Print cream cheese sauce for chicken recipe
This cream cheese sauce is simple to make and will give your chicken meals a rich, creamy taste. You can use this sauce on grilled, baked, or pan-seared chicken with ease. It only takes 10 minutes to assemble, making it perfect for weeknight dinners.
Equipment
- A medium saucepan
- A whisk
- Measuring cups and spoons
- A wooden spoon or spatula
Ingredients
- Butter 2 tablespoons unsalted: This adds richness to the sauce. Olive oil can be used as a substitute for a lighter or dairy-free version.
- Cream Cheese 4 oz, softened: The main ingredient that gives the sauce its creamy texture. To make it lighter, you can use low-fat cream cheese.
- Garlic 1 clove, minced: Fresh garlic adds depth to the flavor. If you don’t have fresh garlic, you can use garlic powder instead
- Milk ½ cup: Helps to thin the sauce to the desired consistency. Whole milk will give a richer result, but you can use any type of milk or dairy-free alternatives.
- Parmesan Cheese ¼ cup, grated: Adds a sharp, cheesy flavor that complements the cream cheese. If you prefer, you can substitute with nutritional yeast for a dairy-free option.
- Salt and Pepper: Season to taste to balance the flavors.
Instructions
- Melt the Butter: Melt the butter over medium-low heat in a medium-sized pot. Stir occasionally to prevent the butter from burning.
- Add Garlic: When the butter melts, add the chopped garlic and cook for about one minute, until the garlic smells good. Be careful not to burn the garlic.
- Stir in the Cream Cheese: Add the softened cream cheese to the pan. Stir continuously with a whisk or spoon until the cream cheese melts and combines with the butter, creating a smooth base for the sauce.
- Pour in the Milk: Slowly pour in the milk while whisking to ensure the sauce is smooth and lump-free. Continue stirring until the sauce starts to thicken.
- Add Parmesan Cheese: Stir in the grated parmesan cheese and whisk until fully melted and combined. At this point, the sauce should be thick and smooth.
- Stir in the grated parmesan cheese and whisk until fully melted and combined. At this point, the sauce should be thick and smooth.
- Season and Simmer: Season the sauce with salt and pepper to taste. Let it simmer on low heat for 2-3 minutes to allow the flavors to meld together.
- Serve Over Chicken: Once the sauce is ready, remove it from the heat and drizzle it over your cooked chicken. Enjoy this creamy, flavorful sauce with your meal!
Notes
- Before adding the cream cheese to the pan, make sure it has melted. This allows it to melt more easily and prevents lumps.
- Whisk constantly as you add the milk to the cream cheese mixture to prevent a lumpy sauce.
- If the sauce appears excessively thick, dilute it with a small amount of milk. Should it be overly thin, simmer for a few more minutes to thicken.
- Store any leftover cream cheese sauce refrigerated in an airtight jar for up to three days.
- Reheat the sauce gradually in a skillet over low heat; if needed, add a little milk to help the sauce regain its creamy consistency.
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