Sriracha Cream Cheese Chicken
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Unrated
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
2
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Calories
391 kcal
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Course
Main Course
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Cuisine
International
Sriracha Cream Cheese Chicken
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This Sriracha cream cheese chicken dish makes an easy and delicious weeknight dinner.
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Ingredients
- 2 teaspoons olive oil mild
- 8 ounces chicken breast boneless, skinless, cut into bite-sized chunks
- ¼ red bell pepper small, diced (about 1/4 cup
- 1 garlic clove peeled, minced or pressed through a garlic press
- 1 tablespoon Sriracha sauce plus 1 to 2 teaspoons more to taste
- 2 ounces cream cheese full-fat block, softened
- ¼ cup chicken broth
- ½ cup heavy cream
- 2 teaspoons chives finely chopped, you need 5 to 6 chives
Instructions
- Heat the oil in a pan on high heat until shimmering.
- Add the chicken and cook until browned on the edges and fully cooked (about 7 minutes). The internal temperature of the meat should be at least 165 degrees F.
- Using kitchen tongs, transfer the chicken to a bowl and set aside.
- Add the bell pepper to the skillet and cook until starting to soften, about 3 minutes. (Add a little more oil if you need to.)
- Add garlic, Sriracha, cream cheese, chicken broth and cream. Simmer, stirring continuously, until the sauce is smooth and has thickened a bit (3 to 5 minutes). Tip: Use a rubber spatula for the stirring. To get rid of any small cream cheese chunks, push down on them with the spatula.
- Add the chicken back in and stir in the chives. Taste the sauce and stir in more Sriracha to taste, if desired. Serve with rice.
Notes
- *Please make sure to have the cream cheese at room temperature. If it is too cold, it will not melt easily.
- Storage instructions: Store any leftovers in an airtight container in the fridge. Reheat on the stovetop or in the microwave.
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