Pepper Jack Chicken Dinner Recipe

Pound and season

If chicken breasts are uneven thickness, place each between two pieces of plastic wrap and lightly pound to an even thickness (~3/4 inch). Pat dry with paper towels. Drizzle or brush both sides with 2 tablespoons olive oil. In a small bowl combine 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder and 1/4 teaspoon ground cumin (optional). Sprinkle evenly on both sides of the chicken and rub in.

Preheat grill or skillet

Preheat a gas or charcoal grill to medium-high (about 400°F / 200°C) or heat a large heavy skillet or grill pan over medium-high heat until hot. Lightly oil the grill grates or add a small drizzle of oil to the pan and spread.

Cook chicken

Place the seasoned chicken on the hot grill or skillet. Cook undisturbed 4–6 minutes per side, depending on thickness, until a thermometer inserted into the thickest part reads 160°F (71°C). If using a skillet, lower heat slightly to prevent burning and cook until well browned.

Melt cheese

When chicken reaches 160°F, top each breast with a slice of pepper jack cheese. Cover the grill or pan with a lid or tent loosely with foil and let sit 2–3 minutes until cheese is melted and the chicken reaches 165°F (74°C) final internal temperature. Remove from heat and tent briefly while you finish vegetables.

Prepare vegetables

While the chicken cooks, slice the onion into 1/4-inch rings or half-moons. Clean mushrooms and slice into 1/4-inch pieces. Slice the jalapeño in half lengthwise, remove seeds for milder heat (or leave some for more heat), then thinly slice into half-moons.

Sauté

In a large skillet, heat 1 tablespoon butter and 1 tablespoon olive oil over medium heat until shimmering. Add the sliced onion and cook 3–4 minutes, stirring occasionally, until it begins to soften and turn translucent. Add the mushrooms and cook 4–6 minutes more, stirring, until mushrooms release their liquid and begin to brown.

Add jalapeño and garlic

Add the sliced jalapeño and 1 teaspoon minced garlic to the pan. Cook 1–2 minutes until aromatic but not burned. Stir in 1 teaspoon soy sauce or Worcestershire sauce and 1/2 teaspoon fresh lime juice (optional) to deglaze the pan and add depth. Season with salt and freshly ground black pepper to taste.

Keep warm

Lower the heat to low and keep the sautéed vegetables warm while the chicken finishes, stirring occasionally. Transfer to a small warmed bowl or leave in the skillet off the heat if timing allows.

Assemble

Place one pepper jack–topped chicken breast on each plate. Spoon a generous portion of the sautéed onions, mushrooms and jalapeños over the chicken (or serve alongside if preferred).

Garnish and serve

Sprinkle chopped cilantro or parsley over the chicken and vegetables. Serve with lime wedges for squeezing and include salad bar servings on the side (mixed greens, vegetables, and dressing). Serve immediately.