Ingredients
Equipment
Method
- If using chicken breasts, you might want to pound them to an even thickness for consistent cooking. Pat the chicken dry with paper towels, which helps in achieving a better sear. In a small bowl, combine the garlic powder, onion powder, smoked paprika, salt, and pepper. Generously season both sides of the chicken pieces with this spice blend, ensuring they are well-coated.1.5 pounds boneless, skinless chicken breasts or thighs, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon smoked paprika, salt and freshly ground black pepper
- Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully place the seasoned chicken pieces into the hot skillet. Sear the chicken for about 4-5 minutes per side, or until golden brown and a nice crust has formed. The chicken doesn't need to be fully cooked through at this stage, as it will continue to cook in the sauce. Remove the seared chicken from the skillet and set it aside on a plate.1 tablespoon olive oil, 1.5 pounds boneless, skinless chicken breasts or thighs
- If there are any browned bits stuck to the bottom of the skillet, you can deglaze the pan. Add about 2 tablespoons of chicken broth or water to the hot skillet and scrape the bottom with a wooden spoon to loosen these flavorful bits. This step adds an extra layer of depth to your sauce.
- Reduce the heat to medium. Pour the heavy cream into the same skillet. Let the cream simmer gently for about 2 minutes, stirring occasionally, until it begins to thicken slightly. This is where the magic happens, creating the luxurious base for your Creamy Jack Cheese Chicken.1 cup heavy cream
- Gradually add the shredded Monterey Jack cheese and grated Parmesan cheese to the simmering cream. Stir continuously until the cheeses are completely melted and the sauce is smooth and creamy. Taste the sauce and adjust salt and pepper if needed.1 cup shredded Monterey Jack cheese, 1/4 cup grated Parmesan cheese, salt and freshly ground black pepper
- Carefully place the seared chicken pieces back into the skillet, nestling them into the creamy sauce. Ensure each piece is coated with the delicious sauce.1.5 pounds boneless, skinless chicken breasts or thighs
- Cover the skillet and let the chicken simmer gently in the sauce for 8-10 minutes, or until the chicken is fully cooked through to an internal temperature of 165°F (74°C) and the sauce has thickened to your desired consistency. The sauce will continue to thicken as it cools slightly.
- Once the chicken is cooked and the sauce is luscious, remove the skillet from the heat. Garnish generously with fresh chopped parsley, if desired, for a pop of color and freshness. Serve your Creamy Jack Cheese Chicken hot.2 tablespoons chopped fresh parsley
Notes
Properly storing and reheating your Creamy Jack Cheese Chicken ensures you can enjoy its deliciousness for days to come.
Refrigeration: Once the Creamy Jack Cheese Chicken has cooled completely, transfer any leftovers into an airtight container. Store in the refrigerator for up to 3-4 days.
Reheating on Stovetop: For the best results, gently reheat the chicken and sauce in a skillet over low to medium-low heat. Stir occasionally until heated through. You may need to add a splash of milk or cream if the sauce has thickened too much.
Reheating in Microwave: Alternatively, you can reheat individual portions in the microwave. Place the chicken and sauce in a microwave-safe dish, cover loosely, and heat in 30-second increments, stirring in between, until warm. Be mindful not to overheat, which can dry out the chicken.
Freezing: If you’d like to freeze this Creamy Jack Cheese Chicken for a future meal, allow it to cool completely. Portion it into freezer-safe containers or bags. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating as described above. Note that the texture of the sauce may change slightly after freezing and thawing.
