Smothered Chicken with Jack Cheese
Seared chicken breasts in a garlic sour cream sauce, topped with melted Monterey Jack and baked until bubbly.
Equipment
- Large oven safe skillet
- Instant read thermometer
- Whisk
Ingredients
Main Ingredients
- 4 boneless, skinless chicken breasts about 6 oz each, pounded to even thickness
- 2 tbsp olive oil divided
- ¼ tsp salt
- ½ tsp black pepper
- 3 cloves garlic minced
- 1 cup low sodium chicken broth
- ½ cup sour cream at room temperature
- 1 cup shredded Monterey Jack cheese freshly shredded, about 4 oz
- 2 green onions thinly sliced
- ½ tsp paprika
Instructions
Cooking
- Prep the chicken. Heat the oven to 375 degrees F. Dry the chicken, coat it with 1 tablespoon oil, and sprinkle with salt and pepper. Brown both sides. In an oven safe skillet over medium high heat, warm the remaining oil and cook the chicken about 5 minutes per side until deeply golden. Transfer to a plate.
- Cook the garlic. Reduce the heat to medium, add the garlic, and stir for 30 seconds.
- Reduce the broth. Add the broth, scrape the pan, and simmer 4 to 5 minutes until it reduces by about one third.
- Whisk in sour cream. Take the pan off the heat and whisk in the sour cream, then set the chicken back into the sauce.
- Top and bake. Scatter the Monterey Jack over the chicken and bake 12 to 15 minutes until melted and 165 degrees F inside.
- Garnish. Rest 5 minutes, then top with green onions and paprika.
Notes
Substitutions: Use pepper Jack for heat or Greek yogurt in place of sour cream.
Tips: Pound the chicken to an even thickness and check for 165 degrees F. Keep the sauce below a boil once the sour cream is in.
Storage: Refrigerate in a covered container for 3 to 4 days. Reheat gently to 165 degrees F. Freezing is not recommended.