FOR THE CHICKEN BREASTS
Season chicken breasts with garlic powder, salt, and pepper.
Heat olive oil over medium-high heat in a large skillet.
Add chicken to the skillet and cook for 6 to 8 minutes, undisturbed.
Flip the chicken breasts and continue to cook for about 6 more minutes, or until thoroughly cooked through.
Remove chicken from skillet and set aside.
FOR THE CREAM SAUCE
Return skillet to heat and melt the butter.
Stir in garlic and cook for around 30 seconds, or until fragrant.
Sprinkle flour over garlic, and continue to stir constantly for 20 seconds.
Whisk in milk.
Add cream cheese, and continue to whisk until cream cheese melts.
Stir in basil, oregano, and thyme; let sauce come to a slow simmer.
Return chicken to the skillet and continue to cook for 1 minute, or until heated through.
Spoon sauce over chicken.
Sprinkle with parmesan cheese and parsley.
Calories: 313 kcal | Carbohydrates: 7 g | Protein: 28 g | Fat: 18 g | Saturated Fat: 6 g | Cholesterol: 100 mg | Sodium: 318 mg | Potassium: 581 mg | Fiber: 0 g | Sugar: 4 g | Vitamin A: 340 IU | Vitamin C: 2.1 mg | Calcium: 136 mg | Iron: 1.1 mg | Net Carbs: 7 g
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.