Description
Creamy, comforting, and easy weeknight dinner. Tender chicken breasts simmer in a rich sauce made with cream cheese, cream of chicken soup, and cheddar cheese.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts
- 8 oz cream cheese, softened
- 1 (10.75 oz) can condensed cream of chicken soup
- 1/2 cup milk
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped green onions (optional, for garnish)
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- Salt to taste
Instructions
- Prepare the Chicken: Pat chicken breasts dry and season with salt, pepper, garlic powder, and onion powder.
- Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Cook chicken for 5-7 minutes per side, until browned and internal temperature reaches 165°F (74°C). Remove from skillet and tent with foil.
- Make the Cream Cheese Sauce: Reduce heat to medium. Add softened cream cheese, cream of chicken soup, and milk to the skillet. Whisk continuously until smooth.
- Add Cheese: Stir in shredded cheddar cheese until melted and evenly distributed.
- Season: Taste and adjust seasoning as needed.
- Combine Chicken and Sauce: Place cooked chicken back into the skillet with the sauce. Spoon sauce over chicken.
- Simmer: Reduce heat to low, cover, and simmer for 5-10 minutes to meld flavors.
- Serve: Garnish with green onions (optional). Serve hot over rice, pasta, mashed potatoes, or quinoa.
Notes
- Spice it up: Add red pepper flakes or hot sauce to the sauce.
- Add vegetables: Sauté mushrooms, onions, or bell peppers before adding cream cheese.
- Use different cheese: Experiment with mozzarella, Monterey Jack, or Gruyere.
- Make it lighter: Use reduced-fat cream cheese and milk.
- Bake it: Bake at 350°F (175°C) for 20-25 minutes.
- Slow Cooker Option: Cook on low for 6-8 hours or on high for 3-4 hours. Shred chicken before serving.
- Make Ahead: Prepare sauce ahead of time and store in the refrigerator for up to 2 days.
- Freezing: Freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.
- Sauce is too thick: Add more milk.
- Sauce is too thin: Simmer longer.
- Chicken is dry: Don’t overcook; use a meat thermometer.
- Sauce is lumpy: Ensure cream cheese is softened and whisk continuously.
- Prep Time: 10 minutes
- Cook Time: 25 minutes