Saturday, February 28, 2015

Five Spice Cream Cheese Chicken

This was another dish I received via freezer meal swap - thanks, Elizabeth! My whole family devoured it and my husband and I fought over leftovers the next day!

2 lbs chicken thighs, boneless/skinless
1 tsp salt
1/2 tsp garlic powder
1 tsp adobo seasoning
1 tsp cayenne pepper
1/2 tsp smoked paprika
1/2 tsp mustard seed, ground
4 tbsp heavy whipping cream
1/2 cup cream cheese
1/2 cup whole milk
2 tbsp butter
2 tbsp olive oil

Season chicken with spices and salt. Combine the cream, milk, and cream cheese.

Heat the butter and olive oil in a skillet over medium-high heat. Add chicken to the pan and cook for 3-5 minutes on each side. Turn the heat down to medium-low and add the cream sauce. Stir occasionally and let the sauce thicken for three minutes or so. Serve the chicken with the sauce over the top.

To freeze: Combine chicken with spices and salt in a freezer bag. Combine cream, milk, and cream cheese in a quart bag. Thaw in fridge before following cooking directions above. (Note: The cream sauce may seem a little curdled, but just whisk it.)

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