Farmhouse Chicken Dinner Recipe -
Farmhouse Chicken Dinner Recipe
  • READY IN 50 mins

Farmhouse Chicken Dinner

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings


  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. 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. 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.
Kitchen-Friendly View
  • PREP 15 mins
  • READY IN 50 mins


  • 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.

Reviews More Reviews

May 20, 2010

I made this last night and my family LOVED it. Instead of using a skillet I made it in the clowcooker. It was awsome.

Jan 19, 2010

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 creaminess of the sauce, we both agreed that it needed a lot more flavor. If I make this again, I'll probably leave out the veggies (and serve a fresh salad on the side), and either simmer down the cooking liquid to use as a sauce (in the hopes of keeping the tang of the dressing) or, if I do add the cream cheese at the end, also add some dijon mustard or something else to give it some flavor.


5 Ratings

May 19, 2011

This is my husband's favorite!

Nov 14, 2011

I love this dish, but the flavor of the cream cheese can be strong. I use a lot of salt and pepper to help.

Apr 26, 2010

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.


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