Cheesy chicken breasts have two kinds of cheese and a crunchy breadcrumbs exterior and are baked in the oven for an easy weeknight family dinner!
Previously, I’ve shared my easy baked Parmesan chicken, which is great for a last-minute family dinner that has great flavor and a delicious crust.
Today, it’s a different version of that, and it’s a recipe that comes from my aunt. She gave me a packet of her favorite go-to recipes years ago and this one definitely drew my attention.
These cheesy chicken breasts have a combination of cheddar cheese and Parmesan cheese and they are buttery and crunchy and delicious.
They take just 10 minutes to prep and then bake in the oven for a hands-off dinner. You can focus on getting the sides ready, or grab a glass of wine.
Plus, they are super family-friendly, even for younger kids. Cheesy chicken is magic like that.
See also crock pot crack chicken, which is addictively good and just 6 ingredients and about 5 minutes to prep.
The whole family is also sure to enjoy this baked Ranch chicken, and it's also just 6 ingredients.
Or check out this cheesy chicken and rice casserole for another family-friendly dinner idea. Y'all know that's my jam.
So let’s get cooking.
Now, I’ve got some notes, tips and substitutions coming up on how to make baked cheddar chicken. Just tryin’ to be helpful.
If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
Ingredient Notes:
- Breadcrumbs: The recipe calls for regular plain dry breadcrumbs. You could also try it with Panko breadcrumbs. Or even use crushed butter crackers if you prefer.
- Cheese: We love sharp white cheddar, but yellow cheddar would be fine too.
- Chicken: Make sure your chicken breasts are a similar size so they cook in the same amount of time. (You can pound some out so they are an even thickness if needed.) Larger chicken breasts will take 40-45 minutes. If you have small or thin ones, check for doneness starting around 30 to 35 minutes.
As always, I use and recommend using a digital thermometer to ensure your chicken is properly cooked through.
Now you’re ready to eat, so let’s round out the rest of the meal.
Serving Ideas:
- Serve this chicken with steamed rice, creamy polenta or easy Instant Pot mashed potatoes. Or serve alongside some baked or roasted potatoes.
- Add a simple side salad or some steamed broccoli, asparagus or green beans for an easy vegetable side dish.
- You can also slice this chicken and serve it over a big salad or in a wrap or grain bowl for a lighter meal. Drizzle everything with your favorite sauce or dressing and yum!
I love doing that last one with the leftovers for lunch later in the week.
Speaking of…
How to store leftovers:
- This chicken is best eaten as soon as it’s ready, due to the crunchy breadcrumb exterior. However, you can keep leftovers in the refrigerator for up to 5 days.
- I recommend you slice the chicken before reheating — so it doesn’t dry out as it warms through.
- It also helps to reheat this chicken on a pan in the oven on low broil. It’ll help some of the crunch come back so it's not a soggy breading. In my oven it takes about 8-10 minutes to warm back through.
I do not recommend freezing this chicken. The breading won’t stand up to the freezing and thawing process.
So there you have it.
Next time you have a few chicken breasts and you don’t know what to make with them, give these cheesy chicken breasts a try.
They are sure to be a hit all around the table.
Enjoy!
XO,
Kathryn
Baked Cheesy Chicken Breasts
Ingredients
- 4 (6-7 oz.) boneless, skinless chicken breasts
- 1 cup plain dry breadcrumbs
- ½ cup shredded cheddar cheese
- ¼ cup grated Parmesan cheese
- ⅓ cup unsalted butter, melted
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- Salt and black pepper
Instructions
- Preheat the oven to 350. Spray a 9x12 casserole dish (or similar 3-quart casserole dish) with cooking spray and set aside.
- In a low, shallow dish, combine the breadcrumbs and both cheeses.
- In a small pan, melt the butter over medium-low heat. (Or microwave it in a small microwave-safe bowl for 1 minute, until melted.) Add the onion powder and garlic powder and mix well. Transfer to a second low, shallow dish.
- Season the chicken breasts with salt and black pepper on both sides. Dip each chicken breast in the butter mixture to coat all sides then press into the cheesy breadcrumb mixture. Place the chicken breasts in the prepared pan.
