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Cheese-Crusted Chicken With Cream

Cheese-Crusted Chicken With Cream recipe image
This Cheese-Crusted Chicken With Cream is a decadent comfort food masterpiece that elevates a simple roast chicken into a restaurant-quality experience. The dish begins with a whole broiler-fryer chicken, roasted until the skin is golden and the meat is tender and juicy. Once carved, the chicken pieces are arranged in a baking dish and generously sprinkled with nutty, melted Gruyère cheese before being briefly broiled to create a bubbly, golden crust. The real star, however, is the accompanying sauce: a velvety mixture of pan drippings, sharp Dijon mustard, and rich whipping cream, finished with more cheese for a smooth, savory coating. This dish pairs beautifully with crusty bread to soak up the sauce or alongside simple roasted vegetables. ItâÂÂs perfect for date nights, holiday gatherings, or whenever you want to treat your family to something truly special and satisfying.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 1697.4
Dietary: Gluten-free
Description
This Cheese-Crusted Chicken With Cream is a decadent comfort food masterpiece that elevates a simple roast chicken into a restaurant-quality experience. The dish begins with a whole broiler-fryer chicken, roasted until the skin is golden and the meat is tender and juicy. Once carved, the chicken pieces are arranged in a baking dish and generously sprinkled with nutty, melted Gruyère cheese before being briefly broiled to create a bubbly, golden crust. The real star, however, is the accompanying sauce: a velvety mixture of pan drippings, sharp Dijon mustard, and rich whipping cream, finished with more cheese for a smooth, savory coating. This dish pairs beautifully with crusty bread to soak up the sauce or alongside simple roasted vegetables. It’s perfect for date nights, holiday gatherings, or whenever you want to treat your family to something truly special and satisfying.
Ingredients
  • 4 pound Broiler-Fryer Chicken
  • 1 tablespoon Butter -- melted
  • 5 ounce Gruyere Cheese -- shredded
  • 1 tablespoon Dijon Mustard
  • 3/4 cup Whipping Cream
Directions
  1. 1
    Preheat the oven to 375ðF (190ðC).
  2. 2
    Remove the neck and giblets from the chicken cavity and discard or reserve for other uses.
  3. 3
    Pull off and discard any large lumps of fat from the chicken.
  4. 4
    Rinse the chicken inside and out with cold water, then pat it thoroughly dry with paper towels.
  5. 5
    Brush the chicken skin evenly with the melted butter.
  6. 6
    Place the chicken breast-up on a rack set inside a 12-by-15-inch roasting pan.
  7. 7
    Roast the chicken uncovered for about 1 hour, or until a meat thermometer inserted into the thickest part of the thigh (without touching the bone) reads 185ðF and the juices run clear.
  8. 8
    Remove the chicken from the oven and let it rest for a few minutes.
  9. 9
    Using poultry shears or a sharp knife, cut the chicken into quarters.
  10. 10
    Transfer the chicken pieces, skin-side up and slightly apart, to a shallow ovenproof serving dish (such as a 9-by-13-inch rectangular or 12-inch oval dish).
  11. 11
    Sprinkle 3/4 cup of the shredded Gruyère cheese evenly over the chicken pieces.
  12. 12
    Return the dish to the oven and immediately turn the oven off to keep it warm.
  13. 13
    While the chicken rests, skim and discard any excess fat from the pan drippings in the roasting pan.
  14. 14
    Pour the remaining drippings into a small saucepan over high heat.
  15. 15
    Whisk in the Dijon mustard and 3/4 cup of the whipping cream.
  16. 16
    Bring the mixture to a boil, stirring frequently, until shiny bubbles form, about 3 to 4 minutes.
  17. 17
    Remove the saucepan from the heat.
  18. 18
    Add the remaining 1/2 cup of shredded Gruyère cheese to the sauce and stir until melted and smooth. If the sauce is too thick, thin it with a splash more cream.
  19. 19
    Keep the sauce warm over very low heat.
  20. 20
    Set the oven to broil. Broil the chicken 4 to 5 inches below the heat source until the cheese is bubbly and golden, about 1 minute. Watch closely to prevent burning.
  21. 21
    Pour the warm cream sauce around the chicken pieces in the serving dish.
  22. 22
    Garnish with watercress sprigs and serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 1697.4kcal
% Daily Value *
Total Fat 116.5g180%
Saturated Fat 53.1g266%
Cholesterol 570.4mg191%
Sodium 832.6mg35%
Total Carbohydrate 5.6g2%
Dietary Fiber 0.1g1%
Sugars 3.5g
Protein 131.3g263%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chicken, gruyere, cheese, cream sauce, dijon mustard, roasted chicken, comfort food, dinner party, easy main, cheesy chicken, pan sauce, family meal
Read it online: https://www.chefs-mate.com/recipe/cheese-crusted-chicken-with-cream/