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Easy Cream Cheese Chicken

Easy cream cheese chicken with a tangy, velvety sauce that’s thick enough to coat juicy chicken breasts. This creamy chicken skillet dinner features lemon juice and herbs for bright flavor in every bite.
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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 and seasoning
  • 4 boneless skinless chicken breasts Pat dry before seasoning so the sear browns evenly.
  • 0.5 salt To taste.
  • 0.5 pepper To taste.
  • 0.5 garlic powder To taste.
  • 0.5 onion powder To taste.
  • 2 tbsp olive oil For searing in the skillet.
Cream cheese sauce
  • 3 garlic Minced; cook briefly until fragrant.
  • 1 cup chicken broth Used to deglaze and build the sauce.
  • 8 oz cream cheese Cubed and softened so it melts smoothly.
  • 0.5 cup sour cream Stir in after the cream cheese melts; do not boil after adding.
  • 1 tbsp lemon juice Added for tangy brightness.
  • 1 tsp Italian seasoning Seasoning for the sauce.
  • 0.25 fresh chives For garnish.
  • 0.25 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 and sear the chicken for 5-6 minutes per side until golden, reaching 165°F internal temperature, then remove.
  2. Keep the skillet on the same heat level for the next step and let the chicken rest on a plate while you build the sauce.
Make the tangy cream cheese sauce
  1. Add the minced garlic to the same pan and cook for 30 seconds until fragrant. Pour in chicken broth and scrape up the browned bits from the bottom of the pan.
  2. Add the cubed, softened cream cheese and stir over medium-low heat until fully melted and smooth.
  3. Stir in sour cream, lemon juice, and Italian seasoning until the sauce is creamy and well combined, and do not boil after adding the sour cream.
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 before serving.

Notes

Pro tip: soften the cream cheese for smoother melting, and keep the heat at medium-low once the sour cream goes in—boiling can break the sauce. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently in a skillet until warmed through. Freezing is not recommended for best texture. For a lighter option, use low-fat sour cream and reduced-fat cream cheese (the sauce may be slightly less thick).