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Cream Cheese Chicken – this is an easy chicken recipe, is made with a cheesy, garlicky, and a touch of Vermouth.

Don’t let the plain title of this recipe fool you.  This has to be one of my favorite recipes that I have come across.  Cream cheese, garlic powder, green onions, and Vermouth, make for a heavenly dinner.  Finally a use for Vermouth other than making martinis.  This recipe is from Toni’s Simply the Best cookbook.

Cream Cheese Chicken

Hands down this is one of my favorite recipes. This sauce is rich and perfect when served up with pasta.

Cream Cheese Chicken

  • Author:
  • Recipe Type: Chicken Recipes, Favorite Recipes, Reader's Recipes
  • Prep time: 10 minutes
  • Cook time: 15 minutes
  • Serves: 4

Hands down one of my favorite ways to prepare chicken breasts.


  • 1 tablespoon butter
  • 4 chicken breasts, boneless, skinless, seasoned with salt and pepper
  • 1/2 cup dry vermouth
  • 1 teaspoon garlic powder, coarse grind
  • 6 ounces cream cheese, softened
  • 1/2 cup sliced green onion, for garnish


Brown seasoned chicken breasts in butter in heavy skillet, cooking until just barely done; 8 to 10 minutes on each side. Set aside. Pour dry vermouth in same skillet, deglazing by stirring and scraping up the browned bits from cooking the chicken, and cooking 3 minutes. Add garlic powder. Whisk in softened cream cheese. (Add a little chicken stock or milk if you feel it is too thick – sauce should be consistency of heavy cream.) Return chicken, with any accumulated juices to the pan. Check seasoning. Spoon some sauce over chicken garnishing with green onion. Pass extra sauce.

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  • Jodie


    • Stephanie Manley

      Thank you for giving this recipe a try. It is one of my favorite recipes.

  • Rosemarie2613

    thanks Nov10Child. Making it right now. Can’t wait for dinner and comments from hubby.

  • Rosemarie2613

    Has anyone tried to substitute Chardonnay in place of the vermouth?

    • Jaybyrde

      yes i used Chardonnay in place of the vermouth .It was delicious.

      • Stephanie

        I am glad that worked out well for you!

  • Ana Laura Sandoval

    I like all the comments about this recipe, and I will do it tomorrow for dinner!!!

    • Stephanie

      This recipe has become one of my goto recipes.

  • Kathhy Hudson

    How much fresh garlic could be sustituted for coarse garlic powder and still have the chiken, vermouth,& cream chs. recipe taste great?

    • Stephanie

      I would add a clove or two chopped very fine.

  • Rhonda

    This was a hit at my house! I chopped the chicken into bites size after cooking (when I set it aside to make the sauce). The sauce was delicious!!!

    • Stephanie

      This is my favorite way to cook boneless skinless chicken breasts.

  • lostinlagrande

    I have made a recipe that is very similar to this one with great results. I added one can of artichoke hearts, quartered, and 1/2 cup Parmesan cheese mixed into the cream sauce. It’s a crowd pleaser

    • Stephanie

      Wow, I love your take on this recipe. I am going to be preparing my chicken like this soon!

  • Nerak

    any sub for vermouth?
    You could try chicken broth, the taste won’t be quite the same ~Stephanie

    • Nov10child

      white wine would work fine

    • Nov10child

      white wine would work fine

  • Sarah-A Beach Home Companion

    I made it this weekend for friends and they loved it! The only change I made was low-fat cream cheese. It was really simple, but tasted complex.

  • Sarah-A Beach Home Companion

    I’m printing this one out because, as you know, I love vermouth in recipes. Can’t wait to try it!

    • Stephanie

      This is the best use for vermouth that I have found. I love this chicken!

  • Jeannie

    I wonder if you can make the chicken and cream cheese ahead of time and at the last minute re heat and make pasta and that way you have more time to visit with your company?

    So I don’t know if you are asking if you can make it hours ahead of time, or something like an hour ahead of time. I wouldn’t make this the night before and then reheat it, I would make this an hour before eating, and try to keep it warm, you may need to add some milk/cream to the sauce to keep it thinner, because with continuous heat the sauce will become thick.

  • IQRA

    This is very helpful but it can do with a little bit more help :)!!!!!!!!!!!!!