Cream Cheese Chicken – I’ll tell you straight—I didn’t set out to make a “Cream Cheese Chicken” recipe on purpose. It just sort of happened, like so many good things do, right? Picture this: a gloomy, slightly chilly evening, and I’m rummaging through the fridge with that half-hearted hope that something would turn up. I spotted some chicken breasts I’d forgotten about (oops), half a block of cream cheese that was almost past its prime, and a bunch of fresh dill from that time I thought I’d make “elevated” dishes. Sound familiar?
I just went for it, tossing things in the pan with a sprinkle of salt and a prayer. I wasn’t sure how it would turn out, but you know what? It was delicious. And my family? They polished off their plates and asked for more. Even my husband, who has his “picky moments” (sorry, but it’s true), went back for seconds. Every time I make this now, I get that little thrill—because I know it’s gonna be a hit. It’s warm, creamy, and has just enough tang to keep things interesting. Honestly, if you’re looking for something easy but ridiculously comforting, you’re going to love this.
Why You’ll Love This Cream Cheese Chicken Recipe?
Okay, imagine this: tender, juicy chicken breasts, just soaking in this rich, dreamy, slightly tangy sauce. It’s like comfort food’s classier cousin—one that’s not too fussy but still feels like a treat. It’s quick, comes together in one pan, and makes you look like you put in way more effort than you actually did. And the best part? That creamy sauce works with just about everything. You’ll want to grab some crusty bread, mashed potatoes, or whatever’s handy because that sauce? Pure magic. Try it once, and you’ll probably end up making it on repeat.
Ingredients Notes:
This dish isn’t fussy about its ingredients, which makes it all the more lovable. Here’s why each one earns its spot in the recipe:
- Chicken Breasts: You want tender, juicy bites, and chicken breasts are perfect for that. Just make sure they’re dry before you cook them—that’s the trick for getting a nice sear.
- Cream Cheese: The MVP here. It melts into the sauce, making it rich and velvety. You might think, “Cream cheese with chicken?” But trust me, it works.
- Fresh Dill: Dill adds a pop of freshness that keeps things from feeling too heavy. And if you’re like me, it’ll remind you of summer cookouts and pickle sandwiches. Weird? Maybe. But I’m a sucker for fresh herbs.
- Dijon Mustard: Just a little to give that sauce some depth. It’s a background player but essential for balancing the richness.
- Garlic & Onion: The backbone of so many dishes, right? They give the sauce that savory depth, plus a cozy smell that fills the kitchen.
- White Wine: This adds a layer of flavor that’s hard to describe—sort of like when you almost recognize someone in a crowd. It’s subtle but makes a difference. Don’t worry if you don’t have any; broth works, too.
- Chicken Broth: Blends the sauce perfectly. Plus, it gives the cream cheese something to mix with, so the sauce stays smooth.
Pro Tip: Cut your cream cheese into chunks before adding it to the pan. It melts faster, and you avoid those stubborn lumps that just won’t go away!
How To Make Cream Cheese Chicken?
This is a dish you’ll have down pat after one try—no need for any fancy skills or tools.
- Prep Everything
Start with the basics: chop your onion, mince that garlic, and dice the dill. Cut the cream cheese into chunks, too. Trust me, when you’re mid-cook, you’ll appreciate not having to scramble. - Sear the Chicken
Dry those chicken breasts with paper towels, then season with salt and pepper. Heat up some olive oil in a skillet and cook the chicken until it’s golden. Don’t worry about cooking it all the way through yet; just aim for a nice, golden color. Move the chicken to a plate when it’s ready. - Sauté the Onions and Garlic
Add a little more oil to the skillet and throw in the onions. Let them soften up, then add the garlic—stir for about 30 seconds until it smells amazing. - Deglaze with Wine
Now for the fun part: pour in the wine. Let it bubble, and use a spatula to scrape up any tasty browned bits from the bottom of the pan. That’s where the flavor is! If you’re skipping the wine, extra broth works just fine. - Make That Creamy Sauce
Pour in the chicken broth, add the cream cheese, Dijon mustard, and any extra seasoning. Stir constantly until the cream cheese melts into the sauce. This is when you’ll start thinking, Oh wow, this is gonna be good. - Finish Cooking the Chicken
Place the chicken (and any juices that gathered on the plate) back in the skillet. Cover and let it simmer for a few minutes until the chicken’s cooked through and has soaked up some of that creamy sauce. - Garnish and Serve
Sprinkle with fresh dill and a pinch of red pepper flakes. Serve it right out of the skillet and prepare for the “oohs” and “aahs.”
