Description
This creamy and flavorful chicken dish combines tender chicken breasts with a luscious cream cheese sauce. It’s perfect for busy weeknights or a comforting family dinner.
Ingredients
Units
Scale
- 4 boneless, skinless chicken breasts (about 1 1/2 lbs / 700g)
- 2 tablespoons olive oil or butter
- 2 garlic cloves, minced
- 1 cup (240ml) chicken broth
- 8 oz (225g) cream cheese, softened
- 1/2 cup (120ml) heavy cream or milk
- 1/2 teaspoon paprika
- 1/2 teaspoon onion powder
- Salt and pepper, to taste
- 1/4 cup (25g) grated Parmesan cheese (optional, for extra flavor)
- Fresh parsley, chopped (for garnish)
Instructions
Prepare the Chicken:
- Season the chicken breasts with salt, pepper, paprika, and onion powder.
- Heat the olive oil or butter in a large skillet over medium-high heat.
- Add the chicken breasts and sear for 4-5 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.
2. Make the Sauce:
- In the same skillet, add the minced garlic and sauté for 1 minute until fragrant.
- Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the skillet.
- Add the cream cheese and stir until melted and smooth.
- Stir in the heavy cream (or milk) and Parmesan cheese (if using). Mix well until the sauce is creamy and slightly thickened.
3. Combine and Cook:
- Return the chicken breasts to the skillet, spooning some of the sauce over them.
- Reduce the heat to low, cover, and let the chicken simmer for 10-12 minutes, or until fully cooked (internal temperature of 165°F / 74°C).
4. Serve:
- Garnish with chopped parsley and serve warm.
- Pair with mashed potatoes, rice, pasta, or steamed vegetables for a complete meal.
Notes
- For a lighter version, use low-fat cream cheese and replace heavy cream with milk.
- Add spinach, mushrooms, or sun-dried tomatoes for extra flavor and texture.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.