Cream Cheese Chicken

This cream cheese chicken has a rich, cheesy cream cheese sauce that coats pan-fried chicken, sautéed mushrooms, and peppers. It's even better than something you'd get at a restaurant, but it couldn't be easier to make at home!

The Best Cream Cheese Chicken

This cream cheese chicken recipe takes a few basic ingredients and transforms them into creamy, savory, super flavorful chicken breasts.

It starts with pan fried chicken breasts that are cooked until they're super tender and juicy. Then, they're mixed with sautéed peppers and mushrooms and tossed in a rich cream cheese sauce with tons of melted cheese.

The creamy, cheesy sauce is so good you'll want to eat it with a spoon, and it's the perfect complement to the chicken and veggies.

This cream cheese chicken recipe is one of my go-to dinner recipes. It's so easy to make, yet it honestly tastes better than a meal from a 5-star restaurant! It's just one of those dishes that's guaranteed to impress, no matter who you make it for.

As good as these easy cream cheese chicken breasts are by themselves, they're even better when you serve them alongside these cheesy mashed potatoes for a total comfort food meal.

Why This Recipe Works

One pan meal. Everything to make cream cheese chicken breasts comes together using just one skillet. That means not only is the cooking process a breeze, but cleanup is too!

A winning combination. From the juicy chicken breasts to the savory veggies and deeply flavorful cream cheese sauce, there's so much to love about this chicken dish.

Makes great leftovers. As good as this recipe tastes on day one, it tastes even better as leftovers the next day! Did someone say meal prep?!

Ingredients

Another reason to love this cream cheese chicken recipe is it's made with really basic ingredients, and those ingredients are:

• 1 ½ lb boneless skinless chicken breasts, cut into strips
• 8 oz. white button mushrooms, sliced
• 1 red bell pepper cut into strips
• 1 yellow bell pepper cut into strips
• 4 oz. cream cheese
• 1 cup shredded cheddar cheese
• ¼ cup shredded parmesan cheese
• 1 tsp. thyme
• Salt and pepper, to taste
• Steamed rice or mashed potatoes, for serving

By the way, you can use quite a few of these ingredients to make these cream cheese stuffed chicken breasts. It's another one of my favorite chicken recipes with cream cheese, so you'll want to give that a try next!

How To Make Cream Cheese Chicken

1. Cook the chicken: Heat a large nonstick skillet over medium heat and add the chicken strips. Cook the boneless skinless chicken breasts for about 6-8 minutes until the pieces are golden brown. Then remove the cooked chicken from the skillet and set it aside.

2. Cook the veggies: In the same skillet, add the red and yellow bell peppers and mushrooms. Cook for 5 minutes while stirring occasionally.

3. Add the cream cheese: Return the cooked chicken to the skillet with the veggies and add the cream cheese. Cook until the cream cheese has melted fully and the sauce thickens.

4. Add seasonings: Season the cream cheese mixture with thyme, salt, and black pepper. Sprinkle the cheddar cheese and parmesan cheese on top. Reduce the heat to low and cook for another 3 minutes.

5. Serve: Serve the creamy chicken and veggies over steamed rice with plenty of cream cheese pan sauce on top. Enjoy!

Tips To Make The Best Recipe

• Make sure to use room temperature cream cheese so the creamy sauce is easy to mix.
• Use a meat thermometer and check for an internal temperature of 165°F to know when the chicken has finished cooking.
• Experiment with adding ingredients like garlic powder, onion powder, or cayenne pepper to the sauce for a different flavor.
• Use boneless chicken thighs for a different flavor and texture.
• Switch up the shredded cheese. Use shredded mozzarella cheese, Swiss cheese, or whatever cheese you prefer.

How To Store Cream Cheese Chicken

In the fridge: Store leftover chicken with cream cheese in an airtight container and keep it in the fridge for up to 3-4 days.

In the freezer: Allow leftover cream cheese chicken to cool completely, then transfer leftovers to a freezer-safe container and freeze the chicken for up to 3 months.

Reheating: Transfer leftover cream cheese chicken to a baking dish and bake it in the oven at 350°F for 10-12 minutes or until it's warmed through. I like to add a splash of chicken broth to the baking dish before putting it in the oven. Let the frozen chicken thaw in the fridge overnight or add more baking time.

More Recipes

• Parmesan crusted chicken with mayo
• Chicken and broccoli pasta bake
• Salt and pepper chicken wings
• Southwest chicken casserole
• Chicken on a stick
• Sour cream chicken