Description
This Cheese Chicken recipe features tender chicken breasts coated in a crispy Parmesan-flour crust, smothered in a creamy cheddar and Parmesan cheese sauce with broccoli florets. Enhanced with Italian seasonings and a subtle kick of hot sauce, this comforting dish is perfect for a satisfying family dinner.
Ingredients
Scale
Chicken
- 6 strips thick-cut bacon (optional)
- 2 large boneless skinless chicken breasts
- Salt, to taste
- Pepper, to taste
- 3 teaspoons Italian seasonings
- ½ cup all-purpose flour
- 4 tablespoons Parmesan cheese, finely shredded
- 3–4 tablespoons olive oil
Sauce
- 3 tablespoons butter
- 3 tablespoons flour
- 1 cup chicken broth
- 2 cups milk
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon mustard powder
- 1 teaspoon hot sauce
- 2 ½ cups broccoli florets, finely chopped
- 2 cups cheddar cheese, shredded
- ¼ cup Parmesan cheese, finely shredded
Instructions
- Prep Work: Combine the ½ cup flour and 4 tablespoons shredded Parmesan cheese and set aside. Slice the chicken breasts into 2-3 thinner slices about ½ inch thick, pounding with a meat tenderizer if needed. Pat the chicken completely dry before proceeding.
- Cook the Chicken: Season each side of the chicken slices with salt, pepper, and 3 teaspoons Italian seasoning. Dredge the chicken in the flour-Parmesan mixture and tap off excess. Heat 3-4 tablespoons olive oil in a large skillet over medium-high heat. Add 2-3 pieces of chicken at a time, leaving space around each. Sauté for 4-5 minutes per side until golden brown and crusty. Remove chicken and set aside. Repeat with remaining chicken pieces.
- Make the Sauce: Wipe excess oil from the skillet, leaving the browned bits (fond) in the pan. Melt 3 tablespoons butter over medium heat, using a silicone spatula to scrape the fond. Whisk in 3 tablespoons flour and cook for 2 minutes to form a roux. Gradually add 1 cup chicken broth in small splashes while stirring continuously to keep sauce thick. Slowly add 2 cups milk the same way. Stir in ½ teaspoon each of onion powder, garlic powder, mustard powder, and 1 teaspoon hot sauce, then add 2 ½ cups finely chopped broccoli. Bring to a boil, then reduce heat to a gentle simmer and cook 4-5 minutes until broccoli softens.
- Finish the Sauce and Heat Chicken: Reduce heat to low and let the sauce base cool slightly before gradually stirring in 2 cups cheddar cheese and ¼ cup Parmesan cheese until melted and smooth. Return the cooked chicken pieces to the skillet, spoon sauce over them, and cook uncovered for 5 minutes to heat through. Garnish with crumbled cooked bacon strips if desired and serve with baked potatoes or your choice of side.
Notes
- If the chicken breasts are smaller, use 3-4 pieces instead of 2 to maintain portion size.
- To reduce sodium, use unsalted butter and low sodium chicken broth and adjust salt seasoning as desired.
- For a smooth cheese sauce, ensure the sauce base is not too hot before adding shredded cheese to avoid separation; freshly shredded cheese melts better than pre-shredded.
- Pound chicken with the textured side of a meat mallet to create surface texture, improving breading adherence and tenderness.
- The hot sauce adds depth of flavor without making the dish spicy.
- Bacon is optional; cooking and crumbling it for garnish adds smoky flavor. Bacon drippings can substitute for butter or olive oil for added richness.
- This recipe is featured in The Cozy Cookbook on page 103.
- Nutritional info assumes all coating flour is used but some excess is typical.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 6 g
- Sodium: 650 mg
- Fat: 32 g
- Saturated Fat: 15 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 45 g
- Cholesterol: 130 mg
