Chicken with Cheese Sauce (Printable)
Sear chicken breasts and finish with a silky cheddar-Parmesan sauce for a comforting 40-minute main.
# What You’ll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts
02 - 1 teaspoon salt
03 - 1/2 teaspoon black pepper
04 - 1 tablespoon olive oil
→ Cheese sauce
05 - 2 tablespoons unsalted butter
06 - 1 tablespoon all-purpose flour or gluten-free alternative
07 - 1 cup whole milk
08 - 1 cup shredded cheddar cheese
09 - 1/4 cup grated Parmesan cheese
10 - 1/2 teaspoon garlic powder
11 - 1/2 teaspoon Dijon mustard (optional)
12 - Salt and pepper, to taste
# How To Make It:
01 - Preheat oven to 350°F. Pat chicken breasts dry and season both sides evenly with salt and black pepper.
02 - Heat olive oil in a large oven-proof skillet over medium heat. Add chicken breasts and sear for 3 to 4 minutes per side until golden brown.
03 - Transfer the skillet with seared chicken to the oven. Bake for 12 to 15 minutes, or until the internal temperature reaches 165°F. Place cooked chicken on a plate and keep covered to retain warmth.
04 - Melt butter in a medium saucepan over medium heat. Add flour and whisk constantly for 1 minute to form a roux.
05 - Gradually pour in whole milk, whisking continuously to prevent lumps. Cook for 2 to 3 minutes until the sauce thickens slightly.
06 - Reduce heat to low. Stir in shredded cheddar, grated Parmesan, garlic powder, and Dijon mustard. Whisk until cheese is fully melted and sauce becomes smooth. Season with additional salt and pepper as needed.
07 - Arrange chicken breasts on serving plates. Spoon warm cheese sauce over each piece and serve immediately.
# Expert Advice:
01 -
- The cheese sauce is so decadent you might find yourself eating it by the spoonful after dinner.
- It’s unfussy enough for weeknights but always earns applause at family gatherings.
02 -
- Once I tried to rush the sauce over high heat, which led to a split, greasy mess—go slow and lower the flame!
- Switching to freshly shredded cheese made my sauce go from grainy to dreamy smooth.
03 -
- Letting the chicken rest after baking keeps every bite juicy under the sauce.
- Add milk to the sauce slowly and whisk constantly for that restaurant-worthy velvet texture.