Chicken cream cheese recipe
Creamy Chicken with Cream Cheese, featuring tender chicken strips enveloped in a velvety cream cheese sauce, accented with sautéed mushrooms and topped with melted mozzarella.
Ingredients
- 1.5 lbs Chicken breasts or thighs, cut into strips
- 8 oz Cream cheese: regular or reduced-fat
- 8 oz Mushrooms fresh white button mushrooms, sliced
- ¼ cup Chicken broth
- ½ cup Mozzarella cheese: shredded
- 2 tsbp Olive oil
- 1 small Onion chopped
- Garlic: 2 cloves, minced
- Salt and pepper
- 3 tsbp Parsley
Instructions
Prep Ingredients:
- Clean and slice the mushrooms.
- Chop the onion and mince the garlic
- Cut the chicken into strips and season with salt and pepper.
Cook Mushrooms and Onion:
- Heat olive oil in a large skillet over medium heat.
- Add the onions and mushrooms. Sauté for 4-5 minutes until the onions are translucent and mushrooms are slightly browned.
- Add the garlic and sauté for another 30 seconds until fragrant.
Sear the Chicken:
- Increase the skillet's heat to medium-high.
- Add the seasoned chicken strips. Cook for 6-8 minutes, turning once, until the chicken strips are golden brown and nearly cooked through.
Add Cream Cheese and Broth:
- Reduce the heat to medium.
- Add the cream cheese and chicken broth to the skillet. Stir continuously until the cream cheese melts completely and the sauce is smooth.
Finish with Mozzarella:
- Sprinkle the shredded mozzarella cheese over the chicken and sauce.
- Cover the skillet, reduce the heat to low, and let simmer for 2-3 minutes or until the chicken is fully cooked (internal temperature of 165°F) and the cheese has melted.
Serve
- Taste and adjust seasoning with additional salt and pepper if needed.
- Serve the creamy chicken and sauce over steamed rice, garnished with chopped parsley if using.
Notes
This chicken with the mushroom sauce will last in the fridge up to 3 days if wrapped well or stored in an airtight container. To extend the shelf life, I recommend freezing it, wrapped well or in an airtight container, and it will last anywhere from 4 – 6 months.