Description

Cheese Chicken is a comforting main course featuring tender, Italian seasoned chicken breasts coated in a Parmesan-flour crust, sautéed to golden perfection, and smothered in a creamy cheddar and Parmesan cheese sauce with tender broccoli florets. This delightful dish is optionally topped with crispy bacon and pairs wonderfully with baked potatoes for a hearty, satisfying meal.

Ingredients

Units Scale

Chicken

6 strips thick-cut bacon, optional
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

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Instructions

Prep Work: Combine the ½ cup flour and 4 tablespoons Parmesan cheese in a shallow dish and set aside. Slice each chicken breast into 2-3 thinner slices, about ½ inch thick. Pound with a meat tenderizer if needed to even out the thickness and tenderize. Pat the chicken slices completely dry with paper towels.
Cook the Chicken: Season both sides of each chicken slice with salt, pepper, and Italian seasonings. Dredge the chicken pieces in the flour-Parmesan mixture, tapping off any excess. Heat 3-4 tablespoons olive oil in a large skillet over medium-high heat. Add 2-3 chicken pieces at a time, leaving space between them. Sauté the chicken for 4-5 minutes per side, until a golden brown crust forms. Remove cooked chicken and set aside. Repeat with remaining chicken slices. Adjust heat and add more oil as needed to maintain even cooking and avoid burning.
Make the Sauce: Wipe excess oil from the skillet while leaving behind the flavor-rich fond. Melt 3 tablespoons butter over medium heat, scraping the pan bottom with a silicone spatula. Whisk in 3 tablespoons flour and cook for 2 minutes to make a roux. Gradually add 1 cup chicken broth in small splashes, whisking continuously to prevent lumps and create a thick sauce. Slowly stir in 2 cups milk, maintaining stirring to keep sauce smooth. Add ½ teaspoon each onion powder, garlic powder, mustard powder, and 1 teaspoon hot sauce along with 2 ½ cups finely chopped broccoli florets. Bring the sauce to a boil, then reduce to a gentle simmer. Cook for 4-5 minutes until broccoli softens.
Finish the Sauce: Lower heat to low and let the sauce base cool slightly—this prevents cheese from separating. Gradually sprinkle in 2 cups shredded cheddar cheese and ¼ cup Parmesan cheese, stirring continuously until fully melted and combined.
Combine and Serve: Return cooked chicken to the skillet and spoon sauce over the top. Let the chicken heat through for 5 minutes uncovered. Optionally, crumble cooked bacon strips over the dish as a garnish. Serve immediately, paired nicely with baked potatoes or your favorite side.

Notes

If chicken breasts are smaller, you can use 3-4 pieces instead of slicing 2 large breasts.
To reduce sodium, use unsalted butter and low-sodium chicken broth, and skip adding salt to the chicken seasoning.
For a smooth cheese sauce, ensure the sauce base is not too hot when adding cheese to avoid graininess.
Shred cheese from a block instead of using pre-shredded cheese for better melting and flavor.
Pounding the chicken with the textured side of a meat mallet helps the breading stick better and tenderizes the meat.
The hot sauce enhances flavor without making the sauce spicy.
Optional bacon garnish adds crunch and smoky flavor. Bacon drippings can replace some or all of the butter or olive oil for extra depth.
The nutritional info accounts for all flour used in dredging, but typically some flour remains unused.

Nutrition

Serving Size: 1 serving
Calories: 540 kcal
Sugar: 4 g
Sodium: 580 mg
Fat: 33 g
Saturated Fat: 13 g
Unsaturated Fat: 18 g
Trans Fat: 0 g
Carbohydrates: 20 g
Fiber: 3 g
Protein: 45 g
Cholesterol: 130 mg