Description
A creamy, comforting chicken dish featuring tender chicken strips sautéed with mushrooms and onions, all enveloped in a rich cream cheese sauce and topped with melted mozzarella. Perfect for a quick weeknight meal served over 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 in 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
- Heat the skillet: Heat a large skillet over medium heat and add the olive oil to coat the bottom evenly, preparing it for sautéing the vegetables.
- Sauté vegetables: Add the chopped onion and sliced mushrooms to the skillet. Cook for 4-5 minutes until softened and slightly caramelized. Add the minced garlic and cook for another 30 seconds to release its aroma.
- Prepare chicken: While the vegetables cook, slice the boneless, skinless chicken breast into strips. Season the chicken strips evenly with kosher salt and black pepper.
- Cook chicken: Increase the skillet heat to medium-high. Add the seasoned chicken strips to the pan and sear for 6-8 minutes, turning once, until golden brown and cooked through.
- Add cream cheese and broth: Lower the heat to medium-low. Add the cream cheese and chicken broth to the skillet, stirring until the cream cheese melts fully and combines into a smooth sauce coating the chicken and vegetables.
- Melt mozzarella: Sprinkle shredded mozzarella cheese evenly over the contents of the pan. Cover the skillet with a lid, reduce heat, and cook for 2-3 minutes until the cheese melts and the chicken reaches an internal temperature of 165°F.
- Season and serve: Taste and adjust seasoning with extra salt and pepper if needed. Serve the creamy chicken and mushrooms hot over steamed brown or white rice, garnished with fresh parsley if desired.
Notes
- Mushrooms can be omitted if unavailable or disliked without compromising flavor.
- Use ⅓-less fat cream cheese for creaminess; avoid fat-free cream cheese for best texture.
- Vegetable broth or water can be used as a substitute for chicken broth.
- Try grated Parmesan cheese as an alternative topping to mozzarella.
- Fresh parsley adds a herby freshness as garnish, or dried herbs can be used to season the chicken.
- Serving alternatives include quinoa, polenta, mashed potatoes, or pairing with steamed or roasted vegetables.
- Leftovers keep in the fridge for 4-5 days. Reheat in the microwave after slicing chicken into bite-sized pieces for even warming.
Nutrition
- Serving Size: 1 serving
- Calories: 370
- Sugar: 2g
- Sodium: 460mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 45g
- Cholesterol: 110mg
