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One-Pan Italian Cream Cheese Chicken Recipe - Easy, Cozy, and Weeknight-Friendly

Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 4 servings

Ingredients

  • 1.5 to 2 pounds boneless, skinless chicken (breasts or thighs), patted dry
  • 1 teaspoon kosher salt, plus more to taste
  • ½ teaspoon black pepper
  • 1 teaspoon Italian seasoning (or a mix of dried basil, oregano, and thyme)
  • ½ teaspoon garlic powder
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • ½ cup sun-dried tomatoes, thinly sliced (oil-packed, drained)
  • 1 cup low-sodium chicken broth
  • 4 ounces cream cheese, softened and cut into cubes
  • ½ cup half-and-half or whole milk (or use heavy cream for a richer sauce)
  • ¼ cup grated Parmesan cheese, plus more for serving
  • 1 tablespoon fresh lemon juice (optional but brightens the sauce)
  • 1 to 2 cups baby spinach (optional)
  • Fresh basil or parsley, chopped, for garnish
  • Red pepper flakes (optional, for gentle heat)

Instructions

  • Season the chicken: In a small bowl, mix salt, pepper, Italian seasoning, and garlic powder. Sprinkle evenly on both sides of the chicken.
  • Sear the chicken: Heat olive oil in a large, deep skillet over medium-high. Add chicken in a single layer. Cook 4–5 minutes per side until golden. Transfer to a plate. It doesn’t have to be cooked through yet.
  • Build the flavor base: Lower heat to medium. Add minced garlic and sun-dried tomatoes to the skillet. Sauté 30–60 seconds until fragrant, scraping up browned bits.
  • Deglaze and simmer: Pour in chicken broth. Bring to a gentle simmer for 2–3 minutes to reduce slightly.
  • Melt the cream cheese: Stir in cream cheese cubes, letting them melt into the broth. Whisk or stir until smooth and creamy.
  • Finish the sauce: Add half-and-half (or cream) and Parmesan. Stir until well combined. Taste and season with a pinch of salt and pepper if needed.
  • Return the chicken: Nestle the chicken and any juices back into the pan. Reduce heat to low. Simmer 5–8 minutes, or until the chicken is cooked through and the sauce slightly thickens.
  • Add greens and brightness: Stir in spinach until just wilted. Squeeze in lemon juice if using, and add a pinch of red pepper flakes for heat.
  • Garnish and serve: Top with chopped basil or parsley and extra Parmesan. Serve hot over pasta, rice, or with crusty bread.