Creamy Jack Chicken
Indulge in tender chicken breasts smothered in a luscious, creamy sauce and topped with melted Monterey Jack cheese. This easy-to-make dish is a comforting and flavorful meal perfect for any occasion.
Equipment
- Oven
- Large oven-safe skillet
- Small bowl
- Meat Mallet or Rolling Pin
- Measuring cups and spoons
- Whisk
- Meat thermometer
- Cutting board
- Knife
Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ¼ tsp paprika
- 2 tbsp butter
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 tbsp all-purpose flour
- 1 cup chicken broth
- ½ cup heavy cream
- ¼ cup milk
- ¼ cup chopped sun-dried tomatoes oil-packed, drained
- ¼ tsp red pepper flakes optional
- Salt to taste
- Pepper to taste
- 2 cups shredded Monterey Jack cheese
- Chopped fresh parsley, for garnish optional
Instructions
- Preheat your oven to 375°F (190°C).
- Pound the chicken breasts to an even thickness (about 1/2 inch).
- In a small bowl, combine the salt, pepper, garlic powder, and paprika.
- Rub the spice mixture all over the chicken breasts.
- Heat the olive oil in a large, oven-safe skillet over medium-high heat.
- Sear the chicken breasts for 3-4 minutes per side, until golden brown.
- Remove the chicken from the skillet and set aside on a plate.
- In the same skillet, melt the butter over medium heat.
- Add the chopped onion and cook until softened, about 5 minutes.
- Add the minced garlic and cook for another minute, until fragrant.
- Sprinkle the flour over the onion and garlic mixture and cook for 1-2 minutes, stirring constantly.
- Gradually whisk in the chicken broth, making sure to scrape up any browned bits from the bottom of the skillet.
- Bring the sauce to a simmer, then reduce the heat to low and whisk in the heavy cream and milk.
- Stir in the sun-dried tomatoes and red pepper flakes (if using).
- Season with salt and pepper to taste.
- Place the seared chicken breasts back into the skillet, nestled in the creamy sauce.
- Top the chicken evenly with the shredded Monterey Jack cheese.
- Bake in the preheated oven for 15-20 minutes, or until the chicken is cooked through and the cheese is melted and bubbly. A meat thermometer inserted into the thickest part of the chicken should read 165°F (74°C).
- Remove from the oven and let rest for a few minutes before serving.
- Garnish with chopped fresh parsley, if desired.
Notes
For even cooking, pound the chicken to an even thickness. Use a meat thermometer to avoid overcooking the chicken; it should reach 165°F (74°C). Adjust the sauce consistency by varying the amount of broth, cream, and milk. Spice it up with more red pepper flakes or spicy Monterey Jack cheese. Add vegetables like bell peppers, mushrooms, or zucchini for a more complete meal. You can prepare the chicken and sauce ahead of time and assemble just before baking. Substitute Monterey Jack with cheddar, Colby Jack, or pepper jack. Try pork tenderloin, turkey breast, or shrimp instead of chicken. Add a couple of tablespoons of cream cheese to the sauce for extra creaminess or add sliced mushrooms for an earthier flavor. Roasted red peppers can be used as a substitute for sun-dried tomatoes.