Easy cream cheese chicken is just a few basic ingredients and simple to make, with a deliciously creamy sauce that coats every piece. Ready in less than 30 minutes!
This post was originally sponsored by Myxx. As always, all thoughts and opinions are my own.
So you know I’m all about the easy chicken dinners right?
Well this is a super simple, deliciously creamy chicken recipe I’ve been making for a couple of years now and just had to share with you!
Easy cream cheese chicken has tender strips of chicken that are cooked and coated in a yummy cream cheese mixture, along with some onions and mushrooms.
Everything gets sprinkled with mozzarella cheese, which melts down over the chicken and veggies at the end.
It’s so scrumptious and it’s perfect when I need something that’s quick but comforting. Something easy but that the whole family will happily sit down to at night.
(And even though this is really easy and basic, I’ve even made it for company. It's always a huge hit!)
This recipe is ready in about 25 minutes, which I love, no matter what night of the week it is.
And I love that this has no heavy cream, which I never seem to have in the fridge.
In fact, it’s only got 7 main ingredients!
That luxuriously creamy sauce that coats the chicken and mushrooms is just cream cheese and some chicken broth. It melts down with all the flavors from the sautéed onions and mushrooms and the seared bits from the chicken and makes such a delicious sauce.
(I’ve used that trick before with chicken breast with jalapeño cheese sauce and healthy creamy Italian chicken skillet, among others.)
And because of that sauce, you’re definitely going to want to serve this over some fluffy steamed rice.
If you know me, you know I go for the whole grains. But it can take 30-35 minutes to make brown rice. Not always ideal if everything else can be ready well before that.
So today I wanted to share with you a new grocery store find: VeeTee rice. It cooks in the microwave, in its own container, in just 2 minutes. Yup, 2 minutes. It gets perfectly fluffy and hot and ready to serve.
OK, let’s get back to this delicious saucy chicken!
I've also got this slow cooker cream cheese chicken if you want to try making it that way for a hands off version.
Coming up I’ve got some notes, tips and substitutions on how to make cream cheese chicken. Just tryin’ to be helpful.
(And y’all know I like to help you make a recipe your very own!)
If you want to jump on down to the recipe, simply scroll through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
Ingredient Notes:
- Chicken: You can use more than the 1 ½ lbs. of chicken in this recipe, but you’ll want to increase the cream cheese and chicken broth to make extra sauce. The sauce is SOOO good!
- Mushrooms: I love the mushrooms in with this recipe but you could skip them if you don’t have any on hand - or don’t like them. I’ve made this without mushrooms before and it was still delicious.
- Cream cheese: The recipe calls for the ⅓-less fat cream cheese and it’s deliciously creamy. Go for the real deal if you prefer, but I don’t recommend using fat free cream cheese.
- Broth: If you don’t have any chicken broth, you could substitute vegetable broth or just use water.
- Mozzarella: I love the melty mozzarella on top but you could also try this served with grated Parmesan if you prefer.
- Parsley: The parsley is good as a garnish but adds a nice herby freshness too. Feel free to skip it or to use some dried herbs as a seasoning on the chicken if you’d like.
As is, this recipe is gluten-free, low carb and keto-friendly.
Also, you'll notice I cut my boneless, skinless chicken breasts into long strips.
That helps ensure more even cooking and also helps stretch the chicken to feed more people. It also cooks more quickly. Win, win, win!
It’s one of my favorite tricks. (See my quick chicken cacciatore and salsa chicken for other recipes that use this same shortcut.)
You could also dice up the chicken breasts into 1-inch cubes if you’d rather have smaller pieces. Just be sure not to overcook them.
And feel free to use boneless, skinless chicken thighs for this recipe too. They’ll just need some additional cook time to get cooked all the way through.
Serving Suggestions:
We love this with some steamed broccoli or some warmed peas. Both take no time at all to make so it’s perfect for keeping this as a quick meal.
I’ve even thought about increasing the sauce and stirring in some cooked broccoli or peas to this recipe, but I haven’t tried that yet. Yet.
This cream cheese chicken would also be great with a mix of sautéed or roasted veggies.
