Cheesy Baked Chicken Breast (Printable)

Tender chicken breasts baked with melted cheese and crispy breadcrumbs for a satisfying meal.

# What You'll Need:

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

→ For greasing

12 - 1 tbsp olive oil or nonstick spray

# Method:

01 - Preheat oven to 400°F. Lightly grease a baking dish with olive oil or nonstick spray.
02 - Pat chicken breasts dry with paper towels and place them evenly in the prepared baking dish.
03 - Combine garlic powder, onion powder, paprika, salt, and black pepper in a small bowl. Sprinkle the seasoning evenly over both sides of the chicken breasts.
04 - Mix mozzarella and cheddar cheese in a separate bowl. Evenly distribute the cheese mixture over the chicken breasts.
05 - Combine the breadcrumbs with melted butter in another small bowl. Sprinkle the breadcrumb mixture evenly over the cheese layer.
06 - Bake in the preheated oven for 22 to 25 minutes until the chicken is cooked through and the topping is golden and bubbly. Verify internal temperature reaches 165°F.
07 - Remove the dish from the oven and allow the chicken to rest for 5 minutes. Garnish with chopped parsley if desired before serving.

# Expert Advice:

01 -
  • Chicken stays incredibly tender and juicy because the cheese and breadcrumb topping trap all that moisture while it bakes.
  • Everything comes together in one dish with barely any active cooking time, so you're free to set a table or make a side salad.
  • The golden, crispy topping delivers that satisfying textural contrast that makes plain baked chicken feel like restaurant food.
02 -
  • Pat your chicken completely dry before anything else—this single step is the difference between chicken that steams (sad) and chicken that bakes (delicious).
  • Don't skip the butter on those breadcrumbs; without it they'll stay pale and pale breadcrumbs never crisp up the way you want.
03 -
  • Use a meat thermometer inserted into the thickest part of the largest breast to know exactly when you're done—it removes all guesswork and guarantees moist chicken.
  • If your topping is browning too fast but the chicken isn't done, tent the dish loosely with foil for the last few minutes to slow the browning while heat continues reaching the meat.
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