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cheese chicken sauce in skillet.

Cheesy Chicken Breast (The Best Cheese Sauce!)

Julia
Enjoy our Cheesy Chicken Breasts with a flavorful cheese sauce and juicy chicken breast - a simple yet delicious option for a relaxing family dinner.
5 from 2 votes
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Main Course
Servings 4 servings
Calories 620 kcal

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INGREDIENTS
  

Chicken

  • 2 large chicken breast, cut lengthwise in half
  • 1 ½ tablespoon olive oil
  • 1 tablespoon butter
  • salt and black pepper, to taste

Sauce

  • 1 tablespoon butter
  • 2 tablespoon all purpose flour, or any gluten free blend
  • 1 cup heavy cream , or half and half
  • 1 ½ cups cheddar cheese , or Mexican cheese blend
  • 1 cup chicken broth, or vegetable broth
  • ¼ teaspoon paprika
  • fresh parsley, chopped

INSTRUCTIONS
 

  • Slice the Chicken: Cut each chicken breast into 2 thinner pieces (4 pieces in total). Pound them with a meat tenderizer if needed. The chicken will get thicker when cooked, so aim for slices about ½ inch thick. Pat the chicken dry.
    2 large chicken breast, salt and black pepper
  • Season the Chicken: Sprinkle salt and pepper on both sides of the chicken pieces.
  • Heat the Pan: In a large skillet, heat olive oil and butter over medium-high heat.
    1 tablespoon butter, 1 ½ tablespoon olive oil
  • Cook the Chicken: Add the 4 pieces of chicken to the skillet, leaving space around each piece. Cook for 4-5 minutes on each side until almost done. Remove the chicken and set aside.
  • Make the Roux: Wipe the excess oil from the pan. Melt the remaining butter over medium heat. Whisk in the flour and cook for 2 minutes.
    2 tablespoon all purpose flour, 1 tablespoon butter
  • Add the Broth and Cream: Slowly add the chicken broth in small amounts, stirring constantly to keep the sauce thick. Do the same with the cream.
    1 cup heavy cream , 1 cup chicken broth
  • Add Flavor: Stir in paprika. At this step, you can also add vegetables like broccoli florets or chopped asparagus if you like.
    ¼ teaspoon paprika
  • Cook the Sauce: Bring the sauce to a boil, then reduce to a gentle bubble. Cook for 4-5 minutes.
  • Add Cheese: Lower the heat and let the sauce cool slightly. Gradually add the cheddar cheese, stirring continuously until it’s melted and combined. Taste the sauce and adjust seasoning if needed.
    1 ½ cups cheddar cheese
  • Finish the Dish: Put the chicken back in the pan and spoon the sauce over it. Let the chicken heat through for 5 minutes. Serve over pasta or mashed potatoes.
    fresh parsley

NOTES

  • To Store. Refrigerate any leftovers in an airtight container in the fridge for up to 3 days.
  • How to reheat. Reheat in a skillet over low heat or in the microwave until warmed through. Add a splash of milk or broth to keep the sauce creamy.

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NUTRITION

Calories: 620kcalCarbohydrates: 7gProtein: 37gFat: 49gSaturated Fat: 27gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 0.2gCholesterol: 197mgSodium: 490mgPotassium: 563mgFiber: 0.4gSugar: 2gVitamin A: 1570IUVitamin C: 2mgCalcium: 351mgIron: 1mg
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