Farmhouse Chicken Dinner

Serving Size: 4
Prep Time:
Total Time:


  • 0.25 cup flour
  • 0.5 tsp pepper
  • 4 small bone-in chicken breast (1-1/2 lb.), skin removed
  • 0.25 cup KRAFT Lite Zesty Italian Dressing
  • 2 cup baby carrots
  • 1 onion, cut into wedges
  • 1 Can (14-1/2 oz.) fat-free reduced-sodium chicken broth, divided
  • 4 Ounce (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
  • 2 Tbsp chopped fresh parsley


  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 heat 20 min. or until chicken is done (165°F). Meanwhile, cook rice as directed on package.
  2. Spoon rice onto platter. Use slotted spoon to remove chicken and vegetables from skillet; place over rice. Cover to keep warm.
  3. Add Neufchatel and remaining broth to liquid remaining in skillet; cook on medium-high heat 5 min. or 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.

Kraft Kitchens Tips

Makeover Savings: 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: Substitute 8 bone-in chicken thighs with skin removed for the chicken breasts.