Instructions

• Remove the cream cheese from the fridge at least 1 hour before cooking to soften it, or microwave it on a plate for about 30 seconds; cut the cream cheese into cubes so it melts more quickly.
• Cut the 2 chicken breasts in half lengthwise to make 4 thinner pieces. Pat the chicken dry with paper towels and season both sides with salt and pepper.
• Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter and let the butter melt and the pan get hot (but not smoking).
• Add the chicken to the hot skillet in a single layer and sear until nicely browned and cooked through, about 5–6 minutes per side for the thinner pieces (or until the internal temperature reaches 165°F/74°C). Transfer the cooked chicken to a plate and set aside.
• Reduce the heat to medium. Add the 3 cloves minced garlic to the skillet and cook, stirring, for about 30 seconds until fragrant.
• Pour in 1/4 cup chicken broth and the entire 10 fl oz can of Ro‑tel (diced tomatoes & green chilies with juices). Stir and scrape up any browned bits from the bottom of the pan.
• Stir in 1 tablespoon chili powder, 1/2 teaspoon onion powder, 1/2 teaspoon smoked paprika, and 1/2 teaspoon ground cumin until evenly distributed in the sauce.
• Add the cubed 8 ounces cream cheese to the skillet in batches and stir constantly until the cream cheese is fully melted and the sauce is smooth and creamy. This may take a few minutes; if the sauce becomes too thick, add a splash of the reserved chicken broth.
• Return the chicken to the skillet, spooning the sauce over the pieces. Simmer on low for 2–3 minutes more to warm the chicken through and allow flavors to meld.
• Taste the sauce and adjust with additional salt and pepper if needed. Sprinkle 2 tablespoons chopped fresh cilantro over the top and serve immediately.