Begin by softening the cream cheese to ensure a smooth sauce. Microwave the cream cheese for about 30 seconds, or until it’s soft to the touch. Cut it into smaller pieces and set it aside.

Next, prepare the chicken breasts by slicing them in half lengthwise to create thinner cutlets. Season both sides with garlic powder, salt, and pepper.

Heat a skillet over medium heat and melt 1 tablespoon of butter with 1 tablespoon of olive oil. Add the seasoned chicken cutlets and cook for about 5-6 minutes per side or until golden brown and cooked through.

In the same skillet, lower the heat and add the chopped onions. Sauté for 5-7 minutes until softened and lightly browned. Add the minced garlic and cook for an additional 30 seconds until fragrant.

Pour in 3/4 cup of chicken broth, followed by the softened cream cheese. Add Italian seasoning and crushed red pepper flakes. Stir continuously until smooth and well-combined.

Return the cooked chicken to the skillet, coating each piece with the creamy sauce. Allow to warm through for another 1-2 minutes, adjusting the consistency with more broth if needed. Serve immediately.