Description
This Cheese Chicken recipe features tender, pan-seared chicken breasts coated in a Parmesan-flour crust, smothered in a creamy cheddar and broccoli cheese sauce. Perfectly seasoned and cooked to golden perfection, it’s a comforting main course ideal for a satisfying family dinner. Optional bacon garnish adds a smoky crunch to elevate flavors.
Ingredients
Units
Scale
Chicken
- 6 strips thick-cut bacon, optional
- 2 large boneless skinless chicken breasts
- Salt to taste
- Pepper to taste
- 3 teaspoons Italian seasonings
- 1/2 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
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon mustard powder
- 1 teaspoon hot sauce
- 2 1/2 cups broccoli florets, finely chopped
- 2 cups cheddar cheese, shredded
- 1/4 cup Parmesan cheese, finely shredded
Instructions
- Prep Work: Combine the flour and shredded Parmesan cheese in a shallow dish and set aside. Measure out all remaining ingredients before beginning. Slice the chicken breasts into 2-3 thinner slices about ½ inch thick. Pound with a meat tenderizer if needed to achieve even thickness. Pat the chicken dry with paper towels to remove moisture.
- Cook the Chicken: Season each chicken slice with salt, pepper, and Italian seasonings on both sides. Dredge each piece in the flour-Parmesan mixture, tapping off excess. Heat olive oil over medium-high heat in a large skillet. Add 2-3 pieces of chicken at a time, spacing them apart. Sauté for 4-5 minutes per side until a golden brown crust forms. Remove and set aside. Repeat with remaining chicken slices, adding oil as needed.
- Make the Sauce: Wipe excess oil from the pan leaving the browned bits (fond) for flavor. Melt butter over medium heat and use a spatula to scrape the pan bottom. Whisk in the flour and cook for 2 minutes to form a roux. Gradually add chicken broth in small splashes, whisking continuously to prevent lumps and ensure a thick sauce. Then add the milk in the same gradual manner. Stir in onion powder, garlic powder, mustard powder, and hot sauce. Add chopped broccoli and bring the sauce to a boil. Reduce to a gentle simmer and cook for 4-5 minutes until broccoli softens.
- Add Cheese and Finish: Lower heat to low and allow the sauce base to cool slightly to prevent cheese from separating. Slowly sprinkle in the shredded cheddar and Parmesan cheeses while stirring continuously until smooth and blended. Return the cooked chicken slices to the pan and spoon sauce over them. Let everything heat through uncovered for 5 minutes. If using, crumble cooked bacon on top before serving. Serve warm with baked potatoes or preferred sides.
Notes
- If your chicken breasts are smaller, use 3-4 pieces instead of 2.
- To reduce sodium, use unsalted butter and low sodium chicken broth. You can also omit added salt on the chicken.
- To keep sauce smooth, ensure the sauce base is not too hot when adding cheese to prevent grainy texture.
- Grate cheese from a block for better melt and flavor compared to pre-shredded cheese.
- Pound chicken with the textured side of a meat mallet to create a surface texture that helps breading adhere and tenderizes the meat.
- The hot sauce adds depth without making the sauce spicy.
- Optional: Cook and crumble bacon to garnish. Reserve drippings to cook chicken or replace butter in the roux for added flavor.
- This recipe is featured on page 103 of The Cozy Cookbook.
Nutrition
- Serving Size: 1 serving
- Calories: 540 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 34 g
- Saturated Fat: 15 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 120 mg
