When you want a meal that feels creamy, hearty, and full of comfort, cream cheese chicken is a dish you will turn to again and again. This recipe gives you tender chicken breasts coated in a velvety sauce made with cream cheese, fresh dill, and just the right amount of seasoning. Every bite is rich yet balanced, making it the kind of dinner you will crave on busy weeknights or when you want to impress guests without spending hours in the kitchen.
Why We Love This Cream Cheese Chicken Recipe
There are so many reasons you will fall in love with making and eating cream cheese chicken. First, it’s a one-pan dish, which means less cleanup and more time to enjoy your meal. You’ll start by browning the chicken, which locks in its natural juices and gives it a golden crust. Then, you’ll build the sauce right in the same pan, using all the flavorful bits left from cooking the chicken.
The creamy sauce is a star on its own. It’s rich without feeling heavy and has layers of flavor from the onion, garlic, and herbs. The cream cheese makes it velvety smooth, while the Dijon mustard adds a gentle tang that brightens the whole dish. Fresh dill gives a light, fresh note that cuts through the richness beautifully.
This recipe is also versatile. You can make it for a quick weeknight dinner or dress it up for special occasions. It pairs well with many side dishes, so you can change it up depending on what you have in your kitchen. Plus, it reheats well, so you can enjoy leftovers just as much as the first serving.
Ingredients about Cream Cheese Chicken Recipe
This recipe uses simple, easy-to-find ingredients, each playing a role in making the dish flavorful and satisfying. The chicken is the main protein, while the sauce comes together with cream cheese, broth, mustard, and seasonings for a perfect balance. Fresh dill adds an herbal note that lifts the creamy base, and red pepper flakes give a light, pleasant heat.
- 1 small yellow onion, finely chopped
- 4 cloves garlic, minced
- 1 small bunch fresh dill, fronds picked and chopped (about 2 tablespoons)
- 8 ounces cream cheese, cut into 8 pieces
- 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 1/2 cups low-sodium chicken broth
- 2 teaspoons Dijon mustard
- 1/4 teaspoon red pepper flakes
How to Make Cream Cheese Chicken Recipe Directions
To make cream cheese chicken, you’ll follow a few easy steps that bring together juicy chicken and a flavorful, creamy sauce. The process moves quickly, so have all your ingredients ready before you begin.
Step 1: Prepare the ingredients
Start by finely chopping the onion and mincing the garlic. Pick the fronds from the dill and chop them until you have about two tablespoons. Cut the cream cheese into eight pieces so it melts evenly. Pat the chicken breasts dry with paper towels—this helps them brown nicely—and season them all over with one teaspoon of salt and half a teaspoon of black pepper.
Step 2: Brown the chicken
Heat two tablespoons of olive oil in a large skillet over medium-high heat. When the oil shimmers, add the chicken breasts. Let them cook without moving for several minutes on the first side so they develop a golden crust. Flip and cook the other side until golden, about 10 minutes in total. The chicken won’t be fully cooked yet, but you’ll finish it in the sauce later. Transfer it to a plate and keep it warm.
Step 3: Cook the aromatics
Add the remaining two tablespoons of olive oil to the skillet. Once hot, add the chopped onion and cook, stirring occasionally, until it becomes tender, about two minutes. Stir in the minced garlic and cook for another minute until it’s fragrant and lightly golden.
Step 4: Build the sauce base
Pour in the chicken broth. Add the cream cheese pieces, Dijon mustard, the remaining half teaspoon of salt, and the remaining quarter teaspoon of black pepper. Stir or whisk until the cream cheese melts and blends into the liquid, creating a smooth sauce. Taste the sauce at this point and adjust with more salt or pepper if needed.
Step 5: Finish cooking the chicken
Return the chicken breasts and any juices on the plate back to the skillet. Let the sauce come to a gentle simmer, then cover the pan and reduce the heat to medium. Cook for another three to five minutes until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Step 6: Garnish and serve
Turn off the heat and sprinkle the dish with chopped dill and red pepper flakes for a final touch. Serve immediately while hot so the sauce stays silky and coats the chicken perfectly.
How to Serve Cream Cheese Chicken Recipe
You can serve cream cheese chicken in several delicious ways. The creamy sauce is perfect for spooning over pasta, rice, or mashed potatoes, as it soaks into each bite. If you prefer a lighter option, pair it with roasted or steamed vegetables like broccoli, green beans, or asparagus.
