Pepperjack Chicken Recipe
With artichoke spread, pepperjack cheese, sautéed mushroom and onion
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Ingredients
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Chicken & Seasoning
Artichoke Spread
Mushrooms & Onions
Cheese & Finishing
Method
Chicken & Seasoning
- 1
Prepare chicken
Pat the chicken breasts dry with paper towels. If thick, butterfly each breast or pound to an even thickness about 1/2 inch. Season both sides evenly with kosher salt, black pepper and smoked paprika. Lightly dust both sides with the tablespoon of flour to help form a crust.
- 2
Sear chicken
Heat a large ovenproof skillet over medium-high heat. Add 2 tablespoons olive oil and let shimmer. Add the chicken breasts (work in batches if needed) and sear until golden brown, about 3-4 minutes per side. They do not need to be fully cooked through. Transfer seared chicken to a plate and set aside. Keep skillet (do not clean) for mushrooms and finishing.
Artichoke Spread
- 3
Make artichoke spread
While chicken rests, combine drained artichoke hearts, softened cream cheese, mayonnaise, grated Parmesan, lemon juice, minced garlic, 1/2 tsp salt and 1/4 tsp black pepper in a food processor or blender. Pulse until mostly smooth with some small chunks remaining, scraping down sides as needed. Taste and adjust seasoning. Transfer spread to a small bowl and set aside.
Mushrooms & Onions
- 4
Sauté mushrooms and onions
Use the same skillet used for searing chicken; reduce heat to medium. Add 1 tablespoon olive oil and 1 tablespoon butter. When butter melts, add sliced mushrooms and sliced onion. Season with 1/2 tsp salt, 1/4 tsp black pepper and thyme. Sauté, stirring occasionally, until mushrooms are browned and onions are soft and slightly caramelized, about 6-8 minutes. Remove half of the mixture to a bowl for topping and leave remaining in skillet to build flavor for finishing chicken.
Assembly & Baking
- 5
Assemble chicken with spread
Preheat oven to 375°F (190°C). Place the seared chicken breasts back into the skillet (or into a baking dish if your skillet is small) spacing them evenly. Spread about 2 tablespoons of the artichoke mixture on top of each breast, covering most of the surface.
- 6
Top and bake
Divide the remaining sautéed mushroom and onion mixture over each chicken breast on top of the artichoke spread. Evenly distribute the pepperjack cheese (about 2 oz per breast) over the top. Transfer the skillet or baking dish to the preheated oven and bake until the chicken reaches an internal temperature of 165°F (74°C) and cheese is melted and bubbly, about 12-15 minutes depending on thickness.
- 7
Optional broil for finish
If you want a more browned cheese top, broil on high for 1-2 minutes—watch closely to avoid burning.
- 8