Chicken with Cheese Sauce (Printable Version)
Seared chicken breasts with creamy cheddar-Parmesan sauce—quick, comforting family dinner.
# 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 ground black pepper, to taste
# How To Make It:
01 - Preheat oven to 350°F. Season chicken breasts on both sides with salt and black pepper.
02 - Heat olive oil in a large oven-proof skillet over medium heat. Sear chicken on each side for 3 to 4 minutes until golden brown.
03 - Transfer the skillet to the oven. Bake the chicken for 12 to 15 minutes or until the internal temperature reaches 165°F. Remove chicken from the skillet and cover to keep warm.
04 - In a saucepan, melt the butter over medium heat. Add flour and cook, whisking constantly, for 1 minute.
05 - Gradually add milk, whisking continuously until smooth and slightly thickened, about 2 to 3 minutes. Reduce heat to low, then add cheddar, Parmesan, garlic powder, and Dijon mustard. Whisk until cheese is fully melted and sauce is silky. Season with salt and black pepper to taste.
06 - Arrange cooked chicken breasts on plates and spoon cheese sauce over the top. Serve immediately.
# Expert Advice:
01 -
- The cheese sauce is even creamier than you expect and practically begs to be poured over vegetables, too.
- It’s quick and feels fancy without the stress, so you can pretend you’re at a proper bistro in your own kitchen.
02 -
- If you rush the cheese addition or turn up the heat, your sauce can split and go grainy—patience is truly rewarded here.
- Letting the chicken rest before slicing keeps the juices in place, so you never end up with dry bites beneath all that sauce.
03 -
- Whisking constantly while adding milk saves the sauce from lumps every time.
- Grating your own cheese rather than using pre-shredded makes all the difference in smoothness and flavor.