Creamy Jack Cheese Chicken – One Pan Big Flavor
If you’re craving a rich, creamy, restaurant-quality chicken dinner that comes together fast, this Creamy Jack Cheese Chicken is about to become your new favorite. It’s a viral, one-pan recipe for a reason—juicy pan-seared chicken breasts smothered in a velvety garlic cream sauce loaded with melted cheese. Comfort food doesn’t get better than this.
What truly sets this dish apart is the irresistible blend of Monterey Jack and Pepper Jack. One brings smooth, mellow creaminess; the other adds a gentle kick of spice. Together, they create layers of flavor that feel indulgent yet perfectly balanced.
The best part? Everything cooks in one skillet in about 30 minutes, making it ideal for busy weeknights—yet impressive enough for guests.
Why You’ll Love This Creamy Jack Cheese Chicken
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One pan = minimal cleanup
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Ready in about 30 minutes
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Ultra-creamy, cheesy sauce
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Family-friendly with customizable heat
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Perfect for pasta, rice, or mashed potatoes
Ingredients
For the Chicken
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2 large boneless, skinless chicken breasts
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1 teaspoon garlic powder
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1 teaspoon paprika
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½ teaspoon salt
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½ teaspoon black pepper
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1 tablespoon olive oil
For the Creamy Jack Cheese Sauce
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1 tablespoon butter
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4 cloves garlic, minced
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1 cup heavy cream
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½ cup chicken broth
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1 teaspoon Italian seasoning
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¾ cup Monterey Jack cheese, freshly shredded
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¾ cup Pepper Jack cheese, freshly shredded
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Salt and pepper, to taste
Optional Garnish
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Fresh parsley, chopped
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Red pepper flakes (for extra heat)
How to Make Creamy Jack Cheese Chicken
Step 1: Season the Chicken
Pat the chicken breasts dry. Season both sides with garlic powder, paprika, salt, and black pepper.
Step 2: Sear the Chicken
Heat olive oil in a large skillet over medium-high heat.
Add the chicken and sear for 5–6 minutes per side until golden brown and cooked through.
Remove chicken from the skillet and set aside.
Step 3: Build the Flavor Base
Reduce heat to medium. Add butter to the same skillet.
Once melted, add minced garlic and sauté for 30 seconds, just until fragrant.
Step 4: Make the Creamy Sauce
Pour in chicken broth and heavy cream.
Stir well, scraping up any browned bits from the bottom of the pan.
Add Italian seasoning and let the sauce simmer for 3–4 minutes until slightly thickened.
Step 5: Melt the Cheese
Lower the heat to medium-low.
Gradually stir in the Monterey Jack and Pepper Jack cheese until fully melted and smooth.
Step 6: Bring It All Together
Return the chicken to the skillet.
Spoon the sauce over the chicken and let it simmer for 2–3 minutes, allowing the flavors to meld.
Step 7: Garnish & Serve
Sprinkle with fresh parsley and serve hot.
Serving Suggestions
This dish is incredibly versatile. Serve it:
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Over pasta for a creamy, comforting meal
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With rice to soak up every drop of sauce
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Alongside mashed potatoes for classic comfort food
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With roasted or steamed vegetables for a lighter option
Tips for Perfect Results
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Shred your own cheese for the smoothest sauce—pre-shredded cheese may not melt as well.
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Keep heat low when adding cheese to prevent separation.
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For milder flavor, reduce Pepper Jack and add more Monterey Jack.
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Want more spice? Add red pepper flakes or extra Pepper Jack.
Make-It-Your-Way Variations
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Mushroom Jack Chicken: Add sliced mushrooms after the garlic.
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Spinach Creamy Jack Chicken: Stir in fresh spinach until wilted.
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Bacon Jack Chicken: Add crispy bacon crumbles for smoky richness.
Storage & Reheating
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Refrigerate: Store leftovers in an airtight container for up to 3 days.
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Reheat: Warm gently on the stovetop over low heat, adding a splash of cream or broth if needed.
Creamy Jack Cheese Chicken – One Pan Big Flavor
This one-pan creamy chicken recipe features tender breasts in a luscious cheese sauce made with two types of Jack cheese. The combination of Monterey Jack and Pepper Jack creates the perfect balance of creamy richness with a subtle kick of heat that makes every bite irresistible.
