Description
Juicy pan-seared chicken breasts finished with a creamy, garlicky sauce and melted Jack cheese — perfect for a quick weeknight meal.
Ingredients
- 3–4 boneless, skinless chicken breasts (about 1.25–1.5 lb total)
- 1 cup shredded Jack cheese (pepper Jack for heat or Monterey Jack for milder flavor)
- 2 tablespoons olive oil (or avocado oil for higher smoke point)
- 2–3 cloves garlic, minced
- 1 cup low-sodium chicken broth (substitute vegetable broth for a lighter taste)
- ½ cup sour cream (Greek yogurt works, but expect a tangier sauce)
- Salt and black pepper, to taste
- Chopped green onions for garnish
- Paprika for garnish
Instructions
- Preheat oven to 375°F (190°C).
- Pat chicken dry. Rub each breast with olive oil and season generously with salt and pepper.
- Heat a large oven-safe skillet over medium-high heat. Add chicken and sear until golden brown, about 4–6 minutes per side. Remove chicken to a plate.
- Reduce heat to medium. Add minced garlic and sauté for 20–30 seconds until fragrant.
- Pour in chicken broth and scrape up browned bits from the pan. Let it reduce for about 1–2 minutes.
- Stir in sour cream until sauce is smooth. Let it bubble gently for about 3–5 minutes, adjusting seasoning as needed.
- Nestle chicken back into the skillet, spooning sauce over each breast. Sprinkle shredded Jack cheese on top.
- Transfer skillet to preheated oven and bake for 10–15 minutes, or until cheese is melted and chicken reaches an internal temperature of 165°F (74°C).
- Remove from oven, sprinkle with chopped green onions and a pinch of paprika, and serve immediately.
Notes
Use low-sodium broth for better control of the seasoning. For a richer sauce, consider adding heavy cream.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American