Cheesy Baked Chicken Breast (Print)

Tender baked chicken topped with melted cheese and crispy breadcrumbs for a flavorful main dish.

# Components:

→ Chicken

01 - 4 boneless, skinless chicken breasts (approximately 5.3 oz each)

→ Seasonings

02 - 1 tsp garlic powder
03 - 1 tsp onion powder
04 - 1/2 tsp paprika
05 - 1/2 tsp salt
06 - 1/4 tsp black pepper

→ Topping

07 - 1 cup shredded mozzarella cheese (100 g)
08 - 1/2 cup shredded cheddar cheese (50 g)
09 - 1/2 cup panko or regular breadcrumbs (45 g)
10 - 2 tbsp unsalted butter, melted
11 - 2 tbsp fresh parsley, chopped (optional)

→ For greasing

12 - 1 tbsp olive oil or nonstick spray

# Directions:

01 - Set oven to 400°F. Lightly grease a baking dish with olive oil or nonstick spray.
02 - Pat chicken breasts dry and place evenly in the prepared baking dish.
03 - Combine garlic powder, onion powder, paprika, salt, and black pepper in a small bowl. Season both sides of chicken breasts evenly.
04 - Mix mozzarella and cheddar cheeses together. Sprinkle the mixture evenly over the chicken breasts.
05 - Combine melted butter with breadcrumbs and sprinkle the mixture evenly atop the cheese layer.
06 - Bake for 22 to 25 minutes until chicken is fully cooked and topping is golden and bubbly, reaching an internal temperature of 165°F.
07 - Remove from oven, let rest 5 minutes, then garnish with chopped parsley if desired before serving.

# Expert Advice:

01 -
  • Incredibly tender chicken with a crispy, golden topping that everyone devours.
  • Ready from start to finish in under 40 minutes with minimal cleanup.
  • Works as a standalone dinner or pairs beautifully with salad or roasted vegetables.
02 -
  • Dry your chicken before seasoning—even a little moisture will prevent the cheese from browning properly and can trap steam.
  • Don't skip the butter mixed with breadcrumbs; breadcrumbs alone will stay pale and grainy, but butter makes them turn golden and crispy.
03 -
  • If your chicken breasts are thick, butterfly them or gently pound them to an even thickness so they cook through at the same rate as the topping browns.
  • Use fresh shredded cheese rather than pre-shredded when possible—the anti-caking agents in bagged cheese sometimes prevent it from melting smoothly.
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