{"id":681,"date":"2024-03-27T17:46:38","date_gmt":"2024-03-27T18:46:38","guid":{"rendered":"http:\/\/dumpshop.me\/?p=681"},"modified":"2024-04-26T10:34:49","modified_gmt":"2024-04-26T10:34:49","slug":"cream-cheese-chicken","status":"publish","type":"post","link":"http:\/\/dumpshop.me\/index.php\/2024\/03\/27\/cream-cheese-chicken\/","title":{"rendered":"Cream Cheese Chicken"},"content":{"rendered":"
Here I’ll show you a really simple yet absolutely delicious way to serve chicken breast for dinner!<\/span><\/strong><\/span><\/p>\n The unlikely star of this irresistible sauce for chicken is a mighty block of cream cheese! Trust me on this one, it’s super delicious. Follow me…<\/p>\n Back again with the trusty chicken breast. You really can’t go wrong when you slice 2 chicken breasts through the centre to create 4 even-sized breasts<\/strong>. When pan-fried, the chicken will cook quicker and more evenly<\/strong>. Also, it simply INVITES itself to be drenched in a delicious sauce.<\/p>\n You’ll only need store cupboard staples – nothing fancy! However, the seasoning is essential. Not only will it flavour the chicken itself, but it’ll also infuse into the sauce too. I love using smoked paprika<\/strong> to add a lovely smokey twang. I also go in with some onion and garlic powder<\/strong> to give that deep savoury flavour, which pairs delightfully with the cream cheese. I also use a small amount of oregano<\/strong> and an even smaller amount of thyme<\/strong>. I find thyme pretty powerful and it can be a little distracting if you use too much.<\/p>\n We will fry the chicken in a pan with\u00a0oil and butter<\/strong>. The butter adds a nice rich flavour, whilst the oil helps prevent the butter from burning.<\/p>\n Process shots: slice chicken (photo 1), season both sides (photo 2), add to pan with oil and butter (photo 3), fry both sides then remove (photo 4).<\/em><\/span><\/p>\n There will be leftover fat in the pan which is perfect for frying the shallots<\/strong>. As they fry they’ll release a small amount of moisture which helps lightly deglaze the pan and collect all the leftover flavour too.<\/p>\n From there you only need 3 ingredients for the sauce:<\/span><\/p>\n Alongside the 3 ingredients above, make sure you add in the resting juices from the chicken<\/strong>. This is bonus flavour, so don’t waste it!<\/p>\n Process shots: add shallots to pan (photo 1), fry (photo 2), stir in cream cheese and stock (photo 3), add mustard (photo 4), stir to combine (photo 5), add chicken back to pan (photo 6).<\/em><\/span><\/p>\n Yes! It’ll likely split a bit at first, but just give it a really good whisk and it’ll come together.<\/p>\n It’ll naturally thicken, quite quickly too. After simmering for a minute or so it should be good to go!<\/p>\n Just thin it out with a splash of stock or water.<\/p>\n Once you’ve coated the chicken in the sauce, you’ll want to finish with some fresh chives<\/strong> and black pepper<\/strong>. The chives add a final pop of colour and flavour (which pairs PERFECTLY with the cream cheese), whilst the pepper adds a final hit of ‘spice’ which helps cut through the rich sauce.<\/p>\n Here I’ve served with\u00a0Potato Wedges<\/a>\u00a0and\u00a0Broccolini<\/a>, but you can add any\u00a0Sides<\/a>\u00a0you fancy!<\/p>\n Alrighty, let’s tuck into the full recipe for this cream cheese chicken shall we?!<\/strong><\/p>\n<\/p>\n
Chicken Breast<\/strong><\/span><\/h2>\n
Chicken seasoning<\/h3>\n
Cooking the chicken<\/h3>\n
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Cream Cheese Sauce for Chicken<\/span><\/strong><\/h2>\n
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Cream Cheese Chicken FAQ<\/strong><\/span><\/h2>\n
Will the cream cheese completely blend into the sauce?<\/em><\/h3>\n
How do I thicken the sauce?<\/em><\/h3>\n
What if I over-thicken the sauce?<\/em><\/h3>\n
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Serving Cream Cheese Chicken<\/strong><\/span><\/h2>\n
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How to make Cream Cheese Chicken<\/span><\/strong>\u00a0(Full Recipe & Video)<\/h2>\n