Cheese Chicken
User Reviews
5
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Prep Time
15 mins
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Cook Time
40 mins
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Total Time
55 mins
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Servings
4 people
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Calories
687 kcal
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Course
Main Course
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Cuisine
American
Cheese Chicken
Description
Chicken breasts are thinly sliced, seasoned, and dredged in a mixture of flour and Parmesan cheese to create a flavorful crust when sautéed in olive oil. Cooking over medium-high heat develops a golden sear while sealing in moisture. Proper handling of the meat, including drying and optional pounding, improves texture and promotes crust adhesion.
The sauce involves a buttery roux thickened with flour, combined with chicken broth, milk, and spices such as garlic, mustard, and onion powder, finished with shredded cheddar and Parmesan cheeses and finely chopped broccoli for a creamy, cheesy topping with a hint of heat from hot sauce. The sauce coats both chicken and broccoli, merging flavors and adding richness.
Optionally, thick-cut bacon can be cooked and crumbled as a garnish, using the drippings to enhance cooking fat or sauce roux for added depth. This hearty dish combines protein and vegetables in one pan, suitable for filling dinners.
Adjust seasoning and cheese amount to taste, use unsalted butter and low-sodium broth to control saltiness, and shred cheese fresh for better melt and flavor. Maintaining moderate heat when adding cheese avoids grainy sauce texture.
Ingredients
Chicken
- 6 Bacon optional-see notes, thick-cut strips
- 2 chicken breast large, boneless, skinless
- salt
- black pepper
- 3 teaspoons Italian seasoning
- ½ cup all-purpose flour
- 4 Tablespoons Parmesan Cheese finely shredded
- 3-4 Tablespoons olive oil
Sauce
- 3 Tablespoons butter
- 3 tablespoons flour
- 1 cup chicken broth
- 2 cups milk
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon mustard powder
- 1 teaspoon hot sauce
- 2 ½ cups broccoli finely chopped so they cook quickly, florets
- 2 cups cheddar cheese shredded
- ¼ cup Parmesan Cheese finely shredded
Instructions
Prep Work
- Combine the flour and shredded Parmesan cheese and set aside. Measure out remaining ingredients prior to beginning.
- Slice the chicken into 2-3 thinner slices. Pound with a meat tenderizer if needed, the chicken will plump up more when cooked. Aim for ½ inch thick slices. Pat the chicken completely dry.
Cook the Chicken
- Season each side of the chicken with salt/pepper and Italian seasoning. Dredge in flour mixture and tap off excess.
- Heat olive oil in a large skillet over medium-high heat. Add 2-3 pieces of chicken, leaving room around each. Sauté for 4-5 minutes per side, until a golden brown crust has developed. Remove and set aside. Repeat with the remaining 3 pieces of chicken.
- Pro Tips: Make slight adjustments to the heat, (up or down), as needed during cooking. Add an additional splash of olive oil if needed throughout cooking. Try to leave the chicken undisturbed as it cooks to get a nice crusty sear.
Make the Sauce
- Wipe excess oil from the pan but leave the chicken remnants. This is called “fond” and it will give the sauce more flavor.
- Melt the butter over medium heat and use a silicone spatula to “clean” the bottom of the pan. Whisk in the flour and cook for 2 minutes.
- Add the chicken broth in small splashes, stirring continuously. Do this slowly to keep the sauce nice and thick. Add the milk in the same manner.
- Add the seasonings, hot sauce, and broccoli.
- Bring the sauce to a boil, then reduce to a gentle bubble. Cook for 4-5 minutes, until the broccoli is softened.
- Reduce heat to low and let the base cool slightly. Slowly sprinkle in the cheddar and Parmesan cheese, stirring continuously, until combined.
- Add the chicken back and spoon the sauce on top. Allow the chicken to heat through for 5 minutes, uncovered. Garnish with bacon if desired and serve with baked potatoes.
Notes
- Use unsalted butter and low-sodium chicken broth to control salt levels.
- Shred cheese from blocks for better melting and flavor.
- Cook bacon separately if using, reserving drippings to enhance chicken cooking or sauce roux.
- Pound chicken slices for even thickness and better crust adhesion.
- Add cheese to sauce over moderate heat to prevent graininess.
- Recipe yields four servings; adjust quantities accordingly for different portions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 687 kcal
% Daily Value*
| Calories | 687kcal | 34% |
| Carbohydrates | 29g | 10% |
| Protein | 38g | 76% |
| Fat | 47g | 72% |
| Saturated Fat | 23g | 115% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 18g | 90% |
| Trans Fat | 1g | 50% |
| Cholesterol | 138mg | 46% |
| Sodium | 986mg | 41% |
| Potassium | 719mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 1514IU | 30% |
| Vitamin C | 56mg | 62% |
| Calcium | 744mg | 74% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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