White Cheddar Chicken Recipe

Prepare chicken

Pat the chicken breasts dry with paper towels. If breasts are very thick, butterfly or pound to an even thickness (~3/4 inch) so they cook evenly.

Season both sides of the chicken with kosher salt, black pepper, garlic powder and smoked paprika. Rub in the olive oil to help seasoning adhere.

Heat a large skillet (preferably ovenproof) over medium-high heat. When hot, add 1 tablespoon olive oil (from ingredients). Sear the chicken 3–4 minutes per side until golden brown. They do not need to be fully cooked through (internal temp ~150°F/65°C). Transfer chicken to a plate and loosely cover with foil while you make the sauce.

In the same skillet used for the chicken (wipe out excess burn bits leaving fond), reduce heat to medium and add 2 tablespoons unsalted butter. Once melted, add the diced onion and sauté 4–5 minutes until translucent and beginning to soften.

Add the minced garlic and cook 30–45 seconds until fragrant, stirring so it doesn't brown.

Sprinkle the 2 tablespoons flour over the onion-garlic mixture and cook, stirring constantly, 1–2 minutes to remove the raw flour taste.

If using wine, pour in the 1/4 cup dry white wine to deglaze the pan, scraping up brown bits, and let it reduce about 1–2 minutes. Then slowly whisk in the 1 cup chicken stock until smooth.

Whisk in the 1 cup whole milk and bring the sauce to a gentle simmer; cook 3–4 minutes until it thickens slightly.

Stir in Dijon mustard, fresh thyme, 1 teaspoon salt, 1/4 teaspoon black pepper, 1 teaspoon lemon juice and 1/4 teaspoon hot sauce (if using). Taste and adjust seasoning.

Reduce heat to low. Gradually add the shredded white cheddar (1.5 cups) in batches, stirring constantly until melted and incorporated. Stir in the 1/4 cup grated Parmesan until smooth. Keep the sauce warm but do not let it boil vigorously (cheese can break).

Return the seared chicken to the skillet, nestling it into the cheese sauce. Spoon sauce over the top so breasts are mostly coated.

If the skillet is ovenproof and you want a lightly browned top, transfer to a preheated 400°F (200°C) oven for 6–8 minutes until chicken reaches an internal temperature of 165°F (74°C) and sauce is bubbling. Alternatively, cover and finish on the stovetop over low heat for 6–8 minutes.

Remove from oven or stovetop. Sprinkle chopped fresh parsley and optional crushed red pepper over the top. Let rest 3 minutes before serving so sauce sets slightly.

Serve the white cheddar chicken over rice, mashed potatoes, pasta, or roasted vegetables. Spoon extra sauce from the pan over each portion.