Delight your taste buds with this luxurious Cream Cheese Chicken recipe, featuring tender chicken breasts braised in a creamy sauce made from fresh dill, onions, garlic, cream cheese, and a hint of dijon mustard, all perfectly seasoned and cooked to excellence. Ideal for a cozy dinner!
Ever since I was a child, I’ve had a love affair with cooking, a passion passed down from my grandmother. It was on a chilly fall evening that I stumbled upon what would become my favorite dish—Cream Cheese Chicken. This recipe reminds me of those long, laughter-filled family dinners, where the only thing richer than our conversations was the food on our plates. It was during one of those gatherings that my aunt, a fabulous cook, whipped up this dish, claiming it was a twist on a traditional French favorite. The first bite was heavenly, a perfect blend of creaminess and zest, and it instantly became a recipe I’d cherish and pass down through generations. Now, every time the leaves start to fall, I find myself drawn to the kitchen to recreate that magical evening. It’s more than just a meal; it’s a warm hug from my past.
Why You’ll Love Cream Cheese Chicken
Introducing the Cream Cheese Chicken—a dish that transforms the ordinary into the extraordinary! This recipe isn’t just about satisfying hunger; it’s about creating a culinary experience that lingers in your memory long after the plates are cleared.
- Rich and Creamy: The cream cheese melts into a velvety sauce that perfectly coats the tender chicken breasts, offering a mouthful of heaven in every bite.
- Aromatic Freshness: With fresh dill and the subtle bite of Dijon mustard, this dish provides a burst of freshness that balances the richness of the cream cheese.
- Effortlessly Elegant: Although it sounds gourmet, this recipe is deceivingly simple to make, making it perfect for both weeknight dinners and special occasions.
- Customizable: Whether you want to spice it up with extra red pepper flakes or keep it mild for the kids, this dish is wonderfully adaptable to suit any palate.
Ingredients Notes:
When preparing Cream Cheese Chicken, the choice of ingredients plays a pivotal role in bringing out the best flavors and textures. Here’s a breakdown to help you get the most out of each component:
- Chicken Breasts: Opt for boneless, skinless cuts to ensure even cooking and easy eating. Patting them dry helps achieve a beautiful sear.
- Cream Cheese: Cut into pieces before adding to the sauce to help it melt evenly without clumping.
- Fresh Dill: Don’t skimp on the dill! Its unique flavor elevates the dish and offers a refreshing contrast to the creamy sauce.
- Wine and Broth: Using dry white wine and low-sodium chicken broth as the base of your sauce will add depth without overpowering the delicate flavors of the other ingredients.
WANT TO SAVE THIS RECIPE?
How To Make Cream Cheese Chicken
Creating this Cream Cheese Chicken is like conducting a symphony; each step builds on the previous to create a harmonious dish bursting with flavor. Here’s how to perfectly execute this recipe:
- Preparation: Begin by preparing your ingredients. Finely chopping the onion and garlic will help them meld seamlessly into the sauce, enhancing the overall flavor without overwhelming. Chopping the dill and slicing the cream cheese into pieces ensures they incorporate smoothly.
- Cooking the Chicken: Heat olive oil in a large skillet and cook the seasoned chicken breasts until golden. This not only adds a depth of flavor but also starts the fond in the pan, which is crucial for a flavorful sauce.
- Building the Sauce: After removing the chicken, add more oil and sauté the onions and garlic, then deglaze the pan with white wine. This step is key for picking up all the flavorful bits left from cooking the chicken.
- Finishing Touches: Add the broth, cream cheese, and mustard, bringing everything to a simmer to meld the flavors. Returning the chicken to the pan lets it finish cooking in the sauce, ensuring it’s juicy and flavorful. A final sprinkle of dill and red pepper flakes adds a fresh and spicy kick to the dish.
Storage Options:
Cream Cheese Chicken is as practical as it is delicious when it comes to leftovers. Here’s how to store it effectively:
- Refrigeration: Store in an airtight container in the refrigerator for up to three days. The sauce may thicken, but a gentle reheat on the stove will bring it back to its creamy consistency.
- Freezing: Freeze portions in freezer-safe containers for up to a month. Thaw overnight in the refrigerator before reheating.
Variations and Substitutions:
This Cream Cheese Chicken recipe is wonderfully versatile, allowing for various tweaks to suit different dietary needs or flavor preferences.
- Herb Variations: Not a fan of dill? Try tarragon or parsley for a different yet equally delightful herbal note.
- Cheese Options: Swap cream cheese for goat cheese or mascarpone for a tangier or richer flavor profile.
- Spice Adjustments: For those who like it hot, increase the red pepper flakes, or add a splash of hot sauce for an extra kick.
- Alcohol-Free Version: Replace the white wine with an equal amount of chicken broth or apple cider for a non-alcoholic version that still packs plenty of flavors.
Cream Cheese Chicken
Ingredients
- One small yellow onion
- Four cloves of garlic
- One small bunch of fresh dill
- Eight ounces of cream cheese
- Four boneless skinless chicken breasts (approximately two pounds total)
- One and a half teaspoons of kosher salt divided, additional as required
- Three-quarters of a teaspoon of freshly ground black pepper divided, additional as required
- Four tablespoons of olive oil divided
- Half a cup of dry white wine
- One and a half cups of low-sodium chicken broth
- Two teaspoons of Dijon mustard
- One-quarter teaspoon of red pepper flakes
Instructions
- Begin by finely chopping one small yellow onion and peeling and mincing four cloves of garlic. Coarsely chop the fronds from one small bunch of fresh dill until you have amassed two tablespoons. Segment eight ounces of cream cheese into eight equal pieces. Thoroughly dry four boneless, skinless chicken breasts using paper towels and season uniformly with one teaspoon of kosher salt and half a teaspoon of black pepper.
- In a large skillet, heat two tablespoons of olive oil over medium-high heat until it begins to shimmer. Place the chicken in the skillet and sear, turning once midway through, until golden brown on both surfaces, approximately 10 minutes in total. Remove the chicken to a plate; note that it will not be fully cooked at this point.
- Add the remaining two tablespoons of olive oil to the skillet and heat until shimmering. Introduce the chopped onion and sauté, stirring occasionally, until tender, about two minutes. Add the minced garlic and continue to cook, stirring continuously, until it is fragrant and golden-brown, approximately one minute additional. Carefully pour in half a cup of dry white wine and let it simmer, scraping up any browned bits from the bottom of the skillet, until the wine has nearly evaporated, about one minute.
- Pour in one and a half cups of low-sodium chicken broth. Add the segmented cream cheese, two teaspoons of Dijon mustard, the remaining half teaspoon of kosher salt, and the remaining quarter teaspoon of black pepper. Bring the mixture to a simmer, whisking frequently, until the cream cheese has completely melted and is well-incorporated. Adjust the seasoning with additional kosher salt and black pepper if necessary.
- Return the chicken along with any accumulated juices to the skillet. Bring the mixture back to a simmer, then cover and reduce the heat to medium. Allow it to simmer until the chicken is thoroughly cooked, about three to five minutes more. Remove from heat and garnish with the chopped dill and one-quarter teaspoon of red pepper flakes before serving.