Storage Options:
If you somehow end up with leftovers (I’d be surprised!), just pop them into an airtight container and keep them in the fridge for up to three days. Reheat it on the stovetop with a splash of chicken broth or milk to get that creamy texture back. You can freeze it, too, but cream sauces don’t always freeze perfectly. Still, it’ll work in a pinch.
Want To Save This Recipe?
Variations and Substitutions:
Whether you’re out of an ingredient or just want to mix things up, here are a few ideas to make this dish your own:
- Try a Different Protein: Pork chops or turkey breasts work great if you’re not feeling the chicken.
- Lighten Up the Sauce: Swap the cream cheese for Greek yogurt if you’re after a lighter dish. It’ll add a little tang, but it’s still creamy.
- Sub for Dill: No dill? Use fresh basil or thyme. Different vibe, but still tasty.
- Wine-Free Option: Just double up on chicken broth if you’re skipping the wine.
What to Serve with Cream Cheese Chicken?
This dish practically begs for a good sidekick. Here’s a few ideas:
- Mashed Potatoes: They soak up that sauce like a dream. Honestly, don’t skip this.
- Rice: Easy, classic, and doesn’t compete with the flavors.
- Roasted Veggies: Asparagus, green beans, or even broccoli for a nice contrast.
- Buttered Noodles: Simple, comforting, and downright tasty.
Frequently Asked Questions:
Can I make this recipe ahead of time?
Totally! It’s one of those dishes that actually gets better as it sits, so feel free to make it the day before. Just reheat gently and maybe add a splash of broth to bring it back to life.
What if I don’t have fresh dill?
No worries. Dried dill works, or you can swap in thyme or basil for a slightly different but still delicious flavor.
Can I make this without cream cheese?
I mean, you could, but you’d be missing the whole creamy magic. Greek yogurt with a little cream would give you a lighter, tangier version, though!
And that’s it! Cream Cheese Chicken that’s simple, flavorful, and perfect for cozy nights. Give it a try, and let me know how it turns out for you. Can’t wait to hear if you’re as hooked as we are!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Cream Cheese Chicken
Ingredients
- 1 small yellow onion finely chopped
- 4 cloves garlic minced
- 1 small bunch fresh dill chopped (about 2 tablespoons)
- 8 oz cream cheese cut into pieces
- 4 boneless skinless chicken breasts (about 2 lbs total)
- 1 1/2 tsps kosher salt divided, additional as needed
- 3/4 tsp freshly ground black pepper divided, additional as needed
- 4 tbsps olive oil divided
- 1/2 cup dry white wine
- 1 1/2 cups low-sodium chicken broth
- 2 tsps Dijon mustard
- 1/4 tsp red pepper flakes
Instructions
Prepare the Ingredients
- Begin by chopping the onion and mincing the garlic. Finely chop the dill fronds to yield about two tablespoons. Segment the cream cheese into eight pieces to facilitate smooth melting. Pat dry the chicken breasts with paper towels to remove excess moisture, then season them evenly with one teaspoon of kosher salt and half a teaspoon of black pepper.
Sear the Chicken
- In a large skillet, heat two tablespoons of olive oil over medium-high heat until shimmering. Place the chicken breasts in the skillet and cook for about 10 minutes, turning halfway through to achieve a golden-brown color on both sides. Transfer the chicken to a plate; note that the chicken will be partially cooked at this stage.
Cook the Aromatics
- Add the remaining two tablespoons of olive oil to the skillet. Once heated, add the chopped onion and cook for approximately two minutes, stirring occasionally until tender. Incorporate the minced garlic and sauté for an additional minute until it becomes fragrant and lightly golden.
Deglaze the Pan
- Carefully pour the white wine into the skillet, allowing it to simmer as you scrape up any browned bits from the bottom of the pan. Continue to cook until the wine reduces, about one minute.
Prepare the Cream Sauce
- Pour in the chicken broth, then add the cream cheese pieces, Dijon mustard, remaining half teaspoon of salt, and remaining quarter teaspoon of black pepper. Stir frequently, bringing the mixture to a simmer and ensuring the cream cheese is fully melted and incorporated. Taste and adjust seasoning as needed.
Finish Cooking the Chicken
- Return the chicken breasts, along with any accumulated juices, to the skillet. Bring the sauce back to a gentle simmer, then cover and reduce the heat to medium. Let the chicken cook in the sauce for an additional three to five minutes, or until fully cooked.
Garnish and Serve
- Once the chicken is thoroughly cooked, garnish the dish with chopped dill and a sprinkle of red pepper flakes. Serve immediately.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
