Creamy Garlic Herb Chicken with Velvety Cream Cheese Sauce 🍗🧄🧀
Tender, golden-seared chicken breasts simmered in a luscious garlic and herb cream cheese sauce. This comforting one-skillet meal is perfect for busy weeknights yet elegant enough for guests.
Prep Time: 15 minutes
Cook Time: 25–30 minutes
Total Time: 40–45 minutes
Servings: 4
Ingredients
Chicken
- 4 boneless, skinless chicken breasts (or 6 chicken thighs)
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
Creamy Garlic Herb Sauce
- 2 tablespoons butter
- 5 cloves garlic, minced
- 1 small shallot, finely diced (optional)
- 4 ounces (115 g) cream cheese, softened and cubed
- 1 cup chicken broth
- ½ cup heavy cream
- ½ cup freshly grated Parmesan cheese
- 1 teaspoon Dijon mustard
- 1 teaspoon Italian seasoning
- ½ teaspoon dried thyme
- ¼ teaspoon crushed red pepper flakes (optional)
- Salt and black pepper, to taste
Garnish
- 2 tablespoons chopped fresh parsley
- Fresh thyme leaves (optional)
- Extra Parmesan cheese
Instructions
1. Season the Chicken
Pat the chicken dry with paper towels.
Mix together:
- Salt
- Pepper
- Garlic powder
- Onion powder
- Paprika
- Italian seasoning
Rub the seasoning evenly over both sides of the chicken.
2. Sear the Chicken
- Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat.
- Cook the chicken for 5–6 minutes per side, until golden brown.
- Transfer to a plate (the chicken does not need to be fully cooked at this stage).
3. Make the Sauce
- Reduce the heat to medium.
- Melt the remaining 2 tablespoons butter.
- Add the shallot (if using) and cook for 2–3 minutes.
- Stir in the garlic and cook for 30 seconds, until fragrant.
- Pour in the chicken broth, scraping up any browned bits from the pan.
- Stir in the cream cheese until melted and smooth.
- Add the heavy cream, Parmesan, Dijon mustard, Italian seasoning, thyme, and red pepper flakes.
- Simmer for 3–5 minutes, stirring occasionally, until the sauce thickens slightly.
4. Finish the Dish
- Return the chicken and any accumulated juices to the skillet.
- Spoon the sauce over the chicken.
- Cover and simmer for 5–8 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
5. Garnish and Serve
Sprinkle with parsley, thyme, and extra Parmesan before serving.
Serving Suggestions
Pair with:
- Mashed potatoes
- Buttered egg noodles
- Steamed rice
- Roasted asparagus
- Garlic green beans
- Broccoli
- Cauliflower mash (low-carb option)
- Crusty bread to soak up the sauce
Delicious Variations
Spinach Garlic Chicken
Stir in 2 cups fresh spinach during the last 2 minutes of cooking.
Mushroom Version
Sauté 8 ounces sliced mushrooms before adding the garlic.
Bacon Ranch
Add:
- 4 slices cooked, crumbled bacon
- 1 teaspoon ranch seasoning
Lemon Herb
Finish with:
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
Storage
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze for up to 2 months. Cream-based sauces may separate slightly when thawed; whisk gently while reheating to restore a smooth texture.
- Reheating: Warm slowly over low heat, adding a splash of chicken broth or cream if the sauce becomes too thick.
Approximate Nutrition (Per Serving)
- Calories: 510
- Protein: 43 g
- Carbohydrates: 5 g
- Fat: 35 g
- Fiber: 0 g
- Sugar: 2 g
- Sodium: 650 mg
Tips for Success
- Pound thick chicken breasts to an even thickness so they cook evenly.
- Use room-temperature cream cheese to help it melt smoothly into the sauce.
- Freshly grated Parmesan melts better and gives a richer flavor than pre-shredded cheese.
- Let the chicken rest in the sauce for a few minutes before serving to absorb even more flavor.