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This creamy sautéed chicken with cheddar cheese sauce is bathed in a luxurious cheesy sauce made with sharp cheddar cheese, tender sauteed leeks and garden fresh chives.

I shared this recipe for Cheesy Chicken on May 20th, 2013. I have added new photographs and updated some of the text today.

Table of contents​

• Why We Love This Recipe For Chicken with Cheese Sauce
• Ingredients
• How to Make Chicken in Cheese Sauce
• FAQs and Expert Tips
• Serving Suggestions
• More Chicken Dinners to Try

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Why We Love This Recipe For Chicken with Cheese Sauce​

This chicken and cheese sauce recipe is creamy, cheesy and practically swimming in copious amounts of cheesy sauce. Theoretically, I could have cut back on the sauce while developing this recipe, but I figured is there really a thing such as too much cheese sauce?

Like all the weeknight meals we make at Healthy Seasonal Recipes, this recipe adds a seasonal veggie: fresh leeks! Served with Mashed Potatoes and this fresh green bean recipe, this chicken in cheese sauce is the perfect family-friendly comfort food dinner!

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Ingredients​

• Thinly sliced chicken breast cutlets: Look for a package of thin-slice chicken breast which cooks more quickly and is perfect for sauteed chicken recipes. You can cut your own chicken into thinner cutlets with a sharp chef’s knife. Chicken tenders also work well for this recipe.
• Leeks: For our seasonal veggie, we added in chopped fresh leeks. If you’re new to this onion alternative, follow our instructions for how to clean a leek to chop and wash the leeks. You can also use green garlic in the springtime when available or a finely diced onion works too.
• Dry White Wine: Any dry white wine will do here. You can use alcohol-free wine, verjus or a little broth with a squeeze of lemon to make it alcohol-free.
• Reduced-Sodium Chicken Broth: Any store-bought chicken broth is great here.
• Milk: Use either whole milk or non-fat milk depending on what you normally buy. Reduced-fat or low fat milk will also work.
• Sharp Cheddar Cheese: Buy the sharpest you can find as this is what gives the cheese sauce its tangy, cheesy flavor. I like to use yellow cheese when I can find it to add a little color to the cheese sauce.
• Pantry Staples: Kosher salt, freshly ground black pepper, canola or avocado oil, all-purpose flour, dried thyme.
• Fresh Chives: For garnish. Scallions or sliced green onions also work.

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How to Make Chicken in Cheese Sauce​

Step 1: Dredge chicken​

Season the chicken with salt and pepper, then dredge the chicken in flour until well coated on both sides, shaking off excess. Set the chicken aside and discard the flour mixture, reserving 2 tablespoons for later.

Step 2: Sauté chicken​

Heat oil in a large heavy skillet over medium-high heat and cook the chicken until browned on both sides, 1 1/2 to 3 minutes per side. Transfer the chicken to a plate. Note the chicken will continue to cook in step 7.

Step 3: Cook Leeks​

Add the leeks, thyme and salt to the same skillet. Cook the aromatics until fragrant and starting to brown slightly, 1 to 3 minutes.

Step 4: Deglaze with Wine​

Add the wine and cook, scraping up any browned bits until the wine has almost completely evaporated, 1 to 2 minutes.

Step 5: Add Flour​

Sprinkle the reserved ¼ cup flour over the green garlic mixture. Next, stir the flour into the cooked leeks. This will coat them with the flour and allow the flour to dissolve. This step will prevent the sauce from having lumps of raw flour.

Step 6: Add broth and milk and thicken the sauce​

Stir in the broth and milk until the flour is dissolved. Bring the sauce to a simmer and cook until the sauce is slightly thickened, about 1 minute.

Step 7: Finish Cooking Chicken in the Sauce​

Return the chicken and any accumulated juices from the plate to the skillet with the sauce and return to a simmer. Reduce the heat to medium-low and simmer, turning the chicken over in the sauce occasionally until the chicken is no longer pink in the center and is cooked through, 4 minutes longer.

Step 8: Add Cheese to Sauce​

Transfer the chicken to a serving platter. Remove the skillet from the heat and stir the shredded cheddar cheese into the sauce until the cheese is melted. Spoon the sauce over the chicken and serve sprinkled with the chopped chives (or scallions.)

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FAQs and Expert Tips​

How do you store this chicken and cheese sauce?
Let the dish cool down to room temperature before transferring it to an airtight container. Store in the fridge for up to 3 days. Reheat in a skillet or in the microwave until it’s hot before serving.

Can this recipe be made ahead?
To make ahead of time, prepare the chicken according to the recipe instructions (except this time, make sure to cook it all the way through), then store it separately from the sauce in the fridge. Reheat the chicken and sauce in a skillet over medium heat, whisking in extra milk as needed to thin out the sauce, until everything is hot and bubbly.

