Cream Cheese Chicken
A simple yet indulgent dish featuring juicy chicken breasts in a creamy, flavorful sauce, ready in about 20 minutes!
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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Notes
Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat gently.