Welcome to my recipe portion! Am I going to give you a background of why I started cooking? Fuck no. Am I going to give a long ass story before getting to the part that you’re all looking for? Fuck no. Am I going to post pics? Probably fucking not. Let’s get started.

I typically cook for 2 + leftovers. I would block out 45 minutes to an hour to make this. The prep is what takes the longest.


  • -1 tbs oil – EVOO, Vegetable or canola
  • -1/2 yellow onion – chopped
  • -4 oz of mushrooms, sliced – you can do more if you’d like
  • -2 tsp of minced garlic
  • -1 1/2 lb of chicken – breast or thighs – cut into strips
  • -3/4 tsp salt
  • -1/2 tsp black pepper
  • -4 oz regular cream cheese
  • -1/4 cup of chicken broth (low sodium). If not, cut the salt down to 1/2 tsp
  • -shredded mozzarella – topping so just need a handful
  • -Parsley – chopped (optional) – topping


  1. 1) Season the chicken with salt & pepper.
  2. 2) in a large pan or skillet, heat the oil over medium heat.
  3. 3) Add in onions and mushrooms and sauté until onions start to become translucent ~5 minutes.
  4. 4) Add in garlic and continue to sauté.
  5. 5) As the garlic starts to brown the slightest, add in the chicken.
  6. 6) Sear the chicken so it’s brown on each side.
  7. 7) Add in the chicken broth and cream cheese.
  8. 8) Once the cream cheese is melted, reduce heat to low
  9. 9) Cook for another few minutes until the chicken is cooked all the way through.
  10. 10) Sprinkle parsley (optional)
  11. 11) Add any additional salt or pepper for taste and remove the chicken from the pan onto a plate.
  12. 12) Sprinkle the Mozz (optional)

Try this out for yourselves, Babes!