Easy Cream Cheese Chicken (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 teaspoons extra-virgin olive oil
02 -
1 small onion, chopped
03 -
225 grams white button mushrooms, sliced
04 -
2 cloves garlic, minced
05 -
680 grams boneless, skinless chicken breast, cut into strips
06 -
0.75 teaspoon kosher salt
07 -
0.5 teaspoon ground black pepper
08 -
115 grams plain cream cheese (regular or reduced-fat)
09 -
60 millilitres low-sodium chicken broth
10 -
30 to 60 grams shredded mozzarella cheese
→ For Serving
11 -
Steamed brown or white rice, for serving
12 -
3 tablespoons chopped fresh parsley (optional)
# Instructions:
01 -
Chop the onion, slice the mushrooms, mince the garlic, cut the chicken breast into strips, and finely chop the parsley if using.
02 -
Heat extra-virgin olive oil in a large skillet over medium heat. Add chopped onion and sliced mushrooms, sautéing for 4 to 5 minutes until softened. Add minced garlic and cook for an additional 30 seconds until fragrant.
03 -
Season chicken strips evenly with kosher salt and black pepper.
04 -
Increase heat to medium-high. Add the seasoned chicken strips to the skillet, searing for 6 to 8 minutes and turning once, until golden brown on both sides.
05 -
Reduce heat to medium. Add cream cheese and chicken broth to the pan, stirring until the cream cheese is fully melted and integrated into the sauce.
06 -
Evenly distribute shredded mozzarella cheese over the pan contents, cover the skillet, reduce heat, and cook for an additional 2 to 3 minutes until the cheese has melted and the chicken is cooked through (internal temperature should reach 74°C). Adjust seasoning with extra salt and pepper as needed.
07 -
Present the chicken and mushroom mixture over steamed rice. Garnish with chopped fresh parsley if desired.
# Notes:
01 -
Ensure chicken reaches an internal temperature of at least 74°C for food safety.