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Chicken in Creamy Pan Sauce

Chicken in Creamy Pan Sauce

  • Prep

  • Ready In


Chicken breasts simmered in a creamy sauce make an easy but elegant dinner.

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 235 kcal
  • 12%
  • Fat:
  • 14.3 g
  • 22%
  • Carbs:
  • 5.3g
  • 2%
  • Protein:
  • 21.4 g
  • 43%
  • Cholesterol:
  • 84 mg
  • 28%
  • Sodium:
  • 338 mg
  • 14%

Based on a 2,000 calorie diet


  1. Coat chicken with flour. Heat oil in large skillet on medium heat. Add chicken; cook 5 to 6 minutes on each side or until cooked through (165 degrees F). Remove chicken from skillet, reserving drippings in skillet. Cover chicken to keep warm.
  2. Add broth to skillet; stir to scrape up browned bits from bottom of skillet. Add cream cheese; cook 2 to 3 minutes or until cream cheese is melted and sauce starts to thicken, stirring constantly with wire whisk.
  3. Return chicken to skillet; turn over to coat both sides of chicken with sauce. Cook 2 minutes or until chicken is heated through. Sprinkle with parsley.
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I have some chicken breast on the fridge that I don't know what to do- then I saw Kraft video on making this easy chicken in creamy pan sauce- I quickly grabbed my chicken and cream cheese- added caper and chicken broth- it was really good and easy to make! I would definitely make this again- It is even better the next day- the cream cheese make it salty- so no need to add salt- I think a little bit of lemon would be great as well!


This was really good. I added a dry packet of Italian Dressing and some onion powder. I left the chicken in the broth to simmer for about 10 minutes with the Italian Dressing Packet and onion powder. I also used a seasoning called "Slap Ya Mama", it adds a hot cajun kick to the dish. Then I added the cream chease. Good over noodles or rice.


I did add garlic powder, onion salt, and pepper for flavor. It turned out pretty good.