This easy cream cheese chicken has been my weeknight lifesaver for years, turning a few simple pantry staples into a comforting, restaurant-worthy plate in under 30 minutes. I first put this together on a rushed weeknight when the family wanted something creamy and satisfying but I had barely any time. The combination of seared chicken, sautéed mushrooms and onions, and a tangy-smooth cream cheese sauce produced a dish that felt indulgent yet balanced. The texture is where it shines: golden edges on the chicken, tender mushrooms, and a glossy sauce that clings to each strip. What makes this preparation special is how forgiving it is. The sauce comes together from one pan with just a little broth and cream cheese, and the mozzarella on top creates a gentle, melted finish without weighing the dish down. We serve it over steamed rice most often, but I love it on cauliflower mash when I want to keep carbs low. The simple seasoning—kosher salt and black pepper—lets the dairy and mushroom flavors sing, while fresh parsley at the end adds a bright contrast.

Ingredients

• Extra-virgin olive oil: 2 teaspoons. Use a fruity variety you enjoy for sautéing; it lends a subtle background flavor. A neutral light olive oil works fine if you plan to add a stronger garnish like lemon or herbs.
• Onion: 1 small onion, chopped. Yellow or sweet onions caramelize well and add gentle sweetness. Chop evenly so they soften at the same rate as the mushrooms.
• Mushrooms: 8 ounces white button mushrooms, sliced. Cremini or baby bella are great alternatives for deeper flavor; wipe mushrooms instead of rinsing to avoid sogginess.
• Garlic: 2 cloves, minced. Fresh garlic gives a bright bite; add near the end of the vegetable sauté to avoid burning.
• Chicken: 1 1/2 pounds boneless, skinless chicken breasts, cut into strips. Trim excess fat and slice against the grain into uniform strips for even cooking.
• Seasoning: 3/4 teaspoon kosher salt and 1/2 teaspoon black pepper. Season the chicken evenly before searing to build a seasoned crust.
• Cream cheese: 4 ounces regular or reduced-fat plain cream cheese. I often use reduced-fat 1/3 less fat cream cheese and the sauce stays luxuriously smooth; avoid fat-free varieties which can separate.
• Chicken broth: 1/4 cup low-sodium chicken broth. If you only have regular broth, taste first before adding salt. Vegetable broth or water can substitute in a pinch.
• Mozzarella: 1/4 to 1/2 cup shredded mozzarella. Use whole-milk mozzarella for the most melty finish or part-skim for a lighter top.
• For serving: Steamed brown or white rice, and 3 tablespoons chopped fresh parsley optional for brightness.

Instructions

Prepare vegetables and aromatics: Warm a large skillet over medium heat and add 2 teaspoons of extra-virgin olive oil. Add the chopped onion and sliced mushrooms and sauté for 4 to 5 minutes, stirring occasionally, until the onion turns translucent and the mushrooms release and reabsorb their liquid. Add the minced garlic and cook for 30 seconds more until fragrant but not browned. Season and slice the chicken: Meanwhile, slice 1 1/2 pounds of boneless, skinless chicken breast into 1/2-inch strips. Pat the strips dry with paper towels to ensure a good sear, then season evenly with 3/4 teaspoon kosher salt and 1/2 teaspoon black pepper. Dry chicken forms a better golden crust. Sear the chicken: Increase heat to medium-high and push the vegetables to the side if needed. Add the seasoned chicken strips in a single layer, working in batches if your pan is crowded. Sear for 6 to 8 minutes total, turning once, until the chicken is golden brown on both sides and registers 165°F on an instant-read thermometer. Finish with cream cheese and broth: Reduce heat to medium, add 4 ounces of cream cheese and 1/4 cup low-sodium chicken broth to the pan, and stir until the cream cheese melts into a silky sauce. If the sauce is too thick, add a tablespoon of broth at a time to reach desired consistency. Add cheese and melt: Sprinkle 1/4 to 1/2 cup shredded mozzarella over the pan, cover, reduce heat to low, and cook 2 to 3 minutes more until the cheese is melted and the chicken is cooked through. Taste and adjust seasoning with additional salt and pepper if needed.

Storage Tips

Store leftovers in airtight containers in the refrigerator for up to 4 to 5 days. For freezing, cool completely before transferring to freezer-safe containers or heavy-duty freezer bags, leaving a little headspace for expansion. Reheat gently on the stove over low heat with a tablespoon or two of chicken broth to restore sauciness, or use a microwave in 30-second bursts, stirring between intervals for even warming. Quality indicators: the sauce should smell fresh and the chicken should remain moist; discard if you detect off odors or sliminess.

Ingredient Substitutions

If you don’t have mushrooms, omit them; the sauce remains creamy and flavorful. Swap mozzarella for grated Parmesan for a nuttier finish or use provolone for a meltier texture. For the cream cheese, full-fat produces the creamiest result, but reduced-fat 1/3-less can be used if you want fewer calories; avoid fat-free varieties. Substitute Greek yogurt for part of the cream cheese—add it off heat to avoid separation—or use full-fat cottage cheese blended smooth as a lower-cost alternative.

Serving Suggestions

Serve this over steamed white or brown rice for a classic pairing, or try it over polenta, quinoa, or mashed potatoes for different textures. Add steamed broccoli, roasted asparagus, or sautéed green beans on the side for color and balance. Garnish with chopped fresh parsley and a lemon wedge to cut through the richness. For a one-skillet dinner, fold in baby spinach in the final minute until wilted.

Cultural Background

This style of quick creamy chicken mirrors many American comfort-food adaptations that rely on cream cheese as a thickening, flavoring, and binding agent. While not tied to a single traditional cuisine, it draws on techniques from European pan sauces—searing protein, deglazing with a liquid, and finishing with dairy—adapted for modern, time-conscious home cooking. The mushrooms add an umami element common in European and North American preparations.

Seasonal Adaptations

In spring and summer, swap white button mushrooms for thinly sliced morels or chanterelles when available, and finish with fresh herbs like basil or tarragon. In fall and winter, use cremini or porcini for earthier notes and add a splash of white wine to the broth for warmth. For holiday meals, serve spooned over creamy mashed potatoes and sprinkle toasted pine nuts or breadcrumbs for texture.

Meal Prep Tips

For meal prep, cook the chicken and sauce, cool quickly in a shallow pan, then portion into four airtight containers with rice on the side to avoid sogginess. Label with the date and store in the refrigerator for up to 4 days. When reheating, add a tablespoon or two of warm broth and cover the pan to gently revive the sauce. Cutting the chicken into bite-size pieces before storing speeds reheating and helps portion control.

This dish is such an easy, dependable weeknight winner that I find myself making it whenever I need a quick, satisfying dinner. The combination of simple technique, accessible ingredients, and comforting flavors makes it a repeat in our rotation. I hope you make it your own and enjoy the little moments of joy a creamy, home-cooked meal brings to the table.