Sriracha Cream Cheese Chicken

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))

Heat the oil in a pan on high heat until shimmering.
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.
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 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.
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.

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🍽️Main Dish

Cuisine🇺🇸American

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 20m