Smothered Chicken with Jack Cheese
This comforting dish features golden-seared chicken breasts topped with a creamy, garlicky sauce and melted Jack cheese, delivering big flavor with minimal effort.
Ingredients
Main Ingredients
- 3–4 pieces boneless, skinless chicken breasts (about 1.5–2 pounds total)
- 1 cup shredded Jack cheese (Monterey Jack or pepper Jack for a kick)
- 2 tablespoons olive oil
- 2–3 cloves garlic, minced
- 1 cup low-sodium chicken broth
- ½ cup sour cream Greek yogurt can be used as a substitute.
- Salt and freshly ground pepper, to taste
- Chopped green onions and paprika for garnish
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Pat the chicken dry. Rub each breast with olive oil and season both sides with salt and pepper.
- Heat a large ovenproof skillet over medium-high heat. When hot, add the chicken and sear until golden brown, about 5 minutes per side. Work in batches if needed.
Cooking
- Push the chicken to the side. Add minced garlic to the pan and cook for 30 seconds until fragrant.
- Pour in the chicken broth and use a wooden spoon to scrape browned bits from the bottom of the skillet.
- Reduce heat to medium-low and stir in the sour cream until the sauce is smooth. Allow it to bubble gently for about 3–5 minutes to thicken slightly.
- Lay the chicken back in the sauce and top each breast with shredded Jack cheese.
- Transfer the skillet to the oven and bake for about 12–15 minutes until the cheese is melted and bubbly and the chicken reaches an internal temperature of 165°F (74°C).
- Remove from the oven and let rest for 3–5 minutes before garnishing with chopped green onions and paprika.
Notes
For storage, keep leftovers in an airtight container for up to 3–4 days. This dish is versatile; it's great over mashed potatoes or served with a salad.