Cream Cheese Chicken (Print Version)
Juicy chicken breasts baked in a rich cream cheese and Parmesan sauce, ready in 45 minutes.
# What You Need:
→ Meats
01 - 4 boneless, skinless chicken breasts (about 5 oz each)
→ Dairy
02 - 8 oz cream cheese, softened
03 - 1/4 cup milk
04 - 2 tbsp unsalted butter
05 - 1/2 cup grated Parmesan cheese
→ Vegetables & Aromatics
06 - 1 small onion, finely chopped
07 - 2 garlic cloves, minced
→ Spices & Seasonings
08 - 1 tsp dried Italian herbs (or a mix of oregano, basil, and thyme)
09 - 1/2 tsp salt
10 - 1/4 tsp black pepper
→ Optional Garnish
11 - 2 tbsp chopped fresh parsley
# Directions:
01 - Preheat the oven to 350°F.
02 - Season chicken breasts evenly with salt, pepper, and half of the Italian herbs.
03 - In a large ovenproof skillet, melt the butter over medium heat. Add chicken and sear each side for 2–3 minutes until lightly golden. Remove and set aside.
04 - In the same skillet, sauté the chopped onion for 2–3 minutes until soft. Add garlic and cook another 30 seconds until fragrant.
05 - Reduce heat to low. Add cream cheese and milk, stirring until smooth and combined. Stir in Parmesan cheese and remaining Italian herbs.
06 - Return the chicken breasts to the skillet, coating generously with the cream cheese sauce. Transfer the skillet to the oven and bake for 20–25 minutes, or until chicken reaches an internal temperature of 165°F.
07 - Garnish with chopped fresh parsley before serving.
# Expert Tips:
01 -
- The cream cheese sauce comes together in the same pan you sear the chicken in, so cleanup is almost effortless.
- It tastes like something you would order at a cozy bistro, but it comes together with ingredients you probably already have.
- Leftovers reheat beautifully and the sauce actually gets thicker and richer the next day.
02 -
- Do not rush the cream cheese melting step by turning up the heat, because high heat will cause the sauce to break and separate into a greasy mess.
- An instant read thermometer is the most reliable way to confirm the chicken is done without overcooking it and drying it out.
03 -
- Let the cream cheese fully soften at room temperature before starting, because this single step is the difference between a silky sauce and a lumpy one.
- Use a cast iron skillet if you have one, since it goes seamlessly from stovetop searing to oven baking and retains heat beautifully for serving.