Chicken with Cheese Sauce (Printable Version)
Seared chicken breasts in a silky cheddar-Parmesan sauce, ideal with steamed broccoli or roasted vegetables.
# What You 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
# Directions:
01 - Preheat oven to 350°F. Season chicken breasts thoroughly with salt and black pepper.
02 - Heat olive oil in a large oven-proof skillet over medium heat. Sear chicken on both sides for 3–4 minutes until golden brown.
03 - Transfer skillet to the oven. Bake chicken for 12–15 minutes, or until internal temperature reaches 165°F. Remove chicken and cover to keep warm.
04 - Melt butter in a saucepan over medium heat. Add flour and whisk for 1 minute until blended.
05 - Gradually add milk while whisking constantly. Cook for 2–3 minutes until sauce thickens slightly and becomes smooth.
06 - Reduce heat to low. Stir in shredded cheddar, Parmesan, garlic powder, and Dijon mustard. Whisk until cheese melts and sauce is silky. Adjust seasoning with salt and pepper as needed.
07 - Spoon warm cheese sauce over chicken breasts and serve immediately.
# Expert Tips:
01 -
- Cheese sauce transforms basic chicken into something so good, you'll wonder why you ever made it any other way.
- This is my secret weeknight savior—effortless, reliable, and guaranteed to get smiles around the table.
02 -
- I once rushed the sauce and ended up with lumps—give the flour and milk an extra minute, it's worth it.
- Letting the chicken rest under foil keeps it juicy and ready for sauce—even if dinner gets delayed by five minutes.
03 -
- Grate your own cheese for smoother melting—pre-shredded just doesn’t blend as easily.
- Resting the chicken under foil after baking is my not-so-secret way to lock in moisture.