This easy skillet Sriracha cream cheese chicken dish makes a delicious dinner that comes together in only 25 minutes. The tender chicken chunks are served with a creamy and flavorful sauce that has a nicely spicy finish.
Rather than using just cream to make this sauce creamy (like in this spicy chipotle sauce), I also added cream cheese to the recipe here. The cream cheese flavor works great with the fresh red bell pepper and the Sriracha and also thickens the sauce nicely.
For more recipes with Sriracha, also check out this ginger Sriracha aioli and this Sriracha honey sauce for chicken!
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Recipe ingredients:
How to make it:
See full ingredients & instructions in the recipe card below!
Step 1. Cook the chicken.
Step 2. Cook the bell pepper.
Step 3. Add garlic, Sriracha, cream, cream cheese and chicken broth and simmer until smooth.
Stir in cooked chicken and chives.
How to serve it:
Serve the chicken with the sauce over rice.
How to store leftovers:
Store any leftovers in an airtight container in the fridge. Reheat on the stovetop or in the microwave.
How spicy is this dish?
This dish has a medium level of spiciness.
More chicken and cream sauce recipes:
- Creamy Chicken and Chorizo Pasta (no tomato)30 Minutes
- Buffalo Chicken Gnocchi20 Minutes
Did you make this recipe? Please leave a star rating or comment! Thank you!
Full Printable Recipe
Sriracha Cream Cheese Chicken
Equipment:
- measuring cups and spoons
- knife and cutting board
- garlic press (optional)
- cast iron skillet
- digital meat thermometer (recommended)
- bowl
- kitchen tongs
- rubber spatula
Ingredients:
- 2 teaspoons mild olive oil
- 8 ounces boneless, skinless chicken breast, cut into bite-sized chunks
- ¼ small red bell pepper, diced (about ¼ cup)
- 1 garlic clove, peeled and minced or pressed through a garlic press
- 1 tablespoon Sriracha sauce
- ½ cup heavy cream
- 2 ounces full-fat block cream cheese, softened*
- ¼ cup chicken broth
- 2 teaspoons finely chopped fresh chives, (you need 5 to 6 six-inch chives or an equivalent amount for that)
Instructions:
- Heat the oil in a cast iron skillet on high heat until shimmering.
- Add the chicken and cook until browned on the edges and fully cooked (about 7 minutes). The internal temperature should be at least 165 degrees F.
- Using kitchen tongs, transfer the chicken to a bowl and set aside.
- Add the bell pepper to the skillet and cook until starting to soften, about 3 minutes. (Add a little more oil if you need to.)
- Add garlic, Sriracha, cream, cream cheese and chicken broth and simmer, stirring continuously, until the sauce is smooth (3 to 5 minutes). Tip: Use a rubber spatula for the stirring. To get rid of any small cream cheese chunks, push down on them with the spatula.
- Once the sauce has the desired thickness, add the chicken back in and stir in the chives. Serve with rice.
Notes:
Nutrition Information (Estimated):
Nutrition values provided on this website are generated from a nutrition database and are estimates only. The accuracy of the nutrition information for any recipe on this website is not guaranteed. Nutrition values can vary quite a lot depending on which brands are used.
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