A rich American one-skillet dish featuring golden-brown chicken breasts in a velvety sauce of reduced low-sodium chicken broth, heavy cream, and aged cheddar. The cast-iron sear enhances flavor depth, while apple cider vinegar adds brightness without alcohol.
4 (6 oz each) Chicken Breasts (flattened)
2 tbsp Olive Oil
1 tsp Garlic Powder (shelf-stable)
1 tsp Onion Powder (shelf-stable)
Sea Salt (to taste)
Black Pepper (to taste)
1 Yellow Onion (sliced)
2 cups Chicken Broth (low-sodium with 1 tbsp apple cider vinegar – see instructions)
1 cup Heavy Cream
1 cup Shredded Cheddar (aged, no additives)
Pat chicken breasts dry with paper towels. Season both sides with garlic powder, onion powder, salt, and pepper.
Heat 2 tbsp olive oil in a 12-inch cast-iron skillet over medium-high heat. Sear chicken until golden-brown (4-5 minutes per side). Set aside.
Add sliced yellow onion to the skillet. Cook until softened, then stir in chicken broth with 1 tbsp apple cider vinegar.
Reduce broth to 1 cup. Add 1 cup shredded cheddar and stir until melted. Mix in heavy cream and simmer until sauce thickens.
Return chicken to sauce. Cook 4-6 minutes until chicken reaches 165°F. Garnish and serve.
Use low-sodium broth for cleaner flavor.
Aged cheddar can be replaced with Gouda or fontina.
Avoid searing chicken at too high heat to prevent drying out.
Store leftovers in an airtight container in the fridge for 2-3 days.