Route 66 Diner Philly Chicken

There’s a particular comfort that comes from diner food, a sort of nostalgic embrace that whispers tales of roadside adventures and late-night cravings. For me, the scent of sautéing onions and celery, mingling with the subtle perfume of tarragon, instantly transports me back to a bustling diner just off a dusty stretch of Route 66, where the air crackled with friendly chatter and the promise of a hearty meal. This Route 66 Diner Philly Chicken recipe is more than just a dish; it’s a warm, savory hug, a reminder of simpler times and the joy of unpretentious, delicious food that nourishes the soul as much as the body.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Servings: 6-8
• Yield: A generous portion for 6-8 people
• Dietary Type: Adaptable (see variations)

Ingredients

This recipe is built on a foundation of simple, wholesome ingredients that come together to create something truly special. The beauty lies in its straightforward nature, allowing the flavors to shine.

• 1/2 cup chopped celery
• 1/2 cup chopped onion
• 1/4 cup chopped green pepper (optional, but adds a lovely freshness)
• 3 tablespoons vegetable oil
• 1/2 teaspoon tarragon (dried)
• 1/4 teaspoon lemon pepper
• 2 cloves minced garlic
• 1 pint (2 cups) heavy cream
• 1 (8 ounce) package softened cream cheese
• 3/4 cup milk
• 3 cups chopped chicken meat (cooked, from rotisserie chicken or leftover cooked chicken is perfect)
• 1/4 cup Parmesan cheese, grated

Equipment Needed

While this recipe is fairly straightforward, having a few key pieces of equipment will make the process smooth and efficient.

• Large saucepan or skillet
• Wooden spoon or spatula for sautéing
• Whisk (optional, for ensuring cream cheese is smooth)
• Measuring cups and spoons
• Cutting board and knife

Instructions

The magic of this dish unfolds step-by-step, transforming humble ingredients into a rich, satisfying meal. Follow these instructions carefully, and you’ll be rewarded with a diner-style classic.

1. In a large saucepan or skillet, heat the vegetable oil over medium heat. Add the chopped celery, chopped onion, and chopped green pepper (if using). Sauté these vegetables for about 5-7 minutes, or until they begin to soften and become fragrant. You’re looking for a tender texture, not mushy.
2. To the sautéed vegetables, add the tarragon, lemon pepper, and minced garlic. Stir everything together and cook for another 1-2 minutes, just until the garlic is fragrant. Be careful not to burn the garlic.
3. Pour in the heavy cream, then add the softened cream cheese. Whisk or stir vigorously until the cream cheese is fully incorporated into the cream and the mixture is smooth and creamy.
4. Gradually stir in the milk until fully combined. Bring the mixture to a gentle simmer over medium-low heat. It’s crucial to do not boil the sauce at this stage, as boiling can cause the cream and cream cheese to separate.
5. Add the chopped chicken meat to the simmering sauce. Stir to coat the chicken evenly. Continue to simmer gently for about 5-10 minutes, allowing the chicken to heat through and the sauce to thicken slightly.
6. Just before serving, sprinkle the grated Parmesan cheese over the top of the chicken mixture. Stir gently to incorporate.
7. Serve immediately. This dish is wonderfully versatile and can be served over wild rice, pasta, or creamy mashed potatoes.

Expert Tips & Tricks

As a chef, I’ve learned that even the simplest recipes can be elevated with a few insider tips. These little touches can make a big difference in the final outcome.

• Chicken Quality: For the best flavor and texture, use good quality cooked chicken. Rotisserie chicken is a fantastic shortcut, offering pre-cooked, seasoned meat. If you’re cooking chicken specifically for this dish, consider poaching or roasting chicken breasts or thighs until tender.
• Cream Cheese Softening: Ensure your cream cheese is truly softened. This allows it to meld seamlessly into the sauce without lumps. You can leave it on the counter for an hour or two, or gently microwave it for short bursts, stirring in between.
• Simmering Savvy: The “do not boil” instruction is key. A gentle simmer allows the flavors to meld and the sauce to thicken beautifully without compromising its creamy texture. If the sauce becomes too thick, you can always loosen it with a little extra milk or cream.
• Tarragon Touch: Tarragon has a distinct, slightly anise-like flavor. If you’re not a fan, you can reduce the amount or omit it, but I find it adds a unique brightness that complements the richness of the dish. Fresh tarragon, if available, can be finely chopped and added at the very end for an even more vibrant flavor.
• Parmesan Perfection: Use freshly grated Parmesan cheese for the best flavor and meltability. Pre-shredded cheeses often contain anti-caking agents that can affect the smoothness of the sauce.

