Print Recipe

Cheese-Crusted Chicken with Cream



  • 1 (4 pound) broiler-fryer chicken
  • 1 tablespoon butter, melted
  • 5 ounces gruyere cheese, shredded
  • 1 tablespoon Dijon Mustard
  • 3/4 cup heavy cream


  1. Remove chicken neck and giblets; reserve for other uses. Pull off and discard lumps of fat. Rinse chicken inside and out, then pat dry. Brush skin with butter.
  2. Place chicken, breast up, on a rack in a 12 x 15-inch roasting pan.
  3. Roast, uncovered, in a 375 degrees F oven until a meat thermometer inserted in thickest part of thigh (not touching bone) registers 185 degrees F, or until meat at thigh bone is no longer pink (cut to test), about 1 hour.
  4. Using poultry shears or a knife, cut chicken into quarters. Arrange pieces, skin side up and slightly apart, in a shallow ovenproof serving dish (use a 9 x 13-inch rectangular or 12- to 15-inch oval dish). Sprinkle with 3/4 cup of the cheese. Return to oven and turn off heat.
  5. Skim and discard fat from pan drippings. Stir in mustard and 3/4 cup of the cream; bring to a boil over high heat and boil, stirring, until shiny bubbles form 3 to 4 minutes.
  6. Remove from heat, add remaining 1/2 cup of cheese, and stir until cheese is melted and sauce is smooth (if necessary, thin sauce with a little more cream). Keep sauce warm.
  7. Broil chicken 4 to 5 inches below heat until cheese is bubbly, about 1 minute.
  8. Pour sauce around chicken.

Yield: 4 servings

Per Serving: 957 Cal (71% from Fat, 29% from Protein, 1% from Carb); 68 g Protein; 74 g Tot Fat; 1 g Carb; 0 g Fiber; 410 mg Calcium; 5 mg Iron; 201 mg Sodium; 375 mg Cholesterol

Recipe Goldmine

Join our Facebook group



Always Open!

To our Visitors

Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our family, friends, newsletter subscribers, food companies and food organizations.