How to Make Chicken Sauce With Cream Cheese
Way back in 2011, I posted this recipe for my Easy Chicken with Cream Cheese Pan Sauce. It was on the regular rotation at our house back then and continues to be today. We probably make it a couple times a month.
This delicious cream cheese sauce is a great way to dress up boring boneless, skinless chicken breasts. And it's easy, too.
But, honestly, this recipe has never gotten the attention it deserves. So I decided to shoot a few new images, update the recipe a touch to make it even easier, and put it back out into the world.
The most challenging thing about this recipe is getting the chicken cooked correctly – but even that's not too hard. You want to get the chicken cooked through without burning the outside. The super-thick chicken breasts from the grocery store won't work the way they come in the package. I suggest taking a sharp knife and slicing each breast in half lengthwise to create two pieces of chicken that are roughly three-quarters to 1 inch thick. If you still find them too thick, put them between two pieces of cling wrap or in a gallon zip-lock bag and pound them thinner with a meat mallet. This will allow them to cook through quicker.
I always recommend an instant-read meat thermometer. Not only does this ensure the chicken is cooked to a safe temperature, but it allows you to cook it right to 165 degrees without going over and causing it to get dry. No one wants dry chicken. And that's the chief complaint I get from folks about using boneless, skinless chicken breasts, so use that thermometer.
And yes, this will also work with boneless chicken thighs. I've also been known to use some of those frozen chicken breasts that you buy in the big bags. Most of the time, those are thin enough to not need to be sliced. Just make sure they're completely thawed before using them.
The seasoning from the chicken, combined with the fond (that's the brown stuff on the bottom of the pan after cooking the chicken), chicken broth, cream cheese and just a hint of mustard creates a decadent sauce that you'll probably want to pour over everything on your plate. At least that's what happens at our house.
Y'all enjoy.
Easy Chicken with Cream Cheese Pan Sauce
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Serves: 4 to 6
Ingredients
- 2 pounds boneless, skinless chicken breasts
- salt
- pepper
- garlic powder
- 3 tablespoons olive oil
- 2 tablespoons butter
- 1 cup chicken broth
- 4 ounces cream cheese, room temperature, cubed
- 2 teaspoons mustard (dijon, creole or spicy brown)
Instructions
- Trim excess fat and then slice the chicken breast in half lengthwise to equal pieces that are roughly 3/4 to 1 inch in thickness.
- Season both sides of the chicken with salt, pepper and garlic powder. Set aside.
- In a large skillet, heat oil over medium heat.
- Cook the chicken (working in batches if necessary) in the skillet until it is cooked through and the internal temperature is 165 degrees. Adjust the heat as necessary to prevent burning and add more oil if needed.
- Remove the chicken from the skillet and tent with aluminum foil to keep warm.
- Add the butter and melt.
- Add the chicken broth to the pan and scrape the bottom of the pan to loosen the cooked-on bits.
- Bring the broth to a simmer and add cream cheese. Once melted, whisk together to combine.
- Add mustard and continue to simmer until sauce starts to thicken, stirring frequently.
- Add salt and pepper to taste.
- Once the sauce is thick, return the chicken to the pan and coat with the sauce.
- Add more broth if the sauce gets too thick.
- Serve immediately.
This recipe originally appeared on SouthernBite.com . For more great recipes, visit the website or check out " The Southern Bite Cookbook ."
How to Make Chicken Sauce With Cream Cheese
Source: https://alabamanewscenter.com/2021/03/27/recipe-easy-chicken-with-cream-cheese-pan-sauce/