Pan Seared Chicken with Gouda Cream Sauce is a great weeknight dinner. Boneless chicken breasts with a simple marinade, pan seared, and topped with Gouda cheese sauce.
Pan Seared Chicken with Gouda Cream Sauce
I don’t normally like chicken breasts baked in the oven, I think they are too dry for the most part, although there are a few exceptions that I’m sure I’ll share with you someday. This time I decided to sear the chicken, cut into large strips, in my cast iron skillet after marinating briefly in a simple marinade of olive oil, salt, pepper, and paprika. The sauce is made in a separate pot and comes together quickly. The cooking part of the whole recipe is fairly quick, so if your looking for a weeknight dinner idea, cut up the chicken and put in in the marinade the night before! I admit I should have marinated mine longer, it would have made the chicken even more moist, but if your in a hurry like I was ( when am I not?) 1/2 hour will work just fine.
This Pan Seared Chicken with Gouda Cream Sauce is really good. I’m not just saying that because it’s my recipe and I want you to like it, it is really good! I’ve made it many times since I originally shared the recipe in 2014 and I finally got around to updating the photos. Here is the old photo:
My husband loved this Pan Seared Chicken with Gouda Cream Sauce, and even my picky 4 year old ate some of it. The sauce does thicken up a bit after it sits, so if you’re looking for a thinner sauce, add an additional 1/2 cup half and half. I served it over rice, but you could use egg noodles, or just the chicken itself, whatever you prefer.
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- For the chicken:
- 2 large boneless, skinless chicken breasts
- 1 cup olive oil
- 1/2 teaspoon paprika
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- For the sauce:
- 1 1/2 cups shredded aged Gouda
- 1 1/2 cups half and half
- 2 cloves garlic minced
- 2 tablespoons butter
- large pinch paprika 4 dashes
- 1/2 teaspoon dried parsley
- salt and black pepper to taste
- Cut the chicken into long strips about 2 inches thick. Combine the olive oil, paprika, salt and pepper in a bowl, mix well. Place the chicken in a large food storage bag and pour the oil mixture over the chicken. Refrigerate for at least 1/2 hour, or up to 1 day.
- Heat a large cast iron or non stick skillet over medium-high heat. Remove the chicken from the marinade and allow the excess olive oil to drip off. Carefully place the chicken in the heated skillet. Cook, turning occasionally until chicken is no longer pink. Turn heat to low, and prepare the sauce.
- In a medium saucepan, melt the butter over medium heat. Add the minced garlic and saute for 1-2 minutes. Slowly stir in the half and half, then add the parsley, paprika, salt and pepper, heat through. Slowly add the shredded Gouda, stirring constantly, until all the cheese is melted. Reduce heat to low to keep warm.
- Turn the heat back up on the chicken, and continue to cook, turning occasionally, until lightly browned and 180 degrees on a meat thermometer. Place the chicken on plates, then spoon the sauce over the top.