Cheesy Baked Chicken Breast (Printable)

Tender chicken breasts topped with melted cheese and crispy breadcrumbs, baked to golden perfection.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (about 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 (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 tablespoons unsalted butter, melted
11 - 2 tablespoons fresh parsley, chopped (optional)

→ For greasing

12 - 1 tablespoon olive oil or nonstick spray

# Directions:

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

# Expert Hints:

01 -
  • The whole thing comes together in under 40 minutes, which means weeknight dinner without the stress.
  • That crispy-cheesy-tender combination hits different when you nail the breadcrumb topping.
  • It's flexible enough to dress up or serve plain, depending on who's at your table.
02 -
  • Don't skip patting the chicken dry; I learned this the hard way when I skipped it and ended up with rubbery chicken that steamed instead of baked.
  • Keep a close eye after 20 minutes—ovens vary, and burnt breadcrumb topping tastes bitter and defeats the whole purpose.
  • If your cheese mixture feels too thick to spread, let it sit at room temperature for a minute and try again rather than forcing it.
03 -
  • For a parmesan twist, layer a thin coat of marinara sauce under the cheese—it adds moisture and acidity that brightens the whole dish.
  • Make the breadcrumb-butter mixture while the oven preheats so you're never waiting around between steps.
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