Chicken with Cheese Sauce (Print version)
Seared chicken breasts with a silky cheddar-Parmesan sauce—comforting weeknight meal 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 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, optional
12 - Salt and pepper, to taste
# Method:
01 - Preheat oven to 350°F (180°C). Generously season chicken breasts with salt and pepper.
02 - Heat olive oil in a large oven-proof skillet over medium heat. Sear chicken breasts on each side for 3 to 4 minutes, until lightly browned.
03 - Transfer skillet to the oven and bake chicken for 12 to 15 minutes, or until fully cooked through and internal temperature reaches 165°F (74°C). Remove chicken to a plate and cover to keep warm.
04 - Melt butter in a saucepan over medium heat. Add flour and whisk constantly for 1 minute until bubbly.
05 - Gradually pour in milk, whisking continuously. Cook for 2 to 3 minutes until the mixture is smooth and slightly thickened.
06 - Reduce heat to low. Add shredded cheddar, Parmesan, garlic powder, and Dijon mustard. Whisk until all cheese has melted and the sauce is silky. Adjust salt and pepper to taste.
07 - Arrange chicken breasts on plates and generously spoon warm cheese sauce over them. Serve immediately.
# Expert advice:
01 -
- The sauce sneaks its way into every forkful, transforming basic chicken into something genuinely craveable.
- It’s outrageously simple yet feels restaurant-worthy, so even a tired Tuesday can end with applause.
02 -
- I once hurried the pan and ended up with rubbery chicken—letting it finish in the oven makes all the difference.
- Adding the cheese with the milk too hot made my sauce gritty once, so now I always lower the heat first.
03 -
- Warming your milk before adding helps prevent lumps every time.
- Use freshly shredded cheese—it truly melts silkier and avoids the clumps from pre-grated blends.