Tuesday, June 22, 2010

My favorite "go-to" recipe for chicken!

Whenever I'm running behind schedule and haven't made any decisions about dinner, I fall back on my tried & true, yummy Cream Cheese Pan Chicken.
Every always seem to love it, and it's made with ingredients most people keep on hand. I serve it to my hubby and son, but it's good enough to serve to company, too.

Without further ado, the recipe:

4 small boneless, skinless chicken breasts halves (about 1 pound)

1/2 teaspoon kosher salt

fresh ground black pepper, to taste

2 tablespoons flour

1 tablespoon extra virgin olive oil (I use Bertolli)

3/4 cup chicken broth (I use Progresso Reduced Sodium)

4 ounces Philadelphia cream cheese

1 tablespoon chopped fresh parsley

Coat chicken with salt, pepper, and flour. Heat oil in large skillet on medium heat. Add chicken, cook 5-6 minutes on each side or until cooked through. Remove chicken from skillet, reserving drippings in skillet. Cover chicken to keep it warm.

Add broth to skillet; stir to scrape up browned bits from bottom. Add cream cheese; cook 2-3 minutes or until cream cheese is melted and sauce starts to thicken, stirring occasionally with wire whisk.

Return chicken to skillet; turn over to coat both sides of chicken with sauce. Cook 2 minutes or until chicken if heated through again. Sprinkle with fresh parsley (or your favorite fresh herb.)


  1. This looks soooo yummy! Thanks for stopping by my blog!

  2. Sounds great. I will have to try it. Thanks for joining my blog.