| Prep Time | 5 minutes |
| Cook Time | 20 minutes |
| Servings |
people
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- 450 gm Chicken Thighs boneless
- ½ tsp salt
- ¼ tsp Garlic Powder
- ½ tsp adobo seasoning
- ½ tsp cayenne pepper
- ¼ tsp smoked paprika
- ¼ tsp ground mustard
- 1 tbsp olive oil extra virgin
- 1 tbsp butter
- 2 tbsp heavy cream
- ¼ cup Milk
- 60 gm Cream Cheese low-fat
Ingredients
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- Wash the chicken pieces and pat them dry. Take a small bowl and add garlic powder, adobo seasoning, cayenne pepper, smoked paprika, ground mustard and salt. Mix the spices and rub them evenly on all the chicken pieces.
- Take a skillet and heat the butter and olive oil in it. Over medium flame, add the chicken pieces and cook them for 4-5 minutes on both sides until they are golden brown.
- Once the chicken is cooked, lower the flame. Then add the heavy cream, milk and cream cheese. Stir the chicken gently and coat the pieces in this mixture. Let it cook on low heat for about 3-4 minutes until the sauce thickens. Garnish with fresh parsley and serve hot.
Recipe Tip
You can easily use any non-dairy milk alternative to make this recipe.
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Frequently Asked Questions
Can I make this recipe with chicken breasts?
Yes. You can make this recipe with chicken breasts or even chicken tenders. You can also use bone-in chicken thighs. However, if you are using bone-in chicken thighs then increase the time for cooking accordingly.
Can I store this Cream Cheese Chicken in the refrigerator?
Yes. You can refrigerate this Cream Cheese Chicken in an airtight container for up to 4 days. We recommend storing the chicken and the sauce separately. Do not freeze the sauce as it might start to curdle.