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Fast Philly chicken from grandma is one of those meals that just gives you that cozy evening vibe. The juicy chicken in this creamy cheese sauce is super comforting and tastes like it took hours to make, but you’ll be eating in under half an hour. Kids can’t get enough of that rich, tasty sauce—they love scooping it up.
I’ve whipped up this dish on so many lazy Sunday nights and it never fails to bring a smile around the table. It feels just like eating in grandma’s tiny kitchen, all warm and homey.
Ingredients
- Chicken breasts: This is the main thing here—get them fresh and keep them juicy
- Parmesan (optional): Fresh-shaved parmesan gives a savory final touch if you’re feeling extra
- Thyme: Go for fresh if you can, that green taste kicks up all the flavors
- Dijon mustard: Adds a sharp little zing—pick a quality one for a clean punch
- Garlic: Chop up some fresh cloves for that kick—skip the paste, it’s just bitter
- Cream: Makes it super silky, or use a light cream if you want it less rich
- Chicken broth: Helps develop the sauce flavor—jarred or homemade both work
- Philadelphia cream cheese: This turns the sauce lovely and thick—full-fat is best here
- Olive oil: Helps brown the chicken and leaves tasty bits in the pan—grab the good stuff
- Paprika: Mild spice and color—Hungarian paprika packs great flavor
- Salt and pepper: Basic but needed—use a grinder for a bold pepper taste
Step-by-step how-to
- Finishing touches:
- If you like, sprinkle grated parmesan over everything and let it melt in for a minute or two. Try the sauce and tweak with salt or more pepper if needed. Top with a handful of freshly chopped herbs like parsley or extra thyme and dig in.
- Finish cooking the chicken:
- Put those chicken pieces back in the creamy pan sauce and cover them up. Simmer together over medium until cooked through and moist—about ten minutes—turning them over here and there so nothing dries out.
- Stir up the creamy sauce:
- Pour in the broth, cream, and mustard. Now add the Philadelphia cheese in chunks, whisking until it’s smooth and thick. Rub in your thyme too. Keep the heat gentle so the sauce doesn’t burn on the bottom.
- Get the flavor started:
- With all those browned bits still in the pan, toss in the fresh chopped garlic and let it gently cook until it smells amazing. Don’t let it brown, just get it fragrant for your sauce base.
- Season and brown the chicken:
- Trim off any bits you don’t want from your chicken breasts. Rub them down with salt, pepper, and paprika. Heat olive oil in a roomy skillet over medium. Sear the breasts for about five minutes each side—the outsides should get golden, the inside still a little underdone. Set them aside with a lid so they stay juicy.
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Good to know
This is a tried-and-true family favorite—failsafe and always crowd-pleasing. The smooth sauce just melts in your mouth. You can throw in veggies or some sliced ham if you’re feeling creative. I’m wild about the thyme aroma because it always reminds me of grandma’s backyard. My little nephew usually asks for extra sauce while we’re still at the table—can’t blame him, it’s tasty stuff!
Storage pointers
Leftovers will stay good chilled for two or three days. If the sauce thickens while cold, just stir in a splash of milk or broth and heat gently till smooth again. Use a tight container so the chicken stays nice and moist.
Swap ingredients
No cream cheese in the fridge? Ricotta, mascarpone, or herbed spread cheese also do the trick. Want it bolder? Mix in a bit of gorgonzola. For a lighter sauce, go with evaporated milk or oat cream instead of heavy cream.
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How to serve
This Philly chicken is awesome with mashed potatoes or a pile of buttery rice. It works great with crusty bread or tagliatelle noodles too, because they scoop up all that creamy sauce. Toss some roasted veggies on the side if you like something fresh and colorful.
Backstory and meaning
This dish has always had a place at our family table. It started back when simple ingredients made for something truly special. Cream cheese was the big thing in the eighties. Grandma loved switching things up and turned this into the ultimate comfort food.
Frequently Asked Questions
- → What sides go well with it?
Mashed potatoes, some fluffy rice, noodles, or simple steamed greens like broccoli or green beans taste great with it.
- → Can I use another kind of cream cheese?
Totally! Any cream cheese will do, but Philadelphia keeps things extra creamy and smooth.
- → How do I keep the chicken soft?
Sear the fillets until they’re golden, then gently finish them in the sauce so they stay juicy and full of flavor.
- → Any add-in options for variety?
Mix in diced mushrooms or bacon for more flavor. Try a sprinkle of paprika or chili flakes if you like a bit of heat.
- → Is there a swap for chicken broth?
Vegetable broth works just fine if you’re out of chicken broth.