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creamy-jack-cheese-chicken-skillet-recipe

Creamy Jack Cheese Chicken

Tender seared chicken breasts simmered in a rich, velvety jack cheese cream sauce with garlic and herbs. A simple 30-minute skillet dinner the whole family will love.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 490
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts patted dry with paper towels
  • 1 cup freshly grated jack cheese grated from block for best melt
  • 1 cup heavy cream
  • 1 cup low-sodium chicken broth
  • 2 tbsp extra virgin olive oil
  • 1 tsp garlic powder
  • 1 tsp dried thyme or oregano thyme preferred for earthy depth
  • salt and pepper to taste

Equipment

  • Large skillet
  • Wooden spoon
  • Box grater
  • Meat thermometer

Method
 

  1. Heat a large skillet over medium heat and add the olive oil. Let it warm for about 30 seconds until it shimmers.
  2. Pat the chicken breasts dry with paper towels and season both sides generously with salt and pepper.
  3. Place the chicken in the skillet and cook for 5 to 7 minutes per side until golden brown. Do not move the chicken while searing. Cook until internal temperature reaches 165 degrees F.
  4. Reduce heat slightly. Sprinkle garlic powder over the chicken and pour in the chicken broth. Scrape up any browned bits from the bottom of the pan with a wooden spoon.
  5. Pour in the heavy cream and add the dried thyme or oregano. Stir gently and let the sauce bubble for 3 to 4 minutes until slightly thickened.
  6. Reduce heat to low and stir in the freshly grated jack cheese a little at a time until fully melted and the sauce is smooth and creamy. Serve hot over rice or pasta.

Notes

Grate the jack cheese fresh from the block for the smoothest sauce. Reheat leftovers on the stovetop over low heat with a splash of cream or broth. Leftovers keep in the fridge for up to 3 days.