Effortless Philadelphia Chicken Oma (Print Version)
# Ingredients:
→ Main things
01 -
1 teaspoon paprika
02 -
Black pepper, as much as you want
03 -
4 chicken breasts
04 -
Salt, use to taste
→ For the sauce
05 -
1 teaspoon dried or fresh thyme
06 -
200 grams cream cheese (like Philadelphia)
07 -
1 teaspoon Dijon mustard
08 -
100 milliliters heavy cream
09 -
150 milliliters chicken stock
10 -
2 garlic cloves, chopped small
11 -
1 tablespoon olive oil
→ Extra (if you want)
12 -
50 grams grated parmesan
# Instructions:
01 -
Pile those chicken breasts onto plates, cover with plenty of that sauce. If you're feeling fancy, sprinkle over some parsley or extra thyme.
02 -
Toss as much parmesan as you like over the sauce and let it melt in. Taste the sauce—add more salt or pepper if you want.
03 -
Pop the chicken back into your pan, spoon that cream sauce right over, cover it up, and let everything get cozy on medium for about 10 minutes till the chicken’s cooked through and tender.
04 -
Still using your pan, cook the chopped garlic just till it smells good. Pour in the chicken broth, cream, and mustard, and let it bubble up. Mix in the cream cheese and stir till the sauce looks nice and smooth. Add your thyme and give everything another mix.
05 -
Sprinkle both sides of the chicken breasts with pepper, paprika, and salt. Heat olive oil in a big pan over medium heat, then sear the chicken for 4 to 5 minutes per side till golden. Pull 'em out and keep them warm for later.
# Notes:
01 -
Add chopped mushrooms or bits of bacon to your sauce for a stronger flavor. If you like some heat, try paprika flakes or chili. Swap chicken stock for veggie broth if you need a meatless option.