You’re in for a treat with this Cream Cheese Chicken. It’s a simple yet indulgent dish that elevates everyday chicken breasts into a creamy, flavour-rich meal. Whether you’re in a rush or seeking comfort food with minimal fuss, this recipe delivers big on taste and speed.
Why You’ll Love Cream Cheese Chicken
This dish shines because it combines familiar basics—chicken, cream cheese, and spices—to create something unexpectedly luxurious. You get juicy chicken breast wrapped in a silky cream cheese sauce with subtle notes of paprika, garlic, and fresh herbs. Plus, you can finish it in around 20 minutes. Ideal for busy weeknights, date nights, or casual hosting—it feels gourmet, but it’s effortless.
Ingredients for Cream Cheese Chicken
Here’s what you’ll need to make this dish shine:
- 2 chicken breasts (approximately 250 g or 9 oz each), sliced horizontally into 4 fillets
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp dried oregano
- ¼ tsp black pepper (plus extra for serving)
- ⅛ tsp dried thyme
- 1 tbsp unsalted butter
- 1 tbsp olive oil
Sauce ingredients:
- 2 shallots, very finely diced
- 180 ml chicken stock (low‑salt if preferred)
- 165 g tub full‑fat cream cheese, softened
- 1 tsp Dijon mustard
- Fresh chives, finely chopped, to finish
How to Make Cream Cheese Chicken
You’ll be in and out of the kitchen fast, and here’s how:
Preparing the Chicken
- Begin by slicing each chicken breast horizontally to yield two uniform pieces.
- Mix the spices—paprika, salt, garlic powder, onion powder, oregano, black pepper, and thyme—in a small bowl.
- Sprinkle this blend evenly over both sides of each chicken fillet.
Cooking the Chicken
- Heat the butter and olive oil in a large pan over medium-high.
- Once hot, lay in the chicken pieces. Cook for 3–4 minutes per side, or until you see a light char and the chicken is cooked through.
- Remove chicken to a plate and reduce heat to medium.
Building the Sauce
- Add the finely diced shallots to the pan. Sauté until they’re soft and golden.
- Pour in the chicken stock and stir to deglaze the pan.
- Add the cream cheese and whisk until it melts into a smooth sauce—no lumps.
- Stir in Dijon mustard, then let the chicken’s resting juices join in.
- Let it simmer gently for a few minutes. If it thickens too much, just thin it with a splash of stock or water.
Finishing
- Return the chicken to the pan. Spoon the creamy sauce over it to coat each piece.
- Sprinkle with fresh chives and a pinch of black pepper.
- Plate and serve hot.
How to Serve Cream Cheese Chicken
Serve this with sides that soak up the sauce perfectly. Think roasted potatoes or wedges, steamed green veggies like broccolini or asparagus, or a crisp side salad. The sauce doubles as a dressing for mashed potatoes or rice, so don’t skimp on delicious carbs. Garnish with extra chives for a fresh, vibrant touch.
Expert Tips for Perfect Cream Cheese Chicken
- Room‑temperature ingredients: Bring chicken and cream cheese close to room temp before cooking—it helps them combine more evenly.
- Mind the heat: Medium-high for searing, then reduce to medium when making the sauce to prevent splitting.
- Adjusting the sauce: If it becomes too thick, add small amounts of stock or water; too thin, simmer gently to reduce.
- Spice balance: Smoked paprika adds depth; Dijon mustard cuts through creaminess. Taste and tweak the salt and pepper at the end.
- Fresh garnish matters: Chives bring a lovely pop of colour and brightness, so use them generously!
How to Store Cream Cheese Chicken
You can keep leftovers in an airtight container in the fridge for up to 3–4 days. Reheat gently in a pan over low heat or in the microwave until warmed through. If the sauce becomes too stiff, add a splash of stock or water to rehydrate it.
Variations of Cream Cheese Chicken
- Mushroom twist: Add sliced mushrooms to the pan with shallots; cook until soft before adding stock.
- Spinach version: Stir in a handful of baby spinach into the sauce and let it wilt for extra greens.
- Herb swap: Try using dried basil or fresh parsley instead of oregano and thyme.
- Cheesy blend: Mix half cream cheese with a handful of grated cheese (cheddar or mozzarella) for a richer sauce.
These tweaks let you customize the dish to your taste or dietary needs while keeping the creamy magic intact.
FAQ: Cream Cheese Chicken
Can I use low‑fat cream cheese instead of full‑fat?
Yes, but expect a lighter, less creamy sauce. It will still be good, just not as rich.
Can I make this recipe ahead of time?
You can cook everything except for combining chicken with sauce. Store them separately and finish the dish when ready.
What other proteins work well?
Chicken thighs or turkey cutlets can substitute, but adjust cooking time so they’re fully done and succulent.
Cream Cheese Chicken
Ingredients
- 2 pieces chicken breasts (approximately 250 g or 9 oz each, sliced horizontally into 4 fillets)
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon dried oregano
- ¼ teaspoon black pepper (plus extra for serving)
- ⅛ teaspoon dried thyme
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 2 shallots (very finely diced)
- 180 ml chicken stock (low-salt if preferred)
- 165 g full-fat cream cheese (softened)
- 1 teaspoon Dijon mustard
- to taste fresh chives (finely chopped, to finish)
Instructions
- Slice each chicken breast horizontally to yield two uniform pieces.
- Mix the spices in a small bowl and sprinkle evenly over both sides of each chicken fillet.
- Heat the butter and olive oil in a large pan over medium-high heat. Cook the chicken pieces for 3–4 minutes per side until cooked through.
- Remove chicken to a plate and reduce heat to medium. Sauté shallots in the same pan until soft and golden.
- Pour in the chicken stock to deglaze the pan, then add the cream cheese and whisk until smooth.
- Stir in Dijon mustard and let it simmer gently. If it thickens too much, thin it with a splash of stock or water.
- Return the chicken to the pan and spoon the sauce over to coat. Garnish with fresh chives and serve hot.
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