Cheesy Baked Chicken Breast (Printable)

Tender chicken baked with melted cheeses and crispy breadcrumbs for a simple, satisfying main dish.

# What You Need:

→ Chicken

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

→ Seasonings

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

→ Topping

07 - 1 cup shredded mozzarella cheese (approximately 3.5 oz)
08 - 1/2 cup shredded cheddar cheese (approximately 1.75 oz)
09 - 1/2 cup panko or regular breadcrumbs (approximately 1.6 oz)
10 - 2 tablespoons unsalted butter, melted
11 - 2 tablespoons fresh parsley, chopped (optional)

→ For greasing

12 - 1 tablespoon olive oil or nonstick spray

# How-To:

01 - Preheat the oven to 400°F. Lightly grease a baking dish with olive oil or nonstick spray.
02 - Pat chicken breasts dry with paper towels and arrange them evenly in the prepared baking dish.
03 - Combine garlic powder, onion powder, paprika, salt, and black pepper in a small bowl. Sprinkle this seasoning mixture evenly over both sides of the chicken breasts.
04 - Mix mozzarella and cheddar cheeses together in a separate bowl. Evenly distribute the cheese mixture over the seasoned chicken breasts.
05 - In another small bowl, stir melted butter into the breadcrumbs. Sprinkle the breadcrumb mixture evenly over the cheese layer.
06 - Place the baking dish in the oven and bake for 22 to 25 minutes until the chicken reaches an internal temperature of 165°F and the topping is golden and bubbly.
07 - Remove the dish from the oven and allow the chicken to rest for 5 minutes. Optionally, garnish with chopped fresh parsley before serving.

# Expert Advice:

01 -
  • Dinner comes together faster than ordering takeout, yet tastes like you spent hours fussing.
  • The texture contrast between crispy breadcrumbs and melted cheese underneath never gets old.
  • It's elegant enough for guests but easy enough that you can make it on autopilot after a long day.
02 -
  • Chicken breasts cook faster than thighs, so don't walk away assuming you have plenty of time; the difference between perfectly cooked and dry can be just a few minutes.
  • Pat your chicken completely dry before seasoning, or the seasonings slide right off and the surface steams instead of developing flavor.
03 -
  • Use a meat thermometer to check doneness—74°C internal temperature is your magic number and takes the guesswork out completely.
  • If your topping isn't browning fast enough, you can run the dish under the broiler for the last minute or two, but watch it like a hawk so it doesn't char.
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