Cream Cheese Chicken Skillet (Print Version)
Juicy chicken breasts smothered in a creamy Parmesan cheese sauce with garlic and Italian herbs.
# What You Need:
→ Poultry
01 - 4 boneless, skinless chicken breasts (about 1 lb 5 oz)
→ 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 evenly with salt and pepper, then place in the pan. Sear for 3 to 4 minutes per side until golden brown. Remove the chicken and set aside on a plate.
02 - In the same skillet, add the chopped onion and cook for 2 to 3 minutes until softened and translucent. Add the minced garlic and sauté for 1 additional minute until fragrant.
03 - Stir in the softened cream cheese, milk, and grated Parmesan. Whisk continuously until a smooth, velvety sauce forms. Blend in the dried Italian herbs until evenly distributed.
04 - Return the seared chicken breasts to the skillet, spooning the sauce generously over each piece. Reduce the heat to low, cover with a lid, and simmer for 15 to 18 minutes until the chicken is fully cooked through and reaches an internal temperature of 165°F.
05 - Remove from heat and sprinkle generously with fresh chives or parsley. Serve immediately while hot.
# Handy Tips:
01 -
- The sauce comes together in the same pan, so you get all the flavor without a sink full of dishes.
- Cream cheese melts into something velvety that clings to every bite of chicken like it was meant to be there.
02 -
- Do not rush the cream cheese melting step because cold or under whisked cheese will leave you with unappetizing white lumps throughout the sauce.
- If the sauce gets too thick during simmering, stir in another splash of milk and it will loosen right up.
03 -
- Pound the chicken to an even thickness before cooking and you will never have raw centers with overcooked edges again.
- The secret to a lump free sauce is patience with the whisk and cream cheese that is truly at room temperature.