Description
Tender chicken breasts are cooked to perfection and enveloped in a rich, creamy sauce made with cream cheese, garlic, and Italian herbs. This comforting dish pairs wonderfully with pasta, rice, or mashed potatoes, making it a versatile addition to your meal rotation.
Ingredients
Units
Scale
- 2–3 boneless, skinless chicken breasts, sliced lengthwise into cutlets
- Salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 8 ounces full-fat cream cheese, softened
- 1 teaspoon Dijon mustard
- 1 teaspoon Italian seasoning
- 1 cup low-sodium chicken broth
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon red pepper flakes (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the Chicken: Season both sides of the chicken cutlets with salt and pepper.
- Sear the Chicken: In a large skillet, heat the olive oil and butter over medium-high heat. Add the seasoned chicken cutlets and cook for 5-7 minutes on each side, or until golden brown and cooked through. Once done, remove the chicken from the skillet and set aside.
- Sauté Garlic: In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant, ensuring it doesn’t burn.
- Deglaze the Pan: Pour in about ¼ cup of the chicken broth, scraping up any browned bits from the bottom of the pan with a spatula.
- Create the Sauce: Add the softened cream cheese, Dijon mustard, Italian seasoning, and another ¼ cup of chicken broth to the skillet. Stir continuously until the cream cheese melts and the mixture becomes smooth.
- Thin the Sauce: Pour in the remaining chicken broth and stir well to combine. Reduce the heat to low and let the sauce simmer for about 2 minutes, allowing it to thicken slightly.
- Incorporate Parmesan: Stir in the grated Parmesan cheese until fully melted and the sauce is creamy. If you prefer a hint of heat, add the red pepper flakes at this stage.
- Combine Chicken and Sauce: Return the cooked chicken cutlets to the skillet, spooning the creamy sauce over them. Let them simmer together for a minute to meld the flavors.
- Serve: Garnish with chopped fresh parsley and serve hot over your choice of pasta, rice, or mashed potatoes.
Notes
- Vegetable Additions: For added nutrition, consider incorporating sautéed mushrooms, spinach, or sun-dried tomatoes into the sauce. Sauté the vegetables after cooking the garlic, before deglazing the pan.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of chicken broth or water if the sauce has thickened too much.