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Easy Cream Cheese Chicken

Easy cream cheese chicken with juicy skillet-seared breasts in a tangy, velvety cream cheese sauce that’s thick enough to coat every bite. Finished with lemon juice, lemon zest, and fresh chives for a bright, creamy chicken dinner.
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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: 620
Ingredients Equipment Method Notes

Ingredients
  

boneless skinless chicken breasts
  • 4 boneless skinless chicken breasts Juicy seared cutlets that hold sauce well.
salt
  • 0.25 tsp salt Season to taste.
black pepper
  • 0.25 tsp black pepper Season to taste.
garlic powder
  • 0.5 tsp garlic powder Season to taste.
onion powder
  • 0.5 tsp onion powder Season to taste.
olive oil
  • 2 tbsp olive oil For searing and flavor.
garlic
  • 3 garlic Minced cloves.
chicken broth
  • 1 cup chicken broth Loosens browned bits for flavor.
cream cheese
  • 8 oz cream cheese Cubed and softened for a smooth melt.
sour cream
  • 0.5 cup sour cream Stir in after sauce starts to warm; keep it from boiling.
lemon juice
  • 1 tbsp lemon juice Adds tang to the cream sauce.
Italian seasoning
  • 1 tsp Italian seasoning Herby warmth in the sauce.
fresh chives
  • 2 tbsp fresh chives For garnish.
lemon zest
  • 1 tbsp 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 until shimmering, then sear chicken for 5-6 minutes per side until golden and the internal temperature reaches 165°F; remove to a plate.
Build the tangy cream sauce
  1. Cook the minced garlic in the same pan for 30 seconds over medium heat until fragrant, using the pan drippings. Pour in the chicken broth and scrape up the browned bits from the bottom of the skillet.
  2. Add the cream cheese cubes to the broth and stir over medium-low heat until fully melted and smooth, keeping the sauce at a gentle simmer. Turn the heat down if needed so the sauce stays silky rather than bubbling hard.
  3. Stir in the sour cream, lemon juice, and Italian seasoning until the sauce is creamy and well combined. Do not boil after adding sour cream; keep it just warm and gently steamy.
Finish and garnish
  1. Return the chicken to the pan and spoon the sauce over each breast until coated. Let it sit in the sauce for 1-2 minutes to warm through.
  2. Garnish with fresh chives and lemon zest. Serve while the sauce is thick and coats the chicken.

Notes

Pro tip: soften the cream cheese (cube it and let it sit briefly) so it melts smooth without lumps. Refrigerate leftovers in an airtight container up to 3 days; reheat gently on the stove over low heat, adding a splash of chicken broth if the sauce tightens. Freezing is not recommended for the best texture, since dairy can break. If you want a lower-fat option, swap in reduced-fat cream cheese and sour cream (the sauce may be slightly thinner).