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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. A simple chicken skillet method finishes with lemon juice, herbs, and lemon zest for bright flavor.
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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: 610
Ingredients Equipment Method Notes

Ingredients
  

Chicken breasts
  • 4 boneless skinless chicken breasts Pat dry before seasoning for better browning.
Seasonings
  • 0.25 tsp salt To taste.
  • 0.25 tsp pepper To taste.
  • 0.25 tsp garlic powder To taste.
  • 0.25 tsp onion powder To taste.
Chicken and aromatics
  • 2 tbsp olive oil For searing.
  • 3 garlic 3 cloves, minced.
  • 1 cup chicken broth About 8 oz; use to deglaze.
Creamy sauce
  • 8 oz cream cheese Cubed and softened.
  • 0.5 cup sour cream Stir in after cream cheese melts; keep below boiling.
  • 1 tbsp lemon juice Fresh lemon juice.
  • 1 tsp Italian seasoning Adds herb flavor to the sauce.
Garnish
  • 0.5 fresh chives For garnish.
  • 0.5 lemon zest For garnish.

Equipment

  • 1 Cast iron skillet

Method
 

Season and sear the chicken
  1. Season the boneless skinless 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 for 5-6 minutes per side until golden and the internal temperature reaches 165°F; remove.
Build the sauce
  1. In the same pan, cook the minced garlic over medium heat for 30 seconds until fragrant. Pour in the chicken broth and scrape up the browned bits from the bottom of the skillet.
  2. Add the cubed cream cheese and stir over medium-low heat until fully melted and smooth, keeping the heat gentle to maintain a silky texture.
Finish and coat
  1. Stir in the sour cream, fresh lemon juice, and Italian seasoning until the sauce is creamy and well combined; do not boil after adding sour cream. Return the chicken to the pan and spoon the sauce over each breast so it coats the surface completely.
  2. Garnish with fresh chives and lemon zest before serving for a bright, fresh finish.

Notes

For the thick, velvety sauce, keep the heat at medium-low once the cream cheese goes in and avoid boiling after the sour cream is added. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently in a skillet over low heat or microwave in short bursts until warmed through. Freezing is not recommended because the dairy sauce may separate when thawed. For a lighter option, use reduced-fat cream cheese and sour cream (the sauce will still be thick but slightly less rich).