Chicken With Cheese Sauce (Printable Version)
Seared chicken breasts topped with a silky cheddar-Parmesan sauce—easy, comforting weeknight dinner for four.
# 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:
01 - Preheat oven to 350°F. Season chicken breasts 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 lightly browned.
03 - Transfer skillet with chicken to the oven. Bake for 12 to 15 minutes, or until internal temperature reaches 165°F. Remove chicken from oven and set aside, covering to keep warm.
04 - In a separate saucepan, melt the butter over medium heat. Add flour and whisk continuously for 1 minute to form a smooth roux.
05 - Gradually pour in whole milk while whisking. Continue to whisk until smooth and slightly thickened, about 2 to 3 minutes.
06 - Reduce heat to low. Stir in cheddar cheese, Parmesan, garlic powder, and Dijon mustard. Whisk until all cheese is melted and sauce is silky. Adjust seasoning with salt and pepper as needed.
07 - Transfer cooked chicken breasts to serving plates. Spoon hot cheese sauce over each piece and serve immediately.
# Expert Tips:
01 -
- This cheese sauce is so irresistibly creamy, you’ll find yourself sneaking extra spoonfuls before serving.
- The simple method delivers reliably juicy chicken every time, making weeknight success almost foolproof.
02 -
- I once tried to rush the sauce and ended up battling lumpy cheese—patience with the whisk makes all the difference.
- I discovered that starting with room temperature milk all but guarantees a smoother, faster sauce.
03 -
- Let the sauce finish on the gentlest heat to keep it silky, never boiling.
- A pinch of smoked paprika or a squeeze of lemon at the end wakes the sauce right up.