Cheese Chicken with Cream (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 teaspoons light olive oil
02 -
1 small onion, diced
03 -
8 oz white button mushrooms, cut into slices
04 -
2 cloves garlic, finely chopped
05 -
1 1/2 lbs boneless, skinless chicken breast, sliced into strips
06 -
3/4 teaspoon coarse salt
07 -
1/2 teaspoon ground black pepper
08 -
4 oz standard or light plain cream cheese
09 -
1/4 cup low-salt chicken stock
10 -
1/4 to 1/2 cup grated mozzarella cheese
→ For Serving
11 -
Cooked brown or white rice
12 -
3 tablespoons fresh parsley, chopped (if you want)
# Instructions:
01 -
Warm a big skillet over medium heat with the oil.
02 -
Toss in onions and mushrooms and cook them for 4-5 minutes. Add the garlic and cook another 30 seconds.
03 -
While that's happening, cut your chicken into strips and sprinkle with the salt and pepper.
04 -
Turn up the heat to medium high, then put the chicken strips in the pan. Cook for 6-8 minutes, flipping once, until they're nicely golden.
05 -
Drop in the cream cheese and pour in chicken stock, then stir until everything melts together. Scatter mozzarella all over, put the lid on, lower heat and let it cook 2-3 more minutes until chicken isn't pink anymore (should hit 165°F on a thermometer). Add more salt and pepper if you need to.
06 -
Put the chicken and mushroom mix on top of the rice, and throw on some parsley if you feel like it.
# Notes:
01 -
You can leave out the mushrooms if you don't have any or don't enjoy them - it'll still taste great
02 -
Reduced-fat cream cheese works fine, but steer clear of no-fat versions
03 -
You can use plain water instead of chicken stock in a pinch
04 -
Swap the mozzarella for grated Parmesan if you want something different
05 -
You can keep any extras in your fridge for 4-5 days