Description
This Cream Cheese Chicken Skillet recipe offers tender, juicy chicken breasts coated in a flavorful seasoned cornstarch mix, seared to golden perfection, and then simmered in a rich, creamy sauce made from cream cheese, Parmesan, and savory broth. A quick and comforting one-pan meal perfect for busy weeknights with a luscious sauce and fresh parsley garnish.
Ingredients
Scale
Chicken and Coating
- 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
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)
- ½ tablespoon water
- ½ to 1 tablespoon soy sauce
Instructions
- Prepare the seasoned coating: In a small bowl, combine cornstarch, garlic powder, and smoked sweet paprika to create a flavorful coating for the chicken.
- Flatten the chicken breasts: Place the chicken breasts on a cutting board and gently flatten them with a meat tenderizer to promote even cooking and tender texture.
- Season and coat the chicken: Season both sides of the chicken with kosher salt and ground black pepper. Then evenly coat them with the seasoned cornstarch mixture, shaking off any excess.
- Sear the chicken: Heat olive oil in a skillet over medium heat. Add the chicken breasts and cook about 6 to 8 minutes, flipping once, until golden brown and cooked through (internal temperature 165ºF). Remove chicken and set aside. Wipe excess grease from the skillet with a paper towel.
- Sauté aromatics: Keep 2 tablespoons of oil in the skillet. Melt the unsalted butter and sauté the finely chopped onion until translucent. Add minced garlic and cook until fragrant, about 1 minute.
- Deglaze the skillet: Pour in the low sodium chicken broth and scrape up any browned bits from the bottom of the skillet with a spatula, stirring gently to combine flavors.
- Create the creamy sauce: Add the cream cheese broken into smaller pieces. Stir continuously until the cream cheese melts into a smooth, creamy sauce. Mix in the Parmesan cheese until well incorporated.
- Adjust sauce consistency and seasoning: If needed, stir in water and soy sauce gradually to achieve your desired sauce thickness. Season with salt and pepper cautiously, considering the saltiness from Parmesan cheese.
- Finish cooking chicken in sauce: Return the cooked chicken breasts to the skillet. Simmer gently for 20 to 30 seconds, flipping once, until the chicken is heated through and well coated in the creamy sauce.
- Garnish and serve: Sprinkle freshly chopped parsley over the dish to add a fresh flavor and vibrant color before serving.
Notes
- Flattening the chicken ensures tenderness and even cooking.
- The seasoned cornstarch coating helps lock in moisture for juicy chicken.
- Always check chicken internal temperature to ensure it reaches 165ºF for safety.
- Avoid overcooking to prevent dry chicken.
- Season the sauce after adding Parmesan to avoid excessive saltiness.