Cheesy Baked Chicken Breast (Print out)

Tender chicken breasts topped with melted cheese and crispy breadcrumbs baked to perfection.

# What You'll Need:

→ Chicken

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

→ Topping

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

→ For greasing

12 - 1 tbsp olive oil or nonstick spray

# How to Make It:

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

# Expert Advice:

01 -
  • It's done in under 40 minutes total, which means you can have dinner on the table faster than most takeout arrives.
  • The cheese and breadcrumb topping keeps the chicken from drying out, no matter how careful you forget to be.
  • It tastes indulgent but feels light—perfect for weeknights when you want something that doesn't sit heavy.
  • Once you make it once, you'll keep coming back because it's truly foolproof.
02 -
  • Patting the chicken dry is not a suggestion—wet chicken means the seasoning slides right off and the topping won't crisp properly.
  • If your breadcrumb topping looks too wet or doesn't hold together, add a tiny bit more melted butter; if it looks dry, add just a teaspoon more.
  • Don't skip the resting time—five minutes lets the residual heat finish cooking the center without drying out the edges.
03 -
  • If you know you're making this ahead, season and prep everything the night before, then just pop it in the oven when you're ready—it's a lifesaver on busy evenings.
  • Use a meat thermometer instead of guessing; it removes all doubt and ensures you never overcook the chicken.
  • Leftover chicken reheats beautifully in a low oven (around 160°C / 320°F) for about ten minutes, and it stays moist thanks to that cheese layer protecting it.
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