Ingredients:

  • 1.5 lb boneless skinless chicken breasts, sliced into medallions
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp garlic powder
  • 8 oz cream cheese, softened and cubed
  • 3 cloves garlic, minced
  • 1/2 cup chicken broth
  • 1 tbsp Dijon mustard
  • 1 tsp dried parsley
  • 1 tbsp fresh lemon juice

Instructions:

  1. Pat the chicken medallions dry with paper towels. Season both sides with salt, pepper, and garlic powder.
  2. Heat olive oil in a 12-inch skillet over medium-high heat. Sear chicken for 3–5 minutes per side until golden brown and internal temperature reaches 165°F/74°C. Remove chicken and set aside.
  3. Reduce heat to medium. Sauté minced garlic in the same pan for 30–60 seconds until fragrant.
  4. Pour in chicken broth and Dijon mustard, scraping the bottom of the pan to release the browned bits. Bring to a gentle simmer.
  5. Whisk in cubed cream cheese, stirring constantly for 2–3 minutes until melted and smooth. Stir in dried parsley and lemon juice.
  6. Return chicken and juices to the pan. Spoon sauce over the chicken and simmer for 1–2 minutes until the sauce thickens.