Cream cheese, chicken breasts, crispy bacon, garlic, onion, red bell pepper, and broth—all swirled into one creamy, comforting skillet.
So here’s the real story: this Cream Cheese Chicken recipe happened after one of those days. You know what I mean. Work was chaos, the sink was already full of dishes before I even started dinner, and my kid had decided spaghetti wasn’t “a food” anymore. Cool.
I opened the fridge with the emotional energy of a wet sock and found three things: forgotten chicken breasts, a lonely red bell pepper that was half wrinkled, and a block of cream cheese I swear had been in there since Easter. And maybe I was just too tired to give up. Maybe I was channeling my mom, who could turn the weirdest pantry odds and ends into actual food that made you feel like life wasn’t falling apart. Either way… I threw it all in a skillet.
And wow. I didn’t expect it to hit so hard. That creamy sauce. The smoky bacon. The seared chicken soaking it all up like a sponge. It reminded me of something she might’ve made back in the 90s on a rainy Tuesday when we were low on groceries but needed something comforting. You know those meals that just… feel like home? Yeah. It’s that.
Why You’ll Love This Cream Cheese Chicken Recipe?
Okay. Is it fancy? No. Is it complicated? Also no. But is it everything you want after a long, weird day? Absolutely.
Here’s the thing: the magic of this Cream Cheese Chicken recipe is in its balance. It’s rich but not heavy. Comforting but not boring. There’s a kind of honest messiness to it that makes it feel homemade in the best possible way. Like a meal that wouldn’t dare be served in a five-star restaurant, but would be begged for at your family table. And somehow—without meaning to—it always tastes a little better the next day, especially when eaten out of a leftover container while standing at the kitchen counter.
Ingredient Notes:
Let’s break this down. No fluff, no overly curated ingredient notes. Just me, telling you like it is.
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Chicken breasts – I butterfly them because I’m impatient. They cook faster and stay juicy. Thighs would work too, probably even better flavor-wise, but I never have them when I need them.
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Bacon – Yes. Always. The crispy bits are great, but the drippings? That’s where the flavor hides.
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Cream cheese – Full-fat, block-style. Don’t mess around with low-fat here—it just won’t melt the same.
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Red bell pepper & onion – These bring life. And color. And a tiny sense of healthiness if you’re trying to justify the bacon.
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Garlic – Non-negotiable. I mean, unless you’re allergic. Then I guess negotiate.
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Chicken broth – Loosens the sauce up. If you’ve got homemade, amazing. If not? Whatever’s in the box works fine.
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Paprika & Italian seasoning – I almost left these out once. Didn’t feel right. They add that warm, cozy undertone you don’t realize you need until it’s missing.
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Flour – Just for dredging. Helps with browning and thickens the sauce a little. Not crucial, but helpful.
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Parsley – Optional. I forget it 50% of the time. The other 50%? I feel like Ina Garten.
How To Make Cream Cheese Chicken?
Step 1: Cook the Bacon
Heat your biggest, heaviest skillet over medium-high. Toss in the chopped bacon and cook it until it’s crisp. Try not to eat half of it straight from the pan—I fail every time. Once it’s crispy, set it aside. Leave the bacon fat in the pan. It’s not optional. It’s the flavor foundation.
Step 2: Chicken Time
Season both sides of your chicken breasts with salt and pepper. Then lightly coat them with flour—think dusting, not breading. It’s not fried chicken night (although now I want fried chicken). Shake off the extra.
Step 3: Sear It
Add the floured chicken to the pan with all that beautiful bacon fat. Sear both sides until golden brown—about 5–6 minutes per side. Remove from the skillet and let it rest. Chicken needs a minute to chill too.
Step 4: Let the Veggies Do Their Thing
In the same pan, toss in the onion and bell pepper. Let ‘em get soft and sweet—about 4 minutes. Then stir in the garlic and cook for another minute. If your kitchen doesn’t smell amazing at this point, I’d be shocked.
Step 5: Build the Sauce
Turn down the heat. Pour in the chicken broth and stir while scraping up all the little bits stuck to the bottom of the pan. That’s where the gold is. Stir in your paprika and Italian seasoning. Now, drop in that glorious block of cream cheese and stir like your dinner depends on it—because it kinda does.
Want To Save This Recipe?
Step 6: Bring It All Together
Slide your chicken back into the pan. Add the crispy bacon. Spoon the sauce over the top like a warm blanket. Let everything simmer together for 5 minutes. Not too long—you just want it cozy and hot, not overcooked.
