Description

This Cheese Chicken recipe features tender boneless chicken breasts coated in a crispy Parmesan-flour crust, sautéed to golden perfection, and smothered in a creamy, cheesy broccoli sauce infused with flavorful seasonings and a hint of hot sauce. Garnished with optional crisp bacon strips, it's a comforting and hearty meal perfect for a family dinner served alongside baked potatoes.

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 seasoning
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 the Ingredients: Combine ½ cup flour and 4 tablespoons of shredded Parmesan cheese in a shallow dish and set aside. Slice the chicken breasts into 2-3 thinner slices about ½ inch thick, pounding gently if needed to even thickness. Pat the chicken dry with paper towels.
Season and Dredge the Chicken: Season both sides of each chicken slice with salt, pepper, and Italian seasoning. Dredge the chicken pieces in the flour-Parmesan mixture, tapping off excess coating.
Cook the Chicken: Heat 3-4 tablespoons olive oil in a large skillet over medium-high heat. Add 2-3 pieces of chicken at a time, ensuring space around each piece. Sauté for 4-5 minutes per side until a crisp golden brown crust forms. Remove cooked chicken and set aside. Repeat with remaining chicken slices, adjusting heat and oil as needed.
Make the Sauce Base: Wipe excess oil from the pan, leaving the browned bits (fond) on the bottom. Melt 3 tablespoons butter over medium heat and scrape the pan bottom with a silicone spatula. Whisk in 3 tablespoons flour and cook for 2 minutes to form a roux.
Add Liquids and Seasonings: Gradually add 1 cup chicken broth in small splashes while whisking to ensure the sauce thickens smoothly. Follow by slowly adding 2 cups milk in the same manner. Stir in onion powder, garlic powder, mustard powder, and 1 teaspoon hot sauce.
Incorporate Broccoli and Simmer: Stir in finely chopped broccoli florets. Bring the sauce to a boil, then reduce to a simmer and cook for 4-5 minutes until the broccoli softens.
Add Cheese: Lower heat to gentle warmth and let the sauce cool slightly. Slowly sprinkle in 2 cups shredded cheddar cheese and ¼ cup Parmesan cheese, stirring continuously until fully melted and combined into a creamy sauce.
Combine Chicken and Sauce: Return the cooked chicken slices to the pan and spoon the cheese sauce over the top. Let the chicken heat through uncovered for 5 minutes to meld flavors.
Serve: Garnish with crumbled cooked bacon strips if using and serve the cheesy chicken with baked potatoes or your preferred side.

Notes

If chicken breasts are smaller, adjust to 3-4 pieces instead of slicing 2 breasts.
Use unsalted butter and low sodium chicken broth to reduce the sodium content.
Add no salt to chicken if you want to control overall saltiness.
Shred cheese from blocks for better melting and flavor rather than using pre-shredded cheese.
Ensure the sauce is not too hot when adding cheese to prevent grainy texture.
Pound chicken with the textured side of a meat mallet to help breading adhere and keep meat juicy.
The hot sauce adds depth without making the dish spicy.
Optional bacon can be cooked beforehand, set aside to crumble, and the drippings reserved to cook chicken or make the roux instead of butter.
Keep chicken undisturbed during cooking to develop a nice golden crust.

Nutrition

Serving Size: 1 serving
Calories: 520 kcal
Sugar: 6 g
Sodium: 520 mg
Fat: 31 g
Saturated Fat: 14 g
Unsaturated Fat: 15 g
Trans Fat: 0.3 g
Carbohydrates: 23 g
Fiber: 3 g
Protein: 42 g
Cholesterol: 125 mg