Ingredients:

  • 1.5 lbs boneless skinless chicken breasts, sliced into cutlets
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 0.5 tsp sea salt
  • 0.25 tsp cracked black pepper
  • 2 tbsp extra virgin olive oil
  • 8 oz full-fat cream cheese, cubed and softened
  • 0.5 cup low-sodium chicken broth
  • 3 cloves garlic, minced
  • 1 tsp Italian seasoning
  • 0.5 cup freshly grated Parmesan cheese

Instructions:

  1. Pat the chicken breasts completely dry with paper towels. Rub the smoked paprika, garlic powder, salt, and pepper into both sides of the meat.
  2. Heat the olive oil in a 12-inch heavy-bottomed skillet over medium-high heat. Add the chicken and cook for 4-5 minutes per side until a golden crust forms and the internal temperature reaches 165°F (74°C). Remove to a plate and tent with foil.
  3. Lower the heat to medium. Add minced garlic to the residual oil and sauté for 1 minute. Pour in the chicken broth, scraping the bottom of the pan to deglaze the browned bits.
  4. Whisk in the softened cream cheese cubes one by one until the sauce is smooth and silky. Stir in the Parmesan cheese and Italian seasoning until melted.
  5. Return the chicken and any resting juices to the pan, spooning the sauce over the meat for 2 minutes until everything is bubbling and hot before serving.