Ingredients
Scale
- 8 ounces cream cheese (a block of Philly) (softened)
- 2 large chicken breasts
- 1/2 teaspoon garlic powder
- Salt & pepper (to taste)
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1/2 medium onion (chopped)
- 3 cloves garlic (minced)
- 3/4 cup chicken broth
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon crushed red pepper flakes
- Fresh chopped parsley (optional, to taste)
Instructions
- Microwave the cream cheese until very soft. Cut it into smaller pieces and set aside until needed.
- Cut the chicken breasts in half lengthwise so you have 4 thinner pieces. Season them with the garlic powder and some salt & pepper.
- Melt the butter and oil in a skillet over medium-high heat. When the pan is hot, add the chicken and cook for about 5-6 minutes/side or until golden and cooked through (165F). Transfer the chicken to a plate.
- Reduce the heat to medium, then add the onions to the skillet and sauté for 5-7 minutes or until softened and lightly browned.
- Stir in the garlic and cook for 30 seconds.
- Add in the chicken broth, cream cheese, Italian seasoning, and crushed red pepper flakes. Stir until the sauce is smooth (this may take a few minutes).
- Add the chicken back to the skillet and warm through. If you need to thin the sauce, add a splash more chicken broth. Season with extra salt & pepper if needed, sprinkle with parsley if desired, and serve immediately.