The first time I made this Cream Cheese Chicken, my family fell suspiciously silent at the dinner table. I worried something was wrong for a moment—until I realized they were too busy savoring each bite to speak. The velvety sauce, with its subtle tang from the vermouth and warm notes of garlic, transformed ordinary chicken breasts into something that could rival any restaurant dish.
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Table of Contents
Why You’ll Love This Cream Cheese Chicken Recipe
- One-Pan Wonder: Minimal cleanup with just a single skillet needed
- Quick and Simple: Ready in about 30 minutes with minimal prep work
- Budget-Friendly: Uses inexpensive chicken breasts and pantry staples
- Versatile Sauce: Works beautifully over pasta, rice, or vegetables
- Low-Carb/Keto-Friendly: Perfect for those following carb-restricted diets
- Family-Approved: Sophisticated enough for adults but mild enough for children
Recipe Ingredients
To make this cream cheese chicken recipe, you will need:
- Boneless, skinless chicken breasts – The tender, lean protein foundation that absorbs the flavors of the sauce beautifully
- Salt – Enhances all the flavors and helps season the chicken properly
- Ground black pepper – Adds gentle heat and complexity to complement the creamy sauce
- Butter – Creates a rich base for searing the chicken and beginning the sauce
- Dry vermouth – Provides acidity and subtle floral notes that balance the richness of the cream cheese
- Garlic powder – Imparts a warm, aromatic flavor without overpowering the delicate sauce
- Cream cheese – It creates the silky, tangy base for the sauce that coats the chicken
- Green onions – Adds a fresh, mild onion flavor and vibrant color as a garnish
Optional Ingredients
- Chicken stock or milk – Helps thin the sauce to your desired consistency
- Crumbled bacon – Adds smoky, savory notes and textural contrast
- Fresh herbs – Parsley, thyme, or chives can brighten the finished dish
There are two separate parts to this recipe; cooking the chicken and mixing the sauce:
To pan sear the chicken breasts:
How to Make Cream Cheese Chicken
- Pat the chicken breasts dry with a paper towel and season both sides liberally with salt and pepper.
- Heat a heavy-bottomed pan over medium heat until it is hot.
- Swirl the butter around the pan.
- When the butter stops foaming, put the chicken breasts in the pan and let them cook without touching for 7 to 9 minutes.
- When the first side is nicely browned, flip and cook until the chicken’s internal temperature is 155 degrees, about 6 more minutes.
- Remove the chicken breasts to a plate and cover with aluminum foil to keep them warm.
To make the cream cheese sauce for chicken:
- Return the pan to the burner and reduce the heat to medium-low.
- Pour the dry vermouth into the pan and use a wooden spatula to scrape up the bits on the bottom of the pan.
- Let the dry vermouth reduce to about a third of its original volume.
- Stir in the room-temperature cream cheese.
- Add the garlic powder and a splash or two of the optional chicken stock or milk if you want.
- Whisk the sauce until it is smooth and has the same consistency as heavy cream.
- Return the chicken to the pan and turn to coat with the sauce. Let the chicken warm through before serving.
- Serve the chicken topped with the cream cheese sauce and garnished with sliced green onion.
One-Skillet Cream Cheese Chicken
Ingredients
- 4 boneless, skinless chicken breasts
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon butter
- 1/2 cup dry vermouth
- 1 teaspoon garlic powder
- 6 ounces cream cheese softened
- 1/2 cup sliced green onions for garnish
Instructions
- Season the chicken breasts with salt and pepper.
- Melt the butter in a heavy skillet.
- Add the chicken breasts and brown them on each side until just barely done, 8 to 10 minutes per side. Remove the chicken from the pan and set aside.
- Pour the dry vermouth into the same skillet and stir, deglazing the pan by scraping up any browned bits. Simmer for 3 minutes.
- Add the garlic powder and whisk in the softened cream cheese. The sauce should be the consistency of heavy cream. Add a little chicken stock or milk if it’s too thick.
- Return the chicken with any accumulated juices to the pan. Check for seasoning.
- To serve, spoon some sauce over the chicken and garnish with green onions. Serve with extra sauce on the side.
Notes
Pro Tips for Perfect Cream Cheese Chicken
- Room Temperature Matters: Let the cream cheese come to room temperature before adding it to the sauce for the smoothest result
- Don’t Rush the Sear: Patience while browning the chicken creates flavor compounds that enrich the entire dish
- Meat Thermometer: Using one ensures perfectly cooked chicken—neither dry nor undercooked
- Pan Selection: A heavy-bottomed skillet distributes heat evenly and prevents scorching
- Sauce Consistency: If the sauce becomes too thick upon standing, whisk in a tablespoon of warm milk or stock
Nutrition
Ingredient Substitutions
The dry vermouth adds acidity and floral notes to this recipe; you should certainly use it if you can. However, if you can’t, you will still need to use something to add a bit of a bite to counteract the cream cheese’s heaviness.
