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Creamy Cheese Chicken with Broccoli Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 9 reviews
  • Author: Dina
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Frying
  • Cuisine: American
  • Diet: Low Lactose

Description

This Cheese Chicken recipe features tender, thinly sliced chicken breasts coated in a Parmesan-flour crust, sautéed to golden perfection, and smothered in a creamy, cheesy sauce with broccoli florets. Enhanced with Italian seasonings and a hint of hot sauce, this comforting dish pairs wonderfully with baked potatoes and optional crispy bacon garnish for added flavor and texture.

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 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

Instructions

  1. Prep Work: Combine the flour and 4 tablespoons of finely shredded Parmesan cheese in a shallow dish and set aside. Measure out all remaining ingredients to have them ready before starting.
  2. Slice and Pound Chicken: Slice each chicken breast into 2-3 thin slices about ½ inch thick. Use a meat mallet to pound the chicken slices if needed for even thickness and tenderness. Pat the slices completely dry with paper towels.
  3. Season and Dredge: 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 flour.
  4. Cook the Chicken: Heat 3-4 tablespoons olive oil in a large skillet over medium-high heat. Add 2-3 chicken slices at a time, leaving space between each slice. 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, adding more oil if necessary.
  5. Prepare the Sauce Base: Wipe excess oil from the skillet but keep the browned bits (fond). Melt 3 tablespoons butter over medium heat. Use a spatula to scrape the pan bottom to loosen these flavorful bits. Whisk in 3 tablespoons of flour and cook for 2 minutes to make a roux.
  6. Add Liquid and Thicken: Gradually add 1 cup chicken broth in small splashes, whisking constantly to prevent lumps. Then add 2 cups milk in the same slow, steady manner. Continue to whisk until the sauce thickens.
  7. Season and Add Vegetables: Stir in ½ teaspoon each of onion powder, garlic powder, and mustard powder, plus 1 teaspoon hot sauce. Add finely chopped broccoli florets and bring the sauce to a boil. Reduce heat to a gentle simmer and cook for 4-5 minutes until broccoli is tender.
  8. Incorporate Cheese: Lower the heat to low and allow the sauce base to cool slightly to prevent grainy texture. Gradually sprinkle in 2 cups shredded cheddar cheese and ¼ cup finely shredded Parmesan, stirring continuously until smooth and combined.
  9. Combine Chicken and Sauce: Return the cooked chicken slices to the skillet, spoon sauce over them, and continue simmering uncovered for 5 minutes until the chicken is heated through.
  10. Optional Garnish and Serve: If desired, crumble cooked thick-cut bacon strips over the dish for added crunch and flavor. Serve the Cheese Chicken with baked potatoes or your preferred sides.

Notes

  • If your chicken breasts are smaller, you can use 3-4 breasts instead of 2 to maintain portion sizes.
  • To reduce sodium, use unsalted butter, low sodium chicken broth, and omit additional salt seasoning on the chicken.
  • For a smooth creamy sauce, ensure the sauce base is not too hot when adding shredded cheese to prevent separation and graininess.
  • Always shred cheese from a block for better melting and flavor compared to pre-shredded cheese.
  • Pounding the chicken with the textured side of a meat mallet improves breading adherence, tenderizes the meat, and results in juicier chicken.
  • The hot sauce enhances flavor complexity without making the dish spicy.
  • As an optional twist, cook and crumble 6 strips of thick-cut bacon to garnish. You can reserve and use bacon drippings instead of olive oil or butter when cooking chicken and making the roux for added savory depth.
  • Most of the flour used for dredging may not be fully absorbed, so nutritional values are based on full usage for accuracy.

Nutrition

  • Serving Size: 1 serving
  • Calories: 540 kcal
  • Sugar: 6 g
  • Sodium: 590 mg
  • Fat: 28 g
  • Saturated Fat: 12 g
  • Unsaturated Fat: 14 g
  • Trans Fat: 0 g
  • Carbohydrates: 25 g
  • Fiber: 3 g
  • Protein: 45 g
  • Cholesterol: 120 mg

Find it online: https://mealsbydina.com/creamy-cheese-chicken-with-broccoli-recipe/