Drunk Cheesy Chicken
Meet your new weeknight favorite: Drunk Cheesy Chicken, a decadent skillet dish that marries tender, golden-seared chicken breasts with a velvety, wine-infused cheese sauce. This indulgent recipe takes just 45 minutes from start to finish, making it the perfect combination of easy and gourmet for busy evenings. Aromatic shallots and garlic lay the foundation for the rich sauce, while a splash of dry white wine adds a sophisticated depth of flavor. The creamy blend of mozzarella and Parmesan creates an irresistibly gooey finish that clings beautifully to the chicken. Garnished with fresh parsley, this dish pairs perfectly with crusty bread, mashed potatoes, or sautéed vegetables for a satisfying meal. Whether you're hosting guests or treating yourself to something special, this recipe is a must-try for fans of cheesy, comforting chicken dinners.
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 2 tablespoons Olive oil
- 2 tablespoons Butter
- 2 small, finely chopped Shallots
- 3 minced Garlic cloves
- 1 cup Dry white wine
- 1 cup Heavy cream
- 0.5 cup Chicken broth
- 1 cup Shredded mozzarella cheese
- 0.5 cup Grated Parmesan cheese
- 2 tablespoons, chopped Fresh parsley
Instructions
Preheat a large skillet over medium-high heat.
Season the chicken breasts with salt, black pepper, and garlic powder on both sides.
Heat olive oil in the skillet and cook the chicken breasts for 4-5 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, reduce the heat to medium and add butter. Once melted, sauté the chopped shallots and minced garlic for 2-3 minutes until fragrant.
Deglaze the skillet by pouring in the white wine, scraping up any browned bits from the bottom of the pan with a wooden spoon. Allow the wine to simmer and reduce by half, about 3-4 minutes.
Stir in the heavy cream and chicken broth. Let the mixture simmer for 5 minutes to thicken slightly.
Gradually add the shredded mozzarella and grated Parmesan cheese, stirring until melted and fully incorporated into the sauce.
Return the seared chicken breasts to the skillet, spoon the creamy sauce over the chicken, and let it simmer for another 5 minutes to heat through.
Garnish with fresh parsley and serve hot. Pair with crusty bread, mashed potatoes, or a side of vegetables for a complete meal.
Nutrition Facts
Calories |
789 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.0 g | 61% | |
| Saturated Fat | 24.0 g | 120% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 253 mg | 84% | |
| Sodium | 1112 mg | 48% | |
| Total Carbohydrate | 5.4 g | 2% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 1.2 g | ||
| Protein | 66.1 g | 132% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 353 mg | 27% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 566 mg | 12% | |
*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.
