Cream Sauce Chicken Thighs
A deliciously easy weeknight meal of crisply breaded and sauteed chicken, with a creamy cheesy sauce and bacon bits.
Servings: 4
Ingredients
- 6 (about 1.5 pounds, total) boneless skinless chicken thighs
- ¼ cup all purpose flour
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon Italian Seasoning
- 1 teaspoon dried parsley
- Salt and fresh ground pepper, to taste
- 1 ½ tablespoons vegetable oil
- ¾ cup low sodium chicken broth
- 4 ounces cream cheese, cubed, room temperature
- Chopped fresh parsley, for garnish
- cooked and diced bacon, for garnish
Instructions
- Pat dry the chicken.
- In a small mixing bowl combine flour, garlic powder, onion powder, italian seasoning, parsley, salt, and pepper.
- Coat chicken with the flour mixture.
- Heat oil in a large, 12-inch skillet set over medium heat.
- Add chicken to the hot oil and cook for 5 minutes; flip over and continue to cook for 6 to 7 minutes, or until cooked through.
- Remove chicken from skillet.
- Set skillet back over medium heat and stir in the chicken broth; mix and stir, scraping up all the browned bits from the bottom of the pan.
- Add the cream cheese; cook and whisk for 2 to 3 minutes, or until cream cheese is melted and sauce is thickened.
- Return chicken to the skillet; turn to coat and continue to cook for 2 minutes, or until heated through.
- Garnish with parsley and bacon.
- Serve.
Nutrition
Calories: 384kcal | Carbohydrates: 8g | Protein: 36g | Fat: 22g | Saturated Fat: 12g | Cholesterol: 193mg | Sodium: 256mg | Potassium: 494mg | Fiber: 1g | Sugar: 1g | Vitamin A: 422IU | Calcium: 51mg | Iron: 2mg
