Pan-Seared Chicken with Paraguayan Chipa Cheese Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender pan-seared chicken breasts served with a creamy, cheesy sauce inspired by the traditional Paraguayan chipa bread flavors. This latin american-inspired chicken ready in about 35 minutes blends salt, black pepper, olive oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 380 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 25 min Serves 4 Latin American cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Season 4 boneless skinless chicken breasts with 1 tsp salt and 1/2 tsp black pepper evenly on both sides. Heat 2 tbsp olive oil in a large skillet over medium-high heat.
  2. Step 2: Place chicken breasts in the hot skillet and cook for 6-7 minutes per side until golden brown and cooked through with an internal temperature of 165°F, then transfer to a plate and tent with foil.
  3. Step 3: Reduce heat to medium and add 2 tbsp butter to the skillet. Once melted, add 1 small finely diced onion and sauté for 3-4 minutes until translucent and fragrant.
  4. Step 4: Add 3 minced garlic cloves and cook for 30 seconds until aromatic. Stir in 1 tbsp cornstarch and cook for 1 minute to form a roux.
  5. Step 5: Gradually whisk in 1 cup whole milk, stirring continuously until the mixture thickens and simmers, about 3-4 minutes.
  6. Step 6: Remove from heat and stir in 1 cup shredded Paraguayan chipa cheese until melted and smooth.
  7. Step 7: Return chicken breasts to the skillet and spoon the cheese sauce over them. Garnish with 2 tbsp chopped fresh parsley before serving.

Frequently asked questions

How long does Pan-Seared Chicken with Paraguayan Chipa Cheese Sauce take to make?

Total time is about 35 minutes (10 min prep + 25 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Pan-Seared Chicken with Paraguayan Chipa Cheese Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Pan-Seared Chicken with Paraguayan Chipa Cheese Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Seared Chicken with Paraguayan Chipa Cheese Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pan-Seared Chicken with Paraguayan Chipa Cheese Sauce?

Latin American chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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