This easy cream cheese chicken has become my go-to weekday dinner for nights when I want something comforting without a lot of fuss. I first put this together on a busy weeknight when the pantry and fridge were modestly stocked: a block of cream cheese, a handful of mushrooms, a couple of chicken breasts, and the will to make something satisfying. The result was better than I expected—tender strips of chicken coated in a velvety sauce that clung to every bite. It’s rich without being heavy and versatile enough to serve over rice, quinoa, or mashed potatoes.

I love how the texture plays against the gentle chew of sautéed mushrooms and the little pops of garlic. The mozzarella on top melts into a golden, slightly stretchy blanket that draws everyone to the table. My family started calling it “the cozy skillet” because it smells like comfort and disappears fast. If you’re short on time but want a dinner that tastes like you spent longer in the kitchen, this is the kind of dish you’ll return to again and again.

Ingredients

• Extra-virgin olive oil: 2 teaspoons. I prefer a fruity EVOO like California-grown brands for sautéing; it adds a light background flavor without overpowering the cream sauce.
• Onion: 1 small, chopped. A yellow or sweet onion works well; it softens and caramelizes slightly to add sweetness and depth to the sauce.
• White button mushrooms: 8 ounces, sliced. Look for firm, dry caps without dark spots. Mushrooms add savory umami and a pleasant textural contrast to the chicken.
• Garlic: 2 cloves, minced. Fresh garlic gives brightness; add it toward the end of the sauté to avoid burning and bitter notes.
• Boneless, skinless chicken breast: 1 1/2 pounds, cut into strips. Trim any excess fat and try to slice the strips as evenly as possible for uniform cooking.
• Kosher salt and black pepper: 3/4 teaspoon salt and 1/2 teaspoon pepper, or to taste. Use kosher salt for cleaner seasoning control.
• Cream cheese: 4 ounces (regular or reduced-fat). I often use 1/3-less-fat cream cheese for a lighter finish without sacrificing creaminess.
• Low-sodium chicken broth: 1/4 cup. If you don’t have broth, water or vegetable broth can be substituted, but broth adds depth.
• Mozzarella cheese: 1/4 to 1/2 cup shredded. Use whole-milk mozzarella for better melting; part-skim works if you prefer less fat.
• For serving: Steamed brown or white rice and 3 tablespoons chopped fresh parsley (optional) for a bright finish.

Instructions

Heat the pan and sauté aromatics: Place a large skillet over medium heat and add 2 teaspoons of extra-virgin olive oil. Once shimmering, add the chopped onion and sliced mushrooms. Sauté for 4 to 5 minutes, stirring occasionally, until the onion is translucent and the mushroom moisture has mostly evaporated. Add the minced garlic and cook for another 30 seconds until fragrant—watch closely so the garlic does not brown. Prepare and season the chicken: While the vegetables cook, slice 1 1/2 pounds of boneless skinless chicken breast into even strips about 1/2 inch thick. Pat the strips dry with paper towels to promote browning. Season evenly with 3/4 teaspoon kosher salt and 1/2 teaspoon black pepper. Sear the chicken: Increase the heat to medium-high and add the seasoned chicken strips to the pan in a single layer if possible. Let the chicken sear without moving for about 3 to 4 minutes, then turn and sear the other side another 3 to 4 minutes until golden brown. Use visual cues—a deep golden crust indicates good caramelization. Cook time will vary slightly depending on strip thickness. Finish with cream cheese and broth: Reduce the heat to medium. Add 4 ounces of cream cheese and 1/4 cup low-sodium chicken broth to the pan. Stir continuously until the cream cheese has melted and formed a smooth sauce coating the chicken and mushrooms. If the sauce seems too thick, add a tablespoon of broth at a time until it reaches the desired consistency. Melt the mozzarella and check doneness: Sprinkle 1/4 to 1/2 cup shredded mozzarella over the skillet. Cover, lower the heat, and let it cook 2 to 3 minutes more until the cheese is melted and the internal temperature of the chicken reaches 165 degrees F (74 degrees C). Taste and adjust seasoning with additional salt and pepper if needed. Serve: Spoon the chicken and sauce over steamed rice and scatter 3 tablespoons of chopped fresh parsley over the top for color and freshness.

Storage Tips

Store leftovers in shallow, airtight containers to cool quickly and maintain texture. Refrigerate within two hours of cooking and consume within 4 to 5 days. For freezing, portion into meal-sized containers and label with the date—frozen portions last up to 3 months. Reheat gently over low heat on the stovetop with a splash of broth to loosen the sauce, or microwave in short increments, stirring between intervals. Avoid high heat on reheat to prevent the cream cheese from separating.

Ingredient Substitutions

If you don’t have mushrooms, omit them or substitute a couple of handfuls of baby spinach stirred in at the end—spinach wilts quickly and adds color. Swap mozzarella for grated Parmesan or provolone for a sharper finish; reduce the cheese quantity of salt if using Parmesan. If you prefer a lighter version, use reduced-fat cream cheese and part-skim mozzarella, and choose low-sodium broth to control salt. For a dairy-free adaptation, try a dairy-free cream cheese alternative and a dairy-free shredded cheese, though texture will vary.

Serving Suggestions

This goes wonderfully over steamed white or brown rice for a classic pairing. For lower-carb meals, serve over cauliflower rice or a bed of buttery polenta. Add a side of steamed broccoli, roasted green beans, or a crisp mixed salad to cut through the richness. Garnish with chopped parsley or a squeeze of lemon to brighten the flavors and add a fresh contrast to the creamy sauce.

Cultural Background

This style of pan-finished chicken with a creamy cheese-based sauce is a modern comfort-food expression popular in American home cooking. It borrows techniques from European creamy skillet dishes—sautéing aromatics, searing protein for fond development, then deglazing and enriching with dairy. The simplicity and adaptability have helped it spread as a weeknight favorite across home kitchens, where ingredient availability and personal tastes guide small regional variations.

Seasonal Adaptations

In spring and summer, fold in fresh peas or baby spinach at the end for a bright seasonal lift. In autumn, swap button mushrooms for cremini or add caramelized shallots for deeper sweetness. For winter, serve the dish alongside warm root vegetables or buttery mashed potatoes, and consider adding a pinch of smoked paprika for smoky warmth.

Meal Prep Tips

Double the recipe and portion into four containers for quick lunches. Cook the rice separately and store it in its own container to prevent sogginess. When reheating, slice the chicken into bite-size pieces for even warming and add a tablespoon or two of broth to revive the sauce. Pack parsley or lemon wedges separately to maintain brightness when serving later in the week.

Finished with a sprinkle of parsley and a forkful of rice, this easy cream cheese chicken is the kind of dish that becomes a quiet family favorite—simple to make, easy to adapt, and always satisfying. Give it a try on a busy night, and feel free to make it your own with the variations and tips above.