Cream Cheese Chicken
This easy cream cheese chicken recipe is made completely on the stovetop with a luscious cream cheese sauce made with mushroom, onion, garlic, and cream cheese.
Prep 15 minutes minutes
Cook 30 minutes minutes
Total 45 minutes minutes
Fat 35
Carbs 12
Protein 42
Yield 4
- 1.5 lbs. chicken breast
- 1 tablespoon all-purpose flour
- 2 teaspoons salt divided
- ½ teaspoon ground black pepper
- 3 tablespoons olive oil divided
- 8 oz. bella mushrooms sliced
- ½ large yellow onion diced
- ½ green bell pepper diced
- ½ red bell pepper diced
- 3 garlic cloves peeled and minced
- ½ teaspoon ground paprika
- 1 teaspoon dried thyme
- ½ cup dry white wine we used sauvignon blanc
- 8 oz. cream cheese
- ½ cup chicken broth
Cut the chicken breasts in half lengthwise. Place in a bowl and add the flour, 1 teaspoon of salt, and pepper. Mix the chicken until it is completely coated in flour. Set aside.
Heat 2 tablespoons of olive oil over medium/high heat in a large skillet. Place the chicken breasts in and cook for 3-4 minutes on each side. Set the chicken aside on a plate.
Add the remaining tablespoon of olive oil to the skillet and reduce the heat to medium. Add the mushrooms, onions, and peppers. Cook for 4-5 minutes. Add the garlic, paprika, and thyme, and cook for an additional minute.
Next, add the wine to deglaze the pan and cook for 1-2 minutes.
Place the broth and cream cheese in the skillet and break them apart to help them melt. Add the chicken to the pan and cook for another 4-5 minutes.
Serve with rice or pasta.
- Skip the wine and use only broth. Add it all during step 4.
- Instead of serving it with rice or pasta, shred the chicken and serve it on a hamburger bun.
- You can use bone-in chicken thighs or boneless chicken thighs, but you may need to drain excess fat from the pan after frying them.
Calories: 552kcal | Carbohydrates: 12g | Protein: 42g | Fat: 35g | Fiber: 1g | Sugar: 5g