Roasted Cream Cheese Chicken & Mushrooms Recipe on Food52

If you can brine chicken in buttermilk, marinate it in yogurt, or slather it in mayo—why not rub it in cream cheese?

Chicken, Olive Oil

12/5/2021 4:04:00 AM

If you can brine chicken in buttermilk, marinate it in yogurt, or slather it in mayo—why not rub it in cream cheese ?

Not only does the fat and lactic acid in the cream cheese keep the chicken tender, it melts together with the rendered chicken fat and water that cooks off from the mushrooms to create a built-in pan sauce.

ReviewJump to RecipeAuthor NotesIf you can brine chicken in buttermilk, marinate it in yogurt, or slather it in mayo—why not rub it in cream cheese? I found myself pondering that question recently when remembering my mother-in-law Monica’s slow-cooker recipe for cream cheese turkey breast (the same Monica behind these

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Sour Cream & Chive Mashed Potatoes). The idea: rub a mix of garden-style cream cheese, soy sauce, and butter all over a turkey breast, place it in a slow cooker with a little water, then let it cook all day. Every time she served it, the turkey was seriously good—juicy and tender and full of flavor—but my attempts to re-create it at home have always fallen flat and resulted in dry, stringy meat.

But cream cheese-rubbed chicken? I couldn’t shake the idea from my head, so I decided to give Monica’s recipe a little refresh (and make it weeknight doable in the process) while keeping the original spirit intact. Here’s what I did: Swapped boneless, skinless chicken thighs for turkey, added miso to the cream cheese to boost its umami, used fresh herbs to add dimension (though dried ones work in a pinch), and oven-roasted the thighs over a bed of mushrooms in a baking dish. Not only does the fat and lactic acid in the cream cheese keep the chicken juicy and tender, it melts together with the rendered chicken fat and water that cooks off from the mushrooms to create a lovely built-in pan sauce. Better yet, chicken thighs are far more forgiving than chicken (or turkey) breasts since they’re not as lean, so there’s no need to worry about dry, rubbery meat. I like to serve the chicken and mushrooms over buttered noodles, rice, or crusty bread to sop up all of the golden sauce. Or if you’re looking for a real weeknight treat, go for the mashed potatoes! — headtopics.com

EmilyCTest Kitchen NotesIt's the end of the long workday (or the start of an extra-long week) and we're hungry. Like,"can't-think-straight" hungry. Luckily, Food52 contributorwants to do all the thinking for us. InDinner's Ready

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, her twice-a-month column on weeknight wonders, Emily shares simple, flavor-packed recipes that'll have a good meal on the table in no time.

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