Five Spice Cream Cheese Chicken

This cream cheese chicken is your answer to boring weeknight meals! Seasoned with 5 flavor-packed spices, it’s creamy, indulgent & full of savory goodness.

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?

This cream cheese chicken is your answer to boring weeknight meals! Seasoned with 5 flavor-packed spices, it's creamy, indulgent & full of savory goodness.

Five 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.

So, this creamy cheese chicken dinner that’s maybe a bit more indulgent than my normal chicken dinners was created. If you like spice, decadent cream sauce and a fast weeknight meal (um, who doesn’t?), this recipe is for you.

The perfectly pan-seared chicken thighs covered in a creamy pan sauce are drool-worthy and you won’t want to miss out on this one! Perfect for weeknight family meals, dinner parties, or any other occasion. 

Oh.. and we don’t want to forget to mention how easy it is to make! Like under 30 minutes easy. 

Cream cheese chicken is seasoned with 5 simple spices for a flavorful and cheesy skillet dinner. This easy cream cheese sauce chicken recipe is made in one skillet in just 20 minutes.

What Spices Are In Five Spice Chicken?

You’ll be happy to know that the five spices found in this five-spice cream cheese chicken are all relatively easy spices to find.

While you might not already have adobo seasoning or ground mustard in your kitchen cabinet already, they are both readily available at most grocery stores in the spice section.

  • Garlic powder
  • Adobo seasoning
  • Cayenne pepper
  • Smoked paprika
  • Ground mustard

How Do You Make Cream Cheese Chicken?

This is one of those recipes to pull out when you need some dinner on the table quick, and you don’t want to jump through a million hoops to get there. You can seriously put this whole recipe together in just twenty minutes from start to finish. 

Here’s how easy the steps are: 

Rinse and pat the chicken dry then combine the salt and spices in a small bowl. Sprinkle the seasoning onto both sides of all the chicken pieces, rubbing it into the meat and Place the butter and olive oil in a large skillet over medium-high heat. Once hot, add the chicken.

Cook until golden brown on each side, and once cooked on both sides, reduce the heat and add the heavy cream, milk, and cream cheese. Stir to combine and coat the chicken in the cream mixture. Let the sauce thicken then plate the chicken and pour the sauce over top. Garnish with fresh parsley if desired.

Cream cheese, butter, milk and a splash of heavy cream make this chicken recipe a delicious and decadent dinner option.

What Do I Need To Make Cream Cheese Sauce For Chicken?

While it may look indulgent and you’re probably thinking this chicken dinner is a calorie bomb, I’ve got good news for you, it’s not really!

  • 2 tablespoons heavy cream
  • 1/4 cup milk (you can even use a non-dairy milk alternative here if you’d like)
  • 1/4 cup low-fat cream cheese (sometimes called neufchatel cheese)

That’s it. That’s really not so bad when divided into 4 servings yet you’re left with a super indulgent tasting creamy cheese sauce that will definitely put this dinner on the regular rotation.

Do I Have To Use Chicken Thighs For A Cream Cheese Chicken Recipe?

Nope! You don’t have to limit yourself to just using chicken thighs. I like to use them because they are incredibly juicy. You can also use chicken breasts as well. Just make sure the breasts are all generally the same size to allow for even cooking. 

To keep the same cooking times, you will want to make sure whatever meat you use is boneless, if you use bone-in chicken thighs you will want to double the time cooking at least 7-10 minutes per side. 

This chicken cream cheese recipe is an easy dinner served with roasted potatoes and steamed broccoli.

What Do I Serve with Cream Cheese Chicken?

The side dish options are endless! If you want to keep things healthier, I’d suggest a simple green vegetable like grilled broccoli or basil mint squash noodles and a nutrient-packed starch like goat cheese and spinach mashed sweet potatoes.

Roasted potatoes are always an easy option too and these peri peri potatoes have a nice spice level that would go great with the cream cheese chicken.

If you want to play up the indulgent theme, try this cauliflower bacon gratin or this broccoli cauliflower parmesan gratin.

5 spices and a cream cheese sauce make this chicken dinner a meal everyone will love.

How Do I Store This Cream Cheese Chicken?

You will want to store this cream cheese chicken in an airtight container in the refrigerator for 4-5 days. To avoid letting the chicken get soggy, I suggest storing the sauce separately from the chicken and waiting until right before serving to combine. I suggest reheating the sauce in a skillet on medium heat. 

