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Home » Recipes » Main Course

Easy Chicken with Cream Cheese Pan Sauce

Stacey – March 16, 2021 – 89 Comments

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This recipe was originally posted on July 27, 2011 and was updated on March 16, 2021. 

Seared chicken breasts in cream cheese pan sauce

Way back in 2011, I posted this recipe for my Easy Chicken with Cream Cheese Pan Sauce. It was on the regular rotation at our house way back then and continues to be today. We probably make it a couple times a month. 

This super delicious cream cheese sauce is a great way to dress up boring boneless skinless chicken breasts. And it’s super easy, too!

Cream Cheese Pan sauce being spooned over seared chicken breastsBut honestly, this recipe has never gotten the attention it deserves. So I decided to shoot a few new images, update the recipe a touch to make even easier, and put it back out into the world, hoping y’all will give it another chance. 

Seared chicken breasts in cream cheese pan sauceThe most challenging thing about this recipe is getting the chicken cooked correctly – but even that’s not too hard. You want to get the chicken cooked through, without burning the outside. The super thick chicken breasts from the grocery store won’t work the way they come. I suggest taking a sharp knife and slicing each breast in half lengthwise to create two pieces of chicken that are roughly 3/4 to 1-inch thick.  If you still find them too thick, put them between to pieces of cling wrap or in a gallon zip-top bag and pound them thinner with a meat mallet. This will allow them to cook through quicker.

And, of course, I always recommend an instant read meat thermometer. Not only does this ensure the chicken is cooked to a safe temperature, but it allows you to cook it right to 165° without going over and causing it to get dry. No one wants dry chicken. And that’s the chief complaint I get from folks about using boneless skinless chicken breasts, so use that thermometer!

And yes, this will also work with boneless chicken thighs. I’ve also been known to use some of those frozen chicken breasts that you buy in the big bag. Most of the time, those are thin enough to not need to be sliced. Just make sure they’re completely thawed before using them.

Seared chicken breasts in cream cheese pan sauce

The seasoning from the chicken, combined with the fond (that’s the brown stuff on the bottom of the pan after cooking the chicken), chicken broth, cream cheese, and just a hint of mustard creates a decadent sauce that you’ll probably want to pour over everything on your plate. At least that’s what happens at our house! Ha!  

Y’all enjoy!

Seared chicken breasts in cream cheese pan sauce
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5 from 16 votes

Recipe Card

Easy Chicken with Cream Cheese Pan Sauce

Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 to 6
Author Stacey Little | Southern Bite

Ingredients

  • 2 pounds boneless, skinless chicken breasts
  • salt
  • pepper
  • garlic powder
  • 3 tablespoons olive oil
  • 2 tablespoons butter
  • 1 cup chicken broth
  • 4 oz cream cheese, room temperature, cubed
  • 2 teaspoons mustard (dijon, creole, or spicy brown)

Instructions

  • Trim excess fat and then slice the chicken breast in half lengthwise to equal pieces that are roughly 3/4 to 1-inch in thickness. Season both sides of the chicken with salt, pepper, and garlic powder. Set aside.
  • In a large skillet, heat oil over medium heat. Cook the chicken (working in batches if necessary) in the skillet until it is cooked through and the internal temperature is 165°. Adjust the heat as necessary to prevent burning and add additional oil if needed. Remove the chicken from the skillet and tent with aluminum foil to keep warm.
  • Add the butter and melt. Add the chicken broth to the pan and scrape the bottom of the pan to loosen the cooked-on bits.
  • Bring the broth to a simmer and add cream cheese. Whisk together to combine once melted.
  • Add mustard and continue to simmer until sauce starts to thicken, stirring frequently. Add salt and pepper to taste.
  • Once the sauce is thick, return the chicken to the pan and coat with the sauce. Add additional broth if the sauce gets too thick. Serve immediately.
Seared chicken breasts in cream cheese pan sauce
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Seared chicken breasts in cream cheese pan sauce 

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  1. Sherry Burrus

    December 12, 2022 at 6:43 pm

    Quick and easy to make. It was very good

    Reply
    • Stacey

      December 13, 2022 at 9:45 am

      Glad you enjoyed it!

      Reply
  2. Tracy

    November 27, 2022 at 4:18 pm

    Absolutely delicious and perfect for our keto diet! I served over mashed garlic cauliflower with broccoli and cheese sauce on the side. Thank you for something other than “crack chicken “ to add to our dinner rotation!

