Cream Cheese Chicken Recipe
My easy cream cheese chicken features a thick, creamy, silky pan sauce made with Dijon and parmesan for a flavorful weeknight dinner!
Servings: 4
Calories: 381kcal
Equipment
- Large Skillet
Ingredients
- 2 boneless, skinless chicken breasts cut in half lengthwise*
- kosher salt to taste
- ground black pepper to taste
- 1 tablespoon salted butter
- 1 tablespoon olive oil
- ¾ cup chicken broth
- 2 tablespoons dijon mustard **
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- ½ teaspoon kosher salt
- ½ cup heavy cream room temperature***
- ½ cup shredded parmesan cheese
- 4 ounces cream cheese softened and cubed
- chopped fresh parsley optional garnish
Instructions
- Pat the chicken dry with paper towels, then season both sides with salt and pepper to taste.2 boneless, skinless chicken breasts, ground black pepper
- Melt the butter and olive oil together in a large skillet over medium heat.1 tablespoon salted butter, 1 tablespoon olive oil
- Once the skillet has hot, place the chicken in the skillet and cook for 6 to 8 minutes per side; or until the chicken is golden brown and the internal temperature reaches 165℉. Work in batches if necessary. Remove the chicken from the pan and reduce the heat to medium.
- Add in the chicken broth, dijon mustard, garlic powder, parsley and salt. Whisk to combine, deglaze the pan, and bring mixture to a low boil.¾ cup chicken broth, 2 tablespoons dijon mustard, 1 teaspoon garlic powder, 1 teaspoon dried parsley, ½ teaspoon kosher salt
- Stir in the heavy cream, parmesan cheese, and softened cream cheese. Continue cooking and whisking frequently until the cream cheese has completely melted into the mixture and the sauce is smooth and thickened.½ cup heavy cream, ½ cup shredded parmesan cheese, 4 ounces cream cheese
- Return the chicken to the pan to warm through, and spoon the sauce generously over each cutlet to coat.
- Garnish with fresh chopped parsley, if desired.chopped fresh parsley
Notes
*Be sure to use thinly-sliced chicken breasts/cutlets to ensure proper cooking. If using boneless chicken thighs, increase the initial cook time by 2-3 minutes per side.
**If you want a more mellow flavor, use stone-ground mustard. For a slightly sweeter profile, a touch of honey mustard works well with the cream cheese.
***You can use half-and-half for a slightly lighter sauce, but you may need to simmer it for an extra 2 minutes to achieve the same thickness.
Becky's Top Tips:
- Softened, room temperature cream cheese ensures a smooth sauce. Cold cream cheese takes much longer to melt and can create a clumpy texture. I recommend setting the cream cheese on the counter 1 full hour before cooking.
- Wait until the butter and oil are shimmering before adding the chicken. A hot pan is the only way to get that golden-brown crust.
- Once you add the heavy cream, keep the heat at a gentle simmer. Boiling cream too vigorously can cause it to break or separate, losing the creamy texture.
- Those little brown bits stuck to the pan after frying the chicken are concentrated flavor. The chicken broth acts as a deglazer, so make sure you really scrape them up into the sauce.
Nutrition
Calories: 381kcal | Carbohydrates: 5g | Protein: 19g | Fat: 32g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 117mg | Sodium: 487mg | Potassium: 319mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 1036IU | Vitamin C: 1mg | Calcium: 167mg | Iron: 1mg