Cream Cheese Chicken Skillet (Print version)

Tender chicken simmered in a rich cream cheese and Parmesan sauce with garlic and Italian herbs.

# What you'll need:

→ Poultry

01 - 4 boneless, skinless chicken breasts (about 1 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

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 make it:

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 the chopped onions and cook for 2 to 3 minutes until softened. Add the minced garlic and sauté for 1 more minute until fragrant.
03 - Stir in the cream cheese, milk, and Parmesan cheese. Whisk continuously until a smooth, creamy sauce forms. Mix in the dried Italian herbs.
04 - Return the seared chicken breasts to the pan. Spoon the sauce over the chicken, reduce heat to low, cover with a lid, and simmer for 15 to 18 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F.
05 - Sprinkle with fresh chives or parsley before serving.

# Expert suggestions:

01 -
  • The sauce comes together in the same pan, so you get all those browned bits of flavor without a sink full of dishes.
  • Cream cheese melts into something impossibly rich without needing heavy cream or a roux.
  • It is naturally gluten free, which means everyone at the table can dig in without a second thought.
02 -
  • If the cream cheese seems lumpy, keep whisking over low heat and it will eventually surrender into smoothness.
  • Do not skip scraping up the fond after searing the chicken, because those browned bits carry more flavor than any seasoning you could add.
  • Covering the pan while simmering is essential for keeping the chicken juicy and the sauce from reducing too much.
03 -
  • Pound the chicken to an even thickness before searing so the thickest part and the thinnest edge finish cooking at the same time.
  • Grate your Parmesan from a wedge instead of using the green canister, because the real thing melts smoothly and tastes exponentially better.

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