Description
This Cheese Chicken recipe features tender chicken breasts lightly seasoned, dredged in a Parmesan-flour mixture, and sautéed to golden perfection. It is served with a rich, creamy cheese sauce infused with broccoli and a hint of hot sauce for depth of flavor, making it a comforting and hearty main dish ideal for a family dinner.
Ingredients
Units
Scale
Chicken
- 6 strips thick-cut bacon, optional - see notes
- 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 all-purpose 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 ½ cup flour and 4 tablespoons Parmesan cheese in a shallow dish and set aside. Slice the chicken breasts into 2-3 thinner slices each, aiming for about ½ inch thickness. Pound with a meat tenderizer if needed to achieve even thickness. Pat slices dry thoroughly.
- Season and Dredge Chicken: Season both sides of chicken slices with salt, pepper, and Italian seasoning. Dredge each slice in the flour-Parmesan mixture and tap off any excess coating.
- Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Add 2-3 chicken pieces at a time, leaving space around each. Sauté for 4-5 minutes per side until golden brown crust forms. Adjust heat as necessary and add more olive oil if needed. Remove cooked chicken and set aside. Repeat with remaining chicken slices.
- Prepare the Sauce Base: Wipe excess oil from the pan but leave the browned bits (fond) for extra flavor. Melt 3 tablespoons butter over medium heat. Use a silicone spatula to scrape and clean the pan’s bottom. Whisk in 3 tablespoons flour and cook for 2 minutes to form a roux.
- Add Liquids and Seasonings: Slowly add chicken broth in small splashes, whisking continuously to keep sauce thick and smooth. Then add milk gradually while stirring. Add onion powder, garlic powder, mustard powder, and hot sauce. Stir well to combine.
- Cook Broccoli: Stir in finely chopped broccoli florets. Bring sauce to a boil, then reduce to a gentle simmer. Cook for 4-5 minutes until broccoli is softened but still vibrant.
- Add Cheese: Lower heat to low and allow sauce to cool slightly to prevent cheese from separating. Gradually stir in shredded cheddar and Parmesan cheese until fully melted and smooth.
- Finish the Dish: Return cooked chicken slices to the pan. Spoon cheese sauce over chicken. Heat uncovered for 5 minutes to warm through. Optionally, crumble cooked bacon over the top as garnish. Serve immediately, ideally with baked potatoes or a side of your choice.
Notes
- If chicken breasts are smaller, use 3-4 pieces instead of 2 for even portion size.
- Use unsalted butter and low sodium chicken broth to control salt content. You may skip adding salt to chicken if preferred.
- To keep sauce smooth and creamy, ensure it’s not too hot when adding cheese. Shred cheese yourself for better melting and flavor compared to pre-shredded.
- Pounding chicken with the textured side of a mallet improves breading adhesion, tenderizes meat, and results in juicier chicken.
- Hot sauce adds flavor complexity without making the dish spicy.
- For extra flavor, cook bacon strips first and use reserved bacon drippings for frying chicken or making the roux instead of butter.
- This recipe is featured in The Cozy Cookbook on page 103.
- Nutritional info assumes all dredging flour is used, but excess flour may remain unused.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 6 g
- Sodium: 580 mg
- Fat: 34 g
- Saturated Fat: 15 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 45 g
- Cholesterol: 150 mg
