Don’t miss this Philadelphia cream cheese chicken recipe. Chicken breast cutlets are seared and smothered in a creamy Cajun cream cheese sauce that is flavorful and delicious. This dish is about to be on your regular rotation and soon become a family favorite.
Serve over mashed potatoes with stovetop broccoli. It is finger-licking good!
The version of my cream cheese chicken is a hybrid of my two favorite things in the world. Onion gravy (recipe coming soon) and cajun seasoning. I made a roux and then thickened it with cream cheese.
Cream cheese is a versatile ingredient used in various dishes, and this chicken with cream cheese sauce is no exception. The cream cheese's tad tangy and creamy flavor pairs perfectly with the Cajun seasoning, creating a delicious sauce that elevates the chicken to new levels.
Why you will love this recipe
- Simple to make and perfect for a meal prep
- It uses a few pantry staple ingredients.
- Protein-rich
- It is kids-approved
- Creamy and flavorful sauce
- A great way to use up leftover cream cheese
- Easily customizable with any seasoning of choice
- It can be made without a roux if you prefer.
What you will need
Chicken breasts cut into cutlets
Cream cheese: I used Philadelphia cream cheese, but you can use any other brand of cream cheese you prefer.
All purpose flour
Unsalted butter
Cajun seasoning
Salt and pepper
Garlic
Olive oil
Onion: I used brown onion
Red pepper flakes: I used this for a little kick and to offset the richness of the overall dish
Parmesan cheese: this is optional
Low-sodium chicken stock
How to make cream cheese chicken
Season chicken cutlets with salt, black pepper, and cajun seasoning.
Heat up olive oil on medium-high heat. Once it is hot, add the chicken cutlets (do not overcrowd the pan). Cook the cutlets for 5-7 minutes on each side or until cooked through (internal temp of 165F/74C)
Remove to a plate and set aside.
Still using the same skillet used to sear the chicken, add butter and leave to melt. Once melted and hot, add sliced onions and cook until soft and almost caramelized.
Add garlic and cook for 30 seconds.
Add flour to the aromatics and stir to combine, making sure there are no lumps.
Slowly add the chicken stock while constantly stirring to avoid any lumps forming until creamy. Let it come to a simmer and thicken slightly.
Add cream cheese and stir until well combined and smooth.
Add parmesan cheese, red pepper flakes, and additional cajun seasoning if desired for more heat.
Increase the heat a little, return the cooked chicken to the skillet and coat it with the cream cheese sauce.
Simmer for another 2 to 3 minutes so that the sauce can warm the chicken.
Sprinkle some chopped green onions over the chicken. Take it off the heat and serve immediately.
Watch how to make it
Variations and tips
- You can add any seasoning you want to this sauce. Add whole grain mustard or Dijon mustard to give it a tangy kick, or add some honey for a touch of sweetness.
- For a low-carb option, serve the creamy chicken with cauliflower rice or cauli-mash instead of mashed potatoes. You can also use zucchini noodles as a base instead of mashed potatoes.
How to store
This creamy chicken will last for up to 4 days in an airtight container in the fridge.
Reheat in the microwave or on the stovetop with a splash of chicken stock to loosen up the sauce if need be.
You can also freeze any leftovers in an airtight container for up to 3 months. Thaw in the fridge overnight and reheat as desired.
More creamy chicken recipe
Cream Cheese Chicken Recipe
Ingredients
- 2 chicken breasts cut into cutlets
- 160 g cream cheese
- 2 Tablespoon all purpose flour
- 2 Tablespoons unsalted butter
- 2 ½ teaspoons Cajun seasoning
- Salt and pepper to taste
- 3 garlic cloves finely chopped
- 1 medium onion sliced thinly
- 2 Tablespoons olive oil
- Red pepper flakes
- ⅓ cup parmesan cheese grated
- ½ cup low-sodium chicken stock
- ⅓ cup green onions chopped
Instructions
- Season chicken cutlets with salt, black pepper, and cajun seasoning.2 ½ teaspoons Cajun seasoning, Salt and pepper to taste, 2 chicken breasts
- Heat up olive oil on medium-high heat. Once it is hot, add the chicken cutlets (do not overcrowd the pan) cook the cutlets for 5-7 minutes on each side or until cooked through (internal temp of 165F/74C)2 Tablespoons olive oil
- Remove to a plate and set aside.
- Still using the same skillet used to sear the chicken, add butter and leave to melt. Once melted and hot, add sliced onions and cook until soft and almost caramelized.2 Tablespoons unsalted butter, 1 medium onion
- Add garlic and cook for 30 seconds.3 garlic cloves
- Add flour to the aromatics and stir to combine, making sure there are no lumps.2 Tablespoon all purpose flour
- Slowly add the chicken stock while constantly stirring to avoid any lumps forming until creamy. Let it come to a simmer and thicken slightly.½ cup low-sodium chicken stock
- Add cream cheese and stir until well combined and smooth.160 g cream cheese
- Add parmesan cheese, red pepper flakes, and additional cajun seasoning if desired for more heat.⅓ cup parmesan cheese, Red pepper flakes
- Increase the heat a little, return the cooked chicken to the skillet and coat it with the cream cheese sauce.
- Simmer for another 2 to 3 minutes so that the sauce can warm the chicken.
- Sprinkle some chopped green onions over the chicken. Take it off the heat and serve immediately.
Notes
- You can add any seasoning you want to this sauce. Add whole grain mustard or Dijon mustard to give it a tangy kick, or add some honey for a touch of sweetness.
- For a low-carb option, serve the creamy chicken with cauliflower rice or cauli-mash instead of mashed potatoes. You can also use zucchini noodles as a base instead of mashed potatoes.
Nutrition
Nutritional data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients and brands you use. Under no circumstances will thedinnerbite.com be responsible for any loss or damage resulting for your reliance on nutritional information.
And there you have it, a simple and delicious creamy chicken recipe you can make at home in 30 minutes for dinner. As always, if you made this recipe, I would love to hear from you! Kindly rate the recipe 5 stars and leave me feedback in the comment section below. Tag me @thedinnerbite on Instagram and save it to your Pinterest. Please subscribe to the blog if you haven’t for free new recipes in your inbox.
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