Easy Cream Cheese Chicken
Easy cream cheese chicken is just a few simple ingredients and simple to make, with a deliciously creamy sauce that coats every piece. Ready in less than 30 minutes!
Yield: 4 servings
Ingredients
- 2 teaspoons extra-virgin olive oil
- 1 small onion, chopped
- 8 oz. white button mushrooms, sliced
- 2 cloves garlic, minced
- 1 ½ lbs. boneless, skinless chicken breast, cut in long, 1-inch wide strips
- ¾ teaspoon kosher salt
- ½ teaspoon black pepper
- 4 oz. regular or reduced-fat plain cream cheese
- ¼ cup low-sodium chicken broth
- ¼ to ½ cup shredded mozzarella cheese
For serving:
- Steamed brown or white rice
- 3 tablespoons chopped fresh parsley (optional)
Instructions
- Heat a large skillet over medium heat and add oil.
- Add onions and mushrooms and sauté for 4-5 minutes. Add garlic and sauté for another 30 seconds.
- Meanwhile, slice the chicken into strips and season with the salt and pepper.
- Increase the heat to medium high, then add the seasoned chicken strips to the pan. Sear for 6-8 minutes, turning once, until the chicken strips are golden brown.
- Add the cream cheese and chicken broth and stir until the cream cheese is melted and well incorporated. Sprinkle the mozzarella over the entire pan, then cover, reduce heat and cook another 2-3 minutes, our until chicken is cooked through. (It should reach 165 if you are using a meat thermometer.) Season to taste with extra salt and pepper.
- Serve the chicken and mushrooms over steamed rice, with parsley if desired.
Save This Recipe
Notes
Mushrooms: I love the mushrooms in with this recipe but you could skip them if you don’t have any on hand - or don’t like them.
Cream cheese: I use the ⅓-less fat cream cheese and it’s deliciously creamy. Go for the real deal if you prefer, but I don’t recommend using fat free cream cheese.
Serving: This is great over steamed brown or white rice, but you could also use quinoa, polenta or mashed potatoes. Steamed broccoli, peas and roasted veggies are all great vegetable sides with this dish.
Leftovers: Leftovers, once cooled, can be stored in a covered container in the refrigerator for up to 4-5 days. Reheat leftovers in the microwave for 1-2 minutes, until hot (it helps to slice up the chicken into bite size pieces first so they reheat evenly). I don't recommend freezing the leftovers of this chicken. The sauce doesn't stand up well to freezing and thawing.
Video
Nutrition
Serving: 1serving | Calories: 318kcal | Carbohydrates: 8g | Protein: 42g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 130mg | Sodium: 788mg | Potassium: 947mg | Fiber: 1g | Sugar: 4g | Vitamin A: 257IU | Vitamin C: 6mg | Calcium: 99mg | Iron: 1mg
Tried this recipe?Leave a comment below or follow me on Instagram @familyfoodonthetable and tag me in your photo!
