So do you remember the other day when I took dinner to some friends who were going through a rough patch? Well, over the next three days I’m going to share with you the simple (and easy to double/triple) recipes that I used.
This dish is one of my go-to dishes when I need to feed men because it’s pretty heavy so it fills up even the biggest guy but you can also cut a chicken breast in half for someone with a smaller appetite. I found this recipe YEARS ago in a Kraft magazine but you can find it here on their website.
Farmhouse Chicken Dinner
Serves 4 (big servings!)
- ¼ cup flour
- ½ tsp black pepper
- 4 small bone-in chicken breast halves (1-1/2 lbs), skin removed (I don’t like bone-in chicken so I use boneless skinless chicken breasts and they cook up nice and tender so feel free to sub those *see cooking notation under ‘thoughts’)
- ¼ cup zesty Italian dressing
- 2 cups baby carrots
- 1 onion, cut into wedges (like you’d slice an apple)
- 14-1/2oz can reduced-sodium chicken broth, divided
- 2 cups instant brown rice, uncooked
- 4 oz cream cheese
- 2 Tbsp. chopped curly parsley
- Mix flour and pepper in a 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 – 6 minutes or until golden brown. Turn chicken. Add carrots, onions, and 1 cup broth; cover. Simmer on medium-low heat 20 minutes or until chicken is done. Meanwhile, cook rice as directed on package.
- Spoon rice onto platter. Use slotted spoon to remove chicken and vegetables from skillet; place over rice. Cover to keep warm.
- Add cream cheese and remaining broth to liquid remaining in skillet; cook on medium-high heat 5 minutes or until cream cheese is melted and sauce is well blended, stirring constantly. Simmer on medium-low heat 3 to 5 minutes or until slightly thickened, stirring occasionally. Spoon over chicken and vegetables; top with parsley.
- *If using boneless, skinless chicken breasts I find it easier to cut the breasts in half and then flour and cook them. The people who want a whole breasts can easily serve themselves two halves. The reason I cut them in half is because usually they’re so thick that they don’t cook all the way through if you leave them whole.
- When cooking the cream cheese mixture it really does mean stir CONSTANTLY. It will burn super-quick if you’re not careful and stirring for the entire time.
- This dish is a huge crowd pleaser. Everyone always raves when I make this. I made it for a group of girlfriends the other night and they raved just as much as the men I’ve served it to before so it’s two thumbs up all around!
- Oh and if you’re wondering, this post is in no way sponsored by Kraft. The picture above is from their website though. Yet another great thing about this dish is that when you make it, it turns out looking just as pretty as the picture that was taken by a professional photographer!
I’ve linked up to these great parties: