Cream Cheese Chicken (Printable Version)
Tender chicken in a rich cream cheese and Parmesan sauce with garlic and Italian herbs.
# What You'll Need:
→ Poultry
01 - 4 boneless, skinless chicken breasts (about 1.3 lb)
→ Dairy
02 - 7 oz cream cheese, softened
03 - 1/4 cup milk
04 - 2 tbsp unsalted butter
05 - 1/4 cup grated Parmesan cheese
→ Vegetables & Aromatics
06 - 1 small onion, finely chopped
07 - 3 garlic cloves, minced
08 - 2 tbsp fresh chives or parsley, chopped
→ Pantry Staples
09 - 1 tbsp olive oil
10 - 1/2 tsp salt
11 - 1/4 tsp black pepper
12 - 1/2 tsp dried Italian herbs
# How To Make It:
01 - Heat olive oil and butter in a large skillet over medium heat. Season the chicken breasts with salt and pepper on both sides. Place the chicken in the skillet and sear for 3 to 4 minutes per side until a golden-brown crust forms. Remove the chicken from the pan and set aside on a plate.
02 - In the same skillet, add the chopped onion and cook for 2 to 3 minutes until softened and translucent. Add the minced garlic and sauté for 1 additional minute until fragrant.
03 - Add the softened cream cheese, milk, and grated Parmesan to the skillet. Whisk continuously until a smooth, creamy sauce forms. Stir in the dried Italian herbs until evenly incorporated.
04 - Return the seared chicken breasts to the skillet, nestling them into the sauce. Spoon the sauce over the top of each breast. Reduce the heat to low, cover the skillet with a lid, and simmer for 15 to 18 minutes until the chicken reaches an internal temperature of 165°F and is fully cooked through.
05 - Remove from heat and sprinkle with fresh chives or chopped parsley. Serve immediately while hot.
# Expert Advice:
01 -
- The sauce practically makes itself while the chicken finishes cooking, so you look like you tried much harder than you did.
- It reheats beautifully the next day, which means lunch is already handled.
02 -
- Resist the urge to crank the heat when simmering or the cream cheese will break and turn grainy instead of silky.
- A meat thermometer reading of 165 degrees takes all the guesswork out of knowing when the chicken is done.
03 -
- Pat the chicken completely dry with paper towels before seasoning for the best golden sear.
- A whisk works better than a spoon for smoothing out the cream cheese sauce because it breaks up clumps faster and more evenly.