Creamy Pepper Jack Cheese Chicken Recipe
Tender chicken breasts smothered in a spicy, creamy pepper jack cheese sauce with garlic and cilantro. A zesty, keto-friendly dinner ready in under 30 minutes.
Ingredients
- 4 boneless skinless chicken breasts
- 2 tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp garlic powder
- Salt and black pepper to taste
- 1 cup heavy cream
- 1 cup shredded pepper jack cheese
- ½ cup chicken broth
- 1 jalapeño seeded and chopped (optional)
- 2 cloves garlic minced
- ¼ cup fresh cilantro chopped
- Optional: 1/2 cup diced bell peppers 1/4 tsp red pepper flakes
Instructions
- Season chicken with paprika, garlic powder, salt, and pepper.
- Heat olive oil in a skillet over medium-high; sear chicken 5-6 minutes per side until 165°F; set aside.
- Sauté garlic and jalapeño in skillet for 1 minute.
- Add broth; simmer 2 minutes.
- Stir in cream and cheese; cook 3-4 minutes until smooth.
- Return chicken to skillet; spoon sauce over; simmer 2 minutes.
- Garnish with cilantro; serve.
Notes
- Store in fridge for 3 days; reheat gently.
- Use Monterey Jack for less spice or coconut cream for dairy-free.
- Omit jalapeño for milder flavor.
- Serve with cauliflower rice or mashed potatoes.
- Thicken sauce with cornstarch slurry if needed.