And finally, we do love it best with steamed rice, but you could serve this chicken over quinoa, polenta or mashed potatoes too. Anything that pairs well with the yummy sauce!
Make ahead tip: You can chop your veggies and slice your chicken ahead of time, but otherwise, I recommend cooking this when you plan to eat it that night. (With that prep, it’ll only take about 15-20 minutes for it to cook.)
Storage and Reheating Tips:
Place any leftovers, once cooled, in a covered container in the refrigerator and store for up to 4-5 days.
You can reheat the chicken in the microwave for 1-2 minutes, until hot. I recommend slicing the cooked chicken strips into smaller pieces - like 1-inch cubes or so - to help it reheat more evenly.
You can also try reheating this chicken with cream cheese in a skillet on the stove. You may want to add some extra splashes of chicken broth to help loosen it up and create a sauce again so it doesn’t dry out or thicken up too much.
I don’t recommend freezing the leftovers of this chicken. The sauce doesn't stand up well to freezing and thawing.
There you go, another family favorite from our table to yours!
I hope you give this a try for a weeknight dinner that’s ready in less than 30 minutes.
Enjoy!
XO,
Kathryn
P.S. You can browse all of my 30-minute chicken recipes for more cooking inspiration!
Easy Cream Cheese Chicken
Ingredients
- 2 teaspoons extra-virgin olive oil
- 1 small onion, chopped
- 8 oz. white button mushrooms, sliced
- 2 cloves garlic, minced
- 1 ½ lbs. boneless, skinless chicken breast, cut in strips
- ¾ teaspoon kosher salt
- ½ teaspoon black pepper
- 4 oz. regular or reduced-fat plain cream cheese
- ¼ cup low-sodium chicken broth
- ¼ to ½ cup shredded mozzarella cheese
For serving:
- Steamed brown or white rice
- 3 tablespoons chopped fresh parsley (optional)
Instructions
- Heat a large skillet over medium heat and add oil.
- Add onions and mushrooms and sauté for 4-5 minutes. Add garlic and sauté for another 30 seconds.
- Meanwhile, slice the chicken into strips and season with the salt and pepper.
- Increase the heat to medium high, then add the seasoned chicken strips to the pan. Sear for 6-8 minutes, turning once, until the chicken strips are golden brown.
- Add the cream cheese and chicken broth and stir until the cream cheese is melted and well incorporated. Sprinkle the mozzarella over the entire pan, then cover, reduce heat and cook another 2-3 minutes, our until chicken is cooked through. (It should reach 165 if you are using a meat thermometer.) Season to taste with extra salt and pepper.
- Serve the chicken and mushrooms over steamed rice, with parsley if desired.
Glenda
Wow! We really enjoyed this yummy chicken! Our family doesn't care for mushrooms so I subbed in broccoli. The sauce coated it beautifully and even our picky eater loved the meal. Thanks so much for the recipe!
Kathryn Doherty
I'm so happy to hear you all loved this cream cheese chicken, Glenda! Love the broccoli swap too - yum! Thank you so much for sharing!
William
Can whipped cream cheese be used in this dish?
Kathryn Doherty
I haven't tried that. The consistency would be a little different of course, so I'm not sure if it would thin out the sauce, but otherwise I think it could work. Would love to hear if you try it!
Trish
Actually i use whipped cream cheese as a swap for cream works perfect
Kathryn Doherty
That's great to know - thank you for sharing!
Deanyah DeStefano
Hello!
This looks amazing! I would love to make this and want to know if I can bake this instead of making it on top stove? I will make the sauce and add chicken what temperature would it bake 400? I love your recipes and I am excited to make this!
