Description
A creamy and flavorful Cream Cheese Chicken recipe featuring tender chicken cutlets cooked in a rich cream cheese and Parmesan sauce with Cajun seasoning, garlic, and caramelized onions. Ready in 30 minutes, this dish is perfect for a quick yet indulgent dinner.
Ingredients
Chicken
- 2 chicken breasts (cut into cutlets)
- 2 ½ teaspoons Cajun seasoning
- Salt and pepper to taste
Sauce
- 2 tablespoons unsalted butter
- 1 medium onion (sliced thinly)
- 3 garlic cloves (finely chopped)
- 2 tablespoons all purpose flour
- ½ cup low-sodium chicken stock
- 160 g cream cheese
- ⅓ cup parmesan cheese (grated)
- Red pepper flakes (to taste)
Other
- 2 tablespoons olive oil
- ⅓ cup green onions (chopped)
Instructions
- Season the Chicken: Season the chicken cutlets evenly with salt, black pepper, and Cajun seasoning to infuse them with flavor.
- Sear the Chicken: Heat olive oil in a skillet over medium-high heat. Once hot, add the chicken cutlets in a single layer without overcrowding. Cook for 5-7 minutes on each side until fully cooked with an internal temperature of 165°F (74°C).
- Set Chicken Aside: Remove the cooked chicken cutlets from the skillet and place them on a plate. Set aside while you prepare the sauce.
- Cook Onions: In the same skillet, add the unsalted butter and allow it to melt completely. Add the sliced onions and cook until they become soft and almost caramelized, enhancing their sweetness.
- Add Garlic: Stir in the finely chopped garlic and cook for about 30 seconds until fragrant.
- Create Roux: Sprinkle the all purpose flour over the onions and garlic, stirring constantly to combine and eliminate lumps, creating a smooth paste.
- Add Chicken Stock: Gradually pour in the low-sodium chicken stock while stirring continuously to prevent lumps, forming a creamy sauce. Bring it to a gentle simmer so it thickens slightly.
- Incorporate Cream Cheese: Add the cream cheese to the sauce and stir until completely melted and smooth, ensuring a rich texture.
- Finish the Sauce: Mix in the grated Parmesan cheese, red pepper flakes for heat, and additional Cajun seasoning if desired, adjusting flavor to your liking.
- Combine Chicken and Sauce: Increase the heat slightly, return the seared chicken cutlets to the skillet, and coat them thoroughly with the cream cheese sauce.
- Simmer to Warm: Let the chicken simmer in the sauce for 2 to 3 minutes, allowing the flavors to meld and the chicken to warm through.
- Garnish and Serve: Sprinkle chopped green onions over the chicken, remove from heat, and serve immediately for a delicious, creamy meal.
Notes
- Do not overcrowd the skillet when cooking the chicken to ensure even searing and proper cooking.
- You can adjust the amount of red pepper flakes and Cajun seasoning to control the spiciness level according to your preference.
- Using low-sodium chicken stock helps control the saltiness in the dish.
- Make sure to stir continuously when adding flour and stock to avoid lumps in the sauce.
- This dish pairs well with steamed rice, mashed potatoes, or crusty bread to soak up the creamy sauce.
