Cream Cheese Recipes For Dinner – Laura Rege is a food developer and nutritionist living between Dallas and Brooklyn. Formerly a member of the editorial team at Food & Wine and Martha Stewart Living, Laura now works and creates recipes for websites like ours and cooking videos! When she’s not working in the kitchen, she heads to the US or overseas in search of her next delicious bite.
As good as a bagel smothered in cream cheese is just the beginning of what can be done with this sweet and creamy treat. Cream cheese ups the ante on both sweet and savory dishes – this one-party recipe is proof of that. It turns liquid into a delicious sauce that envelops boneless, skinless chicken breast for a high-protein meal at your table in less than 30 minutes.
Cream Cheese Recipes For Dinner
Cream cheese chicken is best served with rice, noodles, or a side of vegetables like mashed potatoes or greens, but it’s a versatile dish if you don’t want to do anything else. Sauté the mushrooms before adding the onions and garlic or finish by adding a few handfuls of spinach, chopped green leaves, or a small broccoli or pork chop before placing the lid on to cook the chicken.
Best Cream Cheese Recipes
Start by frying the chicken breasts until golden, then transfer them to a plate while making the creamy sauce. The chicken won’t cook perfectly here, but that’s the key to a tender and juicy chicken breast. Hold off the water and season with good seasonings, then when the food is ready, return it to the pan and finish slowly cooking it in the food so as not to overcook the meat.
While any chunks of chicken work well in this hot sauce, we like to combine the richness of the sauce with quick, boneless, skinless chicken. Stovetop Cream Cheese Corn is a great side dish! Watch the cream and milk melt together with the corn to make a delicious side dish in 20 minutes!
I love how easy this dish is. Stovetop Cream Cheese Corn is a side dish that really has its own characteristics. The ingredients are inexpensive, but the results are phenomenal.
When I first posted this recipe to Lord Byron’s Kitchen, I thought it would be well received, but I didn’t expect it to be so difficult. Also, I don’t think corn is a big deal when it comes to Thanksgiving. I’m sure this recipe will pop up again later in corn season, like late August or September. But I was wrong.
Cream Cheese Stuffed Baby Bell Peppers
Starting in mid-September, this food is common in Canada. This continues until the second week of October. But viewers from the United States started to flock in the first week of October. I just thought that cornmeal was being sought for Thanksgiving purposes. Either way, I couldn’t be happier about it, because this recipe is so good!
In the world where I live, things are better. Honestly, I don’t think there’s been a time when we didn’t have cream cheese in our fridge. I don’t like hard cheese in cheese form, but we often buy different kinds for bags.
Stovetop Cream Cheese Corn calls for the use of cream cheese. You can use the flat version, but preferably thawed and left thick and meaty.
This is definitely one of those dishes that you serve immediately after cooking. Otherwise, the cream cheese will curdle and harden as it cools.
Cream Cheese Chicken
Here is a list of the ingredients needed to prepare this recipe. For sizes and sizes, see the printable recipe cards near the bottom of this post.
In a large skillet over medium heat, combine the drained corn, butter, salt and black pepper. Cook the corn until just cooked through – about 5-6 minutes.
Then, reduce the heat to medium and add the cream and milk. Continue cooking, stirring constantly, until the cream dissolves into the milk to form a paste. The sauce will thicken. Don’t give up on caring and keep on inspiring; cream sauce will burn easily.
When it thickens, remove from heat and stir in a new skillet. Serve immediately. Now, let me say it’s easy! Just wait till you taste this. You will want to do it again and again and again!
Cream Cheese Stuffed Chicken Breast + Wonkywonderful
If for some reason you can’t serve this Kippie as it’s prepared, I recommend not doing it ahead of time, or once it’s prepared, turn the entire dish into the slow cooker and cover. Lower the heat and keep the bowl warm. This prevents the cheese from hardening.
As I said before, we live in the city. Of course, you can buy fresh corn any time of year, but it’s hard to find corn outside of August and September that hasn’t traveled thousands of miles to get here.
So for me, whole grain is the best. You can buy frozen corn anytime and they usually cost around three dollars a bag. This is an excellent choice. Plus, it saves you from packing up the corn and getting all that junk out of the box. I really hated doing that, because the corn was all over the table and floor!
Serve this corn with anything, but I can’t imagine pairing it with anything other than my Oven Fried Chicken with Spicy Honey Drizzle. This is food I can eat over and over again!
Lazy Chicken Dinner Recipes For Your Picky Family
Who Says Baked Beans Need Bacon? And who said it has to be grilled? Stovetop Vegetarian Baked Beans is quick, easy, and simple – no one will ever notice a pork product missing! If you’re having dinner tonight, serve these beans and some corn on the side!
During the colder months, some prefer heavier and healthier foods. Peppery Creamy Polenta is one such dish. It’s warming and comforting, and prepared with lots of fresh black pepper, butter, and salt. Great winter side dish, especially when served with beef!
Thick or thin, the choice is yours, but for Home-Style Gravy with Peas and Carrots, thicker is better in my opinion! This easy-to-make-from-scratch recipe is delicious and the perfect vessel to toss those buttery carrots and peas in! Pour lots of it over the mashed potatoes and dig in!
Calories: 310 kcal | Weight: 35g | Proteins: 7g | Fat: 18 g | Fat content: 10 g | Carbon: 54 mg | Sodium: 267 mg | Pump: 483 mg | Electricity: 4 gr | Sugar: 2 gr | Vitamin A: 657 IU | Vitamin C: 10 mg | Calcium: 66 mg | Iron: 1 mg
Cheesy Pigs In A Blankets For Dinner
Need to contact an inquiry or want to work with Lord Byron? Download and request the Lord Byron’s Kitchen Media Kit for FREE today! Sorry I’ve gone MIA this summer. That’s difficult. It’s not difficult but full of lots of changes. New house, new school, new country, new everything.
My kids are starting school so I figured I’d have time to clean the house, blog, and basically do all the things I hadn’t done all summer. Like a mop on the kitchen floor. Not. I haven’t mopped this summer, haha 🙂 #reallife
With school starting all I wanted was a simple 30 minute dinner. These spicy chicken enchiladas are just that! I like dinners that only require 5 or 6 ingredients, can be as simple as you like, and my dinners can use rotisserie chicken or shredded chicken.
I decided to write down some helpful tips and answer some frequently asked questions. I get so many questions that it’s hard to keep up with ideas sometimes. I’ll try and do better to answer my posts from now on.
One Pan Creamy Chicken And Spinach
This is a common question I get whenever I post a recipe with shredded chicken in it.
Yes! Yes! My favorite thing about this recipe is how much you can customize it to suit your family’s tastes and preferences. We love these things. They are cute for kids but great for adults too.
Cream Cheese Chicken Enchiladas are quick and easy! On the table in 30 minutes. Flour tortillas wrapped in a creamy chicken filling. Place into enchilada bowl and grated cheese.
To make cream cheese even easier, place an uncovered bowl of cream cheese on a microwave-safe dish and let cook for 25-30 seconds or until tender and creamy. Chicken is easier to mix during
Slow Cooker Cream Cheese Chicken
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