PHILLY Smothered Chicken with Brown Rice

PHILLY Smothered Chicken with Brown Rice

13 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    31 m
  • Ready In

    46 m
Recipe by  Philadelphia Cream Cheese

“Spoon a bacon and cheese sauce over golden brown chicken breasts, and the compliments will come pouring in.”

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Adjust Servings

Original recipe yields 4 servings



  1. Cook and stir bacon in large nonstick skillet on medium heat 5 minutes or until crisp. Remove bacon from skillet; drain on paper towels. Discard drippings from skillet.
  2. Add chicken to skillet; cook 5 to 6 minutes on each side or until golden brown on both sides and done (170 degrees F). Transfer chicken to plate; cover to keep warm. Add vegetables and 1/2 cup broth to skillet; cover and simmer 10 minutes or until vegetables are tender.
  3. Stir in broth and cream cheese; cook, uncovered, 2 minutes or until cream cheese is melted and sauce is thickened, stirring frequently. Return chicken to skillet; cook 2 minutes or until heated through. Spoon rice onto serving plate; top with chicken, sauce and bacon.

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Reviews (13)

Rate This Recipe


This was surprisingly good. I used baby carrots and they worked fine. I also left out the bacon and didn't miss it (I'm sure it'd be great with it, but we didn't have any). When making the sauce, make sure the broth is really hot - pretty much boiling - so it melts the cream cheese, otherwise you will be whisking the lumps out forever - I found a flat whisk to be just the trick for that. Also, season the sauce a bit after whisking - it's a little on the bland side as it is.



This turned out much better than I had anticipated!



Surprisingly good! My 20 month old ate almost all of his serving...and that says a lot! I cut the chicken and veggies to tiny bits, added some garlic powder and paprika to the chicken - simple, tasty dinner.

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Amount Per Serving (4 total)

  • Calories
  • 423 cal
  • 21%
  • Fat
  • 9.9 g
  • 15%
  • Carbs
  • 45.6 g
  • 15%
  • Protein
  • 36.4 g
  • 73%
  • Cholesterol
  • 90 mg
  • 30%
  • Sodium
  • 412 mg
  • 16%

Based on a 2,000 calorie diet



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