Kathryn Doherty
Hi there! I haven't tried this recipe in the oven so I'm not sure all of the adjustments that might be needed. I think you'll still want to sauté the onions and mushrooms for the best flavor. You could try doing that then adding them to a baking dish with the chicken strips and sauce and baking it at 375 or 400 degrees F for maybe 25-30 minutes. You may need to play with the timing and definitely check that the chicken is cooked all the way through. I hope that helps and would love to hear if you try it! (There's also this slow cooker version if you want to make it that way: https://www.familyfoodonthetable.com/slow-cooker-cream-cheese-chicken/)
Seema
Hi Kathryn,
This is such an easy and delicious recipe, thank you. I made it for dinner last night, using cubed chicken, slightly chunky type of pieces, not too small. I also added a big diced carrot to the mushrooms, as I was initially a bit concerned if the sauce may be too rich, it wasn't, and the carrot added a nice touch, I thought. That sauce is so, so good. Yummy dinner and there's leftovers for another day, so win-win. 😊
Kathryn Doherty
Oh I'm so happy to hear you loved it Seema! Thank you for sharing!
June Whitehead
I have made this before & served it over Whitehead rice. I used the 5 minute quick cooking rice as a time saver. Another great time saver that most grocery stores & Walmart carry is precooked chicken straps, it's all chicken breast. It's roughly $12 for 2 packs of the precooked chicken. Just heat the chicken up in the sauce. This can be used on the stove, in the oven or slow cooker! It takes about 15 minutes & supper is ready!
Kathryn Doherty
Yes, great tip! I love having some protein on hand that's cooked and ready to use. Makes dinner so much quicker!
Deborah Murray
This was amazing. I added sun dried tomatoes and some capers and it was a good addition. The sauce is delicious. I thought next time I might add fresh baby spinach. Thank You.
Kathryn Doherty
I'm so happy to hear you enjoyed it! Thanks for sharing! And love the sound of those add-ins - yum!
Cathy
Hi,
Would this recipe freeze well? I like to batch cook and freeze for children.
Kathryn Doherty
Hi! I never have much leftover of this dish, but I have a slow cooker version (https://www.familyfoodonthetable.com/slow-cooker-cream-cheese-chicken/) and I've frozen leftovers of that and it did great. All that to say, yes, it should work well!
Jane Whitley
This recipe caught my eye as OI'm always on the look out for low carb recipes with protein. My 18 year old grandson was diagnosed as type 1 diabetic last May and I love taking (hopefully)preparing healthy a meal to take to him every week or so. Had wondered about substituting broccoli and serving with quinoa...should broccoli be cooked before adding? Also have never cooked quinoa before but have read about it's health benefits over rice or potatoes for diabetics..
Kathryn Doherty
You could saute the broccoli until tender if adding it early in place of the mushrooms. Or steam the broccoli first and mix it in at the end with the chicken or sauce - or just serve it on the side. Also, I love quinoa and my daughter also has type 1. It's a great whole grain! It's as easy to make as rice, just follow the package instructions (which may include the step of rinsing it before you cook it.) Hope that helps!
Zizi
Thank you so much for this recipe. I don’t often have heavy cream in my fridge so I was so happy to find this recipe. I’ll cook this dish often.
Kathryn Doherty
I'm so happy to hear that! Thanks for sharing!
KATHI VERA
I WAS WONDERING IF YOU COULD USE CREAM OF CHICKEN SOUP WITH THE CREAM CHEESE IF IT WOULD STILL TASTE AS GOOD!
Kathryn Doherty
Hi there, I'm not sure if you mean substituting the cream of chicken soup and using it instead of the cream cheese or if you mean adding it in addition to the cream cheese. Either way, I have not tried that myself so I don't know what that might do to the flavor or if you'd need to make other adjustments to the recipe. Let us know if you give it a go!
Rocco Gandyg
Loved the simplicity of the ingredients here. I too love creamy sauces but fail to have heavy cream in the fridge. I didn't have fresh mushrooms, (which I will try!) So I subbed in a can of roasted diced green chilies and WOW!! Thank you for an amazing Sunday lunch. Chef Rocco
Kathryn Doherty
I'm so happy to hear you loved this recipe Rocco! Thanks so much for sharing! 😊
Joanne Manalakos
Awesome!
Brook
What can you use if you don't have mozzarella cheese?
Kathryn Doherty
Hi there! There's not a great equal substitute. You could skip it, and just have the cream cheese part without the extra cheesy topping. Or you could swap in a mild cheddar, but that has a different flavor than just the mozzarella. Hope that helps!
Jessica
I def didn’t have enough sauce so do I add more cream cheese broth and shredded cheese?
