Chicken in Poor Man's Rich Cream Cheese Sauce

"This tastes rich and looks like an expensive gourmet entree, but is actually ready in about 30 minutes and is super easy on the wallet. You probably have all the ingredients on hand."
photo by OkieCupcake photo by OkieCupcake
photo by OkieCupcake
photo by mightyro_cooking4u photo by mightyro_cooking4u
photo by mightyro_cooking4u photo by mightyro_cooking4u
Ready In:




  • Sprinkle chicken with seasoning salt and garlic powder, and set aside.
  • In a microwaveable bowl, mix cream cheese, milk, garlic powder and pepper.
  • Microwave for 30 seconds at a time, checking and stirring until cream cheese is melted.
  • Heat olive oil in a saute pan.
  • Add chicken to pan and saute at medium heat adding small amounts of water to pan, as needed, so that chicken doesn't get too dry or stick to pan. The chicken will release juices that blend with the water.
  • When chicken is cooked through, but there is still some of this "juicy water" in the pan, add the sauce to the pan and cook until heated through.
  • Remove chicken with a slotted spoon and arrange on a bed of white rice.
  • Spoon or pour sauce over the chicken and then sprinkle with parsley or chives.
  • NOTE: I usually serve this dish with a side of steamed broccoli drizzled in heated olive oil (I season the heated olive oil with lime juice and garlic powder). YUMMY!

Questions & Replies

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  1. merrytonic
    This was so yummy and easy, and I didn’t need to go out shopping for items (I already had cream cheese, milk, seasonings and boneless chicken breasts). The cream cheese really makes it decadent. ;) However, I did tweak it a bit by adding three things — one-fourth cup diced yellow onion, one-fourth cup frozen peas and paprika — and served it over angel hair pasta. I added the onion to the sautéed chicken about a minute or two before the water was cooking down and bubbling so the onions were also sautéed and tender. When the cream sauce was done, I added a half-teaspoon of paprika and stirred until it was fully blended into the sauce. And then I added the peas to the sauce, stirring gently until the peas were no longer hard/frozen. Next time I make this, it will be with cooked, crumbled bacon sprinkled over the top. Thank you for posting this recipe. Simply delicious! :)
  2. bmcnichol
    This was good and easy to make. I used boneless skinless chicken breasts. I used a bit more seasoning salt when seasoning the chicken. I would cut back on the olive oil and only use a tablespoon of olive oil and I didn't add any of the water as I didn't need it. We liked the sauce but it was real thin. I used 8 ounces of cream cheese which gave it a better taste but it was still thin. I served with egg noodles and corn. Hubby combined the chicken, noodles and corn and topped with the sauce. He really enjoyed it that way. I would make again but next time I would cut the milk in half.
  3. stacyym1989
    Made as directed except I did use a bit more seasoning and I used the seasonings I’m used to using on chicken(Adobo) and I also did 16 ounces of cream cheese. I started with 8 ounces, and added a half cup of buttermilk to the sauce mixture. It was still super thin so I added another pack of cream cheese which made it thick. I didn’t do garlic powder as I’m a fan of fresh garlic, so while cooking the chicken I added minced garlic. It was good but next time I’d probably pour it over something like egg noodles or vegetables.
  4. Babychops
    Quite good! We made it together, my honeybunny made the rice, my good friend had just given me some fresh chives from her garden and off we went. I never use the microwave as it alters the properties of things and not in a good way, so we just put the sauce in a small sauce pan on very low flame and stirred constantly. Very tasty, thank you for the recipe.
  5. Debber
    Excellent! But then I think anything with Cream Cheese is good! This was a great weekend recipe, we all enjoyed very much. And easy, too! I actually used the whole cream cheese brick (I'm a glutton, what can I say!?). I added some thyme, too. *PAC Autumn 09*



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