This recipe was originally posted on July 27, 2011 and was updated on March 16, 2021.
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!
But 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.
The 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.
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!
Easy Chicken with Cream Cheese Pan Sauce
- 2 pounds boneless, skinless chicken breasts
- 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)
- 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.