Chicken With Cheese Sauce (Printable)
Tender chicken breasts topped with a creamy cheddar-Parmesan sauce; ready in 40 minutes.
# What You'll 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 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 (180°C). Season chicken breasts evenly 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 to 4 minutes until golden brown.
03 - Transfer the skillet to the oven. Bake chicken for 12 to 15 minutes or until thoroughly cooked and the internal temperature reaches 165°F (74°C). Remove chicken to a plate and cover to keep warm.
04 - In a saucepan over medium heat, melt butter. Incorporate flour and whisk for 1 minute until combined.
05 - Gradually whisk in whole milk, stirring constantly to achieve a smooth, slightly thickened mixture, about 2 to 3 minutes.
06 - Reduce heat to low; stir in shredded cheddar, Parmesan, garlic powder, and Dijon mustard. Continue to whisk until the cheese melts and the sauce is silky. Season with salt and additional pepper as desired.
07 - Spoon the hot cheese sauce over cooked chicken breasts. Serve promptly.
# Expert Suggestions:
01 -
- The creamy sauce is so easy but will have everyone believing you cooked for hours.
- I love how you can play with cheeses or add veggies, depending on your mood or what needs using up.
02 -
- Rushing the sauce by using high heat can cause it to break or turn gritty—trust me, gentle heat is your friend here.
- Letting the chicken rest briefly keeps it moist and makes every bite more tender than you’d expect from such a quick meal.
03 -
- Use freshly grated cheese for the smoothest, creamiest sauce—it really does matter.
- A thermometer takes out any guesswork when baking chicken, making sure you hit that perfectly juicy 74°C mark.