Ingredients
Boneless, skinless chicken breasts
Fresh garlic cloves
Shredded Jack cheese
Heavy cream
Low-sodium chicken broth
Paprika
Kosher salt and freshly ground black pepper
Instructions
- Preheat your oven to 375°F (190°C), and give a baking dish a light mist of nonstick spray so everything lifts out beautifully later.
- In a large skillet set over medium heat, melt the butter until it’s gently bubbling. Add your seasoned chicken breasts and sear until golden and crisp on the outside, about 5 to 6 minutes per side. This is where the flavor begins, so let that crust develop.
- Sprinkle in the minced garlic and paprika and stir for about a minute, just until the garlic turns fragrant and cozy.
- Pour in the heavy cream and chicken broth, stirring and scraping up all those delicious browned bits from the bottom of the skillet. Let the sauce gently simmer for a minute or two to come together.
- Nestle the chicken into your prepared baking dish and spoon some of the sauce over each piece. Top with shredded Monterey Jack cheese and transfer to the oven. Bake uncovered for 20–25 minutes, or until the cheese is melted and golden, and everything is bubbling in the best way.
- Remove from the oven and let the chicken rest for 5 minutes, it helps the flavors settle and makes each bite extra juicy.
- Serve warm, and if you’re feeling fancy, garnish with a little fresh parsley or thyme for that final flourish.
Notes
Want to punch up the flavor? Try swapping the Jack cheese for sharp cheddar, or toss in a few thinly sliced jalapeños for a little kick. If you have leftovers (lucky you), let them cool completely, then store in an airtight container in the fridge. When you’re ready to enjoy again, reheat in a 350°F oven until warmed through, so the cheese gets melty and the edges crisp up just right.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stove + Oven
- Cuisine: American
