Instructions

• Pat the 4 thin chicken breasts dry with paper towels. Season both sides with the 1/2 tsp sea salt, pepper and garlic powder (use more or less as desired).
• Heat a large skillet over medium-high heat until hot. Add 1 T olive oil and heat until shimmering.
• Add the seasoned chicken to the hot skillet and cook undisturbed 4–5 minutes, until it releases easily from the pan. Flip and cook another 4–5 minutes, then continue cooking until the internal temperature reaches 165°F.
• Remove the chicken from the skillet and loosely tent with foil to keep warm.
• Reduce the heat to medium. Pour in 2/3 cup chicken broth and use a spatula to scrape and deglaze the browned bits from the bottom of the pan.
• Add 2 T butter and let it melt. When the butter is just lightly bubbling, add the 2 minced garlic cloves and cook about 1 minute, stirring, until fragrant (do not let the garlic brown).
• Add the 3 oz cream cheese and whisk or stir continuously as it melts to form a smooth sauce. If the sauce is too thick, add additional chicken broth from the remaining amount (use up to 1 cup total chicken broth) a little at a time until you reach your desired consistency.
• Remove the pan from the heat and stir in the ¼ lemon juice.
• Stir in the separate ½ tsp pepper (from the ingredient list) and taste the sauce; add additional salt if needed.
• Return the chicken to the skillet and spoon the sauce over each breast to coat. Garnish with chopped parsley and lemon zest if desired, then serve.