Chicken with cream recipes easy – if you like delicious chicken recipes that are easy to make and delicious, you should definitely enjoy these chicken dishes. Making chicken recipes with cream is the best way to make your dishes creamy, delicious and flavorful. Cream cheese and heavy whipping cream are two basic ingredients that you can use for cooking chicken with cream.
EASY CREAMY CHICKEN
This creamy skillet chicken has a velvety smooth sauce from just 2 ingredients! It’s perfect for a really simple, delicious weeknight dinner!
Welcome to one of my favorite dinners. ❤️
I’ve been making this easy creamy chicken for years. It started one of those nights when I looked into the fridge and wondered why I hadn’t gone to the store that day. Slim pickings.
Then I spied some wedge cheese and some chicken I needed to cook and this delightful dinner was born.
And ever since, it never fails to amaze me. It’s the sauce.
The sauce has a serious yummy quotient. It’s decadent but also, believe it, so very light. And it takes just two ingredients.
I use Laughing Cow wedge cheese and some chicken broth to make a velvety smooth sauce that coats the chicken and brings a wollop of flavor without many calories.
Big impact, little sacrifice. Win-win!
This also cooks up in no time, making it an easy, delicious dinner to turn to any night of the week. It’s my foolproof back-up when things get crazy.
(Which is why I always have these ingredients on hand!)
HOW-TO MAKE THIS EASY CREAMY CHICKEN:
- First, season your chicken strips or bits with salt and pepper and brown them up in a pan to get a nice golden crust. Don’t skip the golden crust.
- Next, add your cheese wedges and some chicken broth. Use your spatula or spoon and scrape at the bottom of the pan to get those delicious stuck-on bits to un-stick. Flavor town!
- Let the cheese melt into the broth and cook down until it’s reduced and thickened and made an unbelievably scrumptious sauce for your beautifully browned chicken.
That’s it! You’ve just made a delicious dinner everyone is going to devour!
(Oh, and this recipe is low-carb and gluten-free and keto as is.)
I get questions a lot about the cheese used here, so let’s discuss.
NOTES ABOUT THE CHEESE IN THIS CREAMY CHICKEN RECIPE:
– I use Laughing Cow cheese wedges in this recipe. It’s easy, flavorful and keeps it really simple.
– However, you could also use a plain or flavored goat cheese for this recipe. You’ll need about 4 ounces.
– You could also use a combination of plain cream cheese, Swiss or mozzarella cheese and cheddar cheese for this recipe.
– The amount listed in the recipe card works well for us. But of course, feel free to add extra cheese if you’d like!
Also, be sure to serve the chicken with any extra sauce drizzled on it. Plenty of extra sauce!
Just resist the urge to lick the very hot pan. It will burn your tongue. Not that I know from experience…
Lastly, here’s some ideas of what to pair it with.
SERVING IDEAS FOR EASY CREAMY CHICKEN:
- Fluffy baked potatoes (I always make easy 10-minute “baked” potatoes to keep the meal quick and easy.)
- Mashed potatoes
- Creamy grits or polenta
- Steamed rice or quinoa
You pretty much want anything that you can drizzle some extra sauce over! Oh that sauce… 😍
Then just add your favorite veggie: steamed broccoli or asparagus, green beans or sautéed spinach.
The whole dinner can be ready in just 15 minutes with minimal effort and very few, very basic ingredients. That’s what I’m talking about.
(If that’s your style, too, be sure to check out my easy balsamic chicken. It’s another favorite weeknight go-to, also using pantry ingredients and ready in under 20 minutes.)
Enjoy!
Creamy Garlic Chicken Recipe
What’s more appetizing and irresistible than a chicken that’s both creamy and garlicky? This easy chicken recipe is exactly that! You’ll want lots of rice with this chicken dish!
We used boneless thighs for this recipe but feel free to use chicken breasts if desired.
Prep Time
10 mins
Cooking Time
20 mins
Ready In
30 mins
Yield
4 to 6
Cuisine
Filipino
Cooking Method
Fry
Creamy Garlic Chicken Ingredients
8 pieces boneless chicken thigh fillets
1 cup all-purpose flour
3 tablespoons olive oil, divided
1 head garlic, separated into cloves and peeled
1/2 cup chicken stock
1 cup all-purpose cream
salt, to taste
ground black pepper, to taste
chopped cilantro, to garnish
How to cook Creamy Garlic Chicken
Season chicken thighs on both sides with salt and pepper.
Place flour on a medium plate. Dredge each chicken with flour, patting off any excess.
Heat a large pan over medium-high heat. Add 2 tablespoons olive oil. Add the dredged chicken thighs, cooking in batches as needed. Sear until golden brown, about 3 to 4 minutes. Flip and sear until brown, another 2 to 3 minutes. Remove the chicken thighs from the pan, and set aside on a plate.
