Chicken Recipe With Cream Cheese If you can brine Chicken in buttermilk, marinate it in yogurt, or slather it in mayo—why now not rub it in cream cheese? I located myself pondering that question currently when remembering my mother-in-law Monica’s slow-cooker recipe for cream cheese turkey breast (the identical Monica behind those Sour Cream & Chive Mashed Potatoes). The idea: rub a mixture of lawn-style cream cheese, soy sauce, and butter all over a turkey breast, vicinity it in a slow cooker with a touch of water, then permit it to prepare dinner all day. Every time she served it, the turkey turned into seriously precise—juicy and smooth and full of flavor—but my attempts to re-create it at home have continually fallen flat and led to dry, stringy meat.
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But cream cheese-rubbed chicken? I couldn’t shake the idea from my head, so I determined to present Monica’s recipe a bit refreshed (and make it a weeknight practicable in the manner) whilst preserving the authentic spirit intact. Here’s what I did: Swapped boneless, skinless chicken thighs for turkey, brought miso to the cream cheese to boost its umami, used clean herbs to add size (although dried ones paintings in a pinch), and oven-roasted the thighs over a bed of mushrooms in a baking dish.
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Not best does the fat and lactic acid inside the cream cheese hold the chicken juicy and soft, it melts together with the rendered fats and water that chefs off from the mushrooms to create a lovable built-in pan sauce. Better but, chicken thighs are a ways greater forgiving than chicken (or turkey) breasts because they’re now not as lean, so there’s no want to worry approximately dry, rubbery meat. I want to serve the chicken and mushrooms over buttered noodles, rice, or crusty bread to sop up all of the golden sauce. Or in case you’re seeking out a real weeknight deal with, cross for the mashed potatoes!