Nutrition per serving may change if servings are adjusted.
Nonstick cooking spray
1 tablespoon olive oil
4 small bone-in chicken breast halves (about 12 ounces each or 3 pounds total), skin removed
¼ cup reduced-sodium chicken broth
2 tablespoons lemon juice
½ teaspoon snipped fresh thyme or ⅛ teaspoon dried thyme, crushed
⅛ teaspoon salt
⅛ teaspoon ground black pepper
2 ounces reduced-fat cream cheese (Neufchâtel), cut up
Snipped fresh thyme (optional)
Lemon wedges or twists (optional)
Coat a large nonstick skillet with cooking spray. Add oil; heat over medium-high heat. Add chicken breasts; cook in hot oil 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 skillet; cover with foil and keep warm.
In a small bowl stir together chicken broth, lemon juice, the ½ teaspoon fresh thyme or the dried thyme, the salt, and pepper. Pour broth mixture into the drippings in the hot skillet, scraping up any browned bits from the bottom of the skillet. 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.