Ingredients
Equipment
Method
- Step 1: Heat your large skillet. Heat the olive oil and 2 tablespoons of the butter over medium-high heat.
- Step 2: Season the chicken. While the pan heats, toss your bite-sized chicken pieces in a bowl. Sprinkle them generously with the garlic powder, onion powder, smoked paprika, chili powder, cayenne (if using), salt, and pepper. Coat all pieces evenly.
- Step 3: Sear the chicken. Carefully add the seasoned chicken to the hot skillet. Don't overcrowd; cook in two batches if necessary. Cook for about 6-8 minutes, flipping occasionally, until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.
- Step 4: Build the sauce. Lower the heat under the skillet to medium. Add the remaining tablespoon of butter to the pan. Once melted, pour in the chicken broth and heavy cream. Use a spoon or spatula to scrape up any browned bits stuck to the bottom of the pan and stir it all together.
- Step 5: Let the sauce thicken. Let the sauce gently bubble and simmer for 3-4 minutes until it thickens slightly.
- Step 6: Combine chicken and sauce. Return the cooked chicken pieces to the skillet with the sauce. Stir gently to coat all chicken pieces.
- Step 7: Add the cheese. Sprinkle the shredded cheddar cheese evenly over the chicken in the skillet.
- Step 8: Melt the cheese. Cover the skillet with a lid (or baking sheet) and let the cheese melt for about 2 minutes until bubbly.
- Step 9: Garnish and serve. Uncover the skillet. Sprinkle the fresh chopped parsley and green onions (if using) over the top. Serve hot.
Notes
Why You’ll Love This: Fast (30 mins), Easy (simple steps, ingredients), Crowd-Pleasing, One-Pan (easy cleanup), Restaurant Taste at Home.
Substitutions & Additions: Use boneless, skinless chicken thighs; Substitute cheese with Monterey Jack, Colby Jack, or Pepper Jack; Add veggies like diced onion, bell peppers, broccoli, peas, or corn; Increase cayenne or add red pepper flakes for more spice; Serve over rice, noodles, mashed potatoes, or with crusty bread.
Tips for Success: Don't overcrowd the pan (cook in batches if needed); Pat chicken dry before seasoning; Scrape browned bits from the pan when adding liquid for flavor; Prep chicken ahead of time.
How to Store It: Let cool completely, transfer to airtight container. Refrigerate for 3-4 days. Reheat gently on stovetop or microwave; add broth/cream if sauce is too thick.
FAQs: Dairy-free options possible with plant-based butter, coconut milk/dairy-free cream, and dairy-free cheese/omit cheese. Best side dishes include rice, noodles, mashed potatoes, or a green salad. If sauce doesn't thicken, simmer longer uncovered or add a cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water) and simmer for another minute or two.
Substitutions & Additions: Use boneless, skinless chicken thighs; Substitute cheese with Monterey Jack, Colby Jack, or Pepper Jack; Add veggies like diced onion, bell peppers, broccoli, peas, or corn; Increase cayenne or add red pepper flakes for more spice; Serve over rice, noodles, mashed potatoes, or with crusty bread.
Tips for Success: Don't overcrowd the pan (cook in batches if needed); Pat chicken dry before seasoning; Scrape browned bits from the pan when adding liquid for flavor; Prep chicken ahead of time.
How to Store It: Let cool completely, transfer to airtight container. Refrigerate for 3-4 days. Reheat gently on stovetop or microwave; add broth/cream if sauce is too thick.
FAQs: Dairy-free options possible with plant-based butter, coconut milk/dairy-free cream, and dairy-free cheese/omit cheese. Best side dishes include rice, noodles, mashed potatoes, or a green salad. If sauce doesn't thicken, simmer longer uncovered or add a cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water) and simmer for another minute or two.