1.5poundsboneless skinless chicken thighs, cut into bite-sized pieces
8ounceswhite mushrooms, sliced thickly
3ouncesreduced-fat cream cheese
1/2cupgrated extra sharp cheddar cheese
cooked brown rice for serving
fresh parsley for serving
In a large skillet, heat olive oil over medium-high heat. Add chicken and cook until browned on all sides and cooked through. Remove to a bowl and set aside.
Reduce heat to medium and add onions. Cook, stirring, until softened and translucent, about 5 minutes. Add mushrooms and continue cooking until mushrooms are cooked. Add chicken back in along with garlic. Cook for 1 minute or until fragrant.
Reduce heat to medium-low and add cream cheese, cheddar cheese, and milk. Continue to cook until cheese has melted and a creamy sauce has formed. Add more milk if desired to thin sauce.
Serve over cooked brown rice, and garnish with fresh parsley.
Budget saving tip: To save extra money, buy chicken thighs still on the bone and debone the thighs yourself.