For a cozy dinner, you might serve it with warm bread or garlic toast to help scoop up the sauce. If you want a fresh side, a crisp salad with a simple vinaigrette balances the richness of the dish. You can also slice the chicken and serve it over a bed of mixed greens for a lighter meal, using the sauce as a warm dressing.
Because the flavor is versatile, you can match this dish with many side options depending on the season or your mood. In cooler months, pair it with buttery mashed potatoes; in warmer months, go for fresh salads and grilled vegetables.
Expert Tips: Cream Cheese Chicken Recipe
- Prep ahead – Chop your onion, garlic, and dill before you start cooking so everything comes together smoothly.
- Don’t overcook the chicken – Browning the chicken first adds flavor, but you’ll finish cooking it in the sauce to keep it tender.
- Let the sauce simmer gently – High heat can cause the sauce to separate. A gentle simmer keeps it smooth and creamy.
- Adjust seasoning to taste – The broth and cream cheese create a mild base, so taste and season before serving.
- Serve immediately – Cream-based sauces can thicken as they cool. Serve right away for the best texture.
How to Store Cream Cheese Chicken Recipe
If you have leftovers, store them in an airtight container in the refrigerator for up to three days. Let the dish cool completely before sealing it to keep the sauce from separating.
To reheat, place the chicken and sauce in a skillet over low heat, stirring gently until warmed through. You can add a splash of chicken broth or milk to loosen the sauce if it has thickened in the fridge. Avoid microwaving on high heat, as this can cause the sauce to break.
This recipe is not ideal for freezing because cream cheese can change texture after thawing, but it works well for short-term storage in the fridge.
Variation of Cream Cheese Chicken Recipe
- Herb swap – Replace dill with parsley, thyme, or tarragon for a different herbal flavor.
- Add vegetables – Stir in spinach, mushrooms, or bell peppers to make the dish more colorful and nutrient-rich.
- Spice it up – Increase the red pepper flakes or add a pinch of cayenne for extra heat.
- Change the protein – You can make this recipe with boneless chicken thighs or even turkey cutlets for variety.
- Make it lighter – Use reduced-fat cream cheese and skip the extra oil for a lighter version that still tastes creamy.
FAQ about Cream Cheese Chicken Recipe
Can I use chicken thighs instead of chicken breasts?
Yes, boneless, skinless chicken thighs work well. They may need a few extra minutes of cooking time.
Can I make cream cheese chicken ahead of time?
You can prepare the sauce and brown the chicken ahead, but cook the final step just before serving to keep the chicken juicy.
What can I serve with cream cheese chicken?
It’s great with pasta, rice, mashed potatoes, roasted vegetables, or a fresh salad.
How can I make the sauce thicker?
If the sauce feels too thin, let it simmer uncovered for a few extra minutes until it reduces.
Can I freeze cream cheese chicken?
It’s best not to freeze it, as cream cheese can separate after thawing, affecting the texture.
Cream Cheese Chicken
Equipment
- Large Skillet
- Wooden Spoon
- Serving Dish
Ingredients
- 1 small yellow onion finely chopped
- 4 cloves garlic minced
- 1 small bunch fresh dill fronds picked and chopped (about 2 tablespoons)
- 8 oz cream cheese cut into 8 pieces
- 4 boneless, skinless chicken breasts about 2 pounds total
- 1½ tsp. kosher salt divided, plus more as needed
- ¾ tsp. freshly ground black pepper divided, plus more as needed
- 4 Tbsp. olive oil divided
- 1½ cups low-sodium chicken broth
- 2 tsp. Dijon mustard
- ¼ tsp. red pepper flakes
Instructions
- Chop the onion and mince the garlic. Pick the fronds from the dill and chop until you have about two tablespoons. Cut the cream cheese into eight pieces.
- Pat the chicken breasts dry and season with 1 tsp salt and ½ tsp black pepper.
- Heat 2 Tbsp olive oil in a large skillet over medium-high heat. Add the chicken and brown on both sides, about 10 minutes total. Transfer to a plate and keep warm.
- Add the remaining olive oil to the skillet. Sauté the onion until tender, about 2 minutes, then add the garlic and cook for another minute.
- Pour in the chicken broth, then stir in the cream cheese, Dijon mustard, remaining salt, and pepper. Mix until the cream cheese melts and the sauce is smooth.
- Return the chicken to the skillet and let simmer, covered, for 3-5 minutes until cooked through (internal temperature of 165°F).
- Garnish with chopped dill and red pepper flakes before serving.
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