Description
This Easy Chicken with Cream Cheese Pan Sauce recipe features tender, juicy chicken breasts cooked in a flavorful skillet sauce made from cream cheese, chicken broth, and mustard. Ready in just 35 minutes, this comforting dish is perfect for a quick weeknight dinner that feels indulgent yet simple to prepare.
Ingredients
Scale
Chicken
- 2 pounds boneless, skinless chicken breasts
- Salt, to taste
- Pepper, to taste
- Garlic powder, to taste
For Cooking
- 3 tablespoons olive oil
- 2 tablespoons butter
Pan Sauce
- 1 cup chicken broth
- 4 oz cream cheese, room temperature, cubed
- 2 teaspoons mustard (dijon, creole, or spicy brown)
Instructions
- Prepare the Chicken: Trim any excess fat from the chicken breasts and slice each breast in half lengthwise to create pieces about 3/4 to 1 inch thick. Season both sides generously with salt, pepper, and garlic powder. Set aside to let the seasoning absorb.
- Cook Chicken: Heat the olive oil in a large skillet over medium heat. Add the chicken pieces in batches if necessary, to avoid overcrowding. Cook until the chicken is fully cooked through and reaches an internal temperature of 165°F, turning as needed. Adjust heat to prevent burning and add more oil if the pan seems dry. Once cooked, remove the chicken and tent with aluminum foil to keep warm.
- Make the Pan Sauce Base: In the same skillet, add the butter and allow it to melt. Pour in the chicken broth and use a wooden spoon or spatula to scrape up the browned bits stuck to the bottom of the pan – these add wonderful flavor to the sauce.
- Add Cream Cheese: Bring the broth to a gentle simmer. Add the cubed cream cheese to the pan and whisk continuously until it melts and the sauce is smooth and combined.
- Finish the Sauce: Stir in the mustard of your choice. Continue simmering the sauce, stirring frequently, until it thickens slightly. Taste and adjust seasoning with additional salt and pepper if desired.
- Combine and Serve: Return the cooked chicken to the skillet and coat each piece thoroughly with the creamy sauce. If the sauce becomes too thick, add a splash more chicken broth to loosen it. Serve immediately for best flavor and texture.
Notes
- Use room temperature cream cheese to ensure it melts smoothly into the sauce without clumping.
- Chicken breasts can be pounded to an even thickness before cooking for more uniform cooking results.
- Feel free to experiment with different types of mustard to vary the flavor profile.
- Leftover sauce can be refrigerated and gently reheated; add a little broth or water to loosen if needed.
