Cheesy Baked Chicken Breasts (Printable format)

Tender baked chicken breasts with melted cheese and crispy breadcrumbs for a simple satisfying dish.

# List of ingredients:

→ Chicken

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

→ Topping

07 - 1 cup shredded mozzarella cheese (100 g)
08 - 1/2 cup shredded cheddar cheese (50 g)
09 - 1/2 cup panko or regular breadcrumbs (45 g)
10 - 2 tablespoons unsalted butter, melted
11 - 2 tablespoons fresh parsley, chopped (optional)

→ Greasing

12 - 1 tablespoon olive oil or nonstick spray

# How to make it:

01 - Preheat oven to 400°F. Lightly grease a baking dish with 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. Evenly sprinkle the mixture over both sides of the chicken breasts.
04 - Mix shredded mozzarella and cheddar cheeses, then evenly spread the blend over the seasoned chicken breasts.
05 - Combine melted butter with breadcrumbs in a small bowl. Sprinkle this mixture evenly over the cheese layer.
06 - Bake in preheated oven for 22 to 25 minutes until chicken is cooked through and topping is golden and bubbly. Internal temperature should reach 165°F.
07 - Remove from oven and allow chicken to rest for 5 minutes. Garnish with chopped parsley if desired before serving.

# Expert Suggestions:

01 -
  • The chicken stays so tender and juicy under that cheese blanket that you'll forget how lean it is.
  • It looks fancy enough for guests but honest enough that you can make it on a Tuesday after work.
  • The toasted breadcrumb topping gives you that textural contrast that makes every bite feel intentional.
02 -
  • Don't skip drying the chicken with paper towels, or your seasoning will slide off and your topping will steam instead of bake.
  • Checking the internal temperature with a thermometer is the only way to be sure you're not undercooking, no guessing allowed.
  • Resting the chicken for those 5 minutes stops all the juices from running out onto your plate the moment you cut into it.
03 -
  • Use a meat thermometer instead of guessing, it's the difference between undercooked and perfectly juicy chicken.
  • Letting the melted butter coat every breadcrumb means every bite has that golden, toasted texture instead of dry pockets.
Return