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 sponsored by Myxx. As always, all thoughts and opinions are my own.
I just have to take a quick minute to say a very happy birthday to my now 6-year-old son, whose birthday is today. 🎉
He's my baby who's not at all a baby these days. But he's still my sweet, happy, super smart, handsome blonde boy that I could just eat right up. ❤️
But let's talk food, a subject he's very interested in as well these days. #growinghungryboy 😉
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 for back-to-school season 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. My mother-in-law said I must give her the recipe!)
This recipe is ready in about 25 minutes, which I love, no matter what night of the week it is.
(We always talk about busy weeknights, but my weekends aren’t a time I particularly want to slave away in the kitchen on an involved meal either. Anyone else?)
And I love that this has no heavy cream, which I never seem to have.
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 exactly 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.
You can find VeeTee online but also at Harris Teeter (my local store) and Walmart Grocery. See what flavors you can bring home because this is a serious time saver!
My other favorite time-saving trick: shop your recipes online.
I’ve gotten to know the folks over at Myxx and I’m in love with their story and their service.
Their service allows recipes to be shop-able. That means when you go down to the recipe card below, you can click their button and add the ingredients you need to your cart.
What cart? Ah, that’s the beauty. You get to choose which local grocery store you shop at (they integrate with tons of stores).
AND you can choose to just print your list (which is organized by your local store’s layout) to take to the store to do the shopping yourself. Or you can choose curbside pick-up if your local store offers that feature. Or you can pick from delivery options, again, depending on what your local selected store has available.
It’s super easy to use and you can add ingredients or shop recipes from all over.
OK, now let’s get back to this delicious saucy chicken! 😍 (You can also check out my Google web story for this cream cheese chicken recipe.) I've also got this slow cooker cream cheese chicken if you want to try making it that way.
I’ve got some notes, tips and substitutions coming up below 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.
Notes on easy cream cheese 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!
- 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.
- 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.
- If you don’t have any chicken broth, you could substitute vegetable broth or just use water.
- I love the melty mozzarella on top but you could also try this served with grated Parmesan if you prefer.
- 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, a quick word about the chicken in this recipe.
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 easy balsamic chicken and salsa chicken for other quick and easy chicken recipes that use this same shortcut.)
If you’d prefer to use full chicken breasts that haven’t been sliced, just increase the cooking time to account for the increased thickness.
You could also dice up the chicken breasts into 1-inch cubes if you’d rather have smaller pieces. Just be sure to turn them more as they sear and don’t overcook them.
And since options make me happy, 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.
Want to add a veggie? Me too!
What to serve with cream cheese chicken:
- 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. (These Italian roasted mixed vegetables look great!)
- And finally, we do love it best with steamed rice, but you could serve this chicken over quinoa, polenta or mashed potatoes too.
Lastly, I wanted to share some make-ahead and storage tips on this recipe.
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 for cream cheese chicken:
- Place any leftovers, once cooled, in a covered container in the fridge for up to 4-5 days.
- You can reheat the chicken in the microwave.
- I recommend slicing the cooked chicken strips into smaller pieces - like 1-inch cubes or so - to help it reheat more evenly.
- Pop it in the microwave on a plate or in a bowl for 1-2 minutes, stirring occasionally, until it’s warmed through. (It may take longer if you are reheating a large amount. Stir and add 30 seconds as needed.)
- 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.
You can serve it again over rice with a veggie on the side or make a grain bowl or make a cheesy chicken wrap with the leftovers. You can even use this chicken for enchiladas to make a completely different meal another night.
So there you go, another family favorite from our table to yours!
I hope you give this a try for a busy weeknight dinner that’s ready in less than 30 minutes.
P.S. You can browse all of my 30-minute chicken recipes for more cooking inspiration!
Easy cream cheese chicken
Easy cream cheese chicken is just a few simple ingredients and simple to make, with a deliciously creamy sauce that coats every piece. Ready in less than 30 minutes!
- 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
- Steamed rice
- 3 tablespoons chopped fresh parsley (optional)
- 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.
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: I use 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.
Cheese: I love the melty mozzarella on top but you could also try this served with grated Parmesan if you prefer.
Herbs: 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.
Serving: This is great over steamed brown or white rice, but you could also use quinoa, polenta or mashed potatoes.
Steamed broccoli, peas and roasted veggies are all great vegetable sides with this dish.
Leftovers: This keeps in the fridge for 4-5 days. Reheat leftovers in the microwave (it helps to slice up the chicken into bite size pieces first so they reheat evenly).
Amount Per Serving: Calories: 488Total Fat: 19gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 175mgSodium: 638mgCarbohydrates: 18gFiber: 2gSugar: 3gProtein: 58g
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!
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!
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.
I'm so happy to hear you enjoyed it! Thanks for sharing! And love the sound of those add-ins - yum!
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
I'm so happy to hear you loved this recipe Rocco! Thanks so much for sharing! 😊
What can you use if you don't have mozzarella cheese?
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!
I think this recipe needs more chicken broth. One-quarter cup isn’t much, and adding more would create more sauce.
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 😊
Wish I would’ve followed my instincts and tripled the broth! Next time. Good flavors though.
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).
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
I'm so happy to hear you loved it Jammie! Thanks so much for sharing! 😊
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 😂
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!
This is a great recipe! I made it for my family and they loved it.
I'm so happy to hear it was a hit with your family! Thanks so much for sharing! 😊
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.
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!
U should totally include a instapot version if possible plz
Great suggestion, thanks! I will work on testing and posting that! I have a slow cooker version of this recipe coming up soon. 🙂
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
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.
You are very rude. Did your parents not teach you any manners?
Exactly! She was so rude.
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”!
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.
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!
Dang That got ugly fast!! I appreciate any recipe I can look at. Gives me helpful hints. Karens not welcome!!
Has anyone made this in a crock pot? If so,how?
Nevermind I see the link!
I made this tonight and served it with mashed potatoes. It was a hit! Thank you!
Yay, I'm so happy you loved it! Thanks so much for sharing, it means a lot! 😊
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!!
Oh that's so great to hear Karla! Thank you so much for sharing, I really appreciate it! 😊
Could you fucking include the actual recipe next time instead of waffling on and wasting my time
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.
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.
I'm thankful for you 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!
I'm so happy to hear you all loved it! And those flavor twists sound delicious - thanks for sharing!
So yummy. We made it with mashed potatoes. Delicious. And reheated like it was fresh.
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!
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!
Yay, I'm so happy to hear you enjoyed it! Thank you so much for sharing!