Escalloped Chicken
Indulge in the comfort of Escalloped Chicken, a creamy and cheesy baked delight that’s perfect for family dinners or entertaining guests. Tender, golden-seared chicken breasts are layered in a velvety homemade cheddar cheese sauce, then topped with a crispy blend of panko breadcrumbs, Parmesan, and fresh parsley. This hearty dish combines easy-to-follow techniques like creating a roux for the sauce and toasting breadcrumbs for a beautifully textured crust. Ready in just under an hour, it’s an irresistible recipe that balances rich, savory flavors with an elegant presentation. Serve it warm alongside roasted vegetables or a crisp green salad for an unforgettable meal. Keywords: Escalloped Chicken recipe, creamy chicken casserole, baked chicken with cheese, panko breadcrumb topping.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Olive oil
- 3 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 1.5 cups Chicken broth
- 1 cup Whole milk
- 1.5 cups Shredded cheddar cheese
- 1 cup Panko breadcrumbs
- 0.5 cup Parmesan cheese, grated
- 0.5 teaspoon Garlic powder
- 2 tablespoons Fresh parsley, chopped
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish lightly and set aside.
Season the chicken breasts with salt and pepper on both sides.
Heat olive oil in a skillet over medium heat. Sear the chicken breasts for 3-4 minutes per side until golden but not fully cooked through. Remove from the skillet and set aside.
In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes, creating a roux.
Gradually whisk in the chicken broth and milk, stirring constantly to avoid lumps. Continue to cook until the sauce thickens, about 4-5 minutes.
Stir in the shredded cheddar cheese until fully melted and smooth. Remove the cheese sauce from heat.
Layer the seared chicken breasts in the prepared baking dish. Pour the cheese sauce evenly over the chicken.
In a small bowl, mix the panko breadcrumbs, grated Parmesan cheese, garlic powder, and chopped parsley.
Sprinkle the breadcrumb mixture evenly over the top of the cheese sauce.
Bake the dish in the preheated oven for 25-30 minutes, or until the top is golden brown and the chicken is fully cooked (internal temperature should reach 165°F or 74°C).
Remove from the oven and let it rest for 5 minutes before serving.
Garnish with additional parsley if desired and serve warm.
Nutrition Facts
Calories |
2612 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.5 g | 194% | |
| Saturated Fat | 73.2 g | 366% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 896 mg | 298% | |
| Sodium | 4902 mg | 213% | |
| Total Carbohydrate | 32.5 g | 12% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 12.7 g | ||
| Protein | 273.5 g | 547% | |
| Vitamin D | 2.9 mcg | 14% | |
| Calcium | 1653 mg | 127% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 2577 mg | 55% | |
*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.
