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Light Cream Cheese Chicken over Roasted Mushrooms

Eating healthy doesn’t mean you can’t have creamy and cheesy foods! This recipe utilizes light cream cheese and a small amount per chicken piece that gives the perfect amount of creaminess. I also love cutting breasts in half because it creates more servings of chicken and it reduces the cooking time. This recipe tastes indulgent, while having a healthy spin! Indulge in flavorful food with friends and family and don’t feel guilty about it!


Serves 4

Chicken Ingredients:

2 Large Chicken Breasts (1.3 - 1.4lbs) - cut lengthwise in half

4 tbsp Light Cream Cheese (1 tbsp per chicken piece)

1 bag Shredded 4 Cheese Blend (1 1/2 tbsp per chicken piece)

1/2 tsp Parmesan Cheese per Chicken Piece

Pepper to Taste

Mushroom Mixture Ingredients:

2 - 10 oz Baby Bella Mushroom Packages - cut into quarters

1 tsp Garlic Powder

1/2 tsp Onion Powder

2 tbsp Garlic Oil (can find this at any grocery store and Trader Joes has a cheep one)

1 tbsp Balsamic Vinegar

1/4 tsp Salt

Spray Oil


1. Preheat the oven to 350 degrees.

2. Mix the mushroom ingredients in a medium bowl besides the salt. Spray a sheet tray with oil and spread the mushrooms evenly on the tray. Season the mushrooms with salt.

3. Evenly spread the 1 tbsp cream cheese on each chicken piece and top with the 1 1/2 tbsp 4 cheese blend and 1/2 tsp parmesan cheese.

4. Place the chicken pieces on top of the mushroom mixture and place in the oven. Cook for 25 to 28 min or until the internal temp reaches 160. Once done cooking, take out the chicken and cover with foil for 5-10 minutes (letting the chicken rest will bring the temperature up an additional 5 degrees). Serve immediately after the chicken has rested.

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