Cream Cheese Chicken (Easy, Creamy Dinner in 30 Minutes)
6/2/2026
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With just 30 minutes of cook time, this easy one-pan stovetop cream cheese chicken recipe will quickly become a new favorite. The chicken simmers in an ultra-rich cream sauce featuring mushrooms, onions, white wine, and cream cheese that creates a melt-in-your mouth texture. Each bite is full of flavor, packed with protein, and totally comforting.
Recipe Highlights
- A one-skillet meal: The entire recipe is made in just one pan on the stovetop for easy prep and cleanup.
- Rich and flavorful: The chicken is ultra tender and the cream sauce is luxuriously creamy.
- Simple yet impressive: It tastes like you cooked all day, but this meal is ready in under 45 minutes (start to finish) – perfect for last minute dinner guests or a regular weeknight!
- Totally versatile: Serve with noodles or rice, shredded on buns, or with a simple salad.
What You’ll Need
For the full recipe with measurements and detailed instructions, please refer to the recipe card at the bottom of this post.
- Chicken: I like to use boneless, skinless chicken breasts for this recipe, but bone-in or boneless chicken thighs also work.
- Flour: All-purpose flour mixed with salt and pepper coats the chicken breast for flavor as well as texture so the cream sauce sticks to the chicken.
- Veggies: Sliced bella mushrooms, yellow onion, and green and red bell pepper add flavor, texture, and a pop of color to this dish.
- Garlic: Minced garlic adds welcome savory flavor.
- Paprika + thyme: Add warmth and balance out the other flavors.
- White wine: Used to deglaze the pan and provide the base of the sauce. Use a dry white wine like sauvignon blanc or pinot grigio.
- Broth: Chicken broth thins out the sauce and adds flavor.
- Cream cheese: Creates a sauce that’s ultra creamy and rich. Use full-fat cream cheese for best results.
Featured Comment
“This was OUTSTANDING. Definitely a keeper in my rotation and to share! I used an old sauv blanc I had sitting around and the wine really shines with the cream cheese. Also very easy to make. LOVED IT!”
– Lisa
How to Make Cream Cheese Chicken
Prepare + Sear the chicken
Cut the chicken breasts in half and place them in a bowl. Mix with the flour, salt, and pepper.
Heat the olive oil in a large skillet. When fragrant, add the chicken breasts and cook for 3-4 minutes on each side. This initial sear will help the chicken cook all the way through later in the recipe. Transfer the chicken to a clean plate and set aside.
Make the sauce
To the same pan, add the sliced veggies. Sauté for about 5 minutes or until the onion is translucent and the veggies are softened. Mix in the garlic and spices, then pour in the wine to deglaze the pan.
Pour the broth into the skillet and add the block of cream cheese. Use a spoon or spatula to break apart the cream cheese so it begins to melt.
Add the Chicken
Add the seared chicken breasts into the skillet and cook for another 5 minutes with the sauce. Serve with rice or pasta.
Variations & Substitutions
- Use chicken thighs (bone-in or boneless) instead of chicken breasts.
- Swap bella mushrooms for your favorite kind of mushrooms. I don’t suggest leaving them out as they’re an important part of the sauce. (For a creamy chicken recipe without mushrooms, try this creamy garlic chicken recipe.)
- Instead of chicken broth, use any kind of broth or stock. Veggie broth is a wonderful alternative.
- Use all broth instead of wine. Add it in step 8.
Perfect Pairings
One of the many things I love about this cream cheese chicken is that it’s totally versatile! Serve it with your favorite kind of pasta, rice (white, brown, or sticky), farro, couscous and a simple side salad. Or, shred it and serve with buns!
It’s also tasty with roasted veggies (like broccoli, Brussels sprouts, green beans, or potatoes), Parmesan rosemary focaccia bread, or cheese bread.
FAQ
Nope! Bone-in chicken thighs or boneless chicken thighs work just as well, but you may need to drain excess fat from the pan after frying them.
No wine, no problem! You can easily use all broth (replace the wine with broth) and add it during step 8.
Make sure to break up the cream cheese once you’ve added it to the skillet and stir continuously. It may take a couple minutes to melt, but it will get there.
Storing Leftovers
Transfer leftover cream cheese chicken to an airtight container and refrigerate for up to 4 days.
I don’t recommend freezing cream cheese chicken as cream cheese doesn’t freeze, thaw, and reheat well.
Cream Cheese Chicken
Ingredients
- 1.5 lbs. chicken breasts
- 1 tablespoon all-purpose flour
- 2 teaspoons salt, divided
- 1/2 teaspoon ground black pepper
- 3 tablespoons olive oil, divided
- 8 oz. bella mushrooms, sliced
- 1/2 large yellow onion, diced
- 1/2 green bell pepper, diced
- 1/2 red bell pepper, diced
- 3 garlic cloves, minced
- 1/2 teaspoon ground paprika
- 1 teaspoon dried thyme
- 1/2 cup dry white wine, sauvignon blanc or similar
- 8 oz. cream cheese
- 1/2 cup chicken broth
Instructions
- Cut the chicken breasts in half lengthwise and place in a bowl.
- Add the flour, 1 teaspoon of salt, and pepper.
- Mix the chicken until all sides are completely coated in the flour mixture. Set aside.
- Heat 2 tablespoons of olive oil in a large skillet set over medium/high heat.
- Add the chicken breasts and cook for 3-4 minutes on each side. Transfer the seared chicken to a clean plate and set aside.
- Reduce the heat to medium and add the remaining tablespoon of olive oil to the skillet. Add the mushrooms, onions, and peppers and cook, stirring occasionally, until the onion is translucent and the veggies are softened, about 4-5 minutes.
- Mix in the garlic, paprika, and thyme, and cook for an additional minute.
- Add the wine to deglaze the pan and simmer for another minute.
- Pour the broth into the skillet and add the cream cheese. Use a spoon or spatula to break the cream cheese apart so it begins to melt.
- Transfer the chicken back into the pan and cook for another 4-5 minutes.
- Serve with rice or pasta.
Tips & Notes
- Storage Instructions: Transfer leftover cream cheese chicken to an airtight container and refrigerate for up to 4 days. I don’t recommend freezing cream cheese chicken as cream cheese doesn’t freeze, thaw, and reheat well.
- Chicken Thighs: Instead of chicken breasts, use the same amount of chicken thighs (bone-in or boneless). If needed, drain any excess fat from the pan after searing.
- No Wine Version: Replace the white wine with the same amount of broth. Add it all during step 8.
Watch It
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Don’t forget to tag your posts on social media with the hashtag #cheeseknees, we’d love to see what you’re up to!
This recipe is good… But I tweaked it a bit. I added Tabitha Brown’s Sunshine Seasoning (McCormick) and 21 Seasoning Salute (Trader Joe’s) to the chicken before I cooked it. An array of flavors from these seasoning really makes this recipe pop! Try it and let me know what you think. Thanks for sharing the recipe!
This was OUTSTANDING. Definitely a keeper in my rotation and to share! I used an old sauv blanc I had sitting around and the wine really shines with the cream cheese. Also very easy to make. LOVED IT!
Love it!
Thank you for suggesting wine rather than dry white. Looking forward to trying this.