    Reply
    • Stacey

      November 29, 2022 at 10:24 am

      So glad to hear it turned out great for you, Tracy!

      Reply
  3. Tenia Johnston Mackowiak

    November 13, 2022 at 3:44 pm

    Made this tonight!! Awsome recipe. Great taste. Loved the added mustard. Very easy to make. I used Chicken tenders cut up. I’ll be making this again and again!! Thank you.

    Reply
    • Stacey

      November 14, 2022 at 9:27 am

      Awesome! So glad to hear you enjoyed it!

      Reply
  4. Lindsey

    November 7, 2022 at 7:35 pm

    My teen daughter wanted a “big dinner with chicken and a sauce” so I tried this! I did use frozen chicken thighs (cook on low then slice and cook on high to brown) – turned out great, she loved the sauce. I need to triple the sauce next time because there was barely enough for leftovers she loved it so much.

    Reply
    • Stacey

      November 8, 2022 at 10:56 am

      Awesome! So glad to hear y’all enjoyed it!

      Reply
  5. Danielle

    November 5, 2022 at 4:40 pm

    I’ve made something similar to this in my crockpot which was always good cuz meats are normally so tender when cooked in crockpots. But this chicken was, if not more tender, just the same as if it had cooked for hours!! Absolutely delicious and easy which is ALWAYS a plus for me so it’s definitely a keeper for my family, thank you for sharing!!

    Reply
    • Stacey

      November 7, 2022 at 10:07 am

      Thank you Danielle!

      Reply
  6. Karen

    October 14, 2022 at 3:34 pm

    Do you know if this will freeze well?

    Reply
    • Stacey

      October 17, 2022 at 10:15 am

      I’m sorry but with the cream sauce I would not think that it would freeze well!

      Reply
  7. Megan W

    September 14, 2022 at 5:31 pm

    My family loved this recipe. The chicken was tender and juicy and the sauce was delicious.

    Reply
    • Stacey

      September 15, 2022 at 11:41 am

      So glad you loved it! Definitely on dinner rotation at our house!

      Reply
  8. Tish

    August 27, 2022 at 5:54 pm

    A great family or company dinner. Easy and quick. Great over wide noodles.

    Reply
    • Stacey

      August 29, 2022 at 9:14 am

      I absolutely LOVE egg noodles!

      Reply
  9. Sandy

    August 17, 2022 at 12:02 pm

    Hey, Stacey! This looks so good that I had to check it out. Sounds as good as it looks. I can usually tell by the ingredients and time to make the recipe that I’ll like it or not. Saying that, this recipe has me intrigued. It’s a keeper for sure. A couple of suggestions I’d like to offer. 1. try using chicken tenders if you don’t want to slice larger pieces of chicken. The frozen pieces are often loaded with salt, and I’m careful of my salt intake.
    2. break up the cream cheese into smaller pieces and whisk into the broth.
    Thanks, Stacey, for another tried and true recipe.

    Reply
    • Stacey

      August 19, 2022 at 8:22 am

      Thanks so much for these tips Sandy!

      Reply
  10. Lizabeth

    August 16, 2022 at 2:15 pm

    I cut my chicken across the grain into strips about 1/2″ wide, then cut the longer strips in half. Seasoned with Tony’s Creole seasoning instead of the salt/pepper/garlic powder. Sauteed in half as much oil, using a well seasoned iron skillet. They cooked quickly, and left plenty of fond in the bottom of my skillet. I also sauteed some minced bottled garlic in the butter for a minute before adding the broth (we love garlic!), then proceeded with the recipe. It was delicious! Next time I will add some mushrooms! Served it with brown rice cooked in chicken broth with dried vegetable flakes (red and green bell peppers, onions, carrots, parsley) added.

    Reply
    • Lizabeth

      August 16, 2022 at 2:35 pm

      P.S. I’ve also used this boneless pork loin cutlets. We have a hand cranked cubing machine to make make cubed steaks/cutlets and I run 1/2″ thick boneless loin chops through it. They work wonderfully well in this recipe.

      Reply
      • Stacey

        August 19, 2022 at 8:24 am

        That’s an excellent replacement!

        Reply
  11. Nancy

    August 16, 2022 at 1:56 pm

    What do you serve with this delicious-looking chicken?