Ingredients:
Instructions
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If your chicken breasts are very thick, pound them to an even thickness of about 3/4 inch using a meat mallet. This ensures even cooking. Pat the chicken completely dry with paper towels.
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In a small bowl, combine salt, black pepper, garlic powder, paprika, and Italian seasoning. Season both sides of the chicken breasts generously with this spice mixture.
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Heat olive oil and butter in a large skillet over medium-high heat. Once the butter is melted and the pan is hot, add the chicken breasts in a single layer. Do not overcrowd the pan.
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Cook the chicken for 6-7 minutes on the first side without moving them, until a golden-brown crust forms. Flip and cook for another 5-6 minutes until the internal temperature reaches 165 degrees F. Remove chicken from the skillet and set aside on a plate. Tent with foil to keep warm.
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In the same skillet, reduce heat to medium. Add minced garlic and saute for about 30 seconds until fragrant, stirring constantly to prevent burning.
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Pour in the heavy cream and chicken broth. Stir well, scraping up any browned bits from the bottom of the pan. These bits add incredible flavor to your sauce. Bring to a gentle simmer.
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Add the Italian seasoning, onion powder, and red pepper flakes if using. Let the mixture simmer for 2-3 minutes, stirring occasionally, until it begins to thicken slightly.
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Reduce heat to low. Gradually add the Monterey Jack cheese, Pepper Jack cheese, and Parmesan cheese, stirring continuously until all the cheese is melted and the sauce is smooth and creamy. This should take about 2-3 minutes.
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If using sun-dried tomatoes or spinach, add them now and stir until the spinach wilts and everything is well combined. Taste the sauce and adjust seasoning with salt and pepper as needed.
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Return the chicken breasts to the skillet, spooning the creamy cheese sauce over the top. Let everything simmer together for 2-3 minutes so the flavors meld and the chicken reheats. The sauce should coat the chicken beautifully.
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Garnish with freshly chopped parsley and serve immediately while hot. The sauce will thicken as it sits, so serve right away for the best consistency..
Nutrition Facts
Servings: 4 ServingCalories:580kcal
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Absolutely! Boneless skinless chicken thighs work wonderfully and are even more flavorful and juicy. Cook them for about 5-6 minutes per side until they reach 165 degrees F internal temperature. The cooking time is similar to breasts.
What if I do not like spicy food?
Simply use all Monterey Jack cheese instead of the Pepper Jack, and omit the red pepper flakes. The dish will still be incredibly creamy and delicious, just without any heat. You can also use mild cheddar as a substitute.
Can I make this dish lighter or lower in calories?
Yes! Substitute half-and-half for the heavy cream, use reduced-fat cheese, and reduce the butter to 1 tablespoon. The sauce will be slightly less rich but still delicious. You can also increase the chicken broth ratio to cream for a lighter sauce.
What should I serve with this chicken?
This pairs beautifully with pasta (fettuccine, penne, or linguine), rice (white, brown, or cauliflower rice), mashed potatoes, roasted vegetables, or a simple green salad. Garlic bread is perfect for soaking up the extra sauce.
Why is my cheese sauce grainy or separated?
This happens when cheese is added to sauce that is too hot or heated too quickly. Make sure to reduce heat to low before adding cheese, and add it gradually while stirring constantly. Use freshly shredded cheese rather than pre-shredded, which contains anti-caking agents.
Can I add vegetables to this dish?
Yes! Spinach, sun-dried tomatoes, mushrooms, broccoli, or bell peppers all work great. Add heartier vegetables like broccoli or bell peppers when you cook the chicken, and add delicate ones like spinach at the end with the sauce.
How do I store and reheat leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of cream or milk to thin the sauce. You can also microwave in 30-second intervals, stirring between each one.
Can I prep this ahead of time?
You can season the chicken and shred the cheese ahead of time, storing them separately in the refrigerator. However, the sauce is best made fresh as cream sauces do not hold well. For best results, cook the entire dish fresh.
What type of cheese melts best for this sauce?
Monterey Jack and Pepper Jack are ideal because they melt smoothly. Avoid using only Parmesan as it can make the sauce grainy. Always shred cheese from a block rather than using pre-shredded for the smoothest sauce.
Is this recipe gluten-free?
Yes! All the ingredients are naturally gluten-free. Just make sure your chicken broth is certified gluten-free and check that any additional seasonings you use do not contain gluten. Serve with gluten-free pasta or rice.
