Chicken with Cheese Sauce (Printable)
Seared chicken breasts topped with a rich cheddar-Parmesan sauce—quick, comforting weeknight fare.
# 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 flour
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
12 - Salt and pepper, to taste
# How-to Steps:
01 - Preheat oven to 350°F. Pat chicken breasts dry and season evenly with salt and black pepper.
02 - Heat olive oil in a large oven-proof skillet over medium heat. Sear the chicken breasts on both sides for 3 to 4 minutes until golden brown.
03 - Transfer skillet to the oven and bake the chicken for 12 to 15 minutes or until an internal temperature of 165°F is reached. Remove the chicken from the oven and set aside, covered to keep warm.
04 - In a saucepan over medium heat, melt unsalted butter. Add the flour and whisk constantly for 1 minute to form a roux.
05 - Slowly pour in whole milk, whisking continuously, and cook for 2 to 3 minutes until the mixture is smooth and slightly thickened.
06 - Reduce heat to low. Add shredded cheddar, Parmesan, garlic powder, and Dijon mustard. Continue whisking until all cheese is melted and the sauce is velvety. Adjust salt and pepper to taste.
07 - Place baked chicken breasts on serving plates. Generously spoon warm cheese sauce over the top and serve at once.
# Expert Advice:
01 -
- The cheese sauce is creamy and never overshadowed by the chicken, making every bite a perfect balance.
- Once you see how fast everything comes together, you'll be tempted to add it to your weekday dinner rotation again and again.
02 -
- Rushing the chicken in the oven can leave it tough—let it bake just until done for the juiciest results.
- Whisking the cheese in over high heat makes the sauce grainy; always turn the heat down before adding cheese.
03 -
- Grate your cheese fresh—bagged shredded cheese is often coated and won’t melt as evenly.
- The tiniest splash of Dijon mustard can round out the sauce without tasting overtly mustardy—don't skip it unless you must.