Easy Creamy Chicken (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 small onion, diced
02 -
8 oz white mushrooms, sliced thin
03 -
2 teaspoons olive oil, extra-virgin
04 -
1 1/2 lbs chicken breasts, no skin or bones, sliced
05 -
3/4 teaspoon salt, kosher
06 -
4 oz plain cream cheese, regular or lighter version
07 -
2 cloves of garlic, minced up
08 -
1/4 to 1/2 cup mozzarella cheese, shredded
09 -
1/4 cup chicken broth, low-sodium
10 -
1/2 teaspoon ground black pepper
→ For Serving
11 -
Optional: 3 tablespoons fresh parsley, chopped
12 -
Serve with steamed brown or white rice
# Instructions:
01 -
Put a big skillet on medium heat and pour in the oil.
02 -
Toss in the onions and mushrooms, letting them cook for 4-5 minutes. Add the garlic, stir it around for 30 seconds.
03 -
While veggies cook, slice up the chicken. Mix the salt and pepper into the strips.
04 -
Turn the heat up to medium-high. Drop the chicken into the skillet, flipping it after about 6-8 minutes, ensuring it gets a golden sear.
05 -
Add cream cheese along with chicken broth, stirring until the cheese melts and blends well. Sprinkle mozzarella on top, cover the pan, and lower the heat. Let it cook for 2-3 more minutes, ensuring the chicken reaches 165°F. Add more salt and pepper if needed.
06 -
Dish out the chicken and mushroom mix over the steamed rice. Sprinkle parsley on top, if using.
# Notes:
01 -
No mushrooms? No problem—skip them, and it’ll still taste great.
02 -
Use reduced-fat cream cheese for a lighter version, but steer clear of fat-free kinds.
03 -
If you’re out of chicken broth, plain water will work.
04 -
Switch up the flavor by switching mozzarella with grated Parmesan.
05 -
Store leftovers in the fridge for up to 4-5 days.