Kathryn Doherty
Hi Jessica! Yes, you could absolutely increase the amount of cream cheese and add more chicken broth to create more sauce. Also, it is important to cover the pan and reduce the heat after you add those so you don't cook off the sauce while you're getting it warmed through. Hope that helps!
Sharon
I think this recipe needs more chicken broth. One-quarter cup isn’t much, and adding more would create more sauce.
Kathryn Doherty
Of course you can add more broth if needed! If your pan is hot or it simmers for longer, it can definitely dry out and require some extra broth. Add until your desired level of saucy 😊
Colleen
Wish I would’ve followed my instincts and tripled the broth! Next time. Good flavors though.
Kathryn Doherty
I'm glad you enjoyed the flavor of this dish! Definitely add extra broth if needed; mine is plenty saucy as is. Just be careful not to dilute the sauce (meaning, you may want to increase the other ingredients if you plan to triple the broth).
Leesh
I absolutely agree. I thought it was a typo and meant 1 and 1/4 cups haha. Next time I'm adding 1 cup a little at a time til I get the consistency right. Aside from that. DELICIOUS.
Leesh
I absolutely agree. I thought it was a typo and meant 1 and 1/4 cups haha. Next time I'm adding 1 cup a little at a time til I get the consistency right.
Jammie Wiessner
I made this tonight for dinner and wow it was great i finished it off with a slice of Key lime pie. Thanks for sharing this recipe Jammie from Portage, Mi
Kathryn Doherty
I'm so happy to hear you loved it Jammie! Thanks so much for sharing! 😊
Rachel Cross
Not sure how long it takes for a response. I’m sure ur busy. I normally don’t comment but I’m making this tonight & had a question. I’ve made this before but I’m not sure if it was ur recipe or someone else’s w/basically the same ingredients. I read on a similar cheesy chicken recipe (Italian style w/seasoning & flour) that dredging the chicken in flour coats it & puts a barrier between the heat, holding in more moisture, only a thin layer, no eggs or anything. Do u think this would increase the flavor & juiciness or adds an Unnecessary step which may possibly change the recipe too much causing it to not be as good ? Have u tried it this before ? I’m not a huge fan of breaded chicken but the extra juiciness sold me. I have 4 teen/adult boys, a Hubby & my sons girlfriend to cook for. There’s 7 ppl in our house. Pls help, how would you triple the amount without adding too much of anything causing it to be too thick or too runny ? I always triple my recipes & the leftovers don’t last but a day. It’s insane! Lol 😂
Kathryn Doherty
Happy to have seen your comment right away! I have done floured chicken in certain recipes, but not this particular one and it might affect the sauce part by thickening it. The chicken will stay juicy as long as it's not overcooked - and the sauce even helps hide any overcooking cause it's so dang good! As far as quantity, you could double the recipe and have just enough for 7-8 people. Or if yours are big eaters, go ahead and triple it, all the parts of the recipe. I'd just recommend using two pans so you can get everything cooked without crowding the pan and steaming the chicken or overcooking it. (And if it seems too thick, you can always add another splash of chicken broth to loosen it up and make it more saucy.) I hope that helps and I hope you enjoy it!
Aman Sharma
This is a great recipe! I made it for my family and they loved it.
Kathryn Doherty
I'm so happy to hear it was a hit with your family! Thanks so much for sharing! 😊
Helen
Hello… I found this recipe because I was looking for a way to use the rest of my cream cheese and boneless skinless chicken thighs tonight! I look forward to trying it. One question and one suggestion: did you season your chicken with cayenne pepper? Or is there something else red in color that you added to the recipe? I did not see any red ingredients in the list. Separately… while I did not mind scrolling down, I do appreciate blogs that have a “jump to recipe” button at the top. It makes it easier for me to quickly see if I have the ingredients already or if I need to go to the store. I’m not criticizing your blog. Your cream cheese chicken recipe has 10x more review than the next one! But that “jump to recipe” button could be worth considering. 🙂 Have a wonderful weekend.
Kathryn Doherty
Hi there! Nope, no cayenne and it's not actually red, but the browned chicken bits give it a bit of color to the dish. (The copper skillet might also be giving some color to the overall photos but the dish won't appear red when you make it.) Hope that makes sense. Thanks too for the feedback! Happy Friday!
