Hey, y’all! Happy (almost) New Year! I know many of us are pivoting from our normal New Year’s Eve plans and will be spending it at home with our families. As such, I wanted to provide y’all with a delicious recipe to serve this New Year’s that is, simply put, one of my new favorite dishes. The best part? It’s easy-to-make + has many layers of flavor. I hope y’all enjoy my recipe for Hall’s Beer Cheese Chicken as much as I do!
Hall’s Beer Cheese Chicken
Tip from JC: This dish pairs well with any vegetable + perfectly with a starch — it’s the foundation for a well-rounded, well-composed meal!
Hall's Beer Cheese Chicken
4-6 boneless + skinless chicken breasts (I prefer to buy the thinly sliced ones)
8 oz. Original Hall’s Snappy Beer Cheese (1 container)
3 shallots, diced
3 stalks of celery, diced
2-3 slices of country ham, fried + diced
1/2 c. chicken stock, low sodium
1/3 c. heavy cream
2 tsp. minced garlic
1/4 stick of butter
1 tbsp. dijon mustard
2 tsp. Flour
1 tsp. Worcestershire sauce
Black pepper, to taste
Garlic powder, to taste
Kosher salt, to taste
- Season the chicken breasts with black pepper, kosher salt, and garlic powder. Over medium or medium-high heat, cook the chicken in extra virgin olive oil until done. Remove from the pan + keep warm.
- In the same pan, cook the country ham until browned on both sides. Add a little extra oil to the pan if need be. Remove when done, allow to cool and dice into small pieces.
- With 1/4 stick of butter in your pan, cook the celery and shallots for 3-5 minutes. Add minced garlic and cook for another minute.
- Add in the flour, evenly coating the celery + shallots, and cook for 30-45 seconds. Pour in chicken stock and allow to cook/reduce for 3 minutes.
- Add in Hall’s Beer Cheese + the heavy cream, mixing constantly until the cheese has thinned and all ingredients combine into a smooth sauce. If too thick, add chicken stock until you’ve reached your desired consistency.
- Stir in Worcestershire + dijon mustard. Fold in diced country ham.
- Add chicken breasts back to the pan, cover them in Hall’s Beer Cheese Sauce, and allow to cook + combine for 1-2 minutes.
The Flavor Profile of Hall’s Beer Cheese
The unique flavor of Hall’s Beer Cheese begins with aged Wisconsin sharp cheddar cheese and finishes with a bit of spice that provides the “snap”. How they achieve the exact spiciness and texture of the beer cheese spread remains a secret, adding to the allure of the brand. I’ve loved it my entire life!
Where To Buy
You can purchase Hall’s Beer Cheese in Kentucky at Kroger, Liquor Barn, and select Sam’s Club stores.
Not in Kentucky? Purchase online here!
About Hall’s Beer Cheese
As the name implies, it’s the combination of two of man’s most important achievements: beer and cheese. Add in savory spices and a little heat and you have The Original Hall’s Snappy Beer Cheese recipe developed in Central Kentucky more than half a century ago.
Kentucky has a unique culinary heritage of innovation that has produced some of the world’s most beloved flavors: Kentucky Fried Chicken, bourbon, and beer cheese. Legend has it that this unique snack was developed by Joe Allman for his cousin Johnny Allman to introduce in his various restaurants on the Kentucky River. Johnny allegedly lost one restaurant, along with his recipes, to Carl Johnson in a card game in the early 1960s. After Mr. Johnson passed away, George and Gertrude Hall acquired the restaurant and its recipes in 1965. Since that time, Hall’s On the River has been a mainstay in the Central Kentucky dining scene.
Y’all come back now, ya hear?
Enjoy my recipe for Hall’s Beer Cheese Chicken? Find my other recipes here!
Thank you, Hall’s Beer Cheese, for sponsoring this post. All thoughts + opinions expressed are my own.