Creamy Italian Chicken

Italian chicken with tomatoes


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Prep: 15 mins
Cook: 8 hrs
Total: 8 hrs 15 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
482 Calories
27g Fat
7g Carbs
51g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 482
% Daily Value*
Total Fat 27g 35%
Saturated Fat 14g 71%
Cholesterol 190mg 63%
Sodium 737mg 32%
Total Carbohydrate 7g 3%
Dietary Fiber 0g 1%
Total Sugars 3g
Protein 51g
Vitamin C 0mg 2%
Calcium 91mg 7%
Iron 2mg 11%
Potassium 517mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This simple and comforting recipe for creamy Italian chicken is not meant to be a gourmet treat. It is delicious and flavorful and perfect on a cold fall or winter night. Add a package of baby carrots for more color and nutrition. Some chopped garlic is good, too.

This tasty recipe is rich and creamy because it uses condensed soup and cream cheese. It's excellent served over hot cooked rice, couscous, or pasta. Add a nice green salad tossed with sliced mushrooms and some grape tomatoes, with a vinaigrette dressing, and some crisp garlic toast for a complete meal.


  • 2 pounds boneless, skinless chicken breasts

  • 2 ounces (1/4 cupunsalted butter, melted

  • 1 (8-ounce) package cream cheese, softened, cut into cubes

  • 1 teaspoon dried chives

  • 1 (10.75-ounce) can condensed cream of onion soup

  • 1 (0.7-ounce) package dry Italian salad dressing mix

  • 1/4 cup water

  • 1 teaspoon dried Italian seasoning

  • 1/8 teaspoon freshly ground black pepper

Steps to Make It

  1. Gather the ingredients.

  2. Cut the chicken breasts into wide strips and place into a 3- to 4-quart crock pot.

  3. In a medium bowl, combine the melted butter, softened cream cheese, canned condensed soup, Italian dressing mix, water, Italian seasoning, and pepper and stir until blended. Pour this mixture over the chicken in the crock pot.

  4. Cover and cook on low for 6 to 8 hours or until the chicken is thoroughly cooked to at least 165 F, tested with a meat thermometer. Stir well, then serve over hot cooked pasta or rice.

  5. Enjoy.


  • If the sauce in this recipe isn't thick enough combine 2 tablespoons cornstarch with 2 tablespoons cold water and blend until smooth. Stir into the crock pot and cook on high for 10 minutes until the sauce thickens.

Recipe Variations

  • You could add vegetables to this recipe to make it a one-dish meal. A package of baby carrots or a cup of chopped onion should be placed under the chicken and cooked for the full time. Add sliced mushrooms to the crock pot in the last 2 hours. And add sliced bell peppers or zucchini during the last hour of cooking for more nutrition.