Heat a tablespoon of olive oil in a large skillet over medium heat. Sauté chicken for about 5–7 minutes on each side until golden brown and cooked through.

In the same skillet, add minced garlic and sauté for 1 minute, then pour in chicken broth to deglaze, scraping browned bits from the bottom.

Lower the heat and stir in heavy cream, then add shredded Jack cheese, stirring continuously until melted, and finally add sun-dried tomatoes.

Return sautéed chicken to skillet, coating it in the sauce. Let simmer for 5 minutes to absorb flavors.

Plate the chicken and spoon creamy Jack cheese sauce over the top before serving.