how to make a cheese sauce with philadelphia

I did not add them this time because I wanted you to have the original/pure recipe for cream cheese pasta.The seasoning from the chicken, combined with the fond (that’s the brown stuff on the bottom of the pan after cooking the chicken), chicken broth, cream cheese, and just a hint of mustard creates a decadent sauce that you’ll probably want to pour over everything on your plate.What could you add to the cream cheese sauce? Just make sure they’re completely thawed before using them. Most of the time, those are thin enough to not need to be sliced. I’ve also been known to use some of those frozen chicken breasts that you buy in the big bag. And that’s the chief complaint I get from folks about using boneless skinless chicken breasts, so use that thermometer!Īnd yes, this will also work with boneless chicken thighs. Not only does this ensure the chicken is cooked to a safe temperature, but it allows you to cook it right to 165° without going over and causing it to get dry. If you still find them too thick, put them between to pieces of cling wrap or in a gallon zip-top bag and pound them thinner with a meat mallet. This will allow them to cook through quicker.Īnd, of course, I always recommend an instant read meat thermometer. I suggest taking a sharp knife and slicing each breast in half lengthwise to create two pieces of chicken that are roughly 3/4 to 1-inch thick.

The super thick chicken breasts from the grocery store won’t work the way they come. You want to get the chicken cooked through, without burning the outside. The most challenging thing about this recipe is getting the chicken cooked correctly – but even that’s not too hard. So I decided to shoot a few new images, update the recipe a touch to make even easier, and put it back out into the world, hoping y’all will give it another chance. And it’s super easy, too!īut honestly, this recipe has never gotten the attention it deserves.

This super delicious cream cheese sauce is a great way to dress up boring boneless skinless chicken breasts. We probably make it a couple times a month. It was on the regular rotation at our house way back then and continues to be today. Way back in 2011, I posted this recipe for my Easy Chicken with Cream Cheese Pan Sauce. This recipe was originally posted on Jand was updated on March 16, 2021.

How to make a cheese sauce with philadelphia