{"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

\"cream<\/p>\n

Chicken Breast<\/strong><\/span><\/h2>\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

Chicken seasoning<\/h3>\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

Cooking the chicken<\/h3>\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

\"4<\/p>\n

Cream Cheese Sauce for Chicken<\/span><\/strong><\/h2>\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