I still remember the first time I made this Easy Cream Cheese Chicken on a rushed weeknight: five ingredients, one skillet, and a dinner that felt like a hug. It’s creamy without fuss, and the cheese-topped finish feels indulgent for very little effort. If you want a simple weeknight supper that looks and tastes like you spent more time on it, this is the sort of recipe to keep in your back pocket. If you prefer a spicier version, try this cream cheese chicken chili for a different take on creamy chicken: https://comfortfoodlite.com/cream-cheese-chicken-chili/.
Why you’ll love this dish
This recipe hits a lot of everyday cooking sweet spots: it’s fast, uses inexpensive ingredients, and is forgiving if your timing isn’t perfect. The cream cheese melts into a silky sauce that clings to the chicken, while mushrooms and onions add savory depth and texture. Kids usually eat it without complaint, and adults appreciate the simplicity paired with rich flavor.
“Creamy, quick, and comfort-food-level satisfying — my new weeknight go-to.” — a simple, honest thumbs-up from dinner last Tuesday
If you like other creamy chicken recipes with a garlic lift, this easy creamy garlic chicken is another reliable option to keep in rotation: https://comfortfoodlite.com/easy-creamy-garlic-chicken-recipe/.
Step-by-step overview
Before you start, here’s what the process looks like at a glance:
- Sear seasoned chicken strips in olive oil until golden.
- Add diced onions and sliced mushrooms and cook until softened.
- Stir in cream cheese off the heat (or low heat) so it melts into a smooth sauce.
- Season, top with mozzarella, cover briefly to melt, and serve.
That’s it — one pan, minimal cleanup, and about 20–25 minutes from start to finish if your ingredients are prepped.
What you’ll need
- Chicken strips (about 1 to 1.5 pounds)
- 8 oz mushrooms, sliced
- 1 medium onion, chopped
- 4 oz (half a block) cream cheese, softened or cubed
- 1 cup shredded mozzarella cheese
- 1–2 tablespoons olive oil
- Salt and freshly ground black pepper
Notes and substitutions:
- Use full-fat cream cheese for the creamiest result; Neufchâtel or low-fat versions will be thinner but acceptable.
- If you’re out of mushrooms, bell peppers or spinach make fine swaps. For a sweeter counterpoint, a splash of balsamic when the onions are soft is nice; see how this pairs with richer mains like a sweet-and-spicy honey pepper chicken with creamy macaroni cheese for menu inspiration: https://comfortfoodlite.com/sweet-and-spicy-honey-pepper-chicken-with-creamy-macaroni-cheese/.
Step-by-step instructions
- Heat 1–2 tablespoons olive oil in a large skillet over medium heat. Let the oil warm until it shimmers.
- Add the chicken strips in a single layer. Cook undisturbed for 3–4 minutes, then flip and cook another 2–3 minutes until browned and cooked through. (Chicken strips are done when they reach 165°F/74°C or the juices run clear.)
- Push the chicken to one side of the skillet. Add the chopped onion and sliced mushrooms to the pan. Sauté 4–5 minutes, stirring occasionally, until the vegetables have softened and any liquid has mostly evaporated.
- Reduce the heat to low. Add the cream cheese in small pieces and stir gently until it melts and forms a smooth sauce coating the chicken and vegetables. If the sauce is too thick, stir in 1–2 tablespoons of water, chicken stock, or milk to loosen it.
- Taste and season with salt and freshly ground black pepper. A pinch of garlic powder or dried herbs (thyme or oregano) can be added here if you like.
- Sprinkle the shredded mozzarella over the top. Cover the skillet for 1–2 minutes until the cheese melts and becomes gooey.
- Serve immediately while hot and creamy. Enjoy!
Best ways to enjoy it
This dish is very versatile. Try these serving ideas:
- Spoon over steamed rice or mashed potatoes for a classic, comforting plate.
- Serve alongside buttered egg noodles for the ultimate cozy bowl.
- Spoon onto toasted crusty bread for an open-faced sandwich or light lunch.
- Add a crisp green salad and roasted vegetables for a balanced meal.
For a busy-weeknight lineup, rotate this with other quick chicken ideas from this collection of easy chicken breast recipes to keep dinner interesting: https://comfortfoodlite.com/7-easy-chicken-breast-recipes-busy-weeknights/.
