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Easy Cream Cheese Chicken

Easy cream cheese chicken with juicy chicken breasts and a tangy, velvety cream cheese sauce thick enough to fully coat every bite. Cook in one skillet until the sauce is smooth and creamy, finished with lemon juice 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: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless skinless chicken breasts
  • 1 salt to taste
  • 1 black pepper to taste
  • 1 garlic powder to taste
  • 1 onion powder to taste
  • 2 tbsp olive oil
  • 3 garlic minced
  • 1 cup chicken broth
Cream Cheese Sauce
  • 8 oz cream cheese cubed and softened
  • 0.5 cup sour cream
  • 1 tbsp lemon juice fresh
  • 1 tsp Italian seasoning
  • 1 fresh chives for garnish
  • 1 lemon zest for garnish

Equipment

  • 1 cast iron skillet

Method
 

Season and sear the chicken
  1. Season the chicken breasts with salt, pepper, garlic powder, and onion powder to taste.
  2. Heat olive oil in a large skillet over medium-high heat and sear the chicken for 5-6 minutes per side, until golden and the internal temperature reaches 165°F, then remove.
Build the tangy cream cheese sauce
  1. In the same pan, cook the minced garlic for 30 seconds, then pour in the chicken broth and scrape up the browned bits.
  2. Add the cream cheese cubes 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 sour cream.
Finish and garnish
  1. Return the chicken to the pan and spoon the sauce over each breast.
  2. Garnish with fresh chives and lemon zest before serving.

Notes

For the smoothest tangy sauce, soften the cream cheese before cubing so it melts quickly over medium-low heat. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently in a skillet on low with a splash of broth as needed. Freezing is not recommended for best texture. For a lighter option, swap sour cream for plain Greek yogurt (add off-heat or on low and avoid boiling).