Ingredients
Scale
- 2 teaspoons olive oil
- 3/4 pound skinless, boneless chicken (breasts or thighs)
- 10 ounces sliced mushrooms
- 1/2 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1 teaspoon onion powder
- freshly ground black pepper to taste
- 1 cup uncooked white rice or quinoa
- 2 cups reduced-sodium chicken broth
- 1 cup frozen sweet peas
- 4 ounces reduced-fat cream cheese
- 1/2 cup reduced-fat sour cream (or more to taste)
Instructions
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Heat olive oil in a large skillet over medium-high heat. Add chicken, mushrooms, salt, garlic powder, onion powder, and pepper to the skillet. Stir well to coat. Saute, stirring often, until chicken is mostly cooked through.
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Stir in rice and chicken broth. Bring to a low boil, and reduce heat to low. Cover and cook 20 minutes.
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Stir in frozen peas, and replace cover. Continue cooking for approximately five minutes or until peas are heated and most of liquid is absorbed.
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Stir in cream cheese and sour cream until cream cheese is melted. Simmer for 2-3 minutes or until evenly heated.
- Prep Time: 5
- Cook Time: 30