Cheesy Baked Chicken Breast (Printable)

Tender chicken breasts topped with melted cheese and crispy breadcrumbs for a simple, satisfying meal.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (5 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 (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 tablespoons unsalted butter, melted
11 - 2 tablespoons fresh parsley, chopped (optional)

→ For greasing

12 - 1 tablespoon olive oil or nonstick spray

# How-To Steps:

01 - Preheat the oven to 400°F. Lightly grease a baking dish with olive oil or nonstick spray.
02 - Pat chicken breasts dry with paper towels and arrange evenly in the prepared baking dish.
03 - Combine garlic powder, onion powder, paprika, salt, and black pepper in a small bowl. Sprinkle this seasoning mix evenly over both sides of the chicken breasts.
04 - In a separate bowl, mix shredded mozzarella and cheddar cheeses. Evenly sprinkle the cheese mixture over the seasoned chicken breasts.
05 - Combine breadcrumbs with melted butter in a small bowl. Sprinkle this mixture evenly over the cheese-covered 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 let rest for 5 minutes before serving. Garnish with chopped fresh parsley if desired.

# Expert Advice:

01 -
  • It's genuinely foolproof—there's almost no way to mess this up, which means more confidence in the kitchen.
  • The texture combination of melty cheese and crispy breadcrumbs feels indulgent without requiring any special cooking skills.
  • Dinner is ready in 35 minutes total, including prep, so it slots perfectly into busy nights.
02 -
  • Dry chicken is crucial—I learned this the hard way after my first soggy attempt, and it completely changed how this dish turned out.
  • Don't skip the melted butter in the breadcrumb mixture; it's what gives you that golden crispiness instead of pale, sad breadcrumbs.
03 -
  • Room temperature chicken cooks more evenly than cold chicken straight from the fridge—pull it out 15 minutes before cooking if you have the time.
  • The butter in the breadcrumb topping should be melted but not hot; if it's too hot, the breadcrumbs toast before the chicken is done cooking.
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