Preheat the oven to 375°F (190°C).

Rub each chicken breast with the olive oil and season both sides with salt and pepper.

Heat an ovenproof skillet over medium-high heat. When hot, add the chicken and sear until golden brown, about 5 minutes per side. Remove from heat briefly.

Lower the heat to medium and add the minced garlic to the pan. Cook about 30 seconds, just until fragrant.

Pour in the chicken broth and use a wooden spoon to scrape up browned bits from the bottom of the skillet. Let the broth simmer for 1–2 minutes to concentrate flavor.

Stir in the sour cream until the sauce is smooth. Let it bubble gently for around 5 minutes so it thickens slightly.

Place a generous handful of shredded Jack cheese on top of each chicken breast. Transfer the skillet to the preheated oven.

Bake for about 15 minutes, or until the cheese is melted and bubbly and the chicken reaches an internal temperature of 165°F (74°C).

Remove from the oven and garnish with chopped green onions and a light dusting of paprika. Let rest a few minutes before serving.