Cream Cheese Garlic Skillet Chicken

🧄 What Makes This Recipe So Good

Rich & savory cream cheese garlic chicken couldn’t be simpler… yet it’s also super impressive and delicious. You don’t need anything fancy or out of the ordinary, either. In fact, you probably have all these ingredients in your pantry and fridge right now, especially if you’re a keto eater. There’s also no roux or breading or flour of any sort, so gluten-free diners can enjoy this one as-written. This method for pan-seared skillet chicken delivers tender, juicy, succulent chicken that’s not dry or tough whatsoever. Not always the case with boneless, skinless chicken breasts! This recipe’s totally foolproof, though, so you don’t have to worry about messing it up or timing things wrong. All of the cooking happens in a single skillet, so clean up’s a breeze. The whole recipe only takes about 30 minutes, too. Great for busy evenings full of errands and carting kids to practices, or just anytime you don’t have the spoons to cook something super involved.

👩🏼‍🍳 Chef’s Tips

The food safe internal temperature for chicken breasts is 165° Fahrenheit, but you’ll want to remove the chicken from the skillet once it reaches 160°F inside. Don’t worry, I’m not suggesting you serve or eat raw chicken. The residual heat will keep cooking the chicken as it rests, bringing it up where it needs to be. Plus, you’ll be adding it back to the skillet for a few minutes at the end of the process. If you were to cook it to 165°F right off the bat, the chicken would be dry and tough by the time you sit down to eat it. Make sure your chicken breasts are all pretty uniform in size and thickness. That way, they’ll cook at the same speed. If you have 2 really large chicken breasts, you can use those instead of 4 medium ones. Just halve the large pieces horizontally, like you would cut a hamburger bun. That’ll give you 4 chicken cutlets which will cook much faster and more evenly than 2 large chicken breasts. Adding cold dairy products to hot skillets or hot liquids can cause the dairy products to separate or curdle. Definitely not something you want for your cream cheese garlic chicken! Make sure your cream cheese and heavy cream are at room temperature when you start the recipe. Don’t microwave them to speed the process along, either, as that can give you the same negative results. Also, make sure to remove the skillet from the heat before adding them to the rest of the sauce, and let it cool a little first. That way there’s not as much of a temperature difference.

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