Chicken with Cheese Sauce (Printable)
Seared chicken breasts finished in oven and topped with a creamy cheddar-Parmesan sauce; quick, comforting dinner.
# What You Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts
02 - 1 teaspoon salt
03 - 1/2 teaspoon ground black pepper
04 - 1 tablespoon olive oil
→ Cheese Sauce
05 - 2 tablespoons unsalted butter
06 - 1 tablespoon all-purpose flour or gluten-free substitute
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
# Directions:
01 - Preheat oven to 350°F. Season the chicken breasts evenly with salt and black pepper.
02 - Heat olive oil in an oven-proof skillet over medium heat. Sear the chicken on both sides for 3 to 4 minutes, developing a golden-brown surface.
03 - Transfer the skillet to the oven and bake the chicken for 12 to 15 minutes, or until the internal temperature reaches 165°F. Remove chicken to a plate and cover to keep warm.
04 - In a saucepan over medium heat, melt unsalted butter. Whisk in the flour and cook for 1 minute, stirring continuously.
05 - Gradually pour in milk, whisking constantly until the mixture is smooth and slightly thickened, about 2 to 3 minutes.
06 - Reduce the heat to low. Add cheddar cheese, Parmesan, garlic powder, and Dijon mustard. Whisk until the cheese is fully melted and the sauce is creamy. Adjust seasoning with salt and pepper if needed.
07 - Arrange chicken breasts on serving plates and generously spoon cheese sauce over each. Serve immediately.
# Expert Hints:
01 -
- The creaminess of the cheese sauce feels like a little weeknight indulgence, but it's secretly simple to whip up.
- This makes even quiet dinners feel special, and it's a lifesaver when you need a crowd-pleaser fast.
02 -
- I once rushed the milk into the sauce and ended up with lumps—pouring it in gradually while whisking fiercely makes all the difference.
- Letting the chicken rest covered after baking keeps it juicy, so your sauce isn't wasted on dry meat.
03 -
- Using freshly shredded cheese is my not-so-secret trick for the dreamiest texture and flavor.
- If your skillet isn’t oven-safe, you can transfer the chicken to a baking dish after searing—it’s a little extra work but still worth it.