PHILADELPHIA Farmhouse Chicken Dinner

PHILADELPHIA Farmhouse Chicken Dinner

14 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
Recipe by  Philadelphia Cream Cheese

“A homey and satisfying stove top chicken dish.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  1. Mix flour and pepper in shallow dish. Add chicken; turn to evenly coat both sides with flour mixture. Shake off excess flour mixture. Heat dressing in large nonstick skillet on medium heat. Add chicken, meat-side down; cook 5 to 6 minutes or until golden brown. Turn chicken over; add carrots, onions and 1 cup of the broth. Cover. Reduce heat to medium-low; simmer 20 minutes or until carrots are tender and chicken is cooked through (170 degrees F).
  2. Meanwhile, cook rice as directed on package. Spoon onto serving platter. Use slotted spoon to remove chicken and vegetables from skillet; place over rice. Cover to keep warm.
  3. Add cream cheese spread and remaining broth to skillet; increase heat to high. Cook until cheese is melted and sauce is well blended, stirring constantly. Reduce heat to medium-low; simmer 3 to 5 minutes or until sauce is slightly thickened, stirring occasionally. Spoon over chicken and vegetables; sprinkle with parsley.

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Reviews (14)

Rate This Recipe
jan
8

jan

I had made this from the Kraft magazine last year and we really enjoyed it. Just right for winter weather coming up, comfort food. Thanks for submitting it

GINAH1
3

GINAH1

Good for a quick and easy meal. I used boneless skinless chicken breasts which worked well-they were nice and moist.

Rachel
3

Rachel

I found this an excellent and tasty dish. It was easy to bake though I had to extend the time a little bit. But all in all, I liked it and will probably bake it again. Thanks for the great recipe!

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 441 cal
  • 22%
  • Fat
  • 7.4 g
  • 11%
  • Carbs
  • 48.6 g
  • 16%
  • Protein
  • 42.3 g
  • 85%
  • Cholesterol
  • 105 mg
  • 35%
  • Sodium
  • 481 mg
  • 19%

Based on a 2,000 calorie diet

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