Baked Creamy Cheesy Chicken Breasts

Breadcrumb topped roasted chicken breasts with thyme in a cast iron skillet.

Baked Creamy Cheesy Chicken Breasts

Baked Creamy Cheesy Chicken Breasts are a quick and easy way to make a delicious dinner. They’re packed with flavor & creamy, cheesy goodness. Plus, it's an incredibly versatile dish that can be enjoyed with a variety of sides.

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Main Course

American, French

368 kcal

Equipment

Ingredients

cooking spray
1¼ pounds boneless, skinless chicken breasts, (2 large breasts) halved lengthwise to create 4 thin cutlets
kosher salt + fresh cracked black pepper
2 ounce Gruyere cheese, shredde
1 tablespoon unsalted butter
2 cloves garlic, minced
1 tablespoon all purpose flour
½ cup milk
2 tablespoon dry vermouth, or white wine
½ cup panko breadcrumbs
1 tablespoon fresh thyme, chopped (or other fresh herbs)
2 tablespoon extra virgin olive oil

Instructions

Preheat oven to 425°F.
Arrange the chicken breasts in an oven-safe casserole spritzed with cooking spray. Season with kosher salt + fresh cracked black pepper. Divide the gruyere over each piece of chicken.
In a small saucepan, melt the butter over medium heat. Add the minced garlic and saute for about a minute. Whisk in the flour and cook for another minute. Add the milk and wine all at once and whisk smooth. Bring to a simmer, then reduce heat to medium low. Cook for 3 to 5 minutes, stirring occasionally, until thickened. Season with kosher salt + black pepper to taste. Spoon the sauce evenly over each chicken breast.
In a small bowl, combine the breadcrumbs, thyme and olive oil. Distribute the breadcrumbs over the top of each chicken breast.
Bake the chicken for 13 to 15 minutes or until it reaches an internal temperature of 165°F in the thickest part of the meat. (Check the temp at 13 minutes to be sure not to overcook the chicken.)

Nutrition

oven, stove top

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