If I had to name one weeknight dinner that’s saved my tired self more times than I can count, it’s this easy cream cheese chicken. It’s fast, it’s rich, and it feels like comfort in a skillet — and the best part? It’s made with just a handful of ingredients and comes together in under 30 minutes.
Picture this: juicy chicken strips cooked down with tender onions and mushrooms, then coated in a creamy, cheesy sauce that clings to every bite. A sprinkle of mozzarella on top just melts into everything and turns it into something I crave often.
I started making this years ago when I was trying to whip up dinner with what I had on hand. No heavy cream, no fancy stuff — just pantry staples and a block of cream cheese sitting in the fridge. And now, it’s one of those recipes I rely on when I want something cozy without spending a lot of time in the kitchen.
Why This Dish Hits the Spot
This recipe is a favorite in my kitchen for a reason — actually, for several.
First off, that creamy sauce. It’s just cream cheese and broth, but when it mingles with the browned bits of chicken and those sautéed mushrooms and onions, it turns into something that tastes way fancier than it is. No heavy cream needed.
I also love how flexible this is. Whether I’m cooking for just us or having friends over for a casual dinner, this chicken never fails. I’ve even served it to company with a salad and warm bread, and everyone goes for seconds.
And let’s be honest — on a weeknight, anything that takes less than half an hour and makes my kitchen smell like I’ve been cooking all day is a big win.
What You’ll Need to Make It
Here’s what usually goes into my pan:
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Chicken: I slice boneless, skinless breasts into strips so they cook faster and more evenly. You can use thighs too, just give them a little extra time.
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Mushrooms: These soak up the sauce beautifully and give the dish a nice earthiness. Skip them if you’re not a fan, though I always keep a box in the fridge for recipes like this.
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Onions: Don’t skip these — they sweeten up as they cook and really add depth to the sauce.
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Cream Cheese: I usually go with the one-third-less fat version, but the full-fat block works just as well. Just avoid the fat-free kinds; they don’t melt right and the texture gets weird.
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Chicken Broth: This helps loosen up the cream cheese and turns it into a sauce. In a pinch, I’ve used veggie broth or even water with a pinch of seasoning.
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Mozzarella: For that finishing touch. It melts right over the top and ties everything together.
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Parsley (optional): A bit of fresh parsley on top adds a pop of color and a touch of freshness. But if I don’t have any, I don’t sweat it.
This whole thing is naturally gluten-free and works well for low-carb or keto eating too.
Helpful Ingredient Tips
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Want more sauce? If you’re feeding a few extra people (or just love saucy food like me), bump up the cream cheese and broth.
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No mushrooms? Totally fine. I’ve skipped them when I was out, and the dish still holds up.
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Try Parmesan instead of mozzarella for a nuttier finish.
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Cutting the chicken into strips makes it cook faster and helps it stretch further — a little goes a long way when it’s all coated in that creamy sauce.
My Go-To Cooking Advice
This isn’t the time for big chunks of chicken. I always slice mine into strips or cubes — they cook quicker and soak up more flavor. Just keep an eye on the pan so they don’t dry out.
And if you’re using chicken thighs, give them a few more minutes to cook through. They’re a bit more forgiving and bring in extra richness.
Another tip: let the onions and mushrooms really cook down before adding the cream cheese. That caramelization adds so much flavor to the final dish.
How I Serve It at Home
We usually scoop this over steamed rice, especially if there’s leftover brown rice in the fridge. But honestly, this would be amazing over:
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Creamy mashed potatoes
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Buttered noodles
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Quinoa or couscous
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Even polenta, if you’re feeling a little fancy
On the side, I often go with something green and quick — like steamed broccoli, peas, or even a little salad. One time I stirred leftover peas right into the sauce, and it turned out great. You could absolutely toss in cooked spinach, roasted zucchini, or sautéed bell peppers too.
