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Cream Cheese Chicken
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Cream Cheese Chicken

30 minServes 4Nutri-Score C€€
from @dontgobaconmyheart_18 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • chicken breasts (brought close to room temperature)Meat500 g
  • smoked paprika (for the seasoning mix)Spices500 mg
  • salt (for the seasoning mix)Spices500 mg
  • garlic powder (for the seasoning mix)Spices250 mg
  • onion powder (for the seasoning mix)Spices250 mg
  • dried oregano (for the seasoning mix)Spices250 mg
  • black pepper (for the seasoning mix, plus more to serve)Spices250 mg
  • dried thyme (for the seasoning mix)Spices125 mg
  • unsalted butter (for frying)Dairy15 g
  • olive oil (for frying)Pantry15 ml
  • shallots (very finely diced)Produce2 pieces
  • chicken stock (low-salt if sensitive to salt)Pantry180 ml
  • full-fat cream cheese (brought close to room temperature)Dairy165 g
  • Dijon mustardPantry5 ml
  • fresh chives (finely chopped, to serve)Produce5 g

per serving

Nutrition

274kcal

Carbs
3 g
Proteins
31 g
Fat
16 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Mixing bowl
  • Whisk
  • Tongs

step by step

Method

  1. Slice and season the chicken

    • Horizontally slice each chicken breast right through the centre to create four even-sized breasts.
    • Combine the smoked paprika, salt, garlic powder, onion powder, dried oregano, black pepper and dried thyme in a small bowl.
    • Sprinkle the seasoning mix evenly over both sides of each breast.
    Step 1

  2. Fry the chicken

    • Place a large pan over medium-high heat and stir in the butter and olive oil.
    • Add the chicken and fry for a few minutes on each side, until lightly charred on the outside and piping hot and white through the centre.
    • Remove the chicken and set aside on a plate, then lower the heat to medium.
    Step 2

  3. Fry the shallots

    • Add the shallots to the leftover fat in the pan.
    • Fry until soft and golden.
    Step 3

  4. Build the cream cheese sauce

    • Pour in the chicken stock.
    • Stir in the cream cheese and whisk well until it blends into a smooth sauce with no lumps.
    • Stir in the Dijon mustard, then stir in the resting juices from the chicken.
    Step 4

  5. Adjust the consistency

    • The sauce should be relatively thick already; if not, gently simmer for a couple of minutes.
    • If it becomes too thick, stir in a splash more stock or water to thin it out.
    Step 5

  6. Finish and serve

    • Return the chicken to the pan and baste it in the sauce.
    • Sprinkle with chives and a pinch of black pepper.
    • Serve up and enjoy.
    Step 6
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