Cheesy Baked Chicken Breast (Printable)

Tender chicken breasts baked with melted cheese and crispy breadcrumbs for a flavorful main dish.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (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 ground black pepper

→ Topping

07 - 1 cup shredded mozzarella cheese (3.5 oz)
08 - 1/2 cup shredded cheddar cheese (1.75 oz)
09 - 1/2 cup panko or regular breadcrumbs (1.6 oz)
10 - 2 tbsp unsalted butter, melted
11 - 2 tbsp chopped fresh parsley (optional)

→ For greasing

12 - 1 tbsp olive oil or nonstick spray

# How to make it:

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

# Recipe Expert Tips:

01 -
  • It tastes like you spent way more time in the kitchen than you actually did.
  • The crispy-cheesy topping makes plain chicken feel luxurious without any fussing.
  • Ready to eat in under 40 minutes from start to finish.
  • Scales perfectly whether you're cooking for two or feeding a crowd.
02 -
  • Patting the chicken dry is non-negotiable if you want a golden topping—moisture is the enemy of crispiness.
  • Don't skip the resting period; it lets the cheese set so it doesn't slide off when you plate it.
  • Your oven temperature matters more than the exact baking time, so trust the visual cues over the clock.
03 -
  • Buy pre-shredded cheese if you're short on time, but shredding your own gives you slightly better melting and less coating of anti-caking agents.
  • If your topping is browning too fast before the chicken cooks through, loosely tent the dish with foil for the first fifteen minutes, then remove it to finish crisping.
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