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Skinless Chicken Thighs Braised in Cream and Cream Cheese

Mouthwatering chicken with cream cheese! An excellent choice. Seared chicken thighs in a silky cream-cheese sauce, seasoned with a handful of everyday spices — the recipe for a perfect dinner, whether it's a family meal or a celebration. Tender, braised meat, a thick sauce, and a bold, memorable flavor, all in one dish.

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Skinless thighs stewed in cream and cream cheese
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 54 % 19 g
Fats 43 % 15 g
Carbohydrates 3 % 1 g
207 kcal
GI: 100 / 0 / 0
  • The classic version calls for chicken thighs, but you can swap in drumsticks or chicken breast. Why thighs? They're the perfect size, nicely tender, and quick to cook. Remove the skin from the thighs first — skin only turns crisp and appetizing when baked; braised in cream, it just goes soggy. Rinse the skinless thighs under running water and pat them dry with paper towels. In a separate bowl, mix the spices that will build the dish's flavor: combine the salt, garlic powder, dried spices to taste, cayenne pepper, smoked paprika, and mustard powder on a plate. Stir them together with a fork so they're evenly blended. Coat the thighs all over with the spice mix, rubbing it into the meat with your hands so the flavor soaks in. Set a skillet over medium heat, pour in the olive oil, and add a little butter right after. Using both fats helps the chicken cook evenly and gives it extra flavor and aroma. Once the oil is good and hot, add the chicken. Sear the pieces until golden on each side, 3 to 5 minutes. Once the chicken is browned all over, lower the heat and pour in the milk, then add the cream and cream cheese — in that order. If you add the cream first, it evaporates too fast and can scorch, and the same goes for the cheese, so always start the liquid with the milk. Stir the sauce until smooth; it should fully cover the thighs. Braise the chicken, covered, over low heat for 5 to 7 minutes. In that time the meat cooks through and turns soft and tender, and the sauce thickens nicely. Serve hot with any side dish, sprinkled with chopped parsley. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Whole cow's milk - 68  kcal/100g
  • Milk 3.5% fat content - 64  kcal/100g
  • Milk 3.2% fat content - 60  kcal/100g
  • Milk 1.5% fat content - 47  kcal/100g
  • Concentrated milk 7.5% fat content - 140  kcal/100g
  • Milk 2.5% fat content - 54  kcal/100g
  • Buttermilk - 36  kcal/100g
  • Cream of 20% fat content - 300  kcal/100g
  • Cream of 10% fat content - 120  kcal/100g
  • Cream - 300  kcal/100g
  • Parsley greens - 45  kcal/100g
  • Salt - 0  kcal/100g
  • Spices dry - 240  kcal/100g
  • Olive oil - 913  kcal/100g
  • Paprika - 289  kcal/100g
  • Cream cheese with 50% fat content - 349  kcal/100g
  • Cayenne pepper - 318  kcal/100g
  • Garlic powder - 331  kcal/100g
  • Mustard powder - 378  kcal/100g
  • Chicken thighs - 185  kcal/100g

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