Baked Cheesy Chicken Breasts
Cheesy chicken breasts have two kinds of cheese and a crunchy breadcrumb exterior and are baked in the oven for an easy weeknight family dinner!
Yield: 4 servings
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
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. I use and recommend using a digital thermometer to ensure your chicken is properly cooked through.
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.
- 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.
Video
Nutrition
Serving: 1serving | Calories: 378kcal | Carbohydrates: 22g | Protein: 18g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 8g | Cholesterol: 85mg | Sodium: 573mg | Fiber: 1g | Sugar: 2g
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