Pan-Seared Chicken with Wisconsin Cheddar and Apple Slaw

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

Juicy pan-seared chicken breasts topped with sharp Wisconsin cheddar and paired with a crisp, tangy apple slaw for a regional Midwest-inspired plate. This american-inspired chicken ready in about 30 minutes pairs (6 oz each) skinless chicken breasts, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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: 15 min Cook: 15 min Serves 2 American cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat 2 skinless chicken breasts dry and season evenly with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat.
  2. Step 2: Place the chicken breasts in the skillet and cook for 6-7 minutes per side until golden brown and internal temperature reaches 165°F. During the last 2 minutes, place 4 slices (about 2 oz) of sharp Wisconsin cheddar cheese on top of the chicken breasts to melt.
  3. Step 3: While the chicken cooks, combine 1 julienned Granny Smith apple, 1 cup shredded red cabbage, and 1 shredded medium carrot in a medium bowl.
  4. Step 4: In a small bowl, whisk together 1/4 cup plain Greek yogurt, 1 tbsp apple cider vinegar, 1 tsp honey, 1/4 tsp celery seed, 1/4 tsp salt, and 1/8 tsp black pepper until smooth.
  5. Step 5: Pour the dressing over the apple and cabbage mixture and toss well until all ingredients are coated and the slaw is crisp and tangy.
  6. Step 6: Serve the melted cheddar-topped chicken breasts alongside a generous scoop of the apple slaw for a fresh contrast.

Equipment for this recipe

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Frequently asked questions

How long does Pan-Seared Chicken with Wisconsin Cheddar and Apple Slaw take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Seared Chicken with Wisconsin Cheddar and Apple Slaw?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep salt from drying out.

Can I substitute ingredients in Pan-Seared Chicken with Wisconsin Cheddar and Apple Slaw?

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 Wisconsin Cheddar and Apple Slaw for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Wisconsin Cheddar and Apple Slaw?

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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