Recipe By Philadelphia
Published Oct 19th
Prep 15m Cook - Additional 35m Ready In 50m
Servings 4 servings Calories -

Chicken breasts in a seasoned flour coating are pan-fried till golden brown, then simmered with carrots and onions in a flavorful skillet sauce, placed on hot cooked brown rice, and sprinkled with fresh parsley.

Recipe Ingredients

  • ¼ cup flour
  • ½ teaspoon pepper
  • 4 small bone-in chicken breast halves, skin removed
  • ¼ cup KRAFT Light Zesty Italian Dressing
  • 2 cups baby carrots
  • 1 onion, cut into wedges
  • 1 (14.5 ounce) can fat-free reduced-sodium chicken broth, divided
  • 2 cups instant brown rice, uncooked
  • ½ (8 ounce) container PHILADELPHIA Neufchatel Cheese, cubed
  • 2 tablespoons chopped fresh parsley

Cooking Directions

  1. 1 Mix flour and pepper in shallow dish. Add chicken; turn to coat both sides of each piece. Gently shake off excess flour. Heat dressing in large nonstick skillet on medium heat. Add chicken, meat-sides down; cook 5 to 6 min. or until golden brown. Turn chicken. Add carrots, onions and 1 cup broth; cover. Simmer on medium-low 20 min. or until chicken is done (165 degrees F).
  2. 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. 3 Add Neufchatel and remaining broth to skillet; cook on high heat until Neufchatel is melted and sauce is well blended, stirring constantly. Simmer on medium-low heat 3 to 5 min. or until slightly thickened, stirring occasionally. Spoon over chicken and vegetables; top with parsley.

Chef's Notes

We've taken a family favorite and made a few changes that will result in a savings of both fat and calories. We browned the chicken in KRAFT Light Zesty Italian Dressing instead of oil; used PHILADELPHIA Neufchatel Cheese instead of whipping cream; and didn't dip the chicken in eggs before coating it with flour. All these changes will save you 50 calories and 19 g of fat per serving; Substitute 8 bone-in chicken thighs with skin removed for the chicken breasts.


  1. This was meh. Even with added spices it was not great.
  2. The name isn’t very appealing but the ingredients are simple enough. Of course I added a twist. I slow cooked the chicken thighs and added a mixture of seasonings to the flour bowl. I also added bell peppers and onion to the skillet. The chicken thighs has more flavor than breasts. This meal earned me - Read more ...
  3. Loved it! Will definitely make it again.
  4. My family LOVED this recipe! You can increase it easily to feed many people. I will continue to make it over and over!
  5. I love this dish but the flavor of the cream cheese can be strong. I use a lot of salt and pepper to help.
  6. This is my husband's favorite!
  7. I made this last night and my family LOVED it. Instead of using a skillet I made it in the clowcooker. It was awsome.
  8. This is totally bland in a "hospital food" kind of way. If you are somebody who's watching their sodium and used to blandness this will be right up your alley.
  9. I debated between a 3 and a 4. I think this recipe has a lot of potential. Cooking with the dressing was interesting (although you can't really taste the dressing) as was the "quick roasting " which is essentially what happened in the skillet while it simmered. And while my husband and I liked the - Read more ...

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