Yvette Mares
U should totally include a instapot version if possible plz
Kathryn Doherty
Great suggestion, thanks! I will work on testing and posting that! I have a slow cooker version of this recipe coming up soon. 🙂
Sandy
I am 67 years old. Is there any way to get the recipe without having to read a book? I will not buy, subscribe, read or anything else on a post where I have to search for the recipe. I have been cooking since before you were born. Hive me a break already
Kathryn Doherty
Hi there Sandy. All of the recipes on my website are 100% free. Nothing you need to buy or subscribe to. However, there is some scrolling involved. If that's too much for you, I'd recommend old fashioned cookbooks where it's all just the recipes and no additional info like the helpful tips, substitutions and serving ideas I provide.
Jamie
You are very rude. Did your parents not teach you any manners?
Sunshine
Exactly! She was so rude.
Nikki
You’re rude as all gets out and since you’ve been cooking before she was born you should have already discovered your own recipe! Nobody is begging you to try this recipe, furthermore you need to learn some manners. Karma is real, don’t choke on the chicken “Karen”!
Sally
Sandy you can click “jump to recipe”. It’s at the top of pretty much any web page with a recipe. That will take you directly to the recipe.
Debby
Possibly the most entitled food review I've ever read! She's giving out this recipe for free and you're complaining about what, reading? If you've been cooking so long you would've thought your old eyes would have basic reading comprehension by now!
Jackie
Made this but used 8oz cream cheese, spinach instead of mushrooms and sprinkled red pepper and crushed bacon. Served over Tri color pasta. Delicious! Love the creaminess!
Kathryn Doherty
I'm so glad you loved this! And thank you for sharing those tweaks - so helpful and sounds yummy!
Andrea
Sandy, you're a very hateful person! If you don't wanna READ the tips and suggestions that this woman has to offer, FOR FREE, don't look on the internet for recipes!!
Give ME a break already!!!
deborah
Dang That got ugly fast!! I appreciate any recipe I can look at. Gives me helpful hints. Karens not welcome!!
Tara
Has anyone made this in a crock pot? If so,how?
Tara
Nevermind I see the link!
Regan Golding
I made this tonight and served it with mashed potatoes. It was a hit! Thank you!
Kathryn Doherty
Yay, I'm so happy you loved it! Thanks so much for sharing, it means a lot! 😊
Karla
Well this is truly an excellent recipe! I made it a couple of weeks ago for the first time and my husband has asked for it again. We both loved it. It is easy and yummy! Thank you so much!!
Kathryn Doherty
Oh that's so great to hear Karla! Thank you so much for sharing, I really appreciate it! 😊
Greg
Could you fucking include the actual recipe next time instead of waffling on and wasting my time
Kathryn Doherty
Greg, if scrolling isn't easy and effortless enough for you, there is a JUMP TO RECIPE button right at the very top. It takes you straight to the recipe card. Otherwise, the post is full of useful information on ingredient substitutions, serving ideas and storage tips. You are so welcome.
Sheila
Greg I don't appreciate your vulgar language. And be respectful to the content creator, who provided this great recipe for FREE. I easily figured out where to find the recipe. You are not obligated to make this recipe.
No Ken's appreciated on this site either.
Kathryn Doherty
I'm thankful for you Sheila. 🥰
kareema
Wow, you're getting into sensitive snowflake territory, greggie.
Maiden1
I am always baffled by people like you who are not appreciative of the recipe given for free.If you can't read "jump to recipe" you might as well get off the internet and buy a recipe book.
Sheila
Made this tonight, with my own personal touches to it. The family loved it! Even my son who doesn't really care for chicken! I used cajun seasoning, black pepper, Italian seasoning and sweet Paprika for the seasonings, left out the mushrooms since I didn't have any and threw some mozerella cheese in at the end. I will be making this again! Thanks for sharing!
Kathryn Doherty
I'm so happy to hear you all loved it! And those flavor twists sound delicious - thanks for sharing!
