjust seasoning if needed and keep the sauce gently hot.
Finish and serve
  1. Return the chicken breasts to the pan and spoon the sauce over each piece. Let the chicken warm in the sauce for about 1 minute before serving.
  2. Garnish with fresh chives and lemon zest. Serve immediately while the sauce is thick and coats the chicken.

Notes

Pro tip: cube and soften the cream cheese so it melts into a smooth sauce without lumps. Store leftovers in an airtight container in the fridge up to 3 days; reheat gently on the stovetop over low heat until warm. Freezing: not recommended for the best texture. Dietary swap: use reduced-fat cream cheese and sour cream for a lighter sauce while keeping the same method.