This Easy Cream Cheese Chicken has been a weeknight lifesaver in my kitchen ever since I first threw it together on a tired Thursday evening. I discovered the combination of seared chicken strips, sautéed mushrooms, and a quick cream cheese-based sauce the night I only had a handful of pantry staples and a hungry family. The result was so comforting—the sauce clinging to every piece of chicken, the mushrooms adding an earthy counterpoint—that it immediately earned a permanent slot in my dinner rotation.

What makes this version special is its simplicity and reliability: basic ingredients, straightforward technique, and consistent results. The texture is a lovely contrast of golden-seared chicken and a creamy, slightly tangy sauce with just enough mozzarella to create a glossy finish. It’s the kind of dish that comes together fast yet feels indulgent, making it perfect for both busy weeknights and unexpected guests. Over the years I’ve learned a few small adjustments that make the flavors pop and the sauce silky every time.

Ingredients

• Extra-virgin olive oil (2 teaspoons): Use a fruity, cold-pressed oil for the best flavor; it’s the initial fat that helps develop a golden sear on the chicken and softens the onions without burning.
• Small onion, chopped (1): A yellow or sweet onion works well—chop fairly small so it softens quickly and melds into the sauce, adding natural sweetness and depth.
• White button mushrooms (8 ounces), sliced: Choose firm, dry mushrooms so they brown instead of steaming; their texture and umami enrich the sauce dramatically.
• Garlic (2 cloves), minced: Fresh garlic brightens the sauce; add near the end of the onion and mushroom sauté to avoid bitterness from burning.
• Boneless, skinless chicken breasts (1 1/2 pounds), cut into strips: Use even-sized strips so they cook uniformly; cut across the grain for more tender bites.
• Kosher salt (3/4 teaspoon) and black pepper (1/2 teaspoon): Season generously but taste at the end—the mozzarella and broth add salt too.
• Plain cream cheese (4 ounces): Regular or reduced-fat cream cheese both work; avoid fat-free varieties, which won’t melt into as smooth a sauce.
• Low-sodium chicken broth (1/4 cup): Use low-sodium to control salt level; you can swap vegetable broth or water in a pinch.
• Shredded mozzarella (1/4 to 1/2 cup): Use fresh shredded low-moisture mozzarella for a melty, glossy finish; Parmesan is a good substitute if you prefer sharper flavor.
• To serve: Steamed white or brown rice and 3 tablespoons chopped fresh parsley (optional) to brighten the plate.

Instructions

Heat the pan: Place a large, heavy skillet over medium heat and add 2 teaspoons of extra-virgin olive oil. Give the oil 30 seconds to warm so it shimmers but isn’t smoking—this prevents sticking and ensures a good sear on the chicken. Sauté aromatics and mushrooms: Add the chopped onion and sliced mushrooms to the hot skillet and cook for 4–5 minutes, stirring occasionally, until the onion is translucent and the mushrooms are lightly browned. Add the minced garlic and sauté for another 30 seconds until fragrant—avoid overcooking the garlic to prevent bitterness. Prep and season the chicken: While the vegetables cook, slice the chicken breasts into even strips and toss them with 3/4 teaspoon kosher salt and 1/2 teaspoon black pepper. Even thickness allows for uniform cooking and a juicier result. Sear the chicken: Increase heat to medium-high and add the seasoned chicken strips in a single layer to the skillet. Sear 6–8 minutes, turning once, until the pieces are golden brown on the outside—visual cues are a deep golden color and the meat releasing easily from the pan. Use a thermometer to confirm the internal temperature reaches 165°F (74°C). Create the sauce: Reduce heat to medium, add 4 ounces of cream cheese and 1/4 cup low-sodium chicken broth to the pan. Stir continuously until the cream cheese melts and combines with the broth into a smooth sauce. If the mixture is too thick, add an extra tablespoon of broth to loosen it. Finish with cheese and rest: Sprinkle 1/4 to 1/2 cup shredded mozzarella over the pan, cover, and cook 2–3 minutes until the cheese is melted and the chicken is cooked through. Taste and adjust seasoning with additional salt and pepper as needed. Serve over steamed rice and garnish with chopped parsley if desired.

Storage Tips

Store leftovers in airtight containers in the refrigerator for up to 4–5 days. For best reheating results, slice leftover chicken into bite-sized pieces before storing so portions heat evenly. Reheat gently in a covered skillet over low heat with a splash of broth to refresh the sauce, or microwave in short intervals, stirring between each, to avoid overcooking. For freezing, place cooled portions in freezer-safe containers or heavy-duty zip-top bags, removing as much air as possible. Thaw overnight in the refrigerator and reheat using the gentle methods above to preserve texture.

Ingredient Substitutions

If you don’t have mushrooms, omit them—the dish remains rich and satisfying. Swap plain cream cheese with mascarpone for an even silkier finish, or use 1/3-less-fat cream cheese for a lighter option; avoid fat-free versions. Replace mozzarella with grated Parmesan for a sharper flavor, or use a mild provolone for extra melt. Chicken thighs can be used in place of breasts; reduce searing time slightly and check for doneness sooner. If you lack chicken broth, vegetable broth or water with a pinch of bouillon will work.

Serving Suggestions

Serve over steamed white or brown rice to soak up the sauce, or try quinoa, polenta, or mashed potatoes for a different texture. Add a side of steamed broccoli, sautéed green beans, or a crisp green salad to balance the richness. Garnish with chopped fresh parsley or a squeeze of lemon to brighten the plate. For a low-carb meal, serve the chicken and sauce over cauliflower rice or a bed of roasted zucchini ribbons.

Cultural Background

This style of quick, creamy chicken is rooted in comfort-cooking traditions where dairy is used to create rich, sauce-driven mains. Variations of cream-based chicken appear across European and American home kitchens—each region adapts with local herbs and cheeses. The method of searing meat and finishing in a dairy sauce is classic French-inspired technique but simplified here for home cooks, reflecting a modern fusion of practical weeknight cooking and classic sauce-making.

Seasonal Adaptations

In spring and summer, add fresh peas or spinach to the pan at the end for a pop of color and freshness. In autumn, swap button mushrooms for cremini or shiitake and finish with a sprinkle of chopped sage. During winter, serve alongside buttery mashed potatoes and roasted root vegetables for a hearty, warming meal. Small seasonal tweaks keep this base recipe feeling new throughout the year.

Meal Prep Tips

Batch-cook the chicken and sauce and portion into single-serving containers for grab-and-go lunches or quick dinners. Cook rice in a separate container to maintain texture and add it when reheating. For efficient prep, chop the onions, slice mushrooms, and cube the cream cheese ahead of time, storing them in airtight containers in the fridge. Reheat gently with an extra tablespoon of broth per portion to restore the sauce’s creamy consistency.

This recipe is a perfect example of how a few thoughtful techniques—proper searing, gradual incorporation of dairy, and finishing with melted cheese—can elevate simple ingredients into a dish you’ll return to again and again. Give it a try on your next busy night and make it your own with the herb and side pairings you love.