Chicken With Cheese Sauce (Printable)
Sear and bake chicken breasts finished with a silky cheddar-Parmesan sauce; easy, comforting, gluten-free friendly.
# 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
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 each chicken breast for 3 to 4 minutes per side until well-browned.
03 - Transfer the skillet to the oven and bake chicken for 12 to 15 minutes, or until the internal temperature reaches 165°F (74°C). Remove from oven, transfer chicken to a plate, and cover to keep warm.
04 - Melt butter in a saucepan over medium heat. Add flour and whisk continuously for 1 minute to form a roux.
05 - Slowly pour in milk, whisking constantly until the mixture is smooth and begins to thicken, about 2 to 3 minutes.
06 - Reduce heat to low. Whisk in cheddar cheese, Parmesan, garlic powder, and Dijon mustard until cheese melts and sauce is silky. Season with salt and pepper as desired.
07 - Spoon the hot cheese sauce generously over the cooked chicken breasts and serve immediately.
# Expert Pointers:
01 -
- The cheesy sauce clings to juicy chicken in a way that feels sneakily indulgent for how fast it comes together.
- You can spin the flavors your way just by swapping in different cheeses or an extra pinch of your favorite spices.
02 -
- If the sauce gets too hot after adding cheese, it can break and go grainy—I learned this when distracted by a phone call.
- Letting the chicken rest while you finish the sauce keeps all those good juices sealed inside.
03 -
- Pre-warming the milk before adding it to the roux speeds things along and helps prevent lumps.
- Using a silicone whisk keeps your saucepan safe and makes cleanup a breeze.