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Creamy Jack Cheese Chicken

Creamy Jack Cheese Chicken

A comforting, one-pan wonder, this Creamy Jack Cheese Chicken is a straightforward recipe that delivers a rich, savory sauce and perfectly tender chicken every time. Using pantry staples, the Monterey Jack cheese melts into a velvety, smooth sauce, elevated by a hint of garlic and simple seasonings. It's a perfect weeknight dinner that feels indulgent without requiring hours of effort.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 4 boneless, skinless chicken breasts (about 1.5 lbs), pounded to an even thickness
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 small yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 cup chicken broth, low-sodium
  • 1 cup heavy cream
  • 1 ½ cups Monterey Jack cheese, freshly shredded
  • 1 teaspoon smoked paprika
  • Salt and black pepper to taste
  • 2 tablespoons fresh parsley, chopped, for garnish

Equipment

  • Large skillet
  • Wooden spoon
  • Whisk
  • Meat thermometer

Method
 

Instructions
  1. Prepare and Sear the Chicken: Pat the chicken breasts dry with a paper towel. Season both sides generously with salt, pepper, and smoked paprika. Heat the olive oil in a large skillet over medium-high heat. Once shimmering, add the chicken breasts and cook for 5-6 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set it aside on a plate.
  2. Sauté the Aromatics: Reduce the heat to medium. Add the butter to the same skillet. Once melted, add the chopped onion and cook for 3-4 minutes, until softened and translucent. Add the minced garlic and cook for another minute until fragrant, being careful not to let it burn.
  3. Build the Creamy Sauce: Pour in the chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes, allowing the broth to reduce slightly.
  4. Make It Creamy: Reduce the heat to low and slowly whisk in the heavy cream. Let it warm through gently for a couple of minutes, but do not let it come to a boil.
  5. Melt the Cheese: Gradually stir in the shredded Monterey Jack cheese, a handful at a time, stirring continuously until the cheese is completely melted and the sauce is smooth. Taste the sauce and adjust seasoning with more salt and pepper if needed.
  6. Combine and Finish: Return the seared chicken breasts to the skillet, nestling them into the creamy sauce. Let everything simmer together on low heat for 3-5 minutes, allowing the chicken to warm through and soak up the flavor of the sauce.
  7. Garnish and Serve: Spoon the sauce over the chicken. Garnish with fresh chopped parsley and serve immediately.

Notes

For the best results, pound the chicken to an even thickness to ensure uniform cooking. Use a meat thermometer to cook chicken to an internal temperature of 165°F for juicy results. To ensure a perfectly smooth and velvety sauce, shred your own cheese from a block and keep the heat on low when melting the cheese and cream to prevent the sauce from becoming grainy or separating.