Description
This comforting Chicken with Cheese Sauce recipe features juicy, pan-seared chicken breasts smothered in a rich, creamy cheddar and mozzarella cheese sauce. Ready in just 30 minutes, it’s an easy and satisfying dish perfect for a quick dinner, garnished with fresh parsley and optional bacon bits for extra flavor.
Ingredients
Scale
Chicken
- 2 boneless, skinless chicken breasts
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 cloves garlic, minced
Cheese Sauce
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 ½ cups milk or heavy cream
- 1 cup shredded cheddar cheese
- ½ cup shredded mozzarella cheese
Garnish
- 2 tablespoons chopped fresh parsley
- ¼ cup cooked bacon bits (optional)
Instructions
- Season the Chicken: Pat the chicken breasts dry with paper towels. Season both sides evenly with salt and black pepper to enhance flavor.
- Sear the Chicken: Heat olive oil in a skillet over medium-high heat. Add the chicken breasts and cook for 5–7 minutes on each side, or until golden brown and fully cooked through. Remove chicken from pan and set aside.
- Sauté Garlic: Reduce the heat to medium in the same skillet. Melt butter and add minced garlic, sautéing for about 30 seconds until fragrant but not browned.
- Make the Roux: Sprinkle the all-purpose flour into the skillet and whisk continuously for 1–2 minutes. This cooks out the raw flour taste and creates the base for the sauce.
- Add Milk or Cream: Slowly pour in the milk or heavy cream while whisking constantly to prevent lumps. Continue cooking and whisking for 3–5 minutes until the sauce thickens to a creamy consistency.
- Melt the Cheeses: Lower the heat and stir in shredded cheddar and mozzarella cheese. Mix until the cheese is completely melted and the sauce becomes smooth and creamy.
- Combine Chicken and Sauce: Return the cooked chicken breasts to the skillet. Spoon the cheese sauce over the top of the chicken. Let everything simmer together for 2–3 minutes so the flavors meld.
- Garnish and Serve: Sprinkle chopped fresh parsley and bacon bits over the dish if using. Serve immediately while hot and enjoy!
Notes
- Use either milk or heavy cream depending on your preference for richness; heavy cream yields a thicker, creamier sauce.
- If bacon bits are omitted, the dish remains flavorful and slightly lighter.
- To ensure even cooking, use chicken breasts of similar thickness or pound them slightly before cooking.
- Leftover cheese sauce can be stored in the fridge for up to 2 days and reheated gently on the stovetop with a splash of milk to loosen.
