Very Easy Cream Cheese Chicken… um, yum! Who wouldn’t want a big heap of that over a mound of fluffy rice?! It sounds like an ideal dinnertime experience to us. To make sure you’re convinced, you must know that this dish is creamy, cheesy, and is ready in less than 30 minutes, so it’s pretty much perfect in every way. This Very Easy Cream Cheese Chicken is the right choice… every time!
Ingredients
- 2 teaspoons extra-virgin olive oil
- 1 small onion, chopped
- 8 ounces white button mushrooms, sliced
- 2 cloves garlic, minced
- 1 1/2 pounds chicken breast, boneless and skinless, cut into strips
- 3/4 teaspoon kosher salt, plus more, to taste
- 1/2 teaspoon black pepper, plus more, to taste
- 4 ounces regular or reduced-fat plain cream cheese
- 1/4 cup low-sodium chicken broth
- 1/2 cup mozzarella cheese, shredded
- rice, to taste, cooked and warm, for serving
- 3 tablespoons fresh parsley, chopped, for garnish
Directions
Step 1 –In a large skillet over medium heat, add the oil.
Step 2 –Add the onions and the mushrooms and sauté, about 4-5 minutes.
Step 3 –Add the garlic to the onion mixture and sauté until fragrant, about 30 seconds.
Step 4 –Season the chicken strips with 3/4 teaspoon of the salt and 1/2 teaspoon of the pepper.
Step 5 –Increase the heat to medium-high.
Step 6 –Add the chicken strips to the onion mixture and cook, turning once, until each strip is golden-brown, about 6-8 minutes.
Step 7 –Add the cream cheese and the chicken broth to the chicken mixture and stir until the cream cheese is melted and well-incorporated.
Step 8 –Sprinkle the mozzarella cheese overtop and cover with a lid.
Step 9 –Reduce the heat to medium and cook until the chicken strips reach an internal temperature of 165 degrees F, about 2-3 minutes.
Step 10 –Taste the chicken mixture and season with the extra salt and the extra pepper as needed.
Step 11 –Serve the chicken mixture over the warm rice, garnished with the parsley.
