Description
A rich, creamy chicken dish featuring spicy Pepper Jack cheese, tender chicken breasts, and a velvety sauce perfect for serving over rice, pasta, or vegetables.
Ingredients
- 4 boneless skinless chicken breasts
- 1 tbsp olive oil
- 1 tbsp butter
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup shredded Pepper Jack cheese
- 1 tbsp cornstarch (optional, for thickening)
- 1 tbsp water (optional, for cornstarch slurry)
- Fresh parsley, chopped (for garnish)
Instructions
- Season chicken breasts with garlic powder, onion powder, paprika, salt, and black pepper.
- Heat olive oil and butter in a large skillet over medium heat. Add chicken and sear 5–6 minutes per side until golden and cooked through. Remove and set aside.
- In the same skillet, add minced garlic and sauté for 30 seconds until fragrant.
- Pour in chicken broth and heavy cream, stirring to combine.
- Add shredded Pepper Jack cheese and stir until fully melted and smooth.
- If a thicker sauce is desired, mix cornstarch with water to make a slurry and stir into the sauce.
- Return the chicken to the skillet, spoon the sauce over the top, and simmer for 3–4 minutes.
- Garnish with fresh parsley and serve warm.
Notes
- Great served over rice, mashed potatoes, pasta, or steamed vegetables.
- Adjust heat level by using extra spicy Pepper Jack or adding red pepper flakes.
- Substitute half-and-half for lighter sauce, though it may be less thick.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American