Description
Indulgent yet easy creamy jack cheese chicken that comes together quickly with delicious results.
Ingredients
- 4 pieces boneless skinless chicken breasts
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 2 tablespoon olive oil
- 2 tablespoon butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup chicken broth
- 1 1/2 cup shredded Monterey Jack cheese
- 1/2 teaspoon dried oregano
- 1/2 teaspoon onion powder
- Salt and black pepper to taste
- Fresh parsley, chopped for garnish
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Instructions
- 1. Pat the chicken breasts dry with paper towels. Season both sides with salt, black pepper, garlic powder, and paprika. Press the seasoning in.
- 2. Heat olive oil in a large skillet over medium-high heat. Sear the chicken for 5 to 6 minutes per side until golden brown and cooked through.
- 3. Remove the chicken from the skillet and set aside to rest for a minute.
- 4. In the same skillet, melt the butter over medium heat and sauté the minced garlic for about 1 minute.
- 5. Pour in the chicken broth and heavy cream, stirring well and scraping up any browned bits from the bottom of the pan. Allow to simmer gently.
- 6. Reduce heat to low and gradually add the shredded Monterey Jack cheese, stirring constantly until melted and smooth. Stir in oregano and onion powder, adjusting seasoning if necessary.
- 7. Return the seared chicken to the skillet, spooning the sauce over it. Simmer for 2 to 3 minutes until heated through and the sauce thickens slightly.
- 8. Garnish with fresh chopped parsley before serving.