Ingredients
Equipment
Method
- Microwave the cream cheese for 30 to 45 seconds 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 and 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 to 6 minutes per side or until golden and cooked through (165°F). Transfer the chicken to a plate.
- Reduce the heat to medium, then add the onions to the skillet and sauté for 5 to 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 and pepper if needed, sprinkle with parsley if desired, and serve immediately.
Notes
It can take a few minutes for cream cheese to melt into the sauce, so keep stirring it and ensure that it's super soft before adding it into the skillet. The sauce is meant to be fairly thick, but you can easily thin it out as needed by adding some more chicken broth or water. We cut the chicken in half lengthwise so it cooks faster and remains more tender, but feel free to use whole chicken breasts, particularly if they're quite small. Just be mindful they're fully cooked (165°F) prior to adding them back into the sauce.
