Ingredients
Scale
- 2 teaspoons olive oil
- 1 small onion, chopped
- 8 oz (225g) white button mushrooms, sliced
- 2 garlic cloves, minced
- 1½ lbs (680g) boneless, skinless chicken breasts, cut into strips
- ¾ teaspoon salt
- ½ teaspoon black pepper
- 4 oz (115g) cream cheese (regular or reduced-fat)
- ¼ cup (60ml) chicken stock
- ¼–½ cup (50-115g) mozzarella cheese, shredded
- Steamed rice, for serving
- 3 tablespoons fresh parsley, chopped (optional)
Instructions
- Heat the olive oil in a large frying pan over medium heat.
- Add the onion and mushrooms and cook for 4-5 minutes until softened. Add the garlic and cook for another 30 seconds.
- Slice the chicken into strips and season with salt and pepper.
- Increase the heat to medium-high and add the seasoned chicken strips to the pan. Sear for 6-8 minutes, turning once, until golden brown.
- Add the cream cheese and chicken stock, stirring until the cream cheese melts completely and creates a smooth sauce.
- Sprinkle the mozzarella over the entire pan, then cover, reduce heat, and cook for another 2-3 minutes until the chicken is cooked through (internal temp 165°F/74°C). Season to taste with extra salt and pepper.
- Serve the chicken and mushrooms over steamed rice, garnished with parsley if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course, Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 plate