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If you need something fast but still crave that creamy comfort, this chicken breast in cream cheese sauce is your go-to meal. You’ll get a dinner packed with fresh veggies and juicy meat that’ll make everyone happy around the table.
The first time I tried making this, I was shocked at how tender the chicken stayed and how thick and rich that sauce turned out. My son instantly wanted a second helping, so now we always have this on Mondays.
Ingredients
- Salt and pepper: Best with freshly ground for deeper flavors, use them to taste
- Garlic: Chop up a fresh clove nice and small so the flavor mixes in everywhere
- Veggies like peppers, broccoli, zucchini: Want a pop of color and crunch? Toss in your favorite mix—just keep them slightly crisp
- Cream cheese (plain): This adds the creaminess, pick a version with no extras for a velvet-smooth sauce
- Chicken breast fillets: Go for organic if you can, and dab the chicken dry so it sears nicely
Step-by-step directions
- Try it and taste:
- Spoon it onto plates, give it a final sprinkle of salt and pepper, and enjoy it hot while the creamy sauce is still melting
- Mix in the cream cheese:
- Grab the cream cheese straight from the fridge, stir it into the warm pan with a wooden spoon till it melts and gets smooth
- Cook up those veggies:
- Chop your veggies into bite-size pieces, toss them in with the chicken and garlic, and keep everything moving in the pan for a few minutes so you don’t burn anything
- Add the garlic:
- While the chicken’s browning, finely chop the garlic and toss it in for a quick sauté—stop as soon as it smells great
- Brown the chicken:
- Lay out the chicken fillets, pat them dry, and cook on all sides in a heated pan with a splash of oil. Give each side about five minutes so they stay juicy, not dry
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Good stuff to know
- This fills you up and is a great source of protein
- You can toss in pretty much any veggie you’ve got
- Works for lunch or dinner, and prepping is a breeze
I love tossing in fresh garlic—it gives the sauce a real punch without making it too strong. My daughter once helped chop the peppers, and honestly, those moments in the kitchen beat the meal itself.
Storage tips
Got leftovers? Just pop them into an airtight box in the fridge, and they’ll keep fresh for a couple of days. When you warm it up, pour in a splash of milk or water to keep the sauce silky. It’s also pretty tasty cold, wrapped up in a tortilla.
Ingredient swaps
No cream cheese? No problem. Swap in crème fraîche or sour cream. Any mellow veggie works—try carrots, spinach, or peas. A handful of baby spinach is also lovely folded in the sauce.
Serving ideas
This goes great with baguette, rice, or pasta. For a touch of freshness, add chopped herbs on top—think parsley or chives for a nice lift of flavor and color.
Culture note
Pans full of creamy chicken and mixed veggies are a staple meal in loads of German homes. People usually make them with whatever’s around to feed the family and boost their moods. My grandma was famous for stretching leftovers this way, too.
Frequently Asked Questions
- → Can I switch up the veggies?
Of course! Try leeks, carrots, mushrooms, or whatever’s in season or in your fridge.
- → How do I keep chicken juicy?
Don’t cook it too long. Once it’s just golden, take it off the heat so it stays moist.
- → Is it any good cold?
Yep, tastes great as a cold lunch or snack on the go.
- → Can I use a different cheese?
Sure thing! Ricotta, crème fraîche, or sour cream work for a creamy sauce, too.
- → Can I make this ahead?
Absolutely. Cook it the day before and store in the fridge. Add a splash of water when reheating if it gets too thick.