Description
This Easy Cream Cheese Chicken recipe features tender strips of chicken breast sautéed with mushrooms and onions, then simmered in a creamy sauce made from cream cheese, chicken broth, and melted mozzarella. Perfectly seasoned and ready in just 30 minutes, this comforting dish is served over steamed rice and garnished with fresh parsley for a delicious weeknight dinner.
Ingredients
Chicken and Vegetables
- 2 teaspoons extra-virgin olive oil
- 1 small onion, chopped
- 8 oz. white button mushrooms, sliced
- 2 cloves garlic, minced
- 1 1/2 lbs. boneless, skinless chicken breasts, cut into long 1-inch wide strips
- 3/4 teaspoon kosher salt
- 1/2 teaspoon black pepper
Sauce
- 4 oz. regular or reduced-fat plain cream cheese
- 1/4 cup low-sodium chicken broth
- 1/4 to 1/2 cup shredded mozzarella cheese
To Serve
- Steamed brown or white rice
- 3 tablespoons chopped fresh parsley (optional)
Instructions
- Prepare the skillet: Heat a large skillet over medium heat and add the olive oil, warming it until shimmering but not smoking.
- Sauté vegetables: Add the chopped onions and sliced mushrooms; cook for 4-5 minutes until softened and lightly browned. Stir in the minced garlic and sauté for another 30 seconds until fragrant.
- Season the chicken: While vegetables cook, slice the chicken breasts into strips about 1-inch wide and season them evenly with kosher salt and black pepper.
- Sear the chicken: Increase the heat to medium-high and add the seasoned chicken strips to the pan. Cook for 6-8 minutes, turning once, until the chicken is golden brown on all sides.
- Make the creamy sauce: Add cream cheese and chicken broth to the skillet. Stir continuously until the cream cheese melts and combines into a smooth sauce. Sprinkle shredded mozzarella evenly over the pan, then cover, reduce heat to low, and cook for 2-3 minutes until the chicken is cooked through and the cheese has melted. The chicken should reach an internal temperature of 165°F when checked with a meat thermometer. Adjust seasoning with additional salt and pepper if needed.
- Serve: Spoon the creamy chicken and mushroom mixture over steamed brown or white rice. Garnish with chopped fresh parsley if desired, and serve immediately.
Notes
- For a lower-fat option, use reduced-fat cream cheese and mozzarella cheese.
- You can substitute white button mushrooms with cremini or portobello for a deeper flavor.
- Ensure chicken is fully cooked by checking that the internal temperature reaches 165°F (74°C).
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- If you prefer a thicker sauce, reduce the chicken broth slightly or add more cream cheese.