Liz Ofstad
So yummy. We made it with mashed potatoes. Delicious. And reheated like it was fresh.
Kathryn Doherty
I'm so happy to hear you enjoyed it Liz! And yay; it does reheat well - I think that sauce helps a lot. Thank you so much for sharing!
Krystal
We loved this! I cut up my chicken in bite size pieces, doubled the chicken broth and cream cheese and it was MORE than enough sauce. Paired it with a Caesar salad. SO Good!
Kathryn Doherty
Yay, I'm so happy to hear you enjoyed it! Thank you so much for sharing!
Amie Nixdorf
Does your carb count include the rice? I can’t see that the ingredients in the sauce would be 18 carbs, but that also seems low for rice.
Kathryn Doherty
Hi Amie! I went back in and recalculated the nutrition info to make sure it's up to date and now it reads as 7g per serving and that is without the rice. (Rice is about 15g per 1/3 cup cooked if you need to add that; my daughter has T1D so I'm always counting carbs to dose her.) Hope that helps!
Renee
Hi, I am wondering how well this would work inside of enchiladas? My family is not a big fan of red or green enchilada sauces, we usually make a cheesy version but some of the processed ingredients we use to use are no longer available to us. I am looking for a homemade cheesy solution to go on the inside of our chicken enchiladas.
Kathryn Doherty
Hi Renee, you could certainly give it a try! You just wouldn't want the mixture to be too wet and make the tortillas soggy. And I might recommend chopping the chicken up a little smaller so it's easier to eat in the enchiladas. But otherwise I bet it would be really good! You could also use this creamy shredded chicken taco mixture as a filling option: https://www.familyfoodonthetable.com/creamy-shredded-chicken-tacos/ Similar recipe. (Old post, terrible photos, but really yummy!) Hope that helps!
Kathryn Doherty
Update for you Renee! I just published my cream cheese chicken enchiladas recipe if you want to check it out! https://www.familyfoodonthetable.com/cream-cheese-chicken-enchiladas/
Mary Anne
Hi! Just wanted to say came across your website a few weeks ago and oh my gosh, what a game changer it's been for me. Your recipes are so easy to follow, and most of the time I do actually have all the ingredients! Most importantly, they are delicious, and my partner and I love them. I also love that they are on the healthier side! I made this recipe today and absolutely love it. I was anxious about stirring in the cream cheese, but I think it's because I don't have a big enough pan for the chicken strips, and it ended up working out just fine. I love making your meals for a dinner and then saving leftovers for lunch for the next few days. Thanks for sharing your craft!
Kathryn Doherty
Oh thank you so much Mary Anne! That's so wonderful to hear and I really appreciate you taking the time to share; it means a lot!
Sherry
This was easy, fast and delicious! I threw in a handful of halved cherry tomatoes at the end, for color and because they were on their last legs. 😝 If in season, I would have thrown in fresh basil too. I served it over smashed baby potatoes. If I had used (brown) rice, I would have doubled the sauce. I also think the mozzarella was unnecessary added fat, but the mozz I had was nothing special, so just an opinion. This is great comfort food. It is so adaptable and should please even your pickiest eater! Thanks Kathryn.
Kathryn Doherty
I'm so happy to hear you loved it Sherry! Thank you so much for sharing! 🙂
Lee Credle
How could you add thighs instead of breasts?
Kathryn Doherty
You could use boneless, skinless chicken thighs and cut those into strips or small chunks to season and cook just like the chicken breasts called for in this recipe. Hope that helps!
Nila
This dish was very good! Made enough to serve 4with left overs. Very pleasant flavour!
Kathryn Doherty
I'm so glad you enjoyed it!
Sandy Meyer
I have made this many times. Made EXACTLY as the recipe states, it is DELICIOUS!
Other attempts:
I didn't have onions - used onion powder - good!
When I added broccoli - not so good!
Tried it with crab instead of chicken - not good!
Added extra mozerella - too much.
Forgot mushrooms - sauteed them separately, then added - just fine and I don't even like mushrooms!
Bottom line: make it as for best results
Kathryn Doherty
Oh I'm so happy to hear you love this! And thank you for sharing your various substitutions - that can be so helpful for others! 🙂