Creamy PHILLY Mustard Chicken Recipe -
Creamy PHILLY Mustard Chicken Recipe
  • READY IN 30 mins

Creamy PHILLY Mustard Chicken

Recipe by  

"Just bit of mustard and cream cheese makes a quick sauce for chicken that tastes great spooned over rice or noodles too."

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Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    20 mins

    30 mins


  1. Heat oil in large nonstick skillet on medium heat. Add chicken; cook 6 to 8 minutes on each side or until done (170 degrees F). Transfer to plate; cover to keep warm.
  2. Add cream cheese spread to skillet; cook on medium heat 5 minutes or until melted, stirring constantly. Whisk in broth and mustard; cook and stir 2 to 3 minutes or until sauce is thickened and well blended. Pour over chicken.
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Reviews More Reviews

Most Helpful Positive Review
Aug 10, 2010

I made this dish tonight for supper and let me tell you it was awesome!! I made a little extra sauce and put the chicken and sauce over fettucini noodles and everyone just loved it. Will make this again and again!

Most Helpful Critical Review
Jan 12, 2012

4 for Ease. 3.5 for taste. I think the sauce left something to be desired.


10 Ratings

Dec 03, 2010

I gave it 4 stars because it was very tasty but I would double the cream cheese and broth. I like more sauce with my food.

Jul 26, 2010

Good flavor. I used the extra sauce over potatoes also.

Feb 17, 2011

Just Made this There.....I love Philadelphia....I used 1 1/2 chicken breasts sliced into chunks. Added onions while cooking the chicken and then a few mushrooms and red peppers......put these to one side and made the sauce.. The sauce was very easy to make.....I added about 20g more than what it said and a lil less stock to make it a small bit thicker (my personal taste) and a little honey to make it a little richer and sweeter. Put on some basmati rice and ate it......very satifying to make but very simple.. highly recommended :)

May 11, 2011

I absolutely love making this and every time i make it its delicous!

Nov 06, 2011

Im in a low calorie diet so I decided to make this recipe, the only thing I changed was to use Light Philadelphia cream cheese. I might try it again cutting down the mustard, the flavour was overpowering. Serve over fettuccini and salad.

Nov 05, 2011

Good and easy - enjoyed by all.


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  • Calories
  • 177 kcal
  • 9%
  • Carbohydrates
  • 1.7 g
  • < 1%
  • Cholesterol
  • 78 mg
  • 26%
  • Fat
  • 7.8 g
  • 12%
  • Fiber
  • 0 g
  • 0%
  • Protein
  • 24.1 g
  • 48%
  • Sodium
  • 162 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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