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.
- Cut the chicken breasts in half lengthwise to make 4 thinner pieces. Season with garlic powder, salt, and pepper.
- Melt butter and oil in a skillet over medium-high heat. Cook chicken for 5-6 minutes per side or until golden and cooked through (165°F). Transfer to a plate.
- Reduce heat to medium. Add onions and sauté for 5-7 minutes until softened.
- Stir in garlic and cook for 30 seconds.
- Add chicken broth, cream cheese, Italian seasoning, and crushed red pepper flakes. Stir until smooth.
- Return chicken to the skillet and warm through. Thin sauce with extra broth if needed. Season with salt, pepper, and parsley if desired. Serve immediately.
Notes
- Use room-temperature cream cheese for easier blending.
- Adjust red pepper flakes for more or less heat.
- Serve with pasta, rice, or crusty bread.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 portion
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 110mg