Chicken Cream Chop Recipe

Prepare chicken

Trim any excess fat from the chicken thighs. If pieces are thick, butterfly or gently pound to an even thickness about 1/2 inch for even cooking.

In a bowl, combine 1 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, 1/2 tsp paprika and 1 tbs olive oil. Add chicken and rub the mixture all over. Let rest at room temperature for 10–15 minutes or refrigerate up to 2 hours.

Heat a large skillet over medium-high heat and add 1 tbs olive oil. When hot, add chicken in a single layer (work in batches if needed). Cook 4–5 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Remove chicken to a plate and tent loosely with foil. Reserve pan drippings for the sauce.

Lower heat to medium and add 2 tbs unsalted butter to the same skillet with the reserved drippings. Once melted, add the minced shallot and sauté 2–3 minutes until translucent.

Add the 3 cloves minced garlic and cook 30–45 seconds until fragrant, stirring so it doesn’t burn.

Sprinkle 1 tbs all-purpose flour over the aromatics and stir constantly for 1 minute to cook the raw flour taste and form a light roux.

Slowly pour in 1 cup chicken stock while whisking or stirring continuously to avoid lumps. Bring to a gentle simmer and let thicken for 2–3 minutes.

Reduce heat to low and stir in 3 tbs heavy cream and 2 tbs softened cream cheese until the cream cheese melts and the sauce is smooth. If the sauce is too thick, add up to 2–3 tbs more stock.

Whisk in 1 tsp Dijon mustard, 1 tsp fresh thyme leaves (or 1/2 tsp dried), 1 tsp lemon juice, 1/2 tsp salt and 1/2 tsp black pepper. Taste and adjust seasoning.

Return the cooked chicken and any accumulated juices to the skillet, spooning sauce over the pieces. Simmer on low 2–3 minutes to fully heat through and allow flavors to meld.

If desired, stir in 2 tbs grated Parmesan to the sauce until melted for extra richness.

Sprinkle 2 tbs chopped fresh parsley over the chicken. Serve immediately with the cream sauce spooned over. Suggest serving with mashed potatoes, rice, or crusty bread to soak up the sauce.