Description
This Cream Cheese Chicken recipe features tender boneless skinless chicken breasts coated with a flavorful seasoned cornstarch mixture, seared to a golden brown, and topped with a rich and creamy cream cheese sauce enhanced with Parmesan, garlic, and onions. Perfect for a comforting and elegant meal, this dish combines simple ingredients into a luscious sauce that perfectly complements the juicy chicken.
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 Seasoning Mix: In a small bowl, combine cornstarch, garlic powder, and smoked sweet paprika to form a seasoned coating mixture.
- Flatten Chicken: Place the chicken breasts on a cutting board and gently flatten them using a meat tenderizer to ensure even cooking and tender texture.
- Season and Coat Chicken: Season the chicken breasts with kosher salt and ground black pepper, then coat them evenly in the seasoned cornstarch mixture, shaking off any excess.
- Sear Chicken: Heat olive oil in a skillet over medium heat. Sear both sides of the chicken breasts until they turn golden brown, about 6 to 8 minutes. Check the internal temperature to ensure it reaches 165ºF. Remove chicken and set aside, wiping excess grease from the skillet with a paper towel.
- Sauté Aromatics: Retain 2 tablespoons of oil in the skillet. Melt unsalted butter and sauté finely chopped onions until translucent. Add minced garlic and cook until fragrant.
- Deglaze Pan: Pour in the low sodium chicken broth and deglaze the skillet by scraping up any browned bits from the bottom with a spatula, stirring occasionally.
- Add Cream Cheese: Add the cream cheese to the skillet, breaking it into smaller pieces. Stir continuously until the cream cheese melts into a smooth and creamy sauce. Mix in the Parmesan cheese until well combined.
- Adjust Sauce Consistency: If a thinner sauce is desired, gradually stir in water and soy sauce. Season the sauce with salt and black pepper to taste, keeping in mind the saltiness from Parmesan.
- Finish Cooking Chicken in Sauce: Return the cooked chicken breasts to the skillet and simmer gently for 20 to 30 seconds, flipping once, until the chicken is heated through and coated in the sauce.
- Garnish and Serve: Sprinkle freshly chopped parsley over the dish before serving to add a fresh touch and color.
Notes
- Flattening the chicken helps tenderize the meat and ensures even cooking.
- The seasoned cornstarch coating seals moisture inside the chicken, keeping it juicy and tender.
- Ensure the chicken is fully cooked to an internal temperature of 165ºF to guarantee food safety.
- Avoid overcooking chicken to prevent dryness.
- If additional salt is needed, season after adding Parmesan cheese to avoid making the dish overly salty.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 450
- Sugar: 2g
- Sodium: 450mg
- Fat: 32g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0.5g
- Protein: 35g
- Cholesterol: 120mg
