Crispy Baked Chicken with Creamy Cheese Sauce
Looking for a crowd-pleasing, comfort food dinner that’s both crunchy and creamy? This crispy baked chicken with a rich, cheesy sauce is exactly what you need. Juicy chicken breasts are coated in a crunchy crust—often made from crushed cornflakes or panko—and baked to golden perfection. Topped with a warm, velvety cheese sauce and fresh herbs, it’s the perfect balance of flavor and texture. Great for weeknight dinners or impressing guests on the weekend!
Prep Time: 15 minutes
Cook Time: 30-35 minutes
Total Time: ~50 minutes
Ingredients:
For the Chicken:
4 boneless, skinless chicken breasts
Salt and pepper to taste
1 cup all-purpose flour
2 large eggs, beaten
2 cups crushed cornflakes (or panko breadcrumbs)
1 tsp garlic powder
1 tsp paprika
1 tbsp chopped fresh parsley (optional, for garnish)
Cooking spray
For the Cheese Sauce:
2 tbsp butter
2 tbsp all-purpose flour
1 cup milk (whole milk preferred)
1 cup shredded cheddar cheese
1/2 tsp garlic powder
Salt and pepper to taste
Instructions:
Prep the Chicken:
Preheat oven to 400°F (200°C).
Lightly grease a baking tray or line it with parchment paper.
Pat chicken breasts dry and season both sides with salt, pepper, garlic powder, and paprika.
Bread the Chicken:
Set up a breading station:
Bowl 1: Flour
Bowl 2: Beaten eggs
Bowl 3: Crushed cornflakes (or panko)
Dip each chicken breast first in flour (shake off excess), then egg, then coat generously with cornflakes.
Bake the Chicken:
Place chicken on the prepared baking sheet. Spray the tops with cooking spray
Bake for 25–30 minutes, or until the crust is golden and chicken reaches an internal temperature of 165°F (75°C).
Make the Cheese Sauce:
In a saucepan over medium heat, melt butter.
Whisk in flour and cook for about 1 minute.
Slowly pour in milk while whisking continuously to avoid lumps.
Let it simmer and thicken (2–3 minutes), then add shredded cheddar cheese, garlic powder, salt, and pepper. Stir until melted and smooth.
Serve:
Spoon the warm cheese sauce over the baked crispy chicken.
Garnish with chopped parsley and serve hot!
Tips:
Extra Crispy Coating:
Toast the crushed cornflakes or panko in a dry skillet for a few minutes before coating the chicken for deeper crunch and flavor.
Even Cooking:
Pound the chicken breasts to an even thickness to ensure they cook evenly and stay juicy.
Prevent Soggy Bottoms:
Bake chicken on a wire rack over the baking sheet—this lets hot air circulate and keeps the bottoms crisp.
Cheese Sauce Texture:
If the sauce is too thick, add a splash of milk to thin it out. If it’s too thin, simmer it a bit longer or add a pinch more cheese.
Storage:
Store leftovers separately (chicken and sauce) to preserve the crispy texture. Reheat in the oven or air fryer for best results.
Variations:
Spicy Kick:
Add cayenne pepper or hot sauce to the cheese sauce for a spicy version. You can also mix chili flakes into the breadcrumb coating.
Herb-Infused:
Add Italian seasoning, thyme, or rosemary to the breadcrumb mix for a more aromatic flavor.
Cheese Swap:
Mix in mozzarella, pepper jack, or gouda with the cheddar in the cheese sauce for different flavor profiles.
Garlic Parmesan Crust:
Add grated parmesan and garlic powder to the breading for a savory Italian-style crust.
Ranch Twist:
Add a packet of dry ranch seasoning to your flour or cheese sauce for a tangy ranch flavor.
Low-Carb Option:
Swap cornflakes/panko with crushed pork rinds or almond flour for a keto-friendly version.
Q&A
Q: Can I use chicken thighs instead of breasts?
A: Yes! Boneless, skinless thighs work great and stay extra juicy. You may need to adjust cooking time slightly (25–30 minutes).
Q: Can I make this ahead of time?
A: You can bread the chicken and refrigerate it (uncooked) for up to 8 hours. Bake and make the cheese sauce just before serving for best results.
Q: How do I reheat leftovers without losing crispiness?
A: Reheat the chicken in an air fryer or oven at 350°F (175°C) for 10–12 minutes. Reheat the cheese sauce separately on the stove or microwave.
Q: Can I freeze this dish?
A: It’s best to freeze the baked chicken without sauce. Wrap tightly and freeze up to 2 months. Thaw in the fridge before reheating.
Approximate Nutrition (per serving — based on 4 servings):
Calories: 520
Protein: 38g
Carbohydrates: 24g
Fat: 32g
Saturated Fat: 12g
Cholesterol: 150mg
Sodium: 520mg
Fiber: 1g
Sugar: 3g
Note: Values may vary based on brands and ingredient substitutions.
Conclusion
This Crispy Baked Chicken with Creamy Cheese Sauce is a perfect marriage of crunch and comfort—easy enough for weeknights, but elegant enough to serve to guests. With its golden crust, rich sauce, and flexible ingredients, it’s sure to become a family favorite. Customize it to your taste, pair it with a fresh salad or mashed potatoes, and enjoy a satisfying homemade meal that’s both crispy and creamy!