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Sriracha Cream Cheese Chicken
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Sriracha Cream Cheese Chicken

This Sriracha cream cheese chicken dish makes an easy and delicious weeknight dinner.

Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
Servings: 2
Calories: 391 kcal
Course: Main Course
Cuisine: International

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

    Cup of Yum
  1. Heat the oil in a pan on high heat until shimmering.
  2. 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.
  3. Using kitchen tongs, transfer the chicken to a bowl and set aside.
  4. 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.)
  5. 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.
  6. 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.