Ingredients:

  • 1.5 lbs boneless skinless chicken breast, sliced into cutlets
  • 1 tsp smoked paprika
  • 0.5 tsp garlic powder
  • Salt and cracked black pepper to taste
  • 4 oz cream cheese, softened and cubed
  • 0.75 cup low-sodium chicken broth
  • 2 cloves garlic, minced
  • 1 tbsp olive oil
  • 1 tbsp unsalted butter
  • 0.25 cup fresh parsley, chopped
  • 1 pinch red pepper flakes (optional)

Instructions:

  1. Season the chicken cutlets with smoked paprika, garlic powder, salt, and pepper. Heat olive oil in a large heavy-bottomed skillet over medium-high heat. Sear chicken for 4 minutes per side until a golden-brown crust forms. Remove chicken from pan and set aside.
  2. Reduce heat to medium. Melt the butter in the same skillet, scraping up the browned bits (fond). Add minced garlic and sauté for 30 seconds until fragrant.
  3. Pour in the chicken broth to deglaze the pan, whisking constantly. Add the cubed cream cheese and whisk until the cheese melts and the sauce becomes smooth and opaque. Simmer for 2 minutes to thicken slightly.
  4. Return the chicken and resting juices to the pan. Spoon the sauce over the meat and simmer for 3 minutes until the internal temperature reaches 165°F (74°C). Garnish with chopped parsley and optional red pepper flakes.