Creamy Butter Chicken with Cucumber Salad

1.Preheat your oven to 375°F (190°C).

2.In a large skillet, heat the olive oil and 2 tablespoons of butter over medium heat until melted and hot.

3.Season the chicken breasts with salt on both sides, then add them to the skillet. Sear the chicken for about 5 minutes on each side until golden brown.

4.Once the chicken is browned, transfer it to a baking dish.

5.In the same skillet, add the remaining 2 tablespoons of butter and the cream cheese. Stir until the cream cheese is melted and combined with the butter, creating a creamy sauce.

6.Pour the creamy sauce over the chicken in the baking dish, ensuring each piece is well coated.

7.Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).

8.While the chicken is baking, prepare the cucumber salad. In a bowl, combine the sliced cucumber, olive oil, and salt. Toss to coat the cucumber evenly.

9.If using, add fresh dill to the cucumber salad and mix well.

10.Once the chicken is done, remove it from the oven and let it rest for a few minutes before serving.

11.Serve the creamy butter chicken alongside the fresh cucumber salad.