Baked Cream Cheese Chicken
This creamy, comfort food dish features tender chicken in a velvety cream cheese sauce, making it perfect for busy weeknights and family dinners.
Ingredients
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 plain cream cheese (regular or reduced fat)
- 1/4 cup low sodium chicken broth
- 1/4 to 1/2 cup shredded mozzarella cheese
For Serving
- 1 serving Steamed brown or white rice
- 3 tablespoons chopped fresh parsley (optional)
Instructions
Preparation
- Heat a large skillet over medium heat and add the olive oil.
- Add chopped onion and sliced mushrooms. Sauté 4 to 5 minutes until softened. Add garlic and cook 30 seconds until fragrant.
- Slice chicken into strips and season with salt and pepper.
Cooking
- Increase heat to medium high, then add chicken to the skillet. Sear 6 to 8 minutes, turning once, until golden brown.
- Add cream cheese and chicken broth. Stir gently until the cream cheese melts and blends into a smooth, creamy sauce.
- Sprinkle mozzarella over the top, cover the skillet, reduce heat, and cook 2 to 3 minutes, until the cheese is melted and the chicken is cooked through (165°F).
- Taste and adjust seasoning with extra salt and pepper if needed.
- Serve over steamed rice and garnish with fresh parsley.
Notes
Cut chicken into evenly sized strips for quick cooking. Use regular cream cheese for the richest sauce, or reduced fat for a lighter version. Add spinach during the last minute for added veggies. For a saucier dish, add more broth or cream cheese. Leftovers reheat well in a skillet with broth.