We’ve been trying to add some new recipes to our regular rotation recently to relieve dinner boredom – and to try to consistently eat at home more often instead of picking up food. I decided to share any successes that I find here because who doesn’t love a recipe success! This weekend’s new recipe: 15 Minute Chicken with Creamy Herb Sauce.
I basically never believe a recipe that claims to only take 15 minutes because we usually like to cook things so much longer. But this one really and truly didn’t take more than 15 minutes. I love finding new quick and convenient recipes that we can throw together without too much effort. I basically followed this Iowa Girl Eats recipe, but made it a little simpler and more cost effective by using Philadelphia Cooking Creme. That stuff is awesome.
Now the step by step.
First easy step – brush chicken with olive oil and season with salt and pepper. This would have taken me a little less time if I had bought the thin sliced chicken like I normally do, but I bought the bigger breasts that were on sale and sliced and pounded them until they were thin enough. That was honestly the most time consuming step in this recipe!
By the way, can I say how much more I love the silicone brush compared to the bristle brushes that always get messed up? A lot more.
Next step: saute the chicken in skillet over medium heat until cooked through. I cook everything in my cast iron skillet now.
While the chicken is going, go ahead and dice up a shallot. Or an onion if that’s easier for you. I thought the shallot made this meal seem a little fancy, and I really liked the flavor it added.
Remove the chicken from the skillet and saute the diced shallots in about one tablespoon of olive oil.
Add the secret ingredient – the incredibly convenient and tasty Philadelphia Cooking Creme. If you haven’t seen this stuff before, it’s with the cream cheese and looks like this:
Add the cooking creme, a little bit of chicken broth lemon juice to the skillet.
Mix it all together and then add the chicken back to the skillet.
Last finishing touch? Add some fresh herbs to the sauce. I found these cute plants at the grocery store and thought they would be a great addition to our kitchen. (We’re also growing some oregano in our garden, but I think it may be taken over by the watermelon, zucchini, and tomatoes.)
I snipped off a little cilantro and parsley and added them in before serving.
The final result? A quick, easy and delicious meal loved by everyone in the family. Jenny was on her second piece before I even sat down. And while this isn’t something I would normally do, I ended up making an entire second batch because I still had enough of all the ingredients and it was gone too fast. We served it with the best dinner rolls ever, but it would have been great with pasta or rice, or some of my fresh zucchini from the garden (though I’m the only one who would eat that.
15 Minute Chicken with Creamy Herb Sauce
1 lb. thinly sliced chicken breasts
Olive oil, divided (approximately 1 tbs. to brush on chicken and 1 tbs. to saute shallots)
Salt and pepper, to taste
1 large shallot, diced
1 container Italian Herb Philadelphia Cooking Creme
1/4 cup chicken broth
1 tbs. lemon juice
A few snips of fresh cilantro and parsley
1. Brush chicken with olive oil and season with salt and pepper.
2. Saute in skillet over medium heat until browned and cooked through. Remove from skillet.
3. Heat 1 tbs. of oil in skillet and saute diced shallot for 1-2 minutes until browned.
4. Add Philadelphia Cooking Creme, chicken broth, and lemon juice to skillet. Stir to combine.
5. Add chicken back to skillet.
6. Top with fresh herbs before serving.