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Easy Cream Cheese Chicken

Easy cream cheese chicken with juicy chicken breasts and a tangy, velvety sauce thick enough to coat every bite. A simple chicken skillet method creates a smooth cream cheese topping with lemon brightness and fresh chives.
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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: 560
Ingredients Equipment Method Notes

Ingredients
  

Chicken breasts
  • 4 boneless skinless chicken breasts Pat dry for better browning.
Seasonings and aromatics
  • 0.25 tsp Salt Season to taste.
  • 0.25 tsp pepper Season to taste.
  • 0.5 tsp garlic powder Season to taste.
  • 0.5 tsp onion powder Season to taste.
  • 3 garlic Minced.
  • 1 tsp Italian seasoning For the sauce.
Cooking medium and sauce base
  • 2 tbsp olive oil For searing.
  • 1 cup chicken broth Loosen browned bits.
  • 8 oz cream cheese Cubed and softened.
  • 1 cup sour cream Use 1/2 cup (see notes); keep at cool room temp for easy mixing.
  • 1 tbsp lemon juice Fresh; brightens the sauce.
  • 0.5 tsp lemon zest For garnish.
  • 1 tbsp chives Fresh; for garnish.

Equipment

  • 1 cast iron skillet

Method
 

Season and sear chicken
  1. Season the boneless skinless chicken breasts with salt, pepper, garlic powder, and onion powder. Heat olive oil in a large skillet over medium-high heat and sear chicken until golden, 5-6 minutes per side, until internal temperature reaches 165°F; remove to a plate.
Build the tangy cream cheese sauce
  1. Add minced garlic to the same pan and cook until fragrant, 30 seconds. Pour in chicken broth and scrape up browned bits from the bottom of the skillet.
  2. Add cream cheese cubes to the pan and stir over medium-low heat until fully melted and smooth, keeping the sauce thick and velvety.
  3. Stir in sour cream, lemon juice, and Italian seasoning until the sauce is creamy and well combined. Do not boil after adding sour cream—reduce heat to stay at a gentle simmer or below.
Finish and garnish
  1. Return the chicken breasts to the pan and spoon the sauce over each piece until coated. Garnish with fresh chives and lemon zest for a bright, fresh top layer.

Notes

For best browning, pat the chicken dry before seasoning and keep the skillet at medium-high so the surface turns golden before adding broth. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently on the stovetop until warmed through (avoid high heat to prevent the cream sauce from breaking). Freeze: yes, up to 2 months, though texture may slightly change. For a lighter option, swap sour cream for plain Greek yogurt while keeping heat low and avoiding boiling after adding it.