Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts, sliced into even cutlets
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 2 tbsp avocado oil
  • 4 oz Neufchâtel cream cheese, softened
  • 1/2 cup plain Greek yogurt (2% fat)
  • 1/4 cup light mayonnaise
  • 1/2 cup sharp white cheddar cheese, freshly shredded
  • 4 slices bacon, cooked and crumbled
  • 3 green onions, thinly sliced
  • 1/2 cup panko breadcrumbs
  • 2 tbsp grated Parmesan cheese
  • 1 tbsp butter, melted
  • 1/2 tsp dried parsley

Instructions:

  1. Slice your 1.5 lbs of chicken breasts into even cutlets and pat them completely dry with paper towels. Note: Moisture on the surface will cause the meat to steam instead of sear.
  2. Toss the cutlets with the smoked paprika, garlic powder, sea salt, and black pepper.
  3. Add the 2 tbsp avocado oil to your skillet over medium high heat until it shimmers and wisps of smoke appear.
  4. Place the chicken in the pan. Cook 3 minutes per side until a deep golden crust forms. Remove the chicken and set aside.
  5. In a medium bowl, whisk together the 4 oz softened Neufchâtel, 1/2 cup Greek yogurt, and 1/4 cup light mayo.
  6. Fold in the white parts of the sliced green onions and half of the shredded white cheddar.
  7. Place the seared chicken back into the skillet (or baking dish). Slather the cream sauce mixture evenly over the top.
  8. In a small bowl, mix the 1/2 cup panko, crumbled bacon, remaining cheddar, Parmesan, and melted butter.
  9. Sprinkle the topping over the chicken. Bake at 400°F (200°C) for 15-20 minutes until the topping is golden brown and the sauce is bubbling.
  10. Garnish with the green onion tops and dried parsley before serving.