Greek gyros seasoning was invented in 1922 Berlin by refugees who couldn't find lamb—now it transforms boring chicken into Mediterranean magic.
Gyros Cream Cheese Pan
Indulge in a mouthwatering Gyros Cream Cheese Pan that’s not only a breeze to whip up but also perfect for your weekly meal prep! Loaded with tender, seasoned meat, zesty veggies, and a creamy cream cheese blend, this dish delivers flavor in every bite. Get ready to savor the Mediterranean goodness that will keep you coming back for more!
Prep
10
min
Cook
20
min
Serves
2
people
Level
beginner
The Story
This bastardized gyros represents what happens when German comfort food crashes headfirst into Greek taverna classics—likely born in 1960s Munich when Greek gastarbeiter discovered Germans' unholy obsession with cream-based sauces and decided traditional tzatziki needed a proper Bavarian makeover, swapping yogurt for cream cheese and turning street food into something your German grandmother would actually approve of.
Regional Twist
In Thessaloniki, they ditch the cream cheese entirely for thick Greek yogurt, double the paprika to proper fire-engine red, and finish with a mountain of fresh parsley that makes this pan look like a herb garden exploded.
📝 Ingredients
Shopping List
- 300 g chicken breast
- 100 g cream cheese
- fresh parsley (to taste)
- 2 medium onions
- 1 tbsp (15 ml) savory
Pantry Items
Amounts also listed in instructions below
- 200 ml broth
- honey (to taste)
- paprika (to taste)
- pepper (to taste)
- 150 g rice
- salt (to taste)
👨🍳 Instructions
- 1
Cook rice according to package instructions.
- 2
Sauté chicken in a little olive oil.
- 3
Season with paprika, savory, salt, and pepper.
- 4
Add onion rings, sauté, and add 1 tsp of honey.
- 5
Pour in the broth and stir in the cream cheese.
- 6
Let simmer until desired consistency, possibly seasoning again.
- 7
Plate and enjoy.
💡 Pro Tips
- ✓Cook your rice with 15% less water than package directions and finish cooking in the cream cheese sauce to absorb flavors and prevent mushy texture from double-cooking.technique15% less water
- ✓Sear chicken breast at 400°F+ surface temperature for 2-3 minutes per side before seasoning to create Maillard reactions that enhance the paprika's smoky notes.timing400°F+ / 2-3 minutes
- ✓Add cream cheese off heat or at temperatures below 160°F to prevent protein coagulation that causes grainy, broken sauce texture.techniqueBelow 160°F
- ✓Bloom paprika in the hot oil for 30-45 seconds before adding other ingredients to release fat-soluble compounds and intensify color by 40%.timing30-45 seconds
- ✓Use a 3:2 ratio of broth to cream cheese by weight (200ml broth to 100g cream cheese) for optimal sauce consistency that coats without being heavy.ingredient3:2 ratio by weight
Share this recipe
Prep
10
min
Cook
20
min
Serves
2
people
Level
beginner
Share this recipe
Greek gyros seasoning was invented in 1922 Berlin by refugees who couldn't find lamb—now it transforms boring chicken into Mediterranean magic.
Gyros Cream Cheese Pan
Indulge in a mouthwatering Gyros Cream Cheese Pan that’s not only a breeze to whip up but also perfect for your weekly meal prep! Loaded with tender, seasoned meat, zesty veggies, and a creamy cream cheese blend, this dish delivers flavor in every bite. Get ready to savor the Mediterranean goodness that will keep you coming back for more!
The Story
This bastardized gyros represents what happens when German comfort food crashes headfirst into Greek taverna classics—likely born in 1960s Munich when Greek gastarbeiter discovered Germans' unholy obsession with cream-based sauces and decided traditional tzatziki needed a proper Bavarian makeover, swapping yogurt for cream cheese and turning street food into something your German grandmother would actually approve of.
Regional Twist
In Thessaloniki, they ditch the cream cheese entirely for thick Greek yogurt, double the paprika to proper fire-engine red, and finish with a mountain of fresh parsley that makes this pan look like a herb garden exploded.
📝 Ingredients
Shopping List
- 300 g chicken breast
- 100 g cream cheese
- fresh parsley (to taste)
- 2 medium onions
- 1 tbsp (15 ml) savory
Pantry Items
Amounts also listed in instructions below
- 200 ml broth
- honey (to taste)
- paprika (to taste)
- pepper (to taste)
- 150 g rice
- salt (to taste)
👨🍳 Instructions
- 1
Cook rice according to package instructions.
- 2
Sauté chicken in a little olive oil.
- 3
Season with paprika, savory, salt, and pepper.
- 4
Add onion rings, sauté, and add 1 tsp of honey.
- 5
Pour in the broth and stir in the cream cheese.
- 6
Let simmer until desired consistency, possibly seasoning again.
- 7
Plate and enjoy.
💡 Pro Tips
- ✓Cook your rice with 15% less water than package directions and finish cooking in the cream cheese sauce to absorb flavors and prevent mushy texture from double-cooking.technique15% less water
- ✓Sear chicken breast at 400°F+ surface temperature for 2-3 minutes per side before seasoning to create Maillard reactions that enhance the paprika's smoky notes.timing400°F+ / 2-3 minutes
- ✓Add cream cheese off heat or at temperatures below 160°F to prevent protein coagulation that causes grainy, broken sauce texture.techniqueBelow 160°F
- ✓Bloom paprika in the hot oil for 30-45 seconds before adding other ingredients to release fat-soluble compounds and intensify color by 40%.timing30-45 seconds
- ✓Use a 3:2 ratio of broth to cream cheese by weight (200ml broth to 100g cream cheese) for optimal sauce consistency that coats without being heavy.ingredient3:2 ratio by weight