Description
Cheese Chicken is a creamy, flavorful dish featuring tender chicken breasts coated in a Parmesan-flour crust, sautéed to golden perfection, then smothered in a rich cheese sauce with broccoli. This comforting meal is perfect for a satisfying dinner, served alongside baked potatoes and optional crispy bacon for added texture and taste.
Ingredients
Units
Scale
Chicken
- 6 strips thick-cut bacon, optional
- 2 large boneless skinless chicken breasts
- Salt to taste
- Black 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 all other ingredients before starting. Slice each chicken breast into 2-3 thinner slices about ½ inch thick. Pound with a meat tenderizer if needed for even thickness and pat dry completely.
- Cook the Chicken: Season both sides of the chicken slices with salt, pepper, and Italian seasoning. Dredge each piece in the flour-Parmesan mixture, tapping off excess. Heat olive oil in a large skillet over medium-high heat. Place 2-3 chicken pieces in the pan with space around them and sauté 4-5 minutes per side until golden brown and crusted. Remove and set aside. Repeat with remaining chicken. Adjust heat as needed and add oil if necessary to prevent sticking and ensure browning. Avoid moving chicken too much to develop a crust.
- Make the Sauce: Wipe excess oil from the skillet but keep the browned bits (fond) for flavor. Melt butter over medium heat and use a spatula to scrape the pan bottom. Whisk in flour and cook for 2 minutes to form a roux. Gradually add chicken broth in small splashes while stirring continuously to avoid lumps. Repeat slowly with milk to keep sauce thick and creamy. Stir in onion powder, garlic powder, mustard powder, and hot sauce, then add the finely chopped broccoli. Bring sauce to a boil, then reduce to a gentle simmer and cook 4-5 minutes until broccoli softens.
- Add Cheese and Chicken: Lower heat and let sauce cool slightly before slowly sprinkling in cheddar and Parmesan cheese, stirring continuously until fully melted and smooth. Return the cooked chicken pieces to the pan and spoon sauce over them. Cook uncovered for an additional 5 minutes to heat through.
- Serve: Garnish with crumbled cooked bacon if desired and serve with baked potatoes or your favorite side. Enjoy this creamy, cheesy chicken dish warm.
Notes
- For smaller chicken breasts, use 3-4 pieces instead of 2 large breasts sliced.
- To reduce sodium, use unsalted butter, low sodium chicken broth, and omit or reduce added salt on the chicken.
- To ensure smooth cheese sauce, make sure the sauce base is not too hot when adding cheese—too much heat can cause the dairy to separate and become grainy.
- Freshly shred cheese from blocks rather than using pre-shredded for better melt and flavor.
- Pounding the chicken with a meat mallet helps the breading adhere better and results in juicier texture.
- Hot sauce enhances flavor complexity without making the sauce spicy.
- Optional: Cook bacon strips to crumble on top or use bacon drippings for cooking chicken or making the roux for extra flavor.
- Excess flour may remain after dredging; nutritional info assumes all flour is used.
- This recipe is featured in The Cozy Cookbook, page 103.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 130 mg
