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Ingredients
- 4 boneless skinless chicken breasts
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup chicken broth
- 1.5 cups sharp cheddar cheese, shredded
- 1/2 cup mozzarella cheese, shredded
- 2 tablespoons fresh parsley, chopped
Before you start
Equipment You'll Need
- 9x13 inch baking dish
- Large oven-safe skillet
- Meat thermometer
- Whisk
Safety Tips & Important Notes
Follow these for best results and safety.
- Pound chicken breasts to even thickness for uniform cooking
- Don't skip the searing step as it adds important flavor and color
- Use freshly shredded cheese for better melting quality
- Check chicken temperature with a meat thermometer to ensure food safety
Instructions
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Preheat oven to 375°F and lightly grease a 9x13 inch baking dish.
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Season chicken breasts on both sides with salt, pepper, garlic powder, and paprika.
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Heat olive oil in a large oven-safe skillet over medium-high heat.
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Sear chicken breasts for 3-4 minutes per side until golden brown, then transfer to prepared baking dish.
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In the same skillet, sauté diced onion for 3-4 minutes until softened.
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Add minced garlic and cook for 1 minute until fragrant.
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Pour in heavy cream and chicken broth, whisking to combine.
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Bring mixture to a gentle simmer and cook for 2-3 minutes until slightly thickened.
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Remove from heat and stir in 1 cup of cheddar cheese until melted and smooth.
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Pour cheese sauce over chicken in baking dish.
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Top with remaining cheddar and mozzarella cheese.
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Bake for 20-25 minutes until chicken reaches internal temperature of 165°F and cheese is bubbly and golden.
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Let rest for 5 minutes, then garnish with fresh parsley before serving.
Chef's notes
Serve over rice, pasta, or with roasted vegetables
Leftovers can be refrigerated for up to 3 days
Can be assembled ahead of time and baked when ready to serve
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