Pat the chicken dry with a paper towel and season well on both sides with salt, pepper, and garlic powder. This is a crucial step to ensure the chicken is flavorful and well-seasoned.
Heat a large skillet over medium-high heat. Allow it to warm up thoroughly before adding any ingredients. This will help achieve a nice sear on the chicken.
Once the skillet is hot, add in the olive oil. Let the oil heat for a few moments until it shimmers. This indicates it's ready for the chicken.
Add the seasoned chicken to the hot skillet. Let it cook uninterrupted for about 4 to 5 minutes. When the chicken easily pulls away from the pan, it’s ready to flip.
Carefully flip the chicken and cook for another 4 to 5 minutes until the internal temperature reaches 165°F. Remove the chicken from the pan and cover it with foil to keep it warm.
Reduce the heat to medium and add 2/3 cup of chicken broth to the skillet, scraping the bottom to deglaze and incorporate the flavorful browned bits.
Add the butter to the skillet and allow it to melt. When it starts bubbling lightly, add the minced garlic and sauté for about 1 minute, stirring constantly to prevent burning.
Stir in the cream cheese, allowing it to melt into the sauce. Whisk it well to ensure it incorporates smoothly. If the sauce is too thick, add some more chicken broth to reach your desired consistency.
Once the cream cheese has fully melted and blended into the sauce, remove the skillet from heat and stir in the lemon juice. This step adds a fresh zestiness that elevates the dish.
Return the chicken to the skillet and spoon the sauce over it, ensuring it’s well coated. Season the sauce with additional salt and pepper to taste. Serve immediately, garnished with chopped parsley and lemon zest if desired.
