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© Meredith Corporation. All rights reserved. Used with permission.
Coat a large nonstick skillet with cooking spray. Add oil; heat over medium-high heat. Add chicken breasts; cook about 12 minutes or until golden brown, turning once halfway through cooking time. Cover; cook about 20 minutes more or until no longer pink (170°F), turning once halfway through cooking time. Remove chicken from pan; cover with foil and keep warm.
In a small bowl, stir together broth, lemon juice, thyme, salt and pepper. Pour broth mixture into the drippings in the hot pan, scraping up any browned bits from the bottom of the pan. Add cream cheese; whisk until smooth and heated through. Serve over cooked chicken breasts. If desired, garnish with additional fresh thyme and/or lemon wedges or twists.