Quick Make-Ahead Prep
If I know it’s going to be a busy evening, I’ll slice the chicken and chop the onions and mushrooms in the morning and stash them in the fridge.
That way, when it’s time to cook, everything goes from fridge to skillet to table in 20 minutes flat.
Storing Leftovers Like a Pro
This keeps really well in the fridge for 4 to 5 days. I always store the chicken and sauce in a lidded container and slice it into smaller pieces before reheating — it warms up more evenly that way.
Microwave works fine (just a minute or two), but if I’ve got a few more minutes, I’ll reheat it on the stove with a splash of broth to bring the sauce back to life.
I wouldn’t recommend freezing this though — that cream cheese sauce doesn’t thaw well and tends to split.
Easy Cream Cheese Chicken
Tender strips of chicken tossed with golden mushrooms and onions, all wrapped up in a silky cream cheese sauce—this dish is weeknight comfort food at its best. Quick, satisfying, and ready in just 30 minutes!
Ingredients
- 1 ½ lbs boneless skinless chicken breasts, sliced into strips
- 2 teaspoons extra-virgin olive oil
- 1 small yellow onion, chopped
- 8 oz white button mushrooms, thinly sliced
- 2 cloves garlic, minced
- ¾ teaspoon kosher salt
- ½ teaspoon black pepper
- 4 oz plain cream cheese (regular or reduced fat)
- ¼ cup low-sodium chicken broth
- ¼–½ cup shredded mozzarella cheese
For serving (optional):
- Cooked white or brown rice
- Chopped fresh parsley (about 3 tablespoons)
Instructions
- Start by warming up a large skillet over medium heat with a splash of olive oil. Toss in the chopped onions and mushrooms and sauté them until they soften and begin to brown, about 4–5 minutes. Stir in the garlic and let it cook just until fragrant—around 30 seconds.
- While that’s happening, season your chicken strips with salt and pepper. Turn up the heat slightly and add the chicken to the skillet. Let it sear undisturbed for a few minutes before flipping. You want that nice golden edge—cook until the chicken is nearly done, about 6–8 minutes in total.
- Lower the heat back to medium. Stir in the cream cheese and chicken broth. Give it a good stir until the sauce becomes creamy and smooth. Sprinkle the mozzarella across the top, cover the skillet, and let everything cook for another 2–3 minutes. The cheese melts down beautifully, and the chicken finishes cooking through. (You’re aiming for 165°F if checking with a thermometer.)
- Serve warm over rice, and scatter some chopped parsley on top if you’d like a fresh pop of color and flavor.
Notes
- No mushrooms? No problem—just skip them or swap in a veggie you prefer.
- Cheese choices: Mozzarella gives you that gooey finish, but grated Parmesan works great too for a sharper twist.
- No broth? Water or vegetable broth will work in a pinch.
- Make it low-carb: Serve with cauliflower rice or roasted veggies instead.
- Storage: Leftovers keep well in the fridge for up to 4–5 days. When reheating, chop the chicken into smaller bites so it warms through evenly in the microwave.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 521Total Fat: 23gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 187mgSodium: 605mgCarbohydrates: 14gFiber: 2gSugar: 4gProtein: 62g
Chickenrecipes.blog, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Got Questions? Let’s Cover a Few
Can I use leftover cooked chicken?
Yes, but add it toward the end so it just warms through in the sauce. If you overcook it, it might dry out.
Can I skip the cheese on top?
You can, but the mozzarella gives it that nice gooey, melty finish. Parmesan or a handful of your favorite cheese would work too.
Can I make this vegetarian?
Try it with thick-cut mushrooms or tofu instead of chicken, and use veggie broth. I’ve done this with portobello strips, and it’s still delicious.
This easy cream cheese chicken is the kind of dish I make when I want something cozy and low-effort — something that makes the whole kitchen smell amazing without making me do a pile of dishes.
If you give it a try, let me know how it went and what you served it with. I love hearing how you make these recipes your own.
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