- Sprinkle some of the extra breadcrumbs over the chicken and press down to help it adhere. Drizzle some of the extra butter mixture over top of the chicken.
- Bake at 350 for 35-45 minutes, until the chicken is cooked through. (It will depend on the size of your chicken breasts. I recommend using a digital thermometer.)
- Serve hot and enjoy!
Notes
- Serve this chicken with steamed rice, creamy polenta or easy Instant Pot mashed potatoes. Or serve alongside some baked or roasted potatoes.
- Add a simple side salad or some steamed broccoli, asparagus or green beans for an easy vegetable side.
- You can also slice this chicken and serve it over a big salad or in a wrap or grain bowl for a lighter meal. Drizzle everything with your favorite sauce or dressing and dig in!
- This chicken is best eaten as soon as it’s ready, due to the crunchy breadcrumb exterior. However, you can keep leftovers in the refrigerator for up to 5 days.
- I recommend you slice the chicken before reheating — so it doesn’t dry out as it warms through.
- It also helps to reheat this chicken on a pan in the oven on low broil. It’ll help some of the crunch come back so it's not soggy. In my oven it takes about 8-10 minutes to warm back through.
- I do not recommend freezing this chicken. The breading won’t stand up to the freezing and thawing process.
Carol Knott
Backed Cheesy Chicken Breasts
This recipe is wonderful. The chicken is tender in the middle and crunchy on the outside and the two cheeses, perfection!
Kathryn Doherty
I'm so happy to hear you enjoyed these Carol! Thanks so much for sharing! 😊
Mary Theresa Wence
Loved this. I did add a little mozarella as well to the breadcrumb mixture. Husband was a fan
Kathryn Doherty
Yay, I'm so happy to hear it was a hit! Thanks so much for sharing! 😊
Heidi
I'm making these into appetizer size nuggets so there is a lot of them. Can I bread them the day before and refrigerate on a sheet pan overnight to cook the next day or should i freeze them to cookthe next day?
Kathryn Doherty
Hi there! I'm not sure if these will stand up well to being breaded and prepped ahead of time. The buttery mixture could soften the breadcrumbs and that coating might not get as crispy and crunchy in the oven. I haven't tested it, so I can't be sure, but I'd hate for it not to turn out if you're making them for a group.
Laura
Wow delicious tweeked it a little added minced garlic and 2 teaspoons chicken broth and a little extra butter on bread crumbs I will put in my meal rotation for sure.
Vic
Is it possible to cook these in an air fryer?
Kathryn Doherty
I'm sure you can Vic! I haven't tried it myself yet, but would love to hear how it goes if you do try it.
Victoria Hames
Hey it turned out good and I’m serious I usually don’t have success in the kitchen. Thanks
Kathryn Doherty
I'm so glad you loved it Victoria! Thank you so much for sharing! 🙂
Mary
I also cut the chicken into smaller pieces. Cut the cook time way down. It was delicious!!
Kathryn Doherty
I'm so glad you enjoyed it, and yes, that's a great idea for saving time! Thanks for sharing! 🙂
Laura
Wow delicious tweeked it a little added minced garlic and 2 teaspoons chicken broth and a little extra butter on bread crumbs I will put in my meal rotation for sure.
Kathryn Doherty
I’m so happy to hear you loved it! Thanks for sharing! 🙂
Iba Pendley
This cheecy chicken was awesome and easy to make. My husband is shoving the last of the left over in his mouth right now! Thanks for sharing your recipe! God bless.
Kathryn Doherty
I'm so happy to hear you loved it! Thank you for sharing! 🙂
Susie
Hi, I made this recipe last night. Tastes yummy! My husband and I love it!
I used thighs which were much fattier (of course), so, just a thought. I know it adds work, but the next time I make this, I'm going to cut the chicken into squares. That way it won't be as messy and I can just scoop the chunks onto the plate and hopefully won't have the mess from cutting the meat after it's baked. Heating it up the next day, I did what you said and put it back into the pan. It was very juicy because it was thighs, which also made it messy. I'm thinking if it is in chunks, the heating up process might be better too.