Cheesy Chicken

Beth Streeter


Everyone loves this recipe! It is very fattening. But you can change the half and half to 1% milk and use a low fat cheddar for the top. If you change the half n half just make sure you add additional flour so it thickens.

★★★★★ 1 vote
20 Min
1 Hr


6 Tbsp
all purpose flour divided
1 tsp
1 1/2 tsp
salt divided
1/4 tsp
ground black pepper
boneless skinless chicken breasts
1/4 c
butter (1/2 stick)
2 Tbsp
1 1/4 c
half and half
6 oz
fresh mushrooms sliced
1 Tbsp
lemon juice, fresh
1 1/2 c
mild shredded cheddar cheese


1In a shallow dish or bowl combine 4 tablespoons flour, paprika, 1 tsp salt and pepper.
2Dredge chicken breasts in flour mixture until well coated.
3In a large skillet brown the chicken in 1/4 cup of butter.
4Add water and let simmer covered for 30-35 minutes.
5Meanwhile preheat oven to 350 degrees.
6When chicken breasts are done simmering, remove from skillet (saving the drippings) and place in a 9x13in baking dish.
7In the same skillet you cooked the chicken breasts in, with the drippings, Combine remaining 2 Tbs. flour, 1/2 tsp. salt and half and half.
8Over medium heat mix together until thick and bubbling.
9Add mushrooms and lemon juice and stir together.
10Pour sauce over chicken and bake uncovered in your preheated oven for 30 minutes.
11About 8 minutes before it's done, sprinkle mild cheddar over the top. When it's melted you are done!

About Cheesy Chicken

Course/Dish: Chicken