Description
This Cream Cheese Chicken recipe features tender boneless skinless chicken breasts coated in a seasoned cornstarch mixture, seared to golden perfection, and smothered in a rich and creamy sauce made with cream cheese, butter, garlic, Parmesan cheese, and chicken broth. Finished with fresh parsley, this dish offers a flavorful and comforting meal perfect for any occasion.
Ingredients
Scale
Chicken
- 2 boneless skinless chicken breasts
- 1 tablespoon cornstarch
- ¼ teaspoon garlic powder
- ⅛ teaspoon smoked sweet paprika
- Kosher salt to taste
- Ground black pepper to taste
- ¼ cup olive oil
Cream Cheese Sauce
- 4 ounces cream cheese
- 2 tablespoons unsalted butter
- ¼ cup finely chopped onion
- 2 cloves minced garlic
- 1 cup low sodium chicken broth
- ¼ cup Parmesan cheese
- 1 teaspoon chopped fresh parsley (for garnish)
Optional for Thinner Sauce
- ½ tablespoon water
- ½ to 1 tablespoon soy sauce
Instructions
- Prepare the Seasoning Mix: In a small bowl, combine cornstarch, garlic powder, and smoked sweet paprika, mixing thoroughly to create the coating for the chicken.
- Flatten the Chicken: Place the chicken breasts on a cutting board and gently pound them with a meat tenderizer until slightly flattened to promote even cooking and tenderness.
- Season and Coat the Chicken: Season both sides of the chicken breasts with kosher salt and ground black pepper, then coat evenly with the prepared cornstarch mixture, shaking off any excess.
- Sear the Chicken: Heat olive oil in a skillet over medium heat. Add the chicken breasts and cook for about 6 to 8 minutes total, flipping once, until both sides are golden brown and the internal temperature reaches 165ºF. Remove chicken from skillet and set aside, wiping away any excess grease with a paper towel.
- Sauté Onions and Garlic: In the same skillet, retain 2 tablespoons of the olive oil and melt the unsalted butter over medium heat. Add the chopped onions and sauté until translucent, then add minced garlic and cook until fragrant.
- Deglaze the Pan: Pour in the low sodium chicken broth, stirring occasionally to scrape up any browned bits from the bottom of the skillet to add flavor to the sauce.
- Make the Cream Cheese Sauce: Add the cream cheese to the skillet, breaking it into smaller pieces and stirring consistently until the sauce becomes smooth and creamy. Then blend in the Parmesan cheese until fully incorporated.
- Adjust Sauce Consistency: If you prefer a thinner sauce, gradually stir in water and soy sauce. Season the sauce with additional salt and black pepper to taste, especially after adding the Parmesan cheese to avoid over-salting.
- Reheat the Chicken: Return the cooked chicken breasts to the skillet, spooning sauce over them. Simmer gently for 20 to 30 seconds on each side until heated through and well-coated with the sauce.
- Garnish and Serve: Sprinkle chopped fresh parsley over the chicken before serving for a fresh and vibrant finish.
Notes
- Flattening the chicken breasts helps tenderize the meat and ensures even cooking.
- The cornstarch coating seals in moisture, yielding juicy and tender chicken.
- Cook chicken thoroughly to avoid foodborne illness, but avoid overcooking to keep it juicy.
- Season chicken with salt before breading, but check seasoning again after adding Parmesan cheese to prevent over-salting.
- Use low sodium broth and adjust seasoning carefully if on a low sodium diet.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 480 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 32 g
- Saturated Fat: 12 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 110 mg
