This creamy chicken recipe features tender, juicy chicken breasts cooked in a rich cream cheese sauce with garlic, Parmesan, and Italian seasonings. Perfect for weeknight dinners, this skillet chicken pairs well with pasta, rice, mashed potatoes, or roasted vegetables. Quick to prepare and full of flavor, the sauce can be customized with red pepper flakes, sun-dried tomatoes, or fresh herbs. Ideal for family meals or meal prep, this recipe delivers a flavorful, creamy chicken dinner with minimal effort.

Ingredients

2–3 boneless, skinless chicken breasts, sliced lengthwise into cutlets
Salt and pepper
1 tablespoon (15 ml) olive oil (not extra virgin)
2 tablespoons (28 g) unsalted butter
3 cloves garlic, minced or crushed
8 ounces (225 g) cream cheese
1 teaspoon Dijon mustard
1 teaspoon Italian seasoning
1 cup (240 ml) chicken stock
½ cup (43 g) shredded Parmesan cheese
¼ teaspoon red pepper flakes (optional)
1 teaspoon fresh chopped parsley (optional)

Instructions

Prepare the chicken:
Season chicken cutlets with salt and pepper on both sides.
Cook the chicken:
Heat olive oil and butter in a large skillet over medium-high heat. Add chicken and cook 5–7 minutes per side, until golden brown and cooked through. Remove from the skillet and set aside.
Make the sauce:
Add minced garlic to the same skillet and cook for 1 minute until fragrant. Deglaze the pan with ¼ cup chicken stock, scraping up the brown bits.
Add cream cheese and seasonings:
Stir in cream cheese, Dijon mustard, Italian seasoning, and another ¼ cup chicken stock. Mix until cream cheese is mostly melted. Add remaining chicken stock and combine thoroughly.
Thicken and finish the sauce:
Reduce heat and simmer for 2 minutes until the sauce thickens. Stir in Parmesan cheese until melted. Add optional red pepper flakes for a hint of heat.
Combine chicken and sauce:
Return chicken to the skillet and coat with the sauce. Remove from heat, garnish with parsley, and pour remaining sauce over the top.
Serve:
Serve hot with mashed potatoes, pasta, rice, risotto, or roasted/grilled vegetables.

Why You’ll Love This Recipe

Creamy, flavorful sauce that clings to tender chicken.
Quick and easy for weeknight meals or dinner parties.
Pairs well with a variety of sides from pasta to vegetables.

Tips

Slice chicken evenly for uniform cooking.
Use a nonstick or well-seasoned skillet to prevent sticking.
Simmer the sauce gently to avoid curdling the cream cheese.
Deglazing the pan with stock adds extra depth of flavor.

Variations and Substitutions

Swap cream cheese for mascarpone for a richer sauce.
Use Greek yogurt (added off-heat) for a lighter version.
Add sun-dried tomatoes, mushrooms, or spinach to the sauce.
Substitute Parmesan with Pecorino Romano or Asiago for a sharper taste.

FAQs

Can I use chicken thighs instead of breasts?
Yes, boneless thighs work well and stay extra juicy. Adjust cooking time to ensure they are cooked through.

Can this recipe be made ahead of time?
Yes, cook the chicken and store sauce separately in the fridge for up to 2 days. Reheat gently and combine before serving.

Is this dish freezer-friendly?
Yes, freeze cooked chicken and sauce in an airtight container for up to 2 months. Reheat gently on the stovetop.

Serving and Suggestions

Serve over mashed potatoes, pasta, or rice for a complete meal.
Pair with roasted vegetables or a fresh side salad.
Garnish with fresh parsley or extra Parmesan for presentation.