Creamy Jack Cheese Chicken
Creamy Jack Cheese Chicken is a comforting dish featuring tender chicken breasts smothered in a rich, velvety Jack cheese sauce. It’s quick to prepare and perfect for satisfying weeknight meals.
Equipment
- Large Skillet
- Wooden Spoon
- Lid
Ingredients
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 1 cup low-sodium chicken broth
- 1 cup heavy cream
- 1 ½ cups shredded Monterey Jack cheese
- ½ teaspoon smoked paprika
- Salt and freshly ground black pepper to taste
- 1 teaspoon dried oregano
- ½ teaspoon onion powder
- Fresh parsley chopped (for garnish)
Instructions
- Pat the chicken breasts dry with paper towels. Season both sides generously with salt, pepper, smoked paprika, oregano, and onion powder.
- Heat the olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts and cook for 5-6 minutes on each side, or until they develop a golden-brown crust. Remove the chicken from the skillet and set aside.
- In the same skillet, reduce the heat to medium and add the minced garlic. Sauté for about 30 seconds until fragrant, being careful not to burn it. Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pan.
- Slowly pour in the heavy cream and bring the mixture to a gentle simmer. Gradually stir in the shredded Monterey Jack cheese until fully melted and the sauce is smooth.
- Return the seared chicken breasts to the skillet, spooning some of the sauce over the top. Cover the skillet with a lid and let the chicken simmer in the sauce for 8-10 minutes, or until the chicken is cooked through.
- Once the chicken is cooked, sprinkle chopped fresh parsley over the dish for garnish. Serve hot with your favorite sides.
Notes
For juicier chicken, pound the breasts to an even thickness before cooking. Use freshly shredded Jack cheese for a creamier melt. If the sauce gets too thick, thin it with chicken broth or cream. Allow sauce to simmer gently to avoid curdling. You can customize by adding herbs, veggies, or swapping cheeses and proteins as desired. Leftovers keep up to 3 days refrigerated or 2 months frozen.