Serving & Storage Suggestions

This Route 66 Diner Philly Chicken is best enjoyed fresh, but it also stores and reheats surprisingly well.

• Serving: Ladle generous portions of the chicken mixture over a bed of fluffy wild rice, al dente pasta (like fettuccine or penne), or creamy mashed potatoes. A sprinkle of fresh parsley or chives can add a lovely touch of color and freshness. For a complete diner experience, serve with a side of coleslaw or a crisp green salad.
• Storage: Allow any leftovers to cool completely before transferring them to an airtight container. Store in the refrigerator for up to 3-4 days.
• Reheating: To reheat, gently warm the mixture in a saucepan over low heat, stirring occasionally. You may need to add a splash of milk or cream to loosen the sauce. Alternatively, you can reheat individual portions in the microwave until heated through. Avoid overcooking when reheating, as this can make the chicken dry.

Nutritional Information

This is an estimate, and the exact values will vary based on the specific ingredients and portion sizes used.

Nutrient	Amount per Serving	% Daily Value
Calories	509.4 kcal
Calories from Fat		91 %
Total Fat	51.5 g	79 %
Saturated Fat	27.9 g	139 %
Cholesterol	158.3 mg	52 %
Sodium	237.9 mg	9 %
Total Carbohydrate	7.2 g	2 %
Dietary Fiber	0.4 g	1 %
Sugars	2.1 g	8 %
Protein	6.8 g	13 %

(Note: Nutritional information for “Calories from Fat” and its percentage are presented as provided in the source data.)

Variations & Substitutions

The beauty of diner classics is their adaptability. Here are a few ideas to make this Route 66 Diner Philly Chicken your own.

• For a Lighter Version: You can experiment with using half-and-half or a combination of milk and a little cornstarch slurry to thicken, rather than full heavy cream and cream cheese. This will, however, alter the rich, creamy texture.
• Vegetarian Option: Replace the chicken with cubed firm or extra-firm tofu that has been pan-fried or baked until golden brown, or use hearty mushrooms like cremini or portobello for a delicious vegetarian take.
• Spicy Kick: Add a pinch of cayenne pepper or a dash of your favorite hot sauce to the simmering sauce for a touch of heat.
• Herb Garden: If fresh herbs are in season, consider adding a tablespoon of finely chopped fresh tarragon, parsley, or chives at the very end for a brighter, fresher flavor profile.

FAQs (Frequently Asked Questions)

Q: Can I use store-bought pre-cooked chicken?
A: Absolutely! Rotisserie chicken is a fantastic and convenient option for this recipe, saving you time while delivering great flavor.

Q: What kind of milk is best to use?
A: Whole milk will contribute to a richer, creamier sauce. However, you can use 2% milk if that’s what you have on hand.

Q: My sauce seems a bit thin. How can I thicken it?
A: If your sauce is too thin, you can gently simmer it for a few more minutes to allow some of the liquid to evaporate. Alternatively, you can create a cornstarch slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water, then slowly whisking it into the simmering sauce until thickened.

Q: Can I make this dish ahead of time?
A: While it’s best served fresh, you can prepare the sauce and cook the chicken separately and then combine them to reheat. However, the texture of the cream sauce may change slightly upon reheating.

Q: What are some good side dishes to serve with this?
A: Creamy mashed potatoes, wild rice pilaf, buttered noodles, or a simple side salad with a tangy vinaigrette are all excellent accompaniments.

This Route 66 Diner Philly Chicken is a recipe that speaks to the heart of comfort food. It’s the kind of dish that brings people together, eliciting smiles and satisfied sighs. I encourage you to try it, to savor the familiar, comforting flavors, and perhaps even create some new memories around your own table. Share your creations and feedback; I’d love to hear how this taste of Americana brings a little bit of diner magic into your home.