Step-by-Step Instructions
First, you’ll want to pat those chicken breasts completely dry with paper towels—this is crucial for getting a golden sear, not a steam. Season them generously on both sides with salt, pepper, paprika, and onion powder. Heat the olive oil in your skillet over medium-high heat until it shimmers. Carefully add the chicken. Don’t crowd the pan; if you need to, cook in two batches. Let it cook undisturbed for 5-6 minutes per side until you get a beautiful, crusty brown exterior. I used to flip it too early and learned the hard way that patience here gives you so much more flavor. Remove the chicken to a plate; it won’t be fully cooked yet, and that’s perfect.
Next, lower the heat to medium and add the minced garlic to the same skillet. Stir it for just about 30 seconds until it’s fragrant—you’ll smell it immediately! Pour in the chicken broth and use your wooden spoon to scrape up all those glorious browned bits from the bottom of the pan. This step, called deglazing, is where you build the soul of your sauce. Let it simmer for about 3-4 minutes to reduce slightly. Then, take the skillet off the heat completely. This is important: stir in the sour cream off the heat to prevent it from curdling. Whisk until it’s smooth and creamy.
Now, nestle the partially cooked chicken breasts back into the creamy sauce in the skillet. Spoon some of the sauce right over the top of each piece. Liberally sprinkle all that shredded Jack cheese over the chicken. I like to get a little cheese on the sauce around the edges, too, because who doesn’t love crispy cheese bits? Transfer the whole skillet to a preheated 375°F (190°C) oven. Bake uncovered for 15-20 minutes, until the chicken is cooked through (165°F internally) and the cheese is bubbly and lightly spotted with gold. The smell will be absolutely intoxicating.
Pro Tips for Best Results
For the juiciest chicken imaginable, I highly recommend pounding your breasts to an even thickness—about ½ to ¾-inch thick—before you season them. I just place them between two sheets of plastic wrap and use a rolling pin or a heavy pan. This ensures they cook evenly throughout in the oven, so you don’t end up with dry edges and a raw center. I tested this both ways, and the pounded chicken was noticeably more tender and cooked in perfect time with the sauce and cheese melting.
The order of operations with the sour cream is something I perfected after a minor kitchen disaster. You must, must, must take the skillet off the burner before adding the sour cream. If the liquid is at a rolling boil, the sour cream can separate and become grainy. Letting the broth cool for just a minute off the heat ensures it incorporates into a velvety, smooth sauce. I whisk it vigorously until no white streaks remain—it makes all the difference in the texture.
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