This easy 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.
Recipe ingredients and notes:
Please make sure to have the cream cheese at room temperature. If it is too cold, it will not melt easily.
How to make it:
See full ingredient amounts and instructions in the recipe card below!
Step 1. Cook the chicken.
Step 2. Cook the bell pepper.
Step 3. Add garlic, Sriracha, cream cheese, chicken broth and cream and simmer until smooth.
How to serve it:
Serve the chicken with the sauce over rice.
Did you make this recipe? Please let me know how you liked it in the comments below! Thank you!
Full Printable Recipe
Sriracha Cream Cheese Chicken
This Sriracha cream cheese chicken dish makes an easy and delicious weeknight dinner.
Rate this Recipe Print Equipment:
- measuring cups and spoons
- knife and cutting board
- garlic press (optional)
- cast iron skillet or non-stick pan
- 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 (plus 1 to 2 teaspoons more to taste)
- 2 ounces full-fat block cream cheese, softened*
- ¼ cup chicken broth
- ½ cup heavy cream
- 2 teaspoons finely chopped fresh chives, (you need 5 to 6 chives for that)
Instructions:
- Heat the oil in a pan on high heat until shimmering.2 teaspoons mild olive oil
- Add the chicken and cook until browned on the edges and fully cooked (about 7 minutes). The internal temperature of the meat should be at least 165 degrees F.8 ounces boneless, skinless chicken breast, cut into bite-sized chunks
- 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.)¼ small red bell pepper, diced (about ¼ cup)
- Add garlic, Sriracha, cream cheese, chicken broth and cream. Simmer, stirring continuously, until the sauce is smooth and has thickened a bit (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.1 garlic clove, peeled and minced or pressed through a garlic press, 1 tablespoon Sriracha sauce (plus 1 to 2 teaspoons more to taste), 2 ounces full-fat block cream cheese, softened*, ¼ cup chicken broth, ½ cup heavy cream
- Add the chicken back in and stir in the chives. Taste the sauce and stir in more Sriracha to taste, if desired. Serve with rice.2 teaspoons finely chopped fresh chives, (you need 5 to 6 chives for that)
Notes:
*Please make sure to have the cream cheese at room temperature. If it is too cold, it will not melt easily. Storage instructions: Store any leftovers in an airtight container in the fridge. Reheat on the stovetop or in the microwave.
More recipes with Sriracha you might like:
- Try this fresh ginger Sriracha aioli as a dipping sauce for shrimp or meatballs.
- This sweet, sour and spicy sesame Sriracha sauce is delicious over grilled chicken and rice.
- For an easy way to add lots of flavor to chicken breast try this honey chili chicken marinade.
- This sriracha bbq sauce is sweet, sour, spicy and perfect on grilled or smoked meat.
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