Cream Cheese Chicken
Cream Cheese Chicken
Ingredients
For the Chicken
- 2 boneless, skinless chicken breasts
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1/2 teaspoon dried herbs, (such as Italian seasoning or dried thyme)
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
For the Cream Cheese Sauce
- 1 shallot, finely diced
- 1/2 cup chicken stock
- 4 ounces cream cheese, softened
- 1/2 teaspoon Dijon mustard
For Garnish
- 1/8 teaspoon black pepper, freshly ground, as needed
- 2 tablespoons fresh chives, chopped
Instructions
- 1
Prepare the chicken: Horizontally slice each chicken breast through the center to create two thinner, even-sized cutlets, resulting in four cutlets total.
⏱️ 3 min
- 2
Season the chicken: In a small bowl, combine the paprika, salt, black pepper, and dried herbs. Season both sides of each chicken cutlet generously with the spice blend.
⏱️ 2 min
- 3
Sear the chicken: Heat a large frying pan over medium-high heat. Add the unsalted butter and olive oil. Once the butter is melted and bubbling, carefully place the seasoned chicken cutlets in the pan. Pan-sear for 3-5 minutes per side, until golden brown, lightly charred, and cooked through (internal temperature reaches 165°F).
⏱️ 10 min
- 4
Rest the chicken: Remove the cooked chicken from the pan and set it aside on a plate to rest. Reserve any juices that accumulate on the plate.
⏱️ 2 min
- 5
Sauté the shallots: In the same pan with the leftover fat and drippings, add the finely diced shallot. Sauté over medium heat, stirring occasionally, until softened and lightly browned, about 2-3 minutes.
⏱️ 3 min
- 6
Build the sauce base: Pour the chicken stock into the pan with the sautéed shallots, scraping up any browned bits from the bottom of the pan.
⏱️ 1 min
- 7
Add creaminess and flavor: Reduce the heat to low. Add the softened cream cheese and Dijon mustard to the pan. Stir continuously until the cream cheese melts and the sauce becomes smooth and creamy.
⏱️ 3 min
- 8
Finish the sauce: Stir in the reserved resting juices from the chicken into the sauce for extra flavor.
⏱️ 1 min
- 9
Combine and serve: Return the cooked chicken cutlets to the pan, nestling them into the cream cheese sauce. Spoon the sauce over the chicken to coat each piece thoroughly. Garnish with freshly ground black pepper and chopped chives before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Cream Cheese Chicken
Ingredients
For the Chicken
- 2 boneless, skinless chicken breasts
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1/2 teaspoon dried herbs, (such as Italian seasoning or dried thyme)
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
For the Cream Cheese Sauce
- 1 shallot, finely diced
- 1/2 cup chicken stock
- 4 ounces cream cheese, softened
- 1/2 teaspoon Dijon mustard
For Garnish
- 1/8 teaspoon black pepper, freshly ground, as needed
- 2 tablespoons fresh chives, chopped
Instructions
- 1
Prepare the chicken: Horizontally slice each chicken breast through the center to create two thinner, even-sized cutlets, resulting in four cutlets total.
⏱️ 3 min - 2
Season the chicken: In a small bowl, combine the paprika, salt, black pepper, and dried herbs. Season both sides of each chicken cutlet generously with the spice blend.
⏱️ 2 min - 3
Sear the chicken: Heat a large frying pan over medium-high heat. Add the unsalted butter and olive oil. Once the butter is melted and bubbling, carefully place the seasoned chicken cutlets in the pan. Pan-sear for 3-5 minutes per side, until golden brown, lightly charred, and cooked through (internal temperature reaches 165°F).
⏱️ 10 min - 4
Rest the chicken: Remove the cooked chicken from the pan and set it aside on a plate to rest. Reserve any juices that accumulate on the plate.
⏱️ 2 min - 5
Sauté the shallots: In the same pan with the leftover fat and drippings, add the finely diced shallot. Sauté over medium heat, stirring occasionally, until softened and lightly browned, about 2-3 minutes.
⏱️ 3 min - 6
Build the sauce base: Pour the chicken stock into the pan with the sautéed shallots, scraping up any browned bits from the bottom of the pan.
⏱️ 1 min - 7
Add creaminess and flavor: Reduce the heat to low. Add the softened cream cheese and Dijon mustard to the pan. Stir continuously until the cream cheese melts and the sauce becomes smooth and creamy.
⏱️ 3 min - 8
Finish the sauce: Stir in the reserved resting juices from the chicken into the sauce for extra flavor.
⏱️ 1 min - 9
Combine and serve: Return the cooked chicken cutlets to the pan, nestling them into the cream cheese sauce. Spoon the sauce over the chicken to coat each piece thoroughly. Garnish with freshly ground black pepper and chopped chives before serving.
⏱️ 2 min