Cream Cheese Chicken Recipe -
Cream Cheese Chicken Recipe
  • READY IN 30 mins

Cream Cheese Chicken

Recipe by  

"A nice variation to chicken. Great for special occasions."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    15 mins

    30 mins


  1. Preheat oven to 450 degrees F (230 degrees C).
  2. Melt butter in a skillet over medium heat. Saute mushrooms until tender. Reduce heat to low, and stir in cream cheese until melted. Remove from heat.
  3. Pound chicken breasts thin with a meat mallet. Spread with mushroom mixture, and roll up. In a small bowl, mix together brown sugar and Dijon mustard. Press mustard mixture onto chicken. Roll chicken in chopped nuts. Place in a baking dish.
  4. Bake in preheated oven for 15 to 20 minutes, or until chicken is no longer pink, and juices run clear.
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Reviews More Reviews

Most Helpful Positive Review
Apr 18, 2004

5 stars with modifications: add a clove of garlic and a bag of baby spinach when sauting mushrooms and up the cream cheese to 8 oz. Put mushroom mixture in 6 dollops on a plate and refrigerate until cool. This makes it a lot easier for spreading. I didn't use the brown sugar or walnuts but put buttered bread crumbs over the mustard. I baked it at 375 for 25 minutes. This is very delicious!!!

Most Helpful Critical Review
Aug 04, 2003

I'm sorry, but my family didn't care for this recipe at all. We didn't like the way it tasted, although parts of it were okay. I thought the cream cheese/mushroom filling was good, but I didn't like the dijon taste or the walnuts. Also, I found it to be a huge pain to assemble. Even with the chicken breasts pounded flat, the cream cheese and mushrooms kept oozing out. This made it extremely difficult to get it into the mustard/brown sugar mixture, which was also a big, gooey mess. Not at all worth the effort.

Oct 04, 2005

I followed many of the previous suggestions. I combined spinach, garlic, and reduced fat cream cheese for the filling and refrigerated it to make it easier to spread. Also substituted honey mustard for dijon, omitted the brown sugar, and used bread crumbs instead of nuts. We just finished eating and I've already gotten multiple requests for the recipe!

Oct 04, 2008

This recipe is awesome! I subbed pecans for walnuts and added shredded parmesan to the top of the chicken before baking. It was FANTASTIC!!

Jun 26, 2003

I only used 2 chicken breasts since there's no way that we could have eaten 6 of them! I also butterflied the breasts to get 4 thin pieces of meat. I halved all the other ingredients and the proportions came out perfect. I also omitted the nuts because I didn't have any on hand. However, the recipe made pretty tastey and unique chicken. I absolutely love the cream cheese and mushroom combination. I think I might make hors oeuvres with them the next time we have guests. My only complaint with this dish is that the brown sugar/mustard sauce did not quite go with the flavors going on with the cream cheese/mushrooms. The sugar seemed to compete with the cheese, but would probably go great on the chicken alone. I would have much preferred a white wine sauce, lemon sauce or an alfredo sauce to compliment this dish.

Dec 15, 2003

This was AWESOME! Excellent cold for lunch the next day. I put in a little extra filling. Used big breasts and sliced them. Worked well. Very easy.

Dec 16, 2003

This is one of those recipes that I didn't know right away if I liked it or not because of the variety of tastes. After about the third bite, I realized I liked it very much. Plus, after I had placed it on my plate and sliced it,it looked like something out of Gourmet Magazine. My husband didn't care for the filling and he suggested I use stuffing instead - we'll see. I rolled some in bread crumbs and liked the taste better.

Oct 24, 2005

Great recipe. Fixed for company and received rave reviews. Added chopped onion and marinated artichoke hearts to mushroom and cream cheese mixture and it was wonderful - very tasty. It's a definite keeper.


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  • Calories
  • 468 kcal
  • 23%
  • Carbohydrates
  • 43.5 g
  • 14%
  • Cholesterol
  • 101 mg
  • 34%
  • Fat
  • 18.7 g
  • 29%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 32.1 g
  • 64%
  • Sodium
  • 678 mg
  • 27%

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

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