Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • ½ tsp salt
  • ½ tsp black pepper
  • 8 oz cream cheese, softened and cubed
  • ½ cup chicken broth
  • 2 cloves garlic, minced
  • 1 tbsp butter
  • 1 tsp dried parsley

Instructions:

  1. Pat the chicken cutlets dry with paper towels. Season both sides evenly with salt, pepper, and garlic powder.
  2. Heat olive oil in the skillet over medium-high heat. Once the oil shimmers, add the chicken.
  3. Cook for 3–5 minutes per side until a mahogany-colored crust forms and the chicken is cooked through. Remove chicken to a plate and set aside.
  4. Reduce heat to medium. Melt the butter in the same pan, scraping up the brown bits left from the chicken. Add minced garlic and sauté for 30 seconds until fragrant.
  5. Pour in the chicken broth, whisking constantly to incorporate the pan drippings.
  6. Stir in the cubed, softened cream cheese. Whisk gently over medium-low heat until the sauce is smooth, bubbling, and velvety.
  7. Return the seared chicken and any accumulated juices to the pan.
  8. Spoon the sauce over the chicken, garnish with dried parsley, and let it simmer for 2 minutes.