Cheesy Baked Chicken Breast (Printable)

Tender baked chicken breasts with melted cheese and a crunchy breadcrumb topping.

# 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 1.8 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 cooking 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 evenly in the prepared baking dish.
03 - Combine garlic powder, onion powder, paprika, salt, and black pepper in a small bowl. Evenly sprinkle the seasoning mixture over both sides of the chicken breasts.
04 - In a separate bowl, mix the shredded mozzarella and cheddar cheeses. Sprinkle the cheese blend evenly over the chicken breasts.
05 - Mix the breadcrumbs with melted butter until well combined. Evenly sprinkle this mixture atop the cheese-covered chicken.
06 - Bake in the preheated oven for 22 to 25 minutes, or until chicken reaches an internal temperature of 165°F and the topping turns golden and bubbly.
07 - Remove from oven and let rest for 5 minutes. Optionally, garnish with chopped fresh parsley before serving.

# Expert Advice:

01 -
  • The whole thing comes together in under 40 minutes, leaving your evening mercifully free.
  • Chicken stays impossibly tender while the topping turns golden and crispy, a texture contrast that never gets old.
  • It's the kind of meal that feels fancy enough for company but casual enough for a regular Wednesday.
02 -
  • Drying the chicken properly is non-negotiable; I learned this the hard way when waterlogged chicken steamed instead of baked.
  • Don't skip resting the dish after baking; those five minutes let everything set and makes it infinitely easier to serve without the cheese sliding everywhere.
03 -
  • Don't open the oven door to peek until at least 20 minutes have passed; the temperature swing disrupts cooking and can dry things out.
  • If your topping is browning too quickly, loosely tent the dish with foil for the last few minutes to protect it while the chicken finishes cooking through.
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