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Creamy Jack Cheese Chicken

Creamy Jack Cheese Chicken
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A simple yet impressive dish where chicken breasts are pan-seared and cooked in a creamy, spicy Pepper Jack cheese sauce with green chiles.

Ingredients

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  • 4 boneless, skinless chicken breasts
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 small onion, diced
  • 1 (4 oz) can diced green chiles
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1 1/2 cups shredded Pepper Jack cheese
  • 2 tablespoons chopped fresh cilantro

Instructions

  1. Pat the chicken breasts dry and season both sides with chili powder, cumin, salt, and pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-6 minutes per side, until golden brown and cooked through to 165°F. Remove from skillet and set aside.
  3. Reduce heat to medium. Add the diced onion to the same skillet and cook until softened, about 4-5 minutes.
  4. Stir in the diced green chiles with their liquid and chicken broth. Bring to a simmer and cook for 2-3 minutes.
  5. Reduce heat to low and stir in the heavy cream. Add the shredded Pepper Jack cheese and stir until completely melted and smooth, about 2-3 minutes.
  6. Return the chicken to the skillet and spoon the sauce over the top. Simmer for 2-3 minutes until heated through.
  7. Garnish with fresh cilantro before serving.

Notes

  • Pat chicken dry before seasoning for the best sear.
  • Use freshly shredded Pepper Jack cheese for the smoothest sauce.
  • Keep heat low when melting cheese to prevent separation.
  • Chicken thighs can be substituted but may need 2-3 extra minutes cooking time.

Nutrition

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