Cream Cheese Chicken Skillet (Print Version)
Tender chicken simmered in a creamy cheese sauce with garlic and herbs for a comforting weeknight meal.
# What You'll Need:
→ Poultry
01 - 4 boneless, skinless chicken breasts (about 1.3 lb)
→ Dairy
02 - 7 oz cream cheese, softened
03 - 1/4 cup milk
04 - 2 tbsp unsalted butter
05 - 1/4 cup grated Parmesan cheese
→ Vegetables & Aromatics
06 - 1 small onion, finely chopped
07 - 3 garlic cloves, minced
08 - 2 tbsp fresh chives or parsley, chopped
→ Pantry Staples
09 - 1 tbsp olive oil
10 - 1/2 tsp salt
11 - 1/4 tsp black pepper
12 - 1/2 tsp dried Italian herbs
# How-To Steps:
01 - Heat olive oil and butter in a large skillet over medium heat. Season chicken breasts with salt and pepper, then add to the pan. Sear for 3 to 4 minutes per side until golden brown. Remove and set aside.
02 - In the same skillet, add onions and cook for 2 to 3 minutes until softened. Add garlic and sauté for 1 more minute until fragrant.
03 - Stir in the cream cheese, milk, and Parmesan. Whisk until a smooth sauce forms. Mix in dried Italian herbs.
04 - Return the chicken breasts to the pan. Spoon sauce over the chicken, reduce heat to low, cover, and simmer for 15 to 18 minutes, or until the chicken is cooked through.
05 - Sprinkle with fresh chives or parsley before serving.
# Expert Tips:
01 -
- The sauce practically makes itself while the chicken cooks, so you look like you tried way harder than you actually did.
- It reheats beautifully the next day, which means you get to look forward to it twice.
02 -
- Do not rush the simmer step because the chicken needs those full 15 minutes in the gentle heat to stay tender and absorb flavor.
- If your sauce looks too thick after simmering, splash in another tablespoon of milk and stir until it loosens up.
03 -
- Use a lid that fits tightly because trapped steam is what guarantees juicy chicken without drying out the sauce.
- Degrease the pan slightly after searing if there is too much oil left behind, keeping just enough to saut onions in.