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Easy Cream Cheese Chicken

Easy cream cheese chicken with juicy chicken breasts and a tangy, velvety cream cheese sauce thick enough to coat every bite. Cooked in one simple chicken skillet with garlic, broth, and a sour-cream finish brightened by lemon juice, zest, and fresh herbs.
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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: 610
Ingredients Equipment Method Notes

Ingredients
  

Chicken breasts
  • 4 boneless skinless chicken breasts Pat dry before seasoning for better searing.
Seasonings
  • 0.25 tsp salt To taste.
  • 0.25 tsp pepper To taste.
  • 0.5 tsp garlic powder To taste.
  • 0.5 tsp onion powder To taste.
Skillet base
  • 2 tbsp olive oil For searing.
Aromatics and sauce
  • 3 garlic Minced (about 3 cloves).
  • 1 cup chicken broth Low-sodium if preferred.
  • 8 oz cream cheese Cubed and softened for easier melting.
  • 0.5 cup sour cream Adds tang and a smooth texture.
  • 1 tbsp lemon juice Freshly squeezed.
  • 1 tsp Italian seasoning For an herb-forward flavor.
  • 0.5 fresh chives For garnish.
  • 1 lemon zest For garnish.

Equipment

  • 1 cast iron skillet

Method
 

Sear the chicken
  1. Season the chicken breasts with salt, pepper, garlic powder, and onion powder to taste. Heat olive oil in a large skillet over medium-high heat and sear until deep golden, 5-6 minutes per side, until internal temperature reaches 165°F, then remove the chicken.
Build the cream cheese sauce
  1. In the same pan, cook minced garlic for 30 seconds over medium heat until fragrant. Pour in chicken broth and scrape up the browned bits from the bottom of the skillet.
  2. Add cubed, softened cream cheese and stir over medium-low heat until fully melted and smooth. Stir frequently so the sauce stays velvety without scorching.
  3. Add sour cream, lemon juice, and Italian seasoning, stirring until the sauce is creamy and well combined. Do not boil after adding sour cream.
Finish and garnish
  1. Return the chicken breasts to the pan and spoon the sauce over each piece so they’re well coated. Simmer gently just to rewarm the chicken, then turn off the heat.
  2. Garnish with fresh chives and lemon zest right before serving for a bright, fresh finish. Serve while the sauce is thick and glossy.

Notes

Pro tip: soften the cream cheese and cube it small so it melts into a smooth sauce quickly over medium-low heat. Store leftovers in an airtight container in the fridge for up to 3-4 days; reheat gently in a skillet until warmed through (don’t boil). Freezing is not recommended because the sour-cream texture can break. For a lighter option, use low-fat cream cheese and low-fat sour cream for a similar tangy sauce.