Baked chicken breasts topped with a creamy cheese sauce.
200 gChicken breasts
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40 gMonterey Jack
15 gButter
0.5 cupMilk
30 gOnion
5 gGarlic
10 gFlour
2 tspOlive oil
To tasteSalt
To tasteBlack Pepper
Preheat the oven to 190C/375F.
Pat the chicken breast dry, season on both sides with salt and black pepper, and set aside.
Heat olive oil in an oven-safe skillet over medium heat, add the chicken breast, and sear 2–3 minutes per side until lightly browned.
Transfer the seared chicken breast to a plate and set aside.
In the same skillet, add butter and melt over medium heat, then add chopped onion and minced garlic and cook until softened and fragrant, about 2–3 minutes.
Sprinkle flour over the onion and garlic, stir constantly for 1–2 minutes to form a roux without browning too much.
Gradually whisk in the milk, stirring to remove lumps, and cook until the sauce thickens slightly, about 3–4 minutes.
Remove the skillet from heat, stir in grated cheddar and parmesan cheese until melted and smooth, and adjust seasoning with salt and pepper if needed.
Return the seared chicken breast to the skillet, spoon some cheese sauce over the top, and place the skillet in the preheated oven.
Bake until the chicken is cooked through and the sauce is bubbling, about 15–20 minutes, then rest 5 minutes before serving with sauce spooned over.