Cream Cheese Chicken Skillet (Printable)
Tender chicken breasts in a rich, creamy cheese sauce with garlic and herbs — a comforting skillet main.
# What You'll Need:
→ Poultry
01 - 4 boneless, skinless chicken breasts (about 1 lb 5 oz)
→ Dairy
02 - 7 oz cream cheese, softened
03 - 1/4 cup milk
04 - 2 tbsp unsalted butter
05 - 1/4 cup grated Parmesan cheese
→ Vegetables & Aromatics
06 - 1 small onion, finely chopped
07 - 3 garlic cloves, minced
08 - 2 tbsp fresh chives or parsley, chopped
→ Pantry Staples
09 - 1 tbsp olive oil
10 - 1/2 tsp salt
11 - 1/4 tsp black pepper
12 - 1/2 tsp dried Italian herbs
# How to Prepare:
01 - Heat olive oil and butter in a large skillet over medium heat. Season chicken breasts evenly with salt and pepper. Place in the skillet and sear for 3 to 4 minutes per side until a golden-brown crust forms. Remove and set aside on a plate.
02 - In the same skillet, add the chopped onion and cook for 2 to 3 minutes until softened and translucent. Add the minced garlic and sauté for 1 additional minute until fragrant.
03 - Stir in the softened cream cheese, milk, and grated Parmesan. Whisk continuously until a smooth, homogenous sauce forms. Mix in the dried Italian herbs until evenly incorporated.
04 - Return the seared chicken breasts to the skillet, spooning sauce over each piece. Reduce heat to low, cover with a lid, and simmer gently for 15 to 18 minutes until the chicken is cooked through and reaches an internal temperature of 165°F.
05 - Sprinkle generously with fresh chives or chopped parsley before serving. Serve immediately alongside rice, pasta, or steamed vegetables.
# Expert Advice:
01 -
- The cream cheese sauce tastes like something from a fancy restaurant but comes together in one pan with zero fuss.
- It is naturally gluten free, so you can serve it to almost anyone without overthinking the menu.
02 -
- Do not rush the cream cheese melting step because cold cheese thrown into a hot pan will leave you with lumpy sauce and a frustrated face.
- Covering the pan while simmering is the secret to tender chicken that actually absorbs the sauce flavor instead of drying out.
03 -
- Pat the chicken completely dry with paper towels before seasoning because moisture is the enemy of a good sear.
- Use a skillet that goes from stovetop to table and you save yourself a dish while looking effortlessly impressive.