Cream Cheese Chicken
A creamy and comforting dish featuring tender chicken breasts coated in a velvety sauce made with cream cheese and fresh dill.
Equipment
- Large Skillet
- Wooden Spoon
- Serving Dish
Ingredients
- 1 small yellow onion finely chopped
- 4 cloves garlic minced
- 1 small bunch fresh dill fronds picked and chopped (about 2 tablespoons)
- 8 oz cream cheese cut into 8 pieces
- 4 boneless, skinless chicken breasts about 2 pounds total
- 1½ tsp. kosher salt divided, plus more as needed
- ¾ tsp. freshly ground black pepper divided, plus more as needed
- 4 Tbsp. olive oil divided
- 1½ cups low-sodium chicken broth
- 2 tsp. Dijon mustard
- ¼ tsp. red pepper flakes
Instructions
- Chop the onion and mince the garlic. Pick the fronds from the dill and chop until you have about two tablespoons. Cut the cream cheese into eight pieces.
- Pat the chicken breasts dry and season with 1 tsp salt and ½ tsp black pepper.
- Heat 2 Tbsp olive oil in a large skillet over medium-high heat. Add the chicken and brown on both sides, about 10 minutes total. Transfer to a plate and keep warm.
- Add the remaining olive oil to the skillet. Sauté the onion until tender, about 2 minutes, then add the garlic and cook for another minute.
- Pour in the chicken broth, then stir in the cream cheese, Dijon mustard, remaining salt, and pepper. Mix until the cream cheese melts and the sauce is smooth.
- Return the chicken to the skillet and let simmer, covered, for 3-5 minutes until cooked through (internal temperature of 165°F).
- Garnish with chopped dill and red pepper flakes before serving.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.