Step 1

Microwave the cream cheese for about 30 seconds or until very soft. Cut it into smaller cubes and set it aside.

Step 2

Slice each chicken breast in half lengthwise to create thinner pieces, giving you 6 in total. Season both sides with garlic powder, salt, and pepper.

Step 3

Heat the butter and olive oil in a large skillet over medium-high heat. Once hot, add the chicken and cook for 4-5 minutes on each side, until golden brown and cooked through (internal temperature should reach 165°F). Transfer the chicken to a plate and set aside.

Step 4

Reduce the heat to medium, then add the chopped onions. Sauté for about 7-8 minutes, stirring occasionally, until they become soft and start to brown.

Step 5

Stir in the minced garlic and cook for another 30 seconds until fragrant. Add the chicken broth, Dijon mustard, cream cheese, Italian seasoning, and crushed red pepper flakes. Stir continuously until the sauce becomes smooth and well combined, about 3-5 minutes.

Step 6

Return the chicken to the skillet and spoon the sauce over it. Stir in the Parmesan cheese until melted and well incorporated. If the sauce is too thick, add a splash more chicken broth.

Step 7

Taste and adjust seasoning with more salt and pepper if needed. Garnish with freshly chopped parsley and serve hot.