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!
Y’all enjoy!
Easy Chicken with Cream Cheese Pan Sauce
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.
John Burgis says
I served this with a watermellon salad and swiss cheese grits!!Yummmmmmmmm! Yummmmmmmmm! Yummmmmmmmmm!
Stacey says
Sounds delish! SO glad you enjoyed it, John!
Stacey says
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.
Tracy says
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….
Stacey says
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!
Cindy Gallop says
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
Stacey says
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!
Tammy says
I cooked this tonight and it was DELICIOUS!! We’ve been watching our weight but decided to splurge tonight. SO good!
Stacey says
Wonderful! I’m so flattered that your little cheat was for one of my recipes! So glad y’all enjoyed it!
Amy says
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!
Stacey says
Thanks, Amy! This is one of those recipes that lightens up really well! I’m so glad y’all enjoyed it!
Kimberly says
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.
Stacey says
LOL! You’re welcome to replace it with dijon or a coarse grain mustard. Adding some white wine would be GREAT too!
Jody says
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
Stacey says
All it takes are the right ingredients, easy instructions, and a little confidence. I bet he can manage it just fine!
Kay Little says
My husband would love this made with pork chops too. Delish!!
Stacey says
Thanks! Sounds like a GREAT idea!
Bill says
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.
Stacey says
So glad they’ve all turned out good for you!
Lori H. says
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!
Stacey says
I hope everyone enjoyed it!
Tina says
What is creole mustard?
Stacey says
It’s a type of brown mustard. Here’s what google tells us: https://www.chowhound.com/post/substitute-creole-mustard-733503
Christie Gomez says
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!
Stacey says
Absolutely! Either of them sounds amazing!!
Susan Knell says
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!
Stacey says
Absolutely! They should work perfectly!
Alice says
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.
Stacey says
Genius! Love the idea of adding mushrooms! And puff pastry is NEVER a bad idea! Hope it turned out great for you!
Deborah D says
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.
Stacey says
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!
Tamera W. says
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!
Stacey says
Welcome, Tamera! Sure hope you enjoy it! Let me know how it turns out!
Robbie Anderson says
So glad you reposted this. Looks delicious and easy. Will try it for sure ! BTW, read this Sunday 6/20. Happy Father’s Day !
Stacey says
Thanks so much, Robbie!
Brenda Wallace says
This would be great for all the KETO people out there!
Stacey says
Yep! It sure would! Great idea!
CLAUDIA DAVIS says
Other than Boursin or mustard, any other suggestion to mix in with the cream cheese.?
Thanks!
Stacey says
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.