Cream cheese chicken is a fast, one-pot dish made with simple ingredients.
Sauteed chicken is simmered in a velvety parmesan cream cheese sauce for a delicious and easy meal.
Serve this with some zoodles, or cauliflower mash for a complete and filling meal.
Easy Creamy Chicken Entree
- Chicken and cream cheese are a perfect pair of low-carb proteins.
- The aromatic seasonings create delicious chicken without being overpowering.
- The process used to cook the chicken, then allow it to rest while the sauce is being made, promotes extra juicy meat.
- This versatile recipe is perfect served with so many side dishes.
Ingredients and Variations
Chicken: Chicken breasts are budget-friendly and easy to cook. Breasts can be cut in half horizontally and then into strips.
Cream Cheese Sauce: The secret to this chef-level white sauce is softened cream cheese. No need for the name brand, but stock up when blocks are on sale because they freeze beautifully. Go for low or lower-sodium chicken broth if you prefer.
Seasonings: Light and simple seasonings like dried basil, onion powder, and garlic enhance the rich flavor of the white sauce.
Variations: Experiment with your favorite keto-friendly veggies like chopped spinach, or slices of zucchini and mushrooms or broccoli florets. And face it, bacon bits are good on just about anything, so give it a try.
How to Make Cream Cheese Chicken
- Cook seasoned chicken in oil in a skillet. Transfer to a plate.
- Cook butter and garlic until fragrant and whisk in the cream cheese and chicken broth.
- Remove from heat and stir in parmesan cheese and salt and pepper.
- Return chicken to the pan, cover, and rest. Garnish and serve.
Recipe Tips
I recommend grating your own parmesan cheese since pre-shredded has anti-caking agents that prevent the best and creamiest melt.
If chicken breasts are large, fileted cutlets can be cut in half to provide extra portions.
Don’t crowd the pan. It’s best to take your time and cook in batches, rather than crowd the chicken.
Save this creamy white sauce recipe as a shortcut for dishes like Tuscan chicken or pork chops.
Double the recipe and enjoy leftovers for dinner and workday lunches all week.
Serving and Storing Cream Cheese Chicken
- Cream cheese chicken goes great over homemade cauliflower mash, zucchini noodles, or a hearty side of roasted veggies.
- Keep leftover cream cheese chicken in a covered container in the refrigerator for up to 4 days. Reheat portions on the stovetop with a little milk to loosen the sauce.
- Freeze chicken and sauce separately in zippered bags. Thaw both overnight in the refrigerator and whisk sauce over low heat to make it creamy again. Add chicken to the sauce and simmer until heated.
More Chicken Recipes To Try
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Cream Cheese Chicken
Equipment
Ingredients
- 1 tablespoon olive oil
- 4 chicken cutlets or 2 large chicken breasts
- 1 teaspoon dried basil
- ½ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon butter
- 3 cloves garlic minced
- 6 ounces cream cheese cubed
- ½ cup chicken broth or as needed
- 3 tablespoons parmesan cheese grated
Instructions
- If using whole chicken breasts, cut each in half horizontally to create 4 thinner chicken cutlets.
- Season the chicken with basil, onion powder, salt and pepper.
- Heat the olive oil in a 10-inch skillet over medium-high heat. Add the chicken and cook 3 to 4 minutes per side or until cooked through, cooking in batches if needed. Transfer to a plate to rest.
- Reduce the temperature to medium heat and add the butter and garlic. Cook until fragrant, about 30 seconds. Add the cream cheese and whisk until melted and smooth. Gradually whisk in the chicken broth a little bit at a time and simmer 2-3 minutes or until slightly thickened.
- Remove from heat and stir in parmesan cheese. Season with salt and pepper to taste.
- Add the chicken along with any juices, cover and let rest 3 to 4 minutes.
- Garnish with parsley and serve over cauliflower rice if desired.
Notes
- Freshly grated parmesan provides the best flavor and creamy consistency.
- If chicken breasts are large, fileted cutlets can be cut in half to provide extra portions.
- Don’t crowd the pan. Instead, cook cutlets in batches, leaving plenty of room in between each so that air can circulate and it will cook to perfection.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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