What types of cheese can be used in place of cheddar?
A variety of cheeses can be used in the cheese sauce, including gruyere, fontina or Monterey Jack. The type of cheese will affect the flavor and texture of the sauce.

Serving Suggestions​

• Cooked peas, Roasted Asparagus and this Grilled Asparagus pair well with this cheesy chicken recipe.
• If you like chicken pot pie, then you know how tasty chicken, creamy sauce and carrots are together so try Garlic Butter Cooked Baby Carrots.
• Barley, egg noodles, whole-wheat couscous or brown rice would all be great starchy sides to soak up that cheesy sauce. Make barley in an instant pot.
• Opt for a low cal side like cauliflower rice that while low carb, still goes with all the creamy cheesy sauce!

More Chicken Dinners to Try​

5-Ingredient Honey Mustard Chicken Thighs​

Healthy Chicken Piccata​

Easy Creamy Chicken a la King​

Dutch Oven Roasted Chicken​

More Chicken Dinner Recipes

Thanks so much for reading! If you are new here, you may want to sign up for my email newsletter to get a free weekly menu plan and the latest recipes right to your inbox. If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought!

Happy Cooking! ~Katie

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Sautéed Chicken with Cheese Sauce​

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• Author: Katie Webster
• 
  Total Time: 35 minutes
• 
  Yield: 4 servings

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Description​

This creamy sautéed chicken with cheddar cheese sauce is bathed in a luxurious cheesy sauce made with sharp cheddar cheese. Served with mashed potatoes and green beans this chicken in cheese sauce is the perfect family-friendly comfort food dinner!

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Ingredients​

Units USM

• 1 teaspoon kosher salt, divided
• Freshly ground pepper
• 1 pound thin sliced boneless skinless chicken breast cutlets
• 1/4 cup all-purpose flour
• 2 tablespoons canola oil
• 1 cup finely chopped and cleaned leeks
• 1/2 teaspoon dry thyme
• 1/4 cup dry white wine
• 1 1/2 cups reduced-sodium chicken broth
• 1 cup non-fat milk
• 4 ounces shredded sharp yellow cheddar cheese (about 1 cup)
• 2 tablespoons chopped chives, for garnish (optional)

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Instructions​

1. Sprinkle ½ teaspoon salt and pepper all over the chicken cutlets. Place flour in a shallow dish and dredge chicken in the flour, until coated, shaking off excess and setting aside. Reserve 2 tablespoons left-over flour and discard the remainder.
2. Heat oil in a large heavy skillet over medium-high heat. When oil is shimmering, but not smoking, add chicken to skillet in one layer (do not overcrowd- see note below*) and cook until browned on both sides, 1 1/2 to 3 minutes per side. Transfer chicken to a plate. Note chicken will continue cooking in step 7.
3. Add leeks, thyme and the remaining ½ teaspoon salt to the skillet, and cook, stirring until fragrant and starting to brown slightly, 1 to 3 minutes.
4. Add wine, and cook scraping up any browned bits until the wine has almost completely evaporated, 1 to 2 minutes.
5. Sprinkle the reserved 2 tablespoons flour over the leek mixture and stir to coat.
6. Stir in broth and milk and stir until the flour is dissolved. Bring to a simmer, stirring often, and continue cooking until the sauce is thickened slightly about 1 minute.
7. Return the chicken and any accumulated juices from the plate to the skillet and return to a simmer. Reduce heat to medium-low and simmer, turning the chicken over in the sauce occasionally until the chicken is no longer pink in the center and is cooked through, 2 to 4 minutes longer.
8. Transfer the chicken to serving platter. Remove skillet from heat and stir cheese into the sauce until the cheese is melted. Spoon the sauce over the chicken and serve sprinkled with chives.

Notes​

*Note: If the chicken does not fit in one layer, cook in two batches and reduce the heat if necessary to prevent it from burning.

Make-Ahead Instructions: To make this skillet sauteed chicken with cheese sauce ahead of time, prepare the chicken according to the recipe instructions (except this time, make sure to cook it all the way through), then store it separately from the sauce in the fridge. Reheat the chicken and sauce in a skillet over medium heat, whisking in extra milk as needed to thin out the sauce, until everything is hot and bubbly.

• 
  Prep Time: 30 minutes
• 
  Cook Time: 15 minutes
• 
  Category: Main Course
• 
  Method: Stove Top
• 
  Cuisine: American

Nutrition​

• Serving Size: 4 ounces chicken and 1/2 cup sauce
• Calories: 420
• Sugar: 4 g
• Fat: 18 g
• Saturated Fat: 6 g
• Carbohydrates: 28 g
• Fiber: 8 g
• Protein: 28 g

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