Quick Cream Cheese Chicken (Print Version)

# Ingredients:

→ Main Ingredients

01 - 2 teaspoons of olive oil, the extra-virgin type
02 - 1 small onion, diced into small pieces
03 - 8 ounces of white mushrooms, sliced thin
04 - 2 garlic cloves, finely chopped
05 - 1 and a half pounds of chicken breast, no bones or skin, cut into strips
06 - 3/4 teaspoon of coarse kosher salt
07 - 1/2 teaspoon of ground black pepper
08 - 4 ounces of plain cream cheese, your choice of regular or low-fat
09 - 1/4 cup of chicken broth with less salt
10 - A few handfuls, about 1/4 to 1/2 cup, of shredded mozzarella cheese

→ For Serving

11 - Serve with steamed rice, either white or brown
12 - Optional: Toss in 3 tablespoons of freshly chopped parsley

# Instructions:

01 - Warm up a big skillet on medium heat and pour in the olive oil.
02 - Toss in the diced onion and the mushroom slices, cooking them for 4 to 5 minutes. Add the minced garlic and keep cooking for another half a minute.
03 - While the veggies are cooking, slice the chicken into strips. Season it generously with the salt and pepper.
04 - Turn the heat up to medium-high. Place the chicken strips into the skillet. Let them brown for 6 to 8 minutes, flipping halfway through, until they’ve got a nice golden color.
05 - Stir in the cream cheese and chicken broth until the cheese is melted and smooth. Scatter the mozzarella over everything, cover the skillet with a lid, and lower the heat. Let it cook for 2-3 more minutes until the chicken cooks through (aim for 165°F on a thermometer). Adjust the seasoning with a little more salt and pepper if needed.
06 - Spoon the chicken and mushrooms on top of the steamed rice. Sprinkle with parsley if you’d like.

# Notes:

01 - Don’t worry if you’re not into mushrooms or out of them – the dish will still taste great.
02 - Feel free to use cream cheese that’s reduced-fat, but stay away from fat-free as it doesn’t work well.
03 - If chicken broth isn’t handy, water can step in as a substitute.
04 - Want a twist? Try swapping in Parmesan instead of mozzarella.
05 - You can store leftovers in the fridge, and they should keep well for about 4-5 days.

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