    Reply
    • Stacey

      August 19, 2022 at 8:25 am

      Usually a vegetable like green beans and a starch. Jack’s favorite is mashed potatoes and Heather’s favorite is rice!

      Reply
  12. Melanie Coldiron

    July 20, 2022 at 9:40 pm

    Wowzer! So much flavor for such an easy recipe! My husband devoured it! Thank you for reposting…. So happy I found it!

    Reply
    • Stacey

      July 26, 2022 at 5:22 pm

      I’m so glad to hear y’all enjoyed it!

      Reply
  13. Olivia Tamez

    May 11, 2022 at 11:02 am

    Planning to make this soon! Wondering if you know the amount of calories and how healthy this is. And if it’s not “so called healthy” how can I twist this to make healthy.

    Reply
    • Stacey

      May 11, 2022 at 11:51 am

      You could always swap the regular cream cheese for Neufchatel cream cheese!

      Reply
  14. Contessa

    April 22, 2022 at 5:38 pm

    I’m so glad I came across this recipe it is my new favorite way of cooking up some chicken, it was so easy and the chicken was so moist! I wanted to drink the sauce it was so good!!!

    Reply
    • Stacey

      April 25, 2022 at 8:28 am

      So glad you enjoyed it! We are actually having it for dinner tonight, lol!

      Reply
  15. Contessa

    April 22, 2022 at 5:35 pm

    I’m so glad I came across this recipe it is my new favorite way of cooking up some chicken! I wanted to drink the “sauce” it was so good!!!

    Reply
  16. Elly Harrelson

    April 17, 2022 at 8:25 pm

    It’s a winner at my house but I will double the sauce next time. It was heavenly on mashed potatoes! Thanks for a recipe that doesn’t use cream of something soup. I used my home canned chicken broth to cut down on the sodium.

    Reply
    • Stacey

      April 18, 2022 at 8:22 am

      We always double the sauce at our house! So good!

      Reply
  17. Kathleen

    March 16, 2022 at 11:08 am

    So happy to see a sauce not using can of cream soups; too salty! Any other suggestions in making cream sauces.

    Reply
  18. Cynthia

    March 4, 2022 at 10:51 pm

    Looking forward to making this for Sunday dinner. What side dish would you recommend to go along with it?

    Reply
    • Stacey

      March 7, 2022 at 12:37 pm

      Sorry I’m just now seeing this. We typically serve this with mashed potatoes and a green vegetable.

      Reply
  19. Leslie

    March 2, 2022 at 8:10 pm

    What to use besides chicken broth?

    Reply
    • Stacey

      March 7, 2022 at 12:53 pm

      Chicken broth is going to give you a lot more flavor but you could you water or milk.

      Reply
  20. Gerri Barron

    February 15, 2022 at 12:31 pm

    This is definately a WINNER at my house. I just forgot all about it. Thanks for reminder. I might try adding sliced cooked mushrooms. Going be YUMMY supper tonight.

    Reply
    • Stacey

      February 16, 2022 at 10:21 am

      I think the mushrooms would be delicious! So glad to hear you’ve enjoyed it!

      Reply
  21. Dorothy

    December 16, 2021 at 1:06 pm

    Made this recipe as is..FaNtAsTiC!
    2 weeks later, decided to add:
    Sautéing both;
    Sliced Shallots… &
    Fresh Tiny Mushrooms
    (Can’t locate?
    Slice Mushrooms thinly)
    I served over Spinach Noodles..DeLisH!
    That Mustard,
    Really added a nice “Zap”!

    Reply
    • Stacey

      December 16, 2021 at 2:55 pm

      So glad to hear you’ve enjoyed it! Your additions sounds AMAZING!!

      Reply
  22. Stacey

    August 17, 2021 at 6:55 pm

    Omg that was so good, I just fed two grown men that were licking their plates at the end. Thanks for the winner dish.

    Reply
    • Stacey

      August 23, 2021 at 8:46 am

      Wonderful! Glad y’all enjoyed it!!

      Reply
  23. Gayla

    August 16, 2021 at 6:04 am

    How would chicken tenderloins work in this recipe ?

    Reply
    • Stacey

      August 17, 2021 at 2:45 pm

      Absolutely! Enjoy!

      Reply
  24. Kim

    July 11, 2021 at 11:08 pm

    Loved it!! So quick and easy but so delicious!!

