One-Skillet Cream Cheese Chicken
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
4
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Calories
458 kcal
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Course
Main Course
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Cuisine
American
One-Skillet Cream Cheese Chicken
Description
The One-Skillet Cream Cheese Chicken recipe focuses on cooking chicken breasts with seasoning and butter before creating a sauce in the same pan. After browning the chicken to just barely done, dry vermouth is added to deglaze the pan, capturing flavor from the fond. Cream cheese is whisked in with garlic powder to make a sauce that's similar in texture to heavy cream. Returning the chicken to the skillet allows it to absorb these flavors while finishing the cooking process.
The resulting dish balances the mild, tender chicken with a velvety sauce that combines the subtle umami of vermouth with the richness of cream cheese and a hint of garlic. The green onions on top add a fresh, mild bite that contrasts the creamy sauce. Cooking the chicken in a heavy skillet helps avoid burning while promoting even heat.
This meal pairs well with steamed vegetables, rice, or mashed potatoes to complement the creamy sauce and keep the dish balanced. The simplicity of ingredients makes it accessible for home cooks aiming for a flavorful main course without complicated steps.
Important tips include ensuring the cream cheese is at room temperature before mixing to avoid lumps, and adding a bit of warm stock or milk if the sauce is too thick. Using a meat thermometer helps avoid overcooking, keeping the chicken moist yet safe to eat.
Ingredients
- 4 chicken breast boneless, skinless
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper ground
- 1 tablespoon butter
- 1/2 cup dry vermouth
- 1 teaspoon garlic powder
- 6 ounces cream cheese softened
- 1/2 cup green onion for garnish, sliced
Instructions
- Season the chicken breasts with salt and pepper.
- Melt the butter in a heavy skillet.
- Add the chicken breasts and brown them on each side until just barely done, 8 to 10 minutes per side. Remove the chicken from the pan and set aside.
- Pour the dry vermouth into the same skillet and stir, deglazing the pan by scraping up any browned bits. Simmer for 3 minutes.
- Add the garlic powder and whisk in the softened cream cheese. The sauce should be the consistency of heavy cream. Add a little chicken stock or milk if it’s too thick.
- Return the chicken with any accumulated juices to the pan. Check for seasoning.
- To serve, spoon some sauce over the chicken and garnish with green onions. Serve with extra sauce on the side.
Notes
- Allow the cream cheese to come to room temperature prior to mixing for a smooth sauce.
- Patience when browning the chicken develops richer flavor and prevents toughness.
- Employ a meat thermometer to ensure the chicken is fully cooked without drying out.
- Use a heavy-bottomed skillet to distribute heat evenly and avoid burning.
- If the sauce thickens excessively, whisk in a tablespoon of warm chicken stock or milk to adjust consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 458 kcal
% Daily Value*
| Calories | 458kcal | 23% |
| Carbohydrates | 4g | 1% |
| Protein | 50g | 100% |
| Fat | 23g | 35% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 198mg | 66% |
| Sodium | 426mg | 18% |
| Potassium | 938mg | 20% |
| Fiber | 0g | 0% |
| Sugar | 1g | 2% |
| Vitamin A | 850IU | 17% |
| Vitamin C | 5mg | 6% |
| Calcium | 62mg | 6% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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