An equal amount of dry white wine, like Pinot Grigio or Sauvignon Blanc, works well, as does white wine vinegar. You can also add a splash of fresh lemon juice to brighten the chicken sauce.
You don’t have to use full-fat cream cheese in this recipe, or even cream cheese at all. Neufchatel cheese is similar to cream cheese in taste and texture, but it’s lower in fat and calories.
If you can’t find cream cheese or Neufchatel cheese in your local supermarket, try any mild cheese spread like those made by Laughing Cow or Boursin.
How to Serve Chicken Breast With Cream Cheese Sauce
Plate the chicken with an extra spoonful or two of the cheese sauce and garnish with thinly sliced green onions. If you don’t like green onion, try using chopped parsley for a little additional color. Add extra protein with crumbled bacon bits for a perfect keto chicken cream cheese sauce.
What Goes Well With Chicken and Cream Cheese Sauce?
Pasta is the natural pairing with this dish. Short pasta, like penne or rigatoni, works best because it is less messy. You can also serve simple vegetable sides like roasted asparagus, broccoli, or steamed green beans.
How to Store Creamy Cheese Sauce With Chicken Breasts
This dish is best made right before serving. However, if you are in a rush, you can cook the chicken in advance and store it wrapped in the fridge.
Remove any leftover chicken breasts from the sauce and keep the sauce and the chicken in separate airtight containers in the refrigerator for up to three days.
How to Reheat Leftovers
- Preheat the oven to 325 degrees.
- Place the chicken in an oven-safe pan with a few tablespoons of water. Cover with aluminum foil.
- Heat the pan in the oven until the chicken is warm.
- Remove the pan from the oven and put it over medium-low heat.
- Pour the sauce on the chicken breast and add some milk to thin out the sauce.
- Stir over the heat until the sauce is hot.
Popular Chicken Recipes
- Chicken Madeira
- Chicken Romano
- Japanese Chicken
- Peruvian Chicken
- Ritz Cracker Chicken
- Stuffed Chicken Marsala
Favorite Low Carb Recipes
- Air Fryer Asparagus
- Keto Broccoli and Cheese
- Pan Fried Salmon with Cream Cheese Sauce
- Roasted Turkey Legs
- Sausage Stuffed Mushrooms
- Sour Cream Pork Chops
Check out more of my easy chicken dinner recipes and the best low carb recipes here on CopyKat!
This recipe is from Toni’s Simply the Best cookbook.
Can’t wait to try this recipe! Easy to put together with easily found ingredients!
Oh My! What an easy and delicious dish. Served over rice, yummy!
Delicious!
Thank you for giving this recipe a try. It is one of my favorite recipes.
thanks Nov10Child. Making it right now. Can’t wait for dinner and comments from hubby.
Has anyone tried to substitute Chardonnay in place of the vermouth?
yes i used Chardonnay in place of the vermouth .It was delicious.
I am glad that worked out well for you!
I like all the comments about this recipe, and I will do it tomorrow for dinner!!!
This recipe has become one of my goto recipes.
How much fresh garlic could be sustituted for coarse garlic powder and still have the chiken, vermouth,& cream chs. recipe taste great?
I would add a clove or two chopped very fine.
This was a hit at my house! I chopped the chicken into bites size after cooking (when I set it aside to make the sauce). The sauce was delicious!!!
This is my favorite way to cook boneless skinless chicken breasts.
I have made a recipe that is very similar to this one with great results. I added one can of artichoke hearts, quartered, and 1/2 cup Parmesan cheese mixed into the cream sauce. It’s a crowd pleaser
Wow, I love your take on this recipe. I am going to be preparing my chicken like this soon!
any sub for vermouth?
You could try chicken broth, the taste won’t be quite the same ~Stephanie
white wine would work fine
white wine would work fine
I made it this weekend for friends and they loved it! The only change I made was low-fat cream cheese. It was really simple, but tasted complex.
I’m printing this one out because, as you know, I love vermouth in recipes. Can’t wait to try it!
This is the best use for vermouth that I have found. I love this chicken!
I wonder if you can make the chicken and cream cheese ahead of time and at the last minute re heat and make pasta and that way you have more time to visit with your company?
So I don’t know if you are asking if you can make it hours ahead of time, or something like an hour ahead of time. I wouldn’t make this the night before and then reheat it, I would make this an hour before eating, and try to keep it warm, you may need to add some milk/cream to the sauce to keep it thinner, because with continuous heat the sauce will become thick.
~Stephanie
This is very helpful but it can do with a little bit more help :)!!!!!!!!!!!!!