Smothered Chicken -

Smothered Chicken

This smothered chicken features tender seared chicken breasts topped with a creamy pan sauce, melted Jack cheese, and garnished with green onions and paprika, making it a quick and comforting weeknight dinner.

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 500

Ingredients Method Notes

Ingredients

Main Ingredients

3-4 pieces boneless, skinless chicken breasts Pound to an even thickness for even cooking if thick.
1 cup shredded Jack cheese Monterey Jack or Colby-Jack can be used.
2 tablespoons olive oil Use enough to coat the pan.
2-3 cloves garlic, minced
1 cup low-sodium chicken broth Helps control salt; adjust seasoning at the end.
½ cup sour cream Can substitute with Greek yogurt.
Salt and pepper to taste
Chopped green onions For topping.
Paprika For topping.

Method

Preparation

Preheat your oven to 375°F (190°C).
Rub olive oil over chicken breasts and season with salt and pepper.
In a skillet over medium-high heat, sear chicken until golden brown on both sides, about 5 minutes per side. Do not crowd the pan; work in batches if needed.

Sauce and Baking

Add minced garlic and cook for 30 seconds until fragrant.
Pour in chicken broth and let simmer while scraping the pan to loosen browned bits.
Stir in sour cream until well combined, allowing the mixture to bubble for about 5 minutes. If sauce seems too thin, simmer gently to reduce; if too thick, add a splash more broth.
Top each chicken breast with shredded Jack cheese and transfer to the oven.
Bake for around 15 minutes or until cheese is melted and bubbly and the chicken reaches an internal temperature of 165°F (74°C).
Garnish with chopped green onions and paprika before serving.

Notes

Store leftovers in an airtight container for up to 3 days. Reheat gently in a 350°F oven until warmed through. Freeze portions without green onion topping for up to 2 months.