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

Ingredients

  • 2 teaspoons mild olive oil
  • 8 ounces boneless, skinless chicken breast, cut into bite-sized chunks
  • ¼ small red bell pepper, diced (about ¼ cup)
  • 1 garlic clove, peeled and minced or pressed through a garlic press
  • 1 tablespoon Sriracha sauce (plus 1 to 2 teaspoons more to taste)
  • 2 ounces full-fat block cream cheese, softened*
  • ¼ cup chicken broth
  • ½ cup heavy cream
  • 2 teaspoons finely chopped fresh chives, (you need 5 to 6 chives for that)

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.