This easy chicken dinner features thinly sliced chicken breasts smothered in a creamy, cheesy sauce. Ready in about 30 minutes, it’s perfect for a comforting weeknight meal.
There’s something irresistible about a rich, ooey-gooey cheese sauce. This version is creamy and flavorful, coating tender chicken steaks for a satisfying main course.
Recipe | Preferred Melting Cheese | Ingredients
Comfort food recipes
This cheesy sauce works wonderfully over chicken and wide egg noodles, but it’s equally delicious with angel hair, rotini, elbow macaroni, mashed potatoes or rice. It’s also tasty on its own as a quick homemade macaroni-and-cheese-style sauce.
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My preferred melting cheese
If possible, buy block cheese and shred it yourself. Pre-shredded cheese is coated to prevent clumping, but that coating can interfere with smooth melting. Shredding a block yields a creamier sauce.
Good melting cheeses to try:
- Colby Jack
- Havarti
- Chihuahua
- Colby
- Monterey Jack
- Italian Blend
Mozzarella melts well but tends to be stringy and elastic — think pizza. It’s delicious but may not produce the same creamy texture as the cheeses above.
Ingredients
I prefer recipes with a short ingredient list for quick, satisfying meals. For this easy chicken dinner you’ll need simple pantry staples and a few fresh items.
- Chicken breast (boneless, skinless)
- Butter
- All-purpose flour
- Chicken stock
- Half-and-half (or cream)
- Shredded cheese (see suggested melting cheeses)
If you don’t have chicken stock, bouillon powder or paste works, and you can partially substitute with white wine for extra flavor.
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Recipe
Ingredients
- 2 large chicken breasts, boneless, skinless
- Salt, to taste
- Pepper, to taste
- 3 tablespoons butter
- 1/4 cup all-purpose flour
- 1 3/4 cup chicken stock, divided
- 1 teaspoon pepper
- 1/2 cup fat-free half-and-half (or cream)
- 1 cup Colby Jack, shredded (or other melting cheese)
Instructions
- Slice each chicken breast horizontally to make four thin “chicken steaks.” Season both sides with salt and pepper.
- In a skillet over medium heat, melt the butter and let it bubble slightly.
- Cook the chicken in the skillet 4–6 minutes per side, until the internal temperature reaches 165°F (74°C). Remove the cooked chicken to a platter and keep warm.
- In a small bowl, whisk together the flour, 1 cup of chicken stock and 1 teaspoon pepper until smooth and lump-free.
- Pour the flour mixture into the same skillet over medium heat and stir frequently until it thickens, about 4–5 minutes.
- Slowly add the remaining chicken stock, stirring to combine, then add the half-and-half and mix until smooth.
- Add the shredded cheese gradually, about 1/3 cup at a time, stirring until each addition melts and the sauce is smooth. Remove from heat.
- Serve the chicken steaks with pasta, rice or mashed potatoes and spoon the cheese sauce over the top. Garnish with chives, sliced green onions or lemon wedges if desired. Serves 4.
Notes
Garnish with chives, sliced green onion tops and lemon wedges when ready to serve. Pair the dish with steamed broccoli, asparagus, or a fresh garden salad.
For more accurate dry measurements, use a kitchen scale. If you don’t have one, stir the flour, then use the spoon-and-level method to avoid packing too much flour into the measuring cup.
Nutrition Facts (per serving)
Calories: 419 | Fat: 24g (37% DV) | Saturated Fat: 13g (81% DV) | Sodium: 585mg (25% DV) | Carbohydrates: 14g (5% DV) | Fiber: 1g (4% DV) | Sugar: 3g (3% DV) | Protein: 36g (72% DV)
*Percent Daily Values are based on a 2,000 calorie diet. These are estimates; if you have specific dietary needs, calculate values using package labels and exact ingredients.
Course: Main Course
Cuisine: American
Keyword: cheesy chicken dinner, easy chicken dinner, easy chicken recipes
Percent Daily Values are based on a 2,000 calorie diet. All amounts are estimates. 24Bite® and the authors are not liable for any outcomes from using these recipes. If you have dietary concerns, verify ingredient information from packaging or a nutrition professional.
© 2019-2026 Kim Guzman and Christian Guzman. All rights reserved.
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