    Reply
    • Stacey

      July 12, 2021 at 2:17 pm

      So glad to hear you enjoyed it! We sure love it!

      Reply
  25. CLAUDIA DAVIS

    June 21, 2021 at 6:40 pm

    Other than Boursin or mustard, any other suggestion to mix in with the cream cheese.?

    Thanks!

    Reply
    • Stacey

      June 22, 2021 at 9:18 am

      In all honestly, you don’t have to mix anything else in. It’s great without the other, it’s just that the mustard gives it a punch of flavor.

      Reply
  26. Brenda Wallace

    June 21, 2021 at 10:25 am

    This would be great for all the KETO people out there!

    Reply
    • Stacey

      June 21, 2021 at 11:25 am

      Yep! It sure would! Great idea!

      Reply
  27. Robbie Anderson

    June 20, 2021 at 3:19 pm

    So glad you reposted this. Looks delicious and easy. Will try it for sure ! BTW, read this Sunday 6/20. Happy Father’s Day !

    Reply
    • Stacey

      June 21, 2021 at 11:27 am

      Thanks so much, Robbie!

      Reply
  28. Tamera W.

    May 7, 2021 at 6:28 pm

    Recently found your site and this looks so good! Think I’ll try like one of your readers/watchers suggested and make the sauce with a garlic/herb cream cheese and do nice thick bone-in pork chop. Add your green bean casserole and a twice baked potato, so good!

    Reply
    • Stacey

      May 10, 2021 at 10:56 am

      Welcome, Tamera! Sure hope you enjoy it! Let me know how it turns out!

      Reply
  29. Deborah D

    March 24, 2021 at 9:49 pm

    I can’t wait to try this. I am not a fan of the mustard flavor, so I am going to try a chic-fil-a sauce in it. It has mustard but not the taste. I love that stuff. By the way, your smothered chicken is delicious.

    Reply
    • Stacey

      March 25, 2021 at 8:53 am

      Thanks, Deborah! Glad to hear you’ve enjoyed the smothered chicken! This one doesn’t have a huge mustard flavor, but I totally think you could swap it for the CFA sauce. Let me know how it turns out! Enjoy!

      Reply
  30. Alice

    March 20, 2021 at 6:46 am

    This looks great! I am planning on making it for our Sunday dinner tomorrow. I think I’ll add some fresh mushrooms to the sauce and serve it over puff pastry shells.

    Reply
    • Stacey

      March 22, 2021 at 11:53 am

      Genius! Love the idea of adding mushrooms! And puff pastry is NEVER a bad idea! Hope it turned out great for you!

      Reply
  31. Susan Knell

    March 16, 2021 at 1:11 pm

    Hi Stacey,
    This looks so good! I wonder if chicken tenderloins would work. I’m guessing they would. I’ve been buying those more than the breasts lately and really like them.
    As always, look forward to seeing your recipes!

    Reply
    • Stacey

      March 16, 2021 at 1:36 pm

      Absolutely! They should work perfectly!

      Reply
  32. Christie Gomez

    March 16, 2021 at 11:29 am

    I can’t wait to try this! I bet it would be good with one of the Boursin flavored cream cheeses too! I might try the garlic and herb cream cheese!

    Reply
    • Stacey

      March 16, 2021 at 11:59 am

      Absolutely! Either of them sounds amazing!!

      Reply
  33. Tina

    May 18, 2019 at 7:02 am

    What is creole mustard?

    Reply
    • Stacey

      May 20, 2019 at 11:43 am

      It’s a type of brown mustard. Here’s what google tells us: https://www.chowhound.com/post/substitute-creole-mustard-733503

      Reply
  34. Lori H.

    October 13, 2014 at 5:34 pm

    Making this now for dinner! Didn’t have cream cheese so I’m using sour cream and mixing Dijon mustard and Cajun seasoning into it! Serving it with white rice and green beans! I think this meal will be a big hit with my girls and husband!

    Reply
    • Stacey

      October 14, 2014 at 3:08 pm

      I hope everyone enjoyed it!

      Reply
  35. Bill

    June 9, 2014 at 5:10 pm

    Ooooh this was good. Made exactly like you said. Sauce was awesome., I used Djon mustard and white wine. My wife dubbed it a fancy chicken fried steak. I made it with egg noodles and green beans. Thank you, I’ve tried several of your recipies and they have all been good.