I don’t suggest freezing any chicken and cream cheese recipes because when cream cheese-based sauces are frozen they begin to curdle. 

Try this simple cream cheese sauce for chicken in this 20 minute dinner.

Like This 20 Minute Cream Cheese Chicken Recipe? Try These:

Tomato butter mozzarella stuffed chicken marsala
Sticky Thai chicken
Sriracha lime chicken skillet

Yield: 4 servings

Five Spice Cream Cheese Chicken

Five Spice Cream Cheese Chicken

This cream cheese chicken is your answer to boring weeknight meals! Seasoned with 5 flavor-packed spices, it's creamy, indulgent & full of savory goodness.

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Ingredients

  • 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
  • 2 ounces low-fat cream cheese (or neufchatel cheese)

Instructions

  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.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving:Calories: 306 Total Fat: 20g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 11g Cholesterol: 163mg Sodium: 739mg Carbohydrates: 3g Net Carbohydrates: 0g Fiber: 0g Sugar: 1g Sugar Alcohols: 0g Protein: 29g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

 

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33 Comments

    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. :)

      Reply
  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

    Reply
  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.

    Reply
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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!

    Reply
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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!!

    Reply
    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.

      Reply
  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!!

    Reply
      1. Running to the Kitchen Post author

        This isn’t a slow cooker recipe, not sure what you mean. It’s meant to be cooked on the stove top as the recipe states.

        Reply
  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!

    Reply
  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.

    Reply
  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!

    Reply
  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!

    Reply
  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!

    Reply
  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.

    Reply
  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!

    Reply
  15. Naomi V Snider

    This recipe is perfect for keto people! I was looking for something to come together quickly for dinner on a tired Friday evening. This got my vote, as I was thinking of a block of cream cheese in my fridge. So, time to get the cheese out, remembered I used it in another dish recently. Ended up just using extra cream, and it worked splendidly. I had a package of six very small thighs, and your cooking times seem awfully short. I had to give mine some extra time in the pan. Also, I had a carrot that needed to be used so I threw it in the pan. It took to the creamy sauce deliciously. This just goes to show how flexible this recipe can be, considering the other comments here. And I agree that I prefer reading comments from people who actually made the dish. “Yummo” just doesn’t swing it when I’m trying to make a dinner decision. Thank you for sharing this, I’m sure it will make plenty of repeat performances in my kitchen!

    Reply
  16. Christine DeNoon

    While I thought that might not have been in the repeat column from my kids, it was a hit! I used coconut milk and did add a little bit of honey to tame down the spice a bit. Little strong for my 4 yr old! Served it with steamed broccoli and over mashed butternut squash. My boys devoured this meal! (14, 10, 8, 4) They asked for it to be on the once a month list. Glad I found your recipe because chicken was getting boring around here!

    Reply
  17. Kadee

    I made this recipe in my slow cooker for dinner tonight. It was really good! Got two thumbs up from my 10 year old, husband, and even my 2 year old devoured it. I put the thighs in the slow cooker, made the rub with the spices and sprinkled on top. I used chicken broth in place of milk and poured that over top and cooked on high for 3.5 hours, then added the cream cheese and heavy cream at the end. I added a little more garlic and salt at the end but overall it was great!

    Reply
  18. Carolyn Doetsch

    Was missing a few ingredients so substituted my own, came out absolutely delicious & my boyfriend raved about it. Used chicken breasts, left out adobo seasoning, cayenne pepper, and ground mustard, instead substituted approx. 1/2 tsp red pepper flakes and 1/2 tsp chili powder. For the sauce, used sour cream instead of heavy cream, and also added 2-3 tbsp of chipotle peppers in adobo sauce (I used canned chipotle peppers & chopped them up before adding). Followed the rest of the recipe instructions and it came out super tasty, although a tad on the spicy side, so those of you who have sensitive taste buds like I do could adjust the amount red pepper flakes to taste. This was so good with the substitutions, I’m really looking forward to trying the actual recipe once I have all the ingredients!

    Reply
  19. Erica

    I just made this and it is amazing! Chicken is perfect and the sauce is FANTASTIC! Thank you for this recipe, will definitely be making it frequently.

    Reply
  20. Beth

    I do love “spice, decadent cream sauce and a fast weeknight meals” so this recipe is right up my alley! I can’t wait to give this a try, it sounds like this will be a big hit in my home!

    Reply

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