Chicken with Cream Cheese Sauce (Protein)

Cream cheese ups the ante in both sweet and savoury recipes - this one-skillet dinner is proof. It turns the stellar ingredient into a savoury sauce that enrobes boneless, skinless chicken breasts for a high-protein dinner that’s on your table in less than 30 minutes. While any cut of chicken suits this creamy sauce, I love pairing the richness of the sauce with fast-cooking and lean boneless, skinless chicken breasts.

4 Tbsp. extra-virgin olive oil, divided
4 chicken breasts, boneless, skinless (~ 2 lbs total)
1½ tsp. sea salt, divided
¾ tsp. black pepper, freshly ground, divided
1 small yellow onion, finely chopped
4 cloves garlic, finely minced
2½ cups chicken broth, divided
8 oz cream cheese
1 Tbsp. Dijon mustard
½ cup (2 scoops) unflavoured whey protein powder (39 g)
2 Tbsp. fresh dill, coarsely chopped
¼ tsp. red pepper flakes

Pat the chicken breasts dry with paper towels. Season all over with 1 tsp. sea salt and ½ tsp. of the black pepper.

Heat 2 Tbsp. olive oil in a large skillet over medium-high heat until shimmering. Add the chicken and cook, flipping halfway through, until golden on both sides, about 10 minutes total. Transfer the chicken to a plate (it will not be cooked through).

Add the remaining 2 Tbsp. olive oil to the pan and heat until shimmering. Add the onion and cook, stirring occasionally, until tender, about 2 minutes. Add the garlic and cook, stirring, until fragrant and golden-brown, about 1 minute more.

Pour in ½ cup chicken broth and simmer, scraping up any browned bits from the bottom of the pan, until almost evaporated, about 1 minute.

Pour in the remaining 2 cups chicken broth. Add the cream cheese, Dijon mustard, protein powder, the remaining ½ tsp. salt and remaining ¼ tsp. black pepper. Bring to a simmer, whisking frequently, until the cream cheese is melted and combined. Taste and season with more salt and black pepper as needed.

Return the chicken and any accumulated juices to the pan. Bring back to a simmer. Cover and reduce the heat to medium. Simmer until the chicken is cooked through, 3-5 minutes more. Remove from the heat and sprinkle with the dill and ¼ tsp. red pepper flakes.

Makes 4 servings.

Cook's Notes: Leftovers can be stored in airtight containers in the refrigerator for up to 4 days.