Step 7: Serve With Love (or Hunger)
Spoon everything over whatever carb you love most. I’m a mashed potato girl, personally. My husband? He’s a pasta guy. My kid? Just give him bread to dip and he’s good. Sprinkle parsley if you want to look like you tried.
Storage Options:
Store any leftovers in an airtight container. I honestly think it tastes better the next day. Just reheat gently and maybe splash in a little broth or water if the sauce thickens up too much. I don’t freeze it though—cream cheese gets weird and grainy, like… suspiciously weird.
Variations and Substitutions:
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Use thighs instead of breasts – Juicier. Cheaper. Go for it.
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Add mushrooms or spinach – Make it veggie-ish.
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No bacon? Use butter. It hurts, but it’ll do.
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Make it spicy with red pepper flakes or hot sauce.
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Wanna go low-carb? Serve over zucchini noodles or mashed cauliflower.
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Out of cream cheese? Mascarpone or Boursin can save the day.
What to Serve with Cream Cheese Chicken?
You want something that holds sauce well. That’s the rule. Other than that, go wild:
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Mashed potatoes – My personal favorite.
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Buttered pasta – Effortless and filling.
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Steamed broccoli or green beans – Balance, baby.
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A hunk of bread – For when you don’t want to waste a single drop.
Frequently Asked Questions:
Can I make this ahead?
Totally. It holds up well. Just reheat gently, maybe thin the sauce a little, and stir everything together before serving.
Is it gluten-free?
Almost! Just use a gluten-free flour for dredging, and check your broth to make sure there’s no wheat lurking in the ingredients.
Light cream cheese—yay or nay?
Honestly… meh. It can work, but it won’t be as silky. If you’re cool with that, go for it.
And that’s the story. A random weeknight, a fridge clean-out, and boom—Cream Cheese Chicken became a thing in our house. It’s warm, rich, a little indulgent, and surprisingly nostalgic. I hope it brings you the same weird joy it brought me. If you try it, tell me what you think! Or better—what you did to make it your own. Because honestly? I’m always looking for an excuse to make it again.
Can’t wait to hear what you think. Really. Shoot me a message or tag me—I’m nosy and I love seeing your versions.
<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!
Keep the Flavor Coming – Try These:
Cream Cheese Chicken
Ingredients
- 6 –8 slices of bacon chopped
- 1½ pounds chicken breasts approximately 3 large breasts, butterflied
- 1 teaspoon fine sea salt
- 1 teaspoon ground black pepper
- ¼ cup all-purpose flour
- 1 medium yellow onion finely diced
- 1 red bell pepper diced and deseeded
- 3 cloves garlic minced
- 1¼ cups chicken broth
- 1 tablespoon dried Italian seasoning
- 1 teaspoon paprika
- 8 ounces cream cheese softened
- 2 tablespoons chopped fresh parsley optional, for garnish
- Cooked pasta rice, or mashed potatoes, for serving
Instructions
Cook the Bacon
- Place a large heavy-bottomed skillet over medium-high heat. Add the chopped bacon and cook until crispy and browned, approximately 8 minutes. Remove the cooked bacon with a slotted spoon and set aside, reserving the rendered bacon fat in the skillet.
Prepare the Chicken
- While the bacon is cooking, season both sides of the butterflied chicken breasts with salt and pepper. Lightly dredge each piece in flour, ensuring even coverage, then gently shake off any excess flour.
Sear the Chicken
- Place the floured chicken into the skillet with the bacon drippings. Sear each side over medium-high heat for 5–6 minutes or until golden brown and fully cooked through, reaching an internal temperature of 165°F (74°C). Transfer the chicken to a clean plate and set aside.
Sauté the Vegetables
- To the same skillet, add the diced onion and red bell pepper. Sauté for approximately 4 minutes, or until the vegetables begin to soften. Add the minced garlic and cook for an additional 1 minute, stirring frequently to prevent burning.
Prepare the Sauce
- Reduce the heat to medium. Pour in the chicken broth and scrape down the bottom of the skillet using a wooden spoon to deglaze. Stir in the Italian seasoning and paprika. Add the softened cream cheese, stirring constantly until it melts fully and the sauce is smooth and creamy.
Combine Chicken and Bacon
- Return the cooked chicken breasts and reserved bacon to the skillet. Spoon the sauce over the chicken. Simmer over low heat for 5 minutes, allowing the flavors to meld and the chicken to heat through thoroughly.
Serve
- Serve the cream cheese chicken warm over cooked pasta, rice, or mashed potatoes. Garnish with chopped fresh parsley, if desired.
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!