Add the remaining olive oil to the pan. Turn the heat down to Medium and add all the peeled garlic cloves. Toast the garlic until light brown on all sides. Be careful to not burn the garlic.
Pour in the chicken stock. Bring it up to a boil and then reduce heat to a simmer. Simmer until reduced by half. Once the stock has reduced, pour in the cream. Again, bring the cream and stock up to a boil, and then reduce to a simmer. Add the chicken back to the sauce, cover, and cook until the chicken is cooked through.
Once the chicken is cooked, transfer to a serving plate. Sprinkle with chopped cilantro.
Marry Me Chicken (Creamy Chicken Recipe)
Now this is a recipe that you are going to want to save and revisit often. Our take on this Italian classic will knock your socks off.
Why we call it marry me chicken
Funny enough, this recipe gets its nickname “marry me chicken” because it is so good that the person you are making it for cannot resist getting down on one knee to pop the question.
That’s right! There are tons of varieties of marry me chicken, also called engagement chicken, that promise to make a husband or wife out of you just for cooking this dish.
While the origin of this monicker might be a bit antiquated, we love the playfulness of this concept. And think it is a great way to describe just how yummy our take on this chicken dish is.
Why this recipe only requires a single pan
This recipe works best if you use a single large pan or skillet to cook the chicken and make the sauce. Not only does it create less dishes, but making a sauce in the same pan that the chicken cooked in will give your dish more flavor.
You will notice after you cook the chicken, there is a residue or crust left behind on the pan. This is a combination of moisture and fat from the chicken that has reduced down while cooking. This little crunchy bit might not look like much, but it is packed with flavor.
The technical term for this left-behind-on-the-pan-flavor-bomb is fond. Instead of rinsing fond down the drain, you’re going to want to use it to make the most out of your dish!
You’ll do this by deglazing your pan, which essentially just means adding liquid to the pan while its hot to loosen up the fond. The liquid will then rehydrate the caramelized bits on the bottom of the pan and infuse in the flavor.
Why do we dredge chicken breast before cooking (and what does dredging chicken mean?)
Dredging a chicken simply means coating your chicken in flour before cooking it in oil. While it isn’t nearly as unhealthy as battering and deep frying a chicken, this method of shallow frying chicken produces a similar mouthwatering flavor and texture.
This gentle coating of flour creates a layer around the skinless chicken breast. It helps to prevent the flesh of the chicken from getting hard since it works as a barrier to the heat. The flour layer also helps to retain moisture in the chicken while it’s cooking. And because of that, it improves the overall texture of the chicken!
Dredging also presents an opportunity to infuse more flavor in the chicken. In our recipe, you’ll notice that we dredge in a flour mixture, utilizing herbs and spices to amp up the taste of the chicken. To further maximize the flavor of this dish, sprinkle salt and pepper onto your chicken before dredging.
If you have an extra 24 hours, take the time to brine your chicken breast
While it is not necessary, brining your chicken breast can help to enhance the flavor and moisture content of your chicken.
To brine your chicken breast, prepare a bowl of heavily salted water. Let the chicken sit in the salt water in the fridge overnight. Remove and pat down dry when you’re ready to cook it.
A brine will help the chicken breast retain moisture by loosening up the fibers of the chicken allowing more water to go beneath the surface. When you’re cooking your chicken, moisture naturally evaporates, so adding more moisture before you cook can be very beneficial.
Again, this is not a necessary step, but it can definitely level up your meal if you have the time!
How to make marry me chicken
- Pour flour onto a flat plate or platter, evenly distributing it across the bottom. Add mixture of salt, pepper, oregano, thyme and paprika, and gently mix together.
- Dredge the chicken breasts in the flour mixture.
- Warm up a large pan or skillet over medium heat and add olive oil.
- Cook the floured chicken for 3-5 minutes on both sides, depending on how thick it is.
- Note: be careful not to over cook your chicken in this step as you will be adding it back to the heat at the end of this recipe.
- Remove the chicken from the pan.
- Add in more olive oil, minced or crushed garlic, salt, pepper, oregano, thyme, and chili flakes. Allow the garlic and spices to toast for a minute or two.
- Note: be sure to mix often and keep a close eye on it so that the garlic doesn’t burn.
- When you can smell the aromas coming off the pan, add in your heavy cream, chicken stock, parmesan cheese, chopped roasted red peppers, and spinach. Give everything a nice mix to help the sauce come together.
- Let the sauce reduce for a couple minutes, then add in the cooked chicken. Scoop some of the sauce over the top of the chicken breast and allow the sauce to infuse.
- Serve the chicken breasts whole or slice them up. Pour over sauce and serve it with your favorite side dish!