    Reply
    • Stacey

      June 9, 2014 at 9:47 pm

      So glad they’ve all turned out good for you!

      Reply
  36. Kay Little

    February 11, 2014 at 1:16 pm

    My husband would love this made with pork chops too. Delish!!

    Reply
    • Stacey

      February 11, 2014 at 2:45 pm

      Thanks! Sounds like a GREAT idea!

      Reply
  37. Jody

    April 2, 2013 at 12:17 pm

    This looks so good. My husband is doing the cooking right now because I am working and he is not, yet. He will soon. He doesn’t know how to cook but I believe your blog can show him how to….. Thank you. p.s. now I just have to get him to read and follow your website. ha ha ha

    Reply
    • Stacey

      April 3, 2013 at 8:58 am

      All it takes are the right ingredients, easy instructions, and a little confidence. I bet he can manage it just fine!

      Reply
  38. Kimberly

    July 24, 2012 at 9:45 am

    Creole mustard? Ah, I don’t think they have it up here in Topeka, KS; any suggestions for substitutes? Sounds ‘dee-lish’!….may even try using a little white wine in the sauce to ‘fancy it up’…hmm..just a thought.

    Reply
    • Stacey

      July 24, 2012 at 10:42 am

      LOL! You’re welcome to replace it with dijon or a coarse grain mustard. Adding some white wine would be GREAT too!

      Reply
  39. Amy

    May 4, 2012 at 6:59 pm

    Tried this recipe tonight and wow I loved the sauce! I used a few lighter ingredients (fat free broth, low fat cream cheese, and light butter), and it still turned out great!

    Reply
    • Stacey

      May 8, 2012 at 9:13 am

      Thanks, Amy! This is one of those recipes that lightens up really well! I’m so glad y’all enjoyed it!

      Reply
  40. Tammy

    April 18, 2012 at 5:23 pm

    I cooked this tonight and it was DELICIOUS!! We’ve been watching our weight but decided to splurge tonight. SO good!

    Reply
    • Stacey

      April 20, 2012 at 8:48 am

      Wonderful! I’m so flattered that your little cheat was for one of my recipes! So glad y’all enjoyed it!

      Reply
  41. Cindy Gallop

    January 15, 2012 at 8:25 pm

    Hi Stacy, just love your site. I have a friend who has a birthday comming up This Sunday(Jan. 22, ) I am wanting to make her a meal that I can give to her in the morning (like Fri. Morning) that will be good when she gets home. She will need to reheat. I also want to make her a coconut cake. That is her favorite. She really only eats chicken meals. Any suggestions. I am also going to try the Papa Lemon ice box pie. Looks great. Thanks, Cindy

    Reply
    • Stacey

      January 16, 2012 at 8:32 am

      Thanks so much, Mrs. Cindy! I’m so glad you enjoy the site. Of the recipes on the site, I would suggest the Smothered Chicken, Chicken Bog, and the Poppyseed Chicken Casserole. These are the ones that should reheat best. Good luck with this and the pie!

      Reply
  42. Tracy

    August 13, 2011 at 7:01 pm

    Made it tonight and it was WONDERFUL! Our small town grocery store didn’t have a bag of frozen chicken breast (which I thought was odd) so I used fresh chicken. It was a big hit with everyone. Now I’m wondering how the sauce would be on a grilled filet mignon….

    Reply
    • Stacey

      August 15, 2011 at 9:27 am

      That’s great! I’m so glad y’all enjoyed it. I bet it would be fantastic on some grilled steak! Heck, I might even like raw tomatoes if they had this one them! LOL!

      Reply
  43. Stacey

    July 28, 2011 at 9:22 am

    It really depends on the thickness of your chicken. If you’re using the thinner frozen boneless skinless breasts they’ll be about done by the time you finish the sauce or a little sooner – probably about 15 minutes.

    Reply
  44. John Burgis

    July 27, 2011 at 4:41 pm

    I served this with a watermellon salad and swiss cheese grits!!Yummmmmmmmm! Yummmmmmmmm! Yummmmmmmmmm!

    Reply
    • Stacey

      July 28, 2011 at 9:20 am

      Sounds delish! SO glad you enjoyed it, John!

      Reply

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Feeding people makes me happy. Few things in this world delight me more than my family and friends gathered around my table enjoying a meal. Pull up a chair and join us! Read more…

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