Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt and pepper, to taste
For the Sauce:
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1 tablespoon Dijon mustard
- 1 cup shredded Monterey Jack cheese
For Garnish:
- 1 tablespoon butter
- 1 tablespoon fresh parsley, chopped
Instructions
- Preheat the oven to 375°F (190°C).
- Season both sides of the chicken breasts with garlic powder, onion powder, paprika, salt, and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-6 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.
- In the same skillet, add the chicken broth and bring it to a simmer. Stir in the heavy cream and Dijon mustard, allowing the sauce to thicken slightly, about 3-4 minutes.
- Return the chicken breasts to the skillet, spooning the sauce over the chicken. Sprinkle the shredded Monterey Jack cheese on top of each piece of chicken.
- Transfer the skillet to the oven and bake for 10-12 minutes or until the chicken is fully cooked and the cheese is melted and bubbly.
- Remove from the oven and drizzle the sauce over the chicken. Garnish with fresh parsley before serving.
Notes
- Spicy Option: Add cayenne pepper or chili flakes to the sauce for a spicy kick.
- Cheese Variations: Swap Monterey Jack cheese for cheddar, provolone, or mozzarella for different flavors.
- Vegetarian Option: Use portobello mushrooms as a substitute for chicken.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Courses
- Method: Pan-fry & Bake
- Cuisine: American
- Diet: Gluten Free
