Instructions

• Heat a large deep skillet over medium heat. Add 2 tablespoons butter or oil, ½ cup chopped onion, and 3–4 cloves garlic (minced). Sauté 1–2 minutes until the onion is softened and the garlic is fragrant.
• Add 1 ½ pounds button mushrooms (sliced) to the skillet. Sauté 8–10 minutes, stirring occasionally, until the mushrooms are softened and starting to brown.
• Meanwhile, chop 1 ½ pounds chicken breast into 1‑inch bite-size pieces.
• Push the mushrooms to the sides of the skillet to create a space in the center. Add the chopped chicken and 1 ½ tablespoons Cajun seasoning to the center. Stir to coat the chicken, then brown the chicken 4–5 minutes, stirring occasionally, until the outside is browned and there is no visible pink.
• Add 8 ounces cream cheese, ½ cup water, and ½ teaspoon smoked paprika to the skillet. Reduce heat to medium-low and stir continuously until the cream cheese melts and forms a smooth sauce and the chicken is fully cooked.
• Stir in 1 tablespoon lemon juice and 2 tablespoons chopped parsley. Remove from heat and serve warm (for example, over pasta, rice, or cauliflower rice).