Five Spice cream cheese chicken

This five spice cream cheese chicken is your answer to boring weeknight meals!

Lately, I’ve taken on a bunch of extra recipe development work which has left me with ingredients I never typically buy in my fridge, like cream cheese and heavy cream.

There could be way more unfortunate foods to be stuck with, right?

5 Spice Cream Cheese Chicken |

After a week of a tablespoon of heavy cream in my coffee (omg, delicious) and a container that was still 3/4 full, I decided something needed to be done because at that rate the cream was going to expire before I came anywhere near to finishing it.

5 Spice Chicken |

So, a chicken dinner with a bit more creamy indulgence than normal was created. If you like spice, decadent cream sauce and a fast weeknight meal (um, who doesn’t?), this is for you.

5 Spice Cream Cheese Chicken |

Just throw some sweet potatoes and broccoli on your plate and the cream doesn’t count. Fact.

Yields 4

Five Spice cream cheese chicken

This five spice cream cheese chicken is your answer to boring weeknight meals!

5 minPrep Time

15 minCook Time

20 minTotal Time

Save Recipe


  • 1 pound boneless chicken thighs (breasts or tenders would work too)
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon adobo seasoning
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon ground mustard
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon butter
  • 2 tablespoons heavy cream
  • 1/4 cup milk or almond milk
  • 1/4 cup cream cheese


  1. Rinse and pat the chicken dry.
  2. Combine the salt and spices in a small bowl.
  3. Sprinkle the seasoning onto both sides of all the chicken pieces, rubbing it into the meat.
  4. Place the butter and olive oil in a large skillet over medium-high heat.
  5. Once hot, add the chicken.
  6. Cook for about 3-5 minutes per side until golden brown.
  7. Once cooked on both sides, reduce the heat to medium-low and add the heavy cream, milk and cream cheese. Stir to combine and coat the chicken in the cream mixture.
  8. Let the sauce thicken for about 3 minutes.
  9. Plate the chicken and pour the sauce over top.
  10. Garnish with fresh parsley if desired.
Recipe Type: Dinner



    1. Heather

      Loved this! I altered it a little bit: used coconut cream instead of heavy cream and added a touch of white wine and a little bit more salt. To keep it low-carb, I ate it over the steamed broccoli instead of having the broccoli on the side. Even my carb-addicted boyfriend loved it. :)

  1. Caitlin

    Your pictures look great and when I read through the recipe it sounds delish! But I have to confess, when I read the title I thought you were talking about a Chinese Five Spice and creamy chicken combo. Yikes! Haha

  2. megan {Country Cleaver}

    You might be horrified to look into my fridge – because today I went to Costco and just bought a whole half gallon of Heavy Cream. I know – it’s awful. But it’s the holidays and it gets used (mostly in things I’m taking to work – because LAWD knows that Ican’t consume all that ish!!) Anyway – I’m so digging this its insane!! Looks gorgeous.

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  4. Sarah

    I made this for the third time tonight! The second time I made it the cream cheese wouldn’t melt completely and the sauce was greasy, so tonight I removed the chicken and made the sauce and it worked great. I also doubled the recipe since I cook for myself, my husband, and our roommate and I need enough for dinner and lunch the next day. Thank you!

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  6. Lisa

    Made this for dinner tonight and it is delicious!!! All 5 of us love it and I, the chef, love how easy and quickly it came together. Thanks for a great recipe!!

    1. shelby

      If you live in Texas you can get it at HEB most deff. If not it’s a GOYA product, that normally you can find near the rice and bean area, or at a more Hispanic cultured grocery store!! Hope that helps, if not Adobo is a mix of just a bunch of other seasonings so you might be able to look up the label and use the spices they list on the front of the bottle.

  7. Shannon

    I threw all of this in the crock pot today. I added the milk, cream cheese, and heavy cream for the last half hour. It was absolutely amazing I’ve some pasta!!

  8. Cynthia A.

    Had this last night for dinner. WOW! So good! Some things I did a bit differently: I removed the chicken after it was all done. I then deglazed the pan with some white wine. I then premixed the milk, cream cheese (and an extra 2tbs of heavy whipping cream). After the wine deglazed, i added all the dairy products to warm up, then added the chicken back in to warm all up. This was so quick and easy and yummy! Great for leftover lunches too!

  9. Kalin

    Thank you so much for sharing this recipe! The entire family devoured it – even my ‘picky eaters.’ This is definitely going into the dinner menu rotation.

  10. Julie

    This was fantastic. My husband and I loved it, even as leftovers. Because we are eating low carb, I did substitute chicken broth for the milk. Thank you for sharing this recipe. It is a keeper!

  11. Ruth Shepard

    I cook a lot, love savory recipes. Your recipe was delish and easy. I did not have adobo spice but, looked it up on pintrest and made it myself as I have a drawerful of spices. Chopped cilantro works as well as the parsley. Will definitely make again, thanks for a great meal idea! Luv the food photography, remember we eat with our eyes first!

  12. Jean

    I made this delicious recipe tonight and my “I HATE CHICKEN’ hubby said he really liked it!! I had to look up adobo seasoning, and just ended up adding a few spices to the mix to replicate it. Hubby noticed the hint of spice in it and liked that too. I cut thick chicken breasts in half to make them thinner and to make them cook quickly. I used almond milk and half and half, because that’s what I had. The sauce was awesome! I wanted to lick my plate!
    I was planning to roast sweet potatoes and broccoli anyway, so our dinner looked a lot like your photos. I mistakenly reached for cilantro instead of parsley in my fridge, but it turned out to be good on the chicken.
    This recipe was so fast and easy and company worthy. Thank you!

  13. Mary

    First, let start off by saying how pleased I am with reader response to this recipe. It drives me crazy when I read through recipe comments and all it says is “can’t wait to try it!”, “looks delish”, etc. I want to know how it actually cooked and tasted! So thank you everyone for good posts!

    Now, the recipe was great. I love dark meat, so any recipe with thighs is solid in my book. Loved the flavor, it was easy to make, and my biggest thumbs up to the fact that it’s made in one pan. Those recipes are life savers! Per previous posters, I did double the sauce (I also had double the chicken, because let’s face it, no grocery store sells “a pound of chicken”). Everyone’s kitchen is different, so it took me a little longer to cook the chicken thighs per side (and partly out of fear of undercooked chicken).

    All in all, great job. Will make it again.

  14. Kate

    I agree with almost everything that the last reader said. But I wanted to let you know know that this has become a staple in our house. My kids love it, and my husband and I do too. Sometimes he and I toss a little chipotle on ours to take it up another notch. Love it!


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