Chicken in Creamy Pan Sauce Recipe -
Chicken in Creamy Pan Sauce Recipe
  • READY IN 30 mins

Chicken in Creamy Pan Sauce

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins

    30 mins


  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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Reviews More Reviews

Most Helpful Positive Review
Oct 02, 2007

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!

Most Helpful Critical Review
Oct 21, 2007

This recipe wasn't bad but it wasn't all that good either. My family ate it and was polite. I added leaks and my sister liked those. It just wasn't anything special and really not worth making again.


29 Ratings

Dec 02, 2007

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.

Nov 08, 2007

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

Oct 10, 2007

I made a few small changes to the recipe. My husband and I both liked it though! VERY FILLING. I sauted some onion before frying the chicken...Added some mushrooms before I made the "sauce"...Used a bit of sour cream and a small amount of cornstarch to thicken up the sauce. VERY GOOD. Kinda like chicken fried steak, only chicken fried chicken. I served it with mashed potatoes and cheesy beans!

Sep 26, 2007

I made this last night, and the sauce ruined the chicken! Although I am a big fan of cream cheese, this came out a runny mess. I thought the bits and chicken broth would add depth, but it still tastes like warm, melted cream cheese poured over chicken. This recipes was a waste of perfectly good chicken breasts. I was surprised too, because I usually love the recipes I try from the kraft magazine. Obviously, I won't be making this again!

Oct 28, 2007

Loved the recipe. I did add some extras to it. I added a sprinkle of garlic powder and onion powder to the flour mixture along with ground pepper then cooked it in the olive oil. I allowed it to brown very lightly and it was awesome. When the sauce was simmering I added some sun-dried tomatoes that enhanced the taste and gave it some color. Served with rice and broccoli and makes a great dish. Thanks for the recipe..

Oct 10, 2007

This was very good, I did make a few changes of my own. When melting the cream cheese I added garlic powder, pepper, onion powder(just a pinch) and chopped up red pepper. To top it off I used cilantro instead of parsley and a little bit of grated sharp cheddar. It was tasty, my fiance was raving about it all night! I went by the recipe for 2 servings, I think next time I will adjust the amounts, it could have used a little more cream cheese and oil.


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  • Calories
  • 235 kcal
  • 12%
  • Carbohydrates
  • 5.3 g
  • 2%
  • Cholesterol
  • 84 mg
  • 28%
  • Fat
  • 14.3 g
  • 22%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 21.4 g
  • 43%
  • Sodium
  • 338 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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