Chicken with Cheese Sauce (Printable version)
Sear chicken breasts and finish in the oven, then spoon a creamy cheddar-Parmesan sauce for a cozy, quick family meal.
# 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 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, to taste
13 - Black pepper, to taste
# How To:
01 - Preheat the oven to 350°F. Season the chicken breasts on both sides with salt and black pepper.
02 - Heat olive oil in a large oven-proof skillet over medium heat. Sear the seasoned chicken for 3-4 minutes per side until lightly browned.
03 - Transfer the skillet with the chicken to the oven and bake for 12-15 minutes, or until the internal temperature reaches 165°F. Remove the chicken from the oven, tent with foil or cover, and reserve on a plate to keep warm.
04 - Melt unsalted butter in a saucepan over medium heat. Add flour and whisk constantly for 1 minute to form a smooth roux.
05 - Gradually add milk while whisking continuously. Cook for 2-3 minutes until smooth and just thickened.
06 - Reduce heat to low. Mix in shredded cheddar, grated Parmesan, garlic powder, and Dijon mustard. Whisk until the cheese fully melts, creating a glossy sauce. Season with additional salt and black pepper as needed.
07 - Arrange the warm, cooked chicken breasts on serving plates. Generously ladle the cheese sauce over each portion and serve without delay.
# Expert Advice:
01 -
- The smooth cheese sauce clings dreamily to juicy chicken, transforming a simple dinner into something genuinely special.
- This was the first main dish I managed to make on a tight weeknight that still earned cheers at the table—now it’s my go-to for guaranteed smiles.
02 -
- Rushing the roux (butter and flour) leaves a raw-flour taste that ruins the delicate cheese flavor—take your time on this foundation.
- Switching to freshly grated cheese the second time I made this solved every clumping issue and made the sauce much creamier.
03 -
- Let the chicken rest under foil after baking; it locks in the juices so every slice stays succulent.
- Grating cheese fresh (instead of packaged) prevents a grainy sauce and intensifies the flavor—worth the extra minute.