Go Back

Easy Cream Cheese Chicken

Easy cream cheese chicken with juicy seared chicken breasts and a tangy, velvety cream cheese sauce thick enough to coat every bite. Minced garlic deglazes the pan, then sour cream and lemon juice create a creamy finish without boiling.
Print Recipe Pin Recipe
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
  

Chicken breasts and seasonings
  • 4 boneless skinless chicken breasts Use evenly sized breasts for even cooking.
  • 1 salt Season to taste.
  • 1 pepper Season to taste.
  • 1 garlic powder Season to taste.
  • 1 onion powder Season to taste.
Creamy sauce
  • 2 tbsp olive oil
  • 3 garlic Minced.
  • 1 cup chicken broth
  • 8 oz cream cheese Cubed and softened.
  • 0.5 cup sour cream
  • 1 tbsp lemon juice Fresh.
  • 1 tsp Italian seasoning
  • 1 fresh chives For garnish.
  • 1 lemon zest For garnish.

Equipment

  • 1 cast iron skillet

Method
 

Sear the chicken
  1. Heat olive oil in a large skillet over medium-high heat until shimmering. Season chicken breasts with salt, pepper, garlic powder, and onion powder, then sear for 5-6 minutes per side until golden and internal temperature reaches 165°F; remove to a plate.
Build the sauce
  1. In the same pan, cook minced garlic for 30 seconds until fragrant. Pour in chicken broth and scrape up the browned bits from the bottom of the skillet.
  2. Add cubed cream cheese and stir over medium-low heat until fully melted and smooth.
  3. Stir in sour cream, fresh lemon juice, and Italian seasoning until the sauce is creamy and well combined; do not boil after adding sour cream.
Coat and garnish
  1. Return the chicken breasts to the pan and spoon the tangy cream sauce over each piece. Garnish with fresh chives and lemon zest before serving.

Notes

Pro tip: Soften cubed cream cheese before cooking so it melts quickly into a smooth sauce. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently on the stove over low heat, adding a splash of broth if needed. Freezing is not recommended for the creamiest texture. For a lighter option, use reduced-fat cream cheese and reduced-fat sour cream, keeping the same method (and still do not boil after adding sour cream).