Bbq Smothered Pepper Jack Chicken Recipe

Prep and flatten

If chicken breasts are very thick, butterfly or pound to an even thickness about 1/2 inch. Pat chicken dry with paper towels.

In a shallow dish or bowl combine 2 tbs olive oil, smoked paprika, garlic powder, onion powder, 1 tsp kosher salt and 1/2 tsp black pepper. Rub mixture all over chicken breasts, coating evenly. Let rest 10–15 minutes at room temperature or refrigerate up to 2 hours.

While chicken marinates, prep vegetables: slice onion into thin half-moons and core and thinly slice both bell peppers. Mince garlic cloves.

Heat 1 tbs olive oil and 1 tbs butter in a large ovenproof skillet (cast-iron recommended) over medium heat. Add sliced onion and peppers and sauté 6–8 minutes until softened and slightly caramelized. Season with 1/2 tsp salt and 1/4 tsp black pepper.

Add minced garlic to the skillet and cook 30–45 seconds until fragrant, stirring to combine with the vegetables. Reduce heat to low and move vegetables to the sides of the skillet to make space for the chicken, or remove to a bowl if your skillet is small.

In a small bowl whisk together 1 cup barbecue sauce, 1/2 cup chicken broth, 1 tbs brown sugar, 1 tsp Worcestershire sauce, 1 tsp apple cider vinegar and 1/2 tsp hot sauce if using. Taste and adjust: add more vinegar for brightness or more brown sugar for sweetness.

If you removed the vegetables, return them to the skillet and spread them in an even layer. Place the seasoned chicken breasts on top of the vegetables (or directly in the skillet if you didn't remove them).

Pour the BBQ-smothering sauce evenly over the chicken and vegetables, enough to coat and partially submerge the chicken (use a spoon to spread).

Preheat oven to 400°F (200°C) if you will finish in the oven. Alternatively you can cover and simmer on stovetop for the same amount of time.

Bring skillet to a gentle simmer over medium heat for 2–3 minutes to let flavors meld and sauce warm through.

Transfer the skillet to the preheated oven (or reduce heat to low and cover tightly on stovetop). Bake for 12–15 minutes, or until chicken reaches an internal temperature of 165°F (74°C). If using stovetop, simmer gently for 16–18 minutes, flipping once halfway and spooning sauce over chicken periodically.

Remove skillet from oven or uncover stovetop. Spoon some sauce over each breast, then evenly top each piece with about 2 oz (approx. 1/2 cup shredded or 2 slices) of pepper jack cheese. Return to oven for 2–4 minutes until cheese is melted and bubbly. If stovetop, cover briefly over low heat 1–2 minutes until cheese melts.

Once cheese is melted, let skillet rest 3–5 minutes. Garnish with chopped cilantro and sliced green onions if using.

Serve the BBQ Smothered Pepper Jack Chicken hot, spooning extra sauce and peppers over the top. Suggest serving with rice, mashed potatoes, or crusty bread to soak up the sauce.