Description
Cheese Chicken is a comforting and flavorful dish featuring tender chicken breasts coated in a crispy Parmesan and flour crust, smothered in a creamy cheddar and Parmesan cheese sauce with tender broccoli florets. Perfect for a satisfying dinner served with baked potatoes and optional crispy bacon garnish.
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 all-purpose 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 Parmesan cheese in a bowl and set aside. Measure out all remaining ingredients before starting. Slice the chicken breasts into 2-3 thinner slices each, aiming for about ½ inch thickness. Pound with a meat tenderizer if needed and pat dry with paper towels.
- Cook the Chicken: Season both sides of each chicken slice with salt, pepper, and Italian seasoning. Dredge the chicken slices in the flour and Parmesan mixture, tapping off any 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 between them. Sauté for 4-5 minutes per side until golden brown crust forms. Remove cooked chicken to a plate and repeat with remaining pieces. Adjust heat and add a bit more olive oil if necessary during cooking.
- Make the Sauce: Wipe excess oil from the pan but keep the browned bits (fond). Melt 3 tablespoons butter over medium heat in the same pan, scraping the bottom to loosen the fond. Whisk in 3 tablespoons flour and cook for 2 minutes until combined. Gradually add 1 cup chicken broth in small splashes, stirring continuously to prevent lumps. Add 2 cups milk in the same gradual manner, stirring constantly to form a smooth sauce.
- Season and Add Vegetables: Stir in ½ teaspoon each onion powder, garlic powder, and mustard powder, plus 1 teaspoon hot sauce. Add 2 ½ cups finely chopped broccoli florets to the sauce. Bring to a boil, then reduce heat to a gentle simmer. Cook for 4-5 minutes until broccoli is tender but still vibrant.
- Add Cheese and Melt: Lower heat to low and allow the sauce base to cool slightly to avoid graininess. Gradually sprinkle in 2 cups shredded cheddar cheese and ¼ cup Parmesan cheese, stirring continuously until melted and creamy.
- Combine and Serve: Return the cooked chicken to the skillet with sauce, spooning sauce over the top. Heat through for 5 minutes uncovered. Garnish with crumbled cooked bacon if desired. Serve immediately with baked potatoes or your choice of side.
Notes
- If using smaller chicken breasts, 3-4 breasts can be substituted for 2 large ones.
- For lower sodium, use unsalted butter and low sodium chicken broth; adjust or omit added salt accordingly.
- Ensure the sauce base is not too hot when adding cheese to avoid separation and grainy texture.
- Shred cheese fresh from a block rather than using pre-shredded for better melting and flavor.
- Pounding chicken slices with a textured mallet creates a better surface for dredging and tenderizes the meat.
- The hot sauce enhances the sauce’s flavor without adding noticeable spiciness.
- Optional bacon adds flavor and can be cooked and crumbled for garnish. Bacon drippings can replace some of the oil or butter for cooking chicken/sauce.
- Excess flour after dredging is normal and not included fully in nutritional calculations.
Nutrition
- Serving Size: 1 serving
- Calories: 560 kcal
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 33 g
- Saturated Fat: 14 g
- Unsaturated Fat: 17 g
- Trans Fat: 0.2 g
- Carbohydrates: 21 g
- Fiber: 3 g
- Protein: 42 g
- Cholesterol: 140 mg
