Velvety, easy-to-make cream cheese chicken combines juicy pan-seared chicken thighs with a tangy, luscious, and cheesy, irresistible sauce. This amazingly delicious skillet chicken dinner is a dish that will make the weeknight rotation.
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Instructions
Prepare your chicken by rinsing and patting it dry with paper towels. Trim any excess fat or skin as needed. If using chicken breasts, cut the breasts into evenly-sized pieces that are no more than 1 inch thick.
Season both sides of the chicken with salt, pepper, paprika, and garlic powder.
Bring a large skillet with the olive oil to medium heat. Once the oil begins to shimmer, add the chicken. Leave space between pieces (work in batches if necessary). If using skin-on chicken, sear the skin side down first for about 3-4 minutes, then flip and cook until done.
Once the chicken reaches an internal temperature of 165°F (74°C), remove it from the pan. Place the cooked chicken on a plate or cutting board and loosely cover it with aluminum foil.
Reduce heat to medium-low and add the chicken broth to deglaze the skillet, stirring to break up any cooked on pieces. Melt the butter in the broth after stirring.
Add the cream cheese and whisk to break up and make a creamy sauce. Simmer until the sauce thickens, stirring or whisking frequently. Stir in the Dijon mustard and grated cheese. Stir until melted, adjust the sauce thickness if needed, then return the chicken to your pan sauce.
Remove from heat and serve immediately, spooning the sauce over your pan-seared chicken when serving.
Notes
Other cheeses like Colby, Colby-jack, or Mozzarella can also be used.
Use more chicken broth, if needed, to thin the sauce. Add about a tablespoon at a time until the sauce reaches your desired consistency.