Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 1 cup shredded Jack cheese
- 2 tablespoons olive oil
- 2–3 cloves garlic, minced
- 1 cup low-sodium chicken broth
- ½ cup sour cream
- Salt and pepper to taste
- Chopped green onions for topping
- Paprika for topping
Instructions
- Preheat your oven to 375°F (190°C).
- Rub the chicken breasts with olive oil, season with salt and pepper.
- Heat a skillet over medium-high heat, sear the chicken until golden brown, about 5 minutes per side.
- Add minced garlic and cook for an additional 30 seconds.
- Pour in chicken broth, scraping up any bits from the pan.
- Stir in sour cream and let it simmer for about 5 minutes until slightly thickened.
- Top each chicken breast with shredded Jack cheese, then transfer skillet to the oven.
- Bake for around 15 minutes until the cheese is melted and bubbly.
- Garnish with chopped green onions and a dash of paprika before serving.
Notes
Store leftovers in an airtight container for up to 3 days in the refrigerator or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 85mg