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

chicken with cream cheese sauce on a platter.

Cream Cheese Chicken

Tender chicken with cream cheese sauce is a delicious and low carb skillet meal.
5 from 2 votes
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Course: Main Course
Cuisine: American
Keyword: Chicken Breast, Chicken Recipes, Cream Cheese, Cream Cheese Chicken
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Calories: 458kcal


  • 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


  • 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.


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

About Stephanie Manley

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


  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.

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