Brandied Chicken and Cheese
Elevate your dinner table with the indulgent flavors of Brandied Chicken and Cheese, a skillet masterpiece that’s both elegant and approachable. Succulent chicken breasts are seared to golden perfection, then simmered in a luscious, creamy brandy-infused sauce that’s layered with savory shallots and garlic. Topped with melted, golden Gruyère cheese and finished with a sprinkle of fresh thyme and parsley, this dish delivers a restaurant-worthy experience right from your kitchen. Perfect for special occasions or a cozy night in, this one-pan wonder pairs beautifully with creamy mashed potatoes, fragrant rice, or crusty bread to soak up every last drop of the rich sauce. Ready in under an hour, it’s a show-stopping recipe that brings gourmet flair to any meal.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 pieces shallots, finely chopped
- 3 pieces garlic cloves, minced
- 0.25 cup brandy
- 1 cup chicken stock
- 0.5 cup heavy cream
- 1 cup Gruyère cheese, shredded
- 1 teaspoon fresh thyme leaves
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Season the chicken breasts with salt and black pepper on both sides.
Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear them for 4-5 minutes on each side, until golden brown and nearly cooked through. Remove the chicken from the skillet and set aside.
Reduce the heat to medium and add the butter to the same skillet. Once melted, stir in the finely chopped shallots and garlic. Sauté for 2-3 minutes, or until softened and fragrant.
Carefully add the brandy to the skillet. Allow it to simmer for 2 minutes, stirring occasionally, so the alcohol cooks off.
Pour in the chicken stock and heavy cream. Stir well to combine and let the sauce simmer for 3-4 minutes, slightly thickening.
Return the chicken breasts to the skillet, spooning some of the sauce over them. Reduce the heat to low, cover the skillet, and let the chicken cook for an additional 10 minutes, or until fully cooked through.
Preheat the oven broiler on high.
Sprinkle the shredded Gruyère cheese evenly over each chicken breast. Place the skillet under the broiler for 2-3 minutes, or until the cheese is melted and golden.
Remove the skillet from the oven and sprinkle the dish with fresh thyme leaves and chopped parsley for garnish.
Serve the brandied chicken hot, with a generous spoonful of sauce on top. Enjoy with a side of mashed potatoes, rice, or crusty bread.
Nutrition Facts
Calories |
2203 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.2 g | 150% | |
| Saturated Fat | 49.3 g | 246% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 774 mg | 258% | |
| Sodium | 2929 mg | 127% | |
| Total Carbohydrate | 13.9 g | 5% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 4.7 g | ||
| Protein | 218.2 g | 436% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 127 mg | 10% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 2042 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
