Ingredients
4-5 boneless skinless chicken breasts
1 tsp. garlic powder
1/2 tsp. cumin
Kosher salt
Freshly ground black pepper
2 tbsp. olive oil, divided
2 garlic cloves, minced
1 (16-oz.) jar salsa verde
3 oz. cream cheese
1/2 c. chicken broth
1/4 c. chopped cilantro, plus more for garnish
Preparation
Step 1Season chicken with garlic powder, cumin, salt, and pepper. In a large skillet over medium heat, heat 1 tbsp oil. Cook chicken until golden and no longer pink, 8 minutes per side. Transfer to a plate and set aside.Step 2Still on medium heat, heat remaining oil. Cook garlic until fragrant, 1 minute. Add salsa verde, cream cheese, and chicken broth, and stir until cream cheese has melted completely into sauce.Step 3Return chicken to skillet and let simmer until slightly thickened, 4 to 6 minutes more. Remove from heat and garnish with cilantro. Serve chicken with extra sauce spooned over the top.
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