Ingredients:

  • 4 (6 oz / 170g) boneless skinless chicken breasts
  • 1 tsp (5g) salt
  • ½ tsp (2g) black pepper
  • 1 tsp (2g) smoked paprika
  • 2 tbsp (30ml) olive oil
  • 1 tbsp (14g) unsalted butter
  • 8 oz (225g) cream cheese, softened to room temperature
  • 3 cloves (15g) garlic, minced
  • ½ cup (120ml) low-sodium chicken broth
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tbsp (4g) fresh parsley, chopped
  • 1 tsp (2g) dried oregano

Instructions:

  1. Pat the chicken breasts dry with paper towels. Season both sides evenly with salt, black pepper, and smoked paprika.
  2. Heat the olive oil and butter in a 12-inch skillet over medium-high heat until the butter foams. Place chicken in the pan and sear for 5–7 minutes per side until a golden-brown crust forms and internal temperature reaches 165°F (74°C). Remove chicken to a plate to rest.
  3. Lower heat to medium-low. Add minced garlic to the pan drippings and sauté for 30 seconds. Stir in the chicken broth, scraping the bottom of the pan to release the browned bits.
  4. Gradually whisk in the softened cream cheese, stirring constantly until the sauce is velvety and smooth.
  5. Stir in the lemon juice, dried oregano, and fresh parsley. Return the chicken breasts and any accumulated juices back into the skillet.
  6. Spoon the sauce over the chicken and simmer for 2 minutes to allow flavors to meld.