Chicken with Cheese Sauce (Printable)
Oven-baked chicken breasts topped with a creamy cheddar-Parmesan sauce—simple, comforting, family-friendly weeknight fare.
# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts
02 - 1 teaspoon salt
03 - 1/2 teaspoon ground 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 ground black pepper, to taste
# How To Cook:
01 - Preheat oven to 350°F (180°C). Season the chicken breasts evenly with salt and ground black pepper.
02 - Heat olive oil in a large oven-proof skillet over medium heat. Sear the chicken breasts for 3 to 4 minutes on each side until golden brown.
03 - Transfer the skillet to the oven and bake for 12 to 15 minutes, or until an internal temperature of 165°F (74°C) is reached. Remove the chicken to a plate and cover to keep warm.
04 - Melt unsalted butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute, stirring constantly.
05 - Gradually add whole milk, whisking continuously until the mixture is smooth and begins to thicken, about 2 to 3 minutes.
06 - Reduce the heat to low. Stir in cheddar cheese, Parmesan cheese, garlic powder, and Dijon mustard. Whisk until cheeses are fully melted and the sauce is silky. Season with additional salt and ground black pepper according to taste.
07 - Arrange the baked chicken breasts on plates and generously spoon the cheese sauce over the top. Serve immediately.
# Expert Suggestions:
01 -
- The cheese sauce is so rich and velvety, it feels like an indulgence (even when it takes just minutes to whisk together).
- This quickly became a favorite because even my pickiest family member gets excited when they see it coming to the table.
02 -
- If you rush the cheese sauce or use high heat, it’s likely to separate and lose its silkiness—slow and steady wins here.
- I once skipped resting the chicken, and every bite was drier than I’d like; just a few minutes under foil makes all the difference.
03 -
- Warm your milk before adding for an ultra-smooth cheese sauce—cold milk can seize everything up.
- A dash of Dijon is the secret ingredient; it deepens the flavor without anyone quite guessing what it is.