This dish turned out amazing! I had some left over chicken breasts that needed to be used up and wanted a great sauce to go with it and some ooey, gooey cheese! Please note that I did use my air fryer to cook the chicken breast but you can easily replicate the chicken by baking it in the oven. You can still put the sauce and cheese on and put it under the broiler and it would taste the exact same!
Ingredients: 1 Whole Boneless, Skinless Chicken Breast Olive Oil Pink Himalayan Sea Salt Black Pepper 1/4 cup Shredded Monterrey Jack Cheese For the Sauce: 2 Tbsp Butter 1/4 cup Heavy Cream 1/4 cup Parmesan Cheese 1/2 cup Chopped Green Onion Black Pepper
For the chicken breast, I butterflied it open in order to get it to cook thoroughly in the air fryer. Again, you do not need to take the air fryer route, but I’m all about preserving my time to the best of my ability!
It flattened out to be about an half inch thick. In addition to rubbing the chicken with olive oil, I also sprayed the air fryer basket with coconut oil (for clean up purposes, you’ll thank me later). Oil, salt, and pepper each side.
For my particular air fryer, I used a temperature of 390 for 8 minutes, flipped the chicken and did 8 additional minutes. Flipped once more and cooked it for 6 additional minutes.
It’s at this point that I flipped the chicken one last time, covered it in the sauce, and added the shredded cheese. Cook that sucker at 400 degrees for three short minutes and it comes out to bubbly perfection!
*If you’re cooking your chicken the traditional way, you’ll want to broil it at the end to make the cheese brown, but watch it closely so it doesn’t burn.
This sauce… is outstanding!
Melt the butter in a small sauce pan or skillet on medium heat. Once melted, add the chopped onion.
Salt and pepper to help move along the cooking process. I kept the ingredients and sauce super simple. It’s amazing the amount of flavor that comes through with such a basic recipe.
Once the onion are cooked down, this should only take a minute or two, add the heavy cream and let it come to a bubble. Add Parmesan and stir until incorporated and melted into the sauce.
This sauce will separate after a while because of the butter and cream so I do not recommend make a huge batch. Remove this from the stove immediately or it risks getting clumpy.
From this point, you add some of the sauce and the Monterrey jack cheese to melt in the air fryer or under the broiler. This was a huge hit for dinner. Super filling and one chicken breast could really feed two individuals… until you start eating it and want more!