Place a large skillet over medium heat. Add the butter and once melted, add the chicken breast cutlets. Salt and pepper liberally. Sear the chicken for 3-4 minutes per side, then remove the chicken from the skillet and set aside.
In the same skillet, sauté the garlic for 1-2 minutes. Pour in the salsa verde, chicken broth, and add the cream cheese. Whisk the mixture until the cream cheese melts, and the sauce comes together smoothly.
Once the sauce is smooth and creamy, add the chicken breasts back to the skillet, along with the cilantro. Warm and flip for 3-5 minutes. Serve the chicken covered in the creamy salsa verde pan sauce.
This recipe is a wonderful leftover, but not a great freezer meal.