4 boneless, skinless chicken breasts

1 tablespoon olive oil

4 oz (½ block) cream cheese, softened

½ cup chicken broth

½ cup shredded mozzarella or cheddar cheese

2 cloves garlic, minced

½ teaspoon paprika

½ teaspoon onion powder

Salt and pepper, to taste

Fresh parsley, for garnish

Optional Add-ins:

½ cup sautéed mushrooms

½ cup cooked spinach or sun-dried tomatoes

Season the Chicken:

Pat the chicken breasts dry and season with salt, pepper, paprika, and onion powder.

Sear the Chicken:

Heat olive oil in a large skillet over medium heat. Add the chicken and cook for 5–6 minutes per side until golden brown. Remove from skillet and set aside.

Make the Creamy Sauce:

In the same pan, add garlic and sauté for 30 seconds. Pour in chicken broth, scraping up browned bits. Reduce heat and whisk in cream cheese until smooth.

Combine and Melt:

Return chicken to the skillet, spoon the sauce over the top, and sprinkle with shredded cheese. Cover and simmer for 10 minutes until the chicken is cooked through and the sauce thickens.

Serve:

Garnish with chopped parsley and serve warm with rice, pasta, or vegetables.