Cheesy Baked Chicken Breast (Print)

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

# 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 - ½ teaspoon paprika
05 - ½ teaspoon salt
06 - ¼ teaspoon ground black pepper

→ Topping

07 - 1 cup shredded mozzarella cheese (approximately 3.5 oz)
08 - ½ cup shredded cheddar cheese (approximately 1.75 oz)
09 - ½ 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

# Steps:

01 - Preheat the oven to 400°F. Lightly grease a baking dish using 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 this seasoning mixture evenly on both sides of each chicken breast.
04 - In a clean bowl, mix shredded mozzarella and cheddar cheeses together. Sprinkle this cheese blend evenly over the seasoned chicken breasts.
05 - Mix breadcrumbs with melted butter until fully coated. Evenly distribute this mixture over the cheese layer atop the chicken.
06 - Bake in the preheated oven for 22 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the topping is golden and bubbly.
07 - Remove from oven and allow to rest for 5 minutes. Optionally, garnish with chopped fresh parsley before serving.

# Top Tips:

01 -
  • Honestly, it tastes more indulgent than the effort requires—people always think you fussed for hours.
  • The crispy-cheesy topping and juicy chicken inside feels like restaurant-quality, straight from your weeknight kitchen.
  • It comes together in under 40 minutes from start to plate, which means no stress on busy nights.
02 -
  • Patting the chicken dry at the start makes a real difference in texture and helps the seasonings adhere better instead of sliding off moisture.
  • Mixing your breadcrumbs with melted butter is non-negotiable if you want that crispy golden crust—dry breadcrumbs will just sit there and turn pale.
03 -
  • Using a meat thermometer takes the guesswork out of whether your chicken is done, and it prevents the dry overcooking that ruins so many weeknight dinners.
  • If your oven runs hot, start checking at 20 minutes—every oven is different and you want that golden crust without the chicken drying out underneath.
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