Cream Cheese Chicken
Experience the rich and creamy goodness of skillet-cooked cream cheese chicken breasts. Try this easy, impressive recipe now!
Servings (Adjustable):
Calories: 766kcal
Ingredients
CHICKEN:
- 2 boneless skinless chicken breasts
- 1 tablespoon cornstarch
- ¼ teaspoon garlic powder
- ⅛ teaspoon smoked sweet paprika
- kosher salt to taste
- ground black pepper to taste
- ¼ cup olive oil
CREAM CHEESE SAUCE:
- 4 ounces cream cheese
- 2 tablespoons unsalted butter
- ¼ cup finely chopped onion
- 2 cloves minced garlic
- 1 cup low sodium chicken broth
- ¼ cup Parmesan cheese
- 1 teaspoon chopped fresh parsley as garnish
FOR THINNER SAUCE: (optional)
- ½ tablespoon water
- ½ to 1 tablespoon soy sauce
Instructions
- In a small bowl with cornstarch, mix in garlic powder and smoked sweet paprika.
- Place chicken breast on a cutting board and slightly flatten chicken with a meat tenderizer.
- Season chicken with salt and black pepper. Coat chicken in seasoned cornstarch and shake off excess coating.
- In a heated skillet with oil, sear both sides of chicken until golden in color. Cook for about 6 to 8 minutes. Internal temperature should reach 165ºF. Remove excess grease with paper towel. Set aside.
- In the same skillet, retain 2 tablespoons of oil then melt butter. Sauté onions until translucent. Add garlic and sauté until fragrant.
- Pour chicken broth and deglaze pan. Stir occasionally to scrape any brown bits.
- Add cream cheese and break down into smaller pieces. Continue to stir until cream cheese is smooth and creamy. Add Parmesan cheese and blend well.
- Gradually add water and soy sauce, if thinner sauce is preferred. Season with salt and black pepper as needed.
- Add in cooked chicken breasts. Continue cooking with a gentle simmer for 20 to 30 seconds until both sides of chicken are heated through.
- Sprinkle fresh parsley before serving.
Notes
Flatten chicken by slightly pounding. Pounding chicken helps to tenderize the meat.
The cornstarch mixture helps to seal the moisture and provide moist and tender chicken. Do not undercook chicken. Avoid overcooking chicken to prevent from drying out. Season chicken with salt before breading.
If you need to season with salt again, do so after adding Parmesan cheese. This will help you to avoid a salty dish.
Nutrition
Calories: 766kcal | Carbohydrates: 12g | Protein: 35g | Fat: 65g | Saturated Fat: 25g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 30g | Trans Fat: 0.5g | Cholesterol: 168mg | Sodium: 800mg | Potassium: 668mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1305IU | Vitamin C: 4mg | Calcium: 229mg | Iron: 1mg
Equipment
small skillet