Crispy Cheddar Chicken with White Cheddar Sauce

Crispy Cheddar Chicken

These oven-baked chicken breasts have a coarse cheddar-panko crust and a thick white cheddar sauce. The sauce goes on just before serving, across the center of each portion, so the golden coating stays visible at the edges.

Pounding the chicken to an even thickness helps it cook before the cheese in the crumbs gets too dark. Make the sauce while the chicken bakes, and use a thermometer to check each portion rather than relying on the bake time alone.

Ingredients for Crispy Cheddar Chicken

For the chicken

• 1 1/2 lb boneless, skinless chicken breasts (680g), divided into 4 portions
• 1/3 cup all-purpose flour (40g)
• 2 large eggs
• 1 1/2 cups panko breadcrumbs (75g)
• 1/2 cup finely shredded sharp orange cheddar (55g)
• 1/2 teaspoon garlic powder
• 3/4 teaspoon kosher salt, divided
• 1 tablespoon neutral oil, plus a little for the rack

For the white cheddar sauce

• 1 tablespoon unsalted butter (15g)
• 1 tablespoon all-purpose flour
• 1 cup whole milk (240g), plus more if needed
• 3/4 cup freshly shredded white cheddar (85g)
• 1 teaspoon finely chopped parsley

How to Make Crispy Cheddar Chicken

1. Prepare the oven and chicken: Fully preheat the oven to 400°F (205°C). Set a lightly oiled oven-safe wire rack over a rimmed baking sheet. Pound the chicken into four similar-sized portions about 3/4 inch thick. Pat dry and season with 1/2 teaspoon of the salt.
2. Coat the chicken: Put the 1/3 cup flour in one shallow dish and beat the eggs in another. In a third dish, mix the panko, orange cheddar, and garlic powder. Coat each portion in flour, dip in egg, then press the crumb mixture onto the top, bottom, and sides. Shake off loose crumbs.
3. Bake: Space the chicken on the rack and drizzle or mist the coated tops with the tablespoon of oil. Bake uncovered for about 20 to 25 minutes, starting to check at 17 minutes. The coating should be golden, and the thickest part of each portion must reach 165°F (75°C). Rotate the sheet if browning is uneven; loosely shield any portions whose crumbs darken before the chicken is done.
4. Make the sauce: While the chicken bakes, melt the butter in a small saucepan over medium heat. Whisk in the tablespoon of flour, then gradually whisk in the milk. Cook, whisking, until the sauce lightly thickens and coats a spoon. Reduce the heat to low and stir in the white cheddar until smooth. Taste and add up to the remaining 1/4 teaspoon salt as needed. Do not boil after adding the cheese.
5. Rest and serve: Let the chicken rest for about 5 minutes. Arrange the portions close together on a plate and spoon the warm sauce across their centers, leaving plenty of crust exposed. Sprinkle with parsley and serve promptly.

How to Keep the Chicken Crisp

The rack exposes more of the coating to oven heat, while space between portions helps the crumbs brown. Keep the sauce out of the baking pan and add it only when serving; covering the whole portion will soften the crust. Serve extra sauce on the side.

If you do not have an oven-safe rack, use a lightly oiled lined baking sheet and turn the chicken carefully halfway through baking. For another panko-coated dinner, try Oven-Baked Ranch Chicken with Golden Panko Crust.

Chicken Thickness and Doneness

The 20-to-25-minute bake is an estimate for roughly 3/4-inch-thick portions. Thicker pieces may need longer, even if their crumbs are already golden. Check each portion with a thermometer, particularly if the pieces differ in size.

For a smooth sauce, add freshly shredded cheddar only after the milk mixture has thickened and the heat is low. If the sauce becomes too thick while standing, gently stir in more milk a tablespoon at a time until it flows slowly from a spoon.

Serve with a simple vegetable or salad. For a breaded chicken dish with a different topping, see Chicken Parmesan with Golden Panko Crust and Penne.

Storing and Reheating

Refrigerate leftovers promptly in covered containers for up to 3 to 4 days, keeping the chicken and sauce separate when possible. Reheat the chicken uncovered in a 350°F (175°C) oven until hot throughout. Warm the sauce gently over low heat, adding a splash of milk if needed, and spoon it on just before serving.

Coating that has already been sauced will remain softer. Freezing the assembled dish is not recommended because the sauce may separate and the coating can soften.

Nutrition

Approximate nutrition per serving, based on 4 servings: 590 calories, 56g protein, 28g fat, and 26g carbohydrates. Per 100g of finished dish: approximately 210 calories, 20g protein, 10g fat, and 9g carbohydrates. Values vary with portion size, coating left in the dishes, and moisture lost during cooking.