Storage and reheating tips
- Refrigerate: Cool leftovers within two hours of cooking. Store in an airtight container in the fridge for up to 3–4 days.
- Reheat: Gently reheat on the stove over low heat with a splash of milk or broth to loosen the sauce, or microwave in short bursts stirring between intervals.
- Freeze: For longer storage, freeze in a freezer-safe container for up to 2 months. Thaw in the fridge overnight before reheating.
Food safety note: always reheat until steaming hot all the way through (165°F / 74°C).
Pro chef tips
- Slice ingredients uniformly so everything cooks at the same rate. Thin chicken strips and evenly sliced mushrooms make the difference.
- Don’t overcrowd the pan when browning chicken — a hot, uncluttered skillet gives better color and flavor. If needed, brown in batches.
- Soften the cream cheese slightly or cut it into small pieces so it melts evenly into a silky sauce.
- If you prefer a brighter sauce, finish with a squeeze of lemon or a teaspoon of Dijon mustard for acidity.
- Want to speed things up? Use pre-sliced mushrooms and store-bought shredded mozzarella. For more one-pan shortcuts and meal ideas, check this roundup of easy weeknight chicken recipes: https://comfortfoodlite.com/7-easy-chicken-breast-recipes-busy-weeknights/.
Creative twists
- Italian-style: Add a pinch of Italian seasoning and swap mozzarella for fontina or provolone. Stir in a handful of fresh spinach at the end.
- Low-carb: Serve over cauliflower mash or zucchini noodles.
- Tex-Mex: Stir in a teaspoon of chili powder and top with pepper jack cheese and chopped cilantro.
- Dairy-free: Use a dairy-free cream cheese alternative and a dairy-free shredded cheese to adapt for lactose intolerance.
- Make it saucier: Stir in 1/4 cup chicken broth and a tablespoon of heavy cream before adding cheese for a silkier sauce.
Common questions
Q: How long does this take from start to finish?
A: About 20–25 minutes if your chicken is already cut into strips and vegetables are prepped.
Q: Can I use whole chicken breasts instead of strips?
A: Yes — slice breasts thinly so they cook quickly and evenly. Alternatively, pound whole breasts to an even thickness.
Q: Is cream cheese safe to cook with?
A: Yes. Cream cheese melts and thickens sauces well. Soften it slightly before adding to the pan and keep the heat low to prevent separation.
Q: Can I make this in advance?
A: You can cook and refrigerate the dish, then reheat gently. For best texture, add fresh mozzarella just before serving rather than pre-melting it into leftovers.
Q: What if I don’t eat mushrooms?
A: Swap in bell peppers, zucchini, or extra onions — the cream cheese sauce pairs well with many veggies.
Conclusion
If you want another version to compare technique or seasoning, this take on Easy Cream Cheese Chicken from Family Food on the Table offers a slightly different flavor profile and method: Easy Cream Cheese Chicken – Family Food on the Table. For a UK-inspired variation and tips from a home-cook perspective, see this helpful write-up: Cream Cheese Chicken | Don’t Go Bacon My Heart.
Easy Cream Cheese Chicken
Ingredients
Main ingredients
- 1 to 1.5 pounds Chicken strips
- 8 oz Mushrooms, sliced
- 1 medium Onion, chopped
- 4 oz Cream cheese, softened or cubed
- 1 cup Shredded mozzarella cheese
- 1-2 tablespoons Olive oil
- to taste Salt Freshly ground black pepper
Instructions
Cooking
- Heat 1–2 tablespoons of olive oil in a large skillet over medium heat. Let the oil warm until it shimmers.
- Add the chicken strips in a single layer. Cook undisturbed for 3–4 minutes, then flip and cook for another 2–3 minutes until browned and cooked through.
- Push the chicken to one side of the skillet. Add the chopped onion and sliced mushrooms to the pan. Sauté for 4–5 minutes, stirring occasionally, until the vegetables have softened.
- Reduce the heat to low. Add the cream cheese in small pieces and stir gently until it melts and forms a smooth sauce.
- Taste and season with salt and black pepper. Optionally, add a pinch of garlic powder or dried herbs.
- Sprinkle the shredded mozzarella over the top. Cover the skillet for 1–2 minutes until the cheese melts.
- Serve immediately while hot and creamy. Enjoy!
