Heavenly Cream Cheese Chicken

Don’t let the plain title of this recipe fool you.  This has to be one of my favorite recipes that I have come across.  Cream cheese, garlic powder, green onions, and Vermouth, make for a heavenly dinner.  Finally a use for Vermouth other than making martinis.  This recipe is from Toni’s Simply the Best cookbook.

Make this easy to prepare Cream Cheese Chicken dish, it takes no time at all to put together a flavorful cheesy sauce.


Are you ever looking for a great chicken recipe to put together? This recipe contains boneless skinless chicken breasts that are grilled. The chicken is then topped with a cream cheese sauce that features both garlic and Vermouth. This combination is heavenly, and it is super easy to put together, so a fancy dinner can be put together in minutes.

Hands down this is one of my favorite chicken breast recipes. This sauce is rich and perfect when served up with pasta. You don’t have to be an experienced cook to put together a rich sauce. The garlic and the Vermouth do all of the work for you. I will serve chicken this way at a party, or even during an ordinary night of the week.

This chicken has a rich and creamy sauce and it has just three ingredients.

Looking for more ideas for chicken? Be sure to check out these recipes

Light Chicken Piccata
Melting Pot Chicken
Smokey Italian Bowl

Make this easy to prepare Cream Cheese Chicken dish, it takes no time at all to put together a flavorful cheesy sauce.

Cream Cheese Chicken

This is an easy chicken recipe, is made with a cheesy, garlicky, and a touch of Vermouth.
5 from 2 votes
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Course: Main Course
Cuisine: American
Keyword: Chicken Breast, Chicken Recipes, Cream Cheese, Vermouth
Servings: 4
Calories: 458kcal

Ingredients

  • 1 tablespoon butter
  • 4 chicken breasts
  • 1/2 cup dry vermouth
  • 1 teaspoon garlic powder
  • 6 ounces cream cheese softened
  • 1/2 cup sliced green onion for garnish

Instructions

  • Brown seasoned chicken breasts in butter in heavy skillet, cooking until just barely done; 8 to 10 minutes on each side. Set aside. 
  • Pour dry vermouth in same skillet, deglazing by stirring and scraping up the browned bits from cooking the chicken, and cooking 3 minutes. Add garlic powder. 
  • Whisk in softened cream cheese. (Add a little chicken stock or milk if you feel it is too thick – sauce should be consistency of heavy cream.) Return chicken, with any accumulated juices to the pan. Check seasoning. Spoon some sauce over chicken garnishing with green onion. Pass extra sauce.

Nutrition

Calories: 458kcal | Carbohydrates: 4g | Protein: 50g | Fat: 23g | Saturated Fat: 11g | Cholesterol: 198mg | Sodium: 426mg | Potassium: 938mg | Fiber: 0g | Sugar: 1g | Vitamin A: 850IU | Vitamin C: 5mg | Calcium: 62mg | Iron: 1.2mg
Tried this recipe?Mention @CopyKatRecipes or tag #CopyKatRecipes!

About Stephanie

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of CopyKat.com's Dining Out in the Home, and CopyKat.com's Dining Out in the Home 2.

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Reader Interactions

Comments

  1. Kathhy Hudson

    How much fresh garlic could be sustituted for coarse garlic powder and still have the chiken, vermouth,& cream chs. recipe taste great?

  2. Rhonda

    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!!!

  3. lostinlagrande

    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

  4. Jeannie

    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

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