Crispy Cheesy Chicken with Golden Sauce
When you’re craving comfort food that combines juicy chicken, crispy coating, and a cheesy golden topping, this recipe delivers. Crispy on the outside, tender inside, and finished with a creamy cheese sauce, these chicken cutlets are perfect for family dinners, parties, or even as a main dish with sides like mashed potatoes, rice, or roasted veggies. It’s a recipe that’s both easy to prepare and elegant enough to impress.
Ingredients
4 boneless, skinless chicken breasts
1 cup all-purpose flour
2 eggs, beaten
1 ½ cups breadcrumbs (panko for extra crunch)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
Salt and black pepper, to taste
1 cup shredded cheddar cheese
½ cup shredded mozzarella cheese
2 tablespoons parsley, chopped (for garnish)
Vegetable oil, for frying
For the Sauce
2 tablespoons butter
2 tablespoons flour
1 ½ cups chicken broth
½ cup heavy cream
1 teaspoon Dijon mustard
Salt and pepper, to taste
Instructions
Step 1: Prepare the Chicken
Pound chicken breasts to even thickness. Season with salt, pepper, garlic powder, onion powder, and paprika.
Step 2: Bread the Chicken
Dredge each chicken breast in flour, dip in beaten eggs, then coat with breadcrumbs. Press lightly so crumbs stick.
Step 3: Fry Until Crispy
In a skillet, heat oil over medium heat. Fry chicken until golden brown and cooked through, about 5–6 minutes per side. Transfer to a baking dish.
Step 4: Make the Sauce
In a saucepan, melt butter. Whisk in flour and cook for 1–2 minutes. Slowly whisk in chicken broth and cream until smooth. Stir in Dijon mustard. Season with salt and pepper.
Step 5: Add Cheese
Pour sauce over fried chicken in the baking dish. Sprinkle with cheddar and mozzarella. Bake at 375°F (190°C) for 10–12 minutes, or until cheese is melted and bubbly.
Step 6: Garnish and Serve
Sprinkle parsley on top before serving. Pair with potatoes, rice, or a side salad.
Why You’ll Love This Recipe
Crispy chicken paired with melty cheese
Golden, creamy sauce for extra flavor
Simple pantry ingredients
Versatile – works for family dinners or entertaining
Great for making ahead and reheating
Variations
Spicy: Add chili powder or cayenne to breadcrumbs
Italian Style: Use Parmesan and Italian seasoning in the breading
BBQ Twist: Replace Dijon mustard in sauce with smoky barbecue sauce
Lighter Option: Bake breaded chicken instead of frying
Storage and Reheating
Refrigerator: Store leftovers in an airtight container up to 3 days
Freezer: Freeze cooked breaded chicken (without sauce) for up to 2 months
Reheating: Reheat in oven at 350°F until hot; add fresh sauce and cheese before serving
Nutritional Information (Per Serving, 4 servings)
| Nutrient | Amount |
|---|---|
| Calories | 520 |
| Total Fat | 29g |
| Saturated Fat | 13g |
| Cholesterol | 155mg |
| Sodium | 750mg |
| Carbohydrates | 26g |
| Fiber | 2g |
| Sugar | 3g |
| Protein | 38g |
| Calcium | 230mg |
| Iron | 2.8mg |
Approximate values, will vary depending on ingredients.
Pro Tips
Pound chicken evenly so it cooks at the same rate
Use freshly grated cheese for better melting
Drain fried chicken on a rack to keep it crisp before baking
Let dish rest a few minutes before serving for the sauce to thicken
FAQs
Can I bake the chicken instead of frying?
Yes, bake at 400°F for 20–25 minutes until golden and cooked through.
Can I use chicken thighs?
Absolutely, boneless thighs work well and stay juicy.
Can I make this ahead?
Yes, bread and fry the chicken in advance. Reheat in oven, add sauce and cheese just before serving.
What sides go best with this dish?
Mashed potatoes, buttered noodles, roasted vegetables, or a fresh green salad pair beautifully.
