Description
This Easy Cream Cheese Chicken recipe combines tender chicken strips with sautéed mushrooms and onions in a creamy, cheesy sauce made with cream cheese and chicken broth. It’s a comforting and flavorful dish perfect for a quick weeknight dinner served over steamed rice or your favorite side.
Ingredients
Units
Scale
Main Ingredients
- 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 breast, cut into strips
- 3/4 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 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
For Serving
- Steamed brown or white rice
- 3 tablespoons chopped fresh parsley (optional)
Instructions
- Prepare the skillet and sauté vegetables: Heat a large skillet over medium heat and add the olive oil. Add the chopped onions and sliced mushrooms and sauté for 4-5 minutes until softened. Add the minced garlic and sauté for an additional 30 seconds to release its aroma.
- Season and sear the chicken: While the vegetables are cooking, slice the chicken breasts into strips and season them with kosher salt and black pepper. Increase the skillet heat to medium-high and add the seasoned chicken strips. Sear the chicken for 6-8 minutes, turning once, until the strips are golden brown and cooked through.
- Create the creamy sauce: Reduce heat to medium. Add the cream cheese and chicken broth to the skillet, stirring continuously until the cream cheese melts and forms a smooth sauce coating the chicken and vegetables.
- Add cheese and finish cooking: Sprinkle the shredded mozzarella cheese evenly over the chicken and sauce. Cover the skillet, reduce the heat, and cook for another 2-3 minutes until the cheese melts and the chicken reaches an internal temperature of 165°F (74°C).
- Season and serve: Taste and adjust the seasoning with additional salt and pepper if desired. Serve the creamy chicken and mushroom mixture over steamed brown or white rice. Garnish with chopped fresh parsley if preferred.
Notes
- Mushrooms: Mushrooms add great flavor and texture but can be omitted or replaced if unavailable or disliked.
- Cream cheese: Reduced-fat cream cheese works beautifully for creaminess; avoid fat-free versions for best texture.
- Broth substitution: Vegetable broth or water can be used in place of chicken broth if needed.
- Cheese options: Mozzarella provides a melty topping, but Parmesan cheese is a tasty alternative.
- Herbs: Parsley adds fresh flavor as a garnish, or dried herbs can be added while cooking for extra seasoning.
- Serving suggestions: Excellent over rice, quinoa, polenta, or mashed potatoes. Complements steamed or roasted vegetables like broccoli or peas.
- Storage and reheating: Keeps refrigerated for 4-5 days. For best reheating, slice chicken into bite-sized pieces and warm in the microwave.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 105 mg
