Creamy Pepper Jack Crack Chicken Skillet

This Creamy Pepper Jack Crack Chicken Skillet is the kind of weeknight dinner that feels indulgent but comes together with almost no effort. Juicy chicken breasts are pan-seared until golden, then smothered in a rich, velvety sauce made with cream cheese, heavy cream, and melty Pepper Jack for just the right amount of heat.

The flavor balance is what makes this dish so addictive. Smoky paprika and garlic season the chicken, while the Pepper Jack adds creaminess with a gentle kick. Bacon bits bring salty depth, and sweet yellow peppers soften everything with a touch of brightness, making each bite comforting yet exciting.

This skillet recipe is perfect when you want something cozy and filling without turning on the oven. It works beautifully as a one-pan meal and pairs effortlessly with simple sides, making it ideal for busy nights or casual entertaining.

Whether served over mashed potatoes, rice, or pasta, this crack chicken delivers bold, creamy flavor that feels restaurant-worthy while staying wonderfully simple and family-friendly.

Servings and timing:
Yield: 4 servings
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes

Ingredients

4 boneless, skinless chicken breasts
1 tablespoon olive oil
Salt, to taste
Black pepper, to taste
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
1 cup heavy cream
4 oz cream cheese, softened
1 1/2 cups shredded Pepper Jack cheese
1/2 cup cooked bacon bits
1/3 cup diced yellow bell peppers or other mild peppers
2 tablespoons fresh parsley, chopped

Instructions

Season the chicken breasts on both sides with salt, black pepper, garlic powder, and smoked paprika.
Heat olive oil in a large skillet over medium heat.
Sear the chicken for 4 to 5 minutes per side until golden and fully cooked through. Remove from the skillet and set aside.
Reduce heat to medium-low. Add heavy cream and cream cheese to the skillet, stirring until smooth and combined.
Stir in the shredded Pepper Jack cheese and cook until melted and creamy.
Add bacon bits and diced peppers, stirring to distribute evenly.
Return the chicken to the skillet and spoon the sauce generously over each piece.
Simmer for about 5 minutes until the sauce is thick, bubbly, and coats the chicken well.
Garnish with fresh parsley and serve hot.

Variations

Use chicken thighs instead of breasts for extra juiciness.
Add diced jalapeños or green chiles for more heat.
Swap Pepper Jack with Monterey Jack for a milder version.
Stir in fresh spinach at the end for added color and nutrients.

Tips

Let cream cheese soften fully to avoid lumps in the sauce.
Shred cheese fresh for the smoothest melt.
Keep heat low once dairy is added to prevent curdling.
This dish reheats well; add a splash of cream when warming to loosen the sauce.