Previously, I’ve shared my easy baked Parmesan chicken, which is great for a last-minute family dinner that has great flavor and a delicious crust. Today, it’s a different version of that, and it’s a recipe that comes from my aunt. She gave me a packet of her favorite go-to recipes years ago and this one definitely drew my attention. These cheesy chicken breasts have a combination of cheddar cheese and Parmesan cheese and they are buttery and crunchy and delicious. They take just 10 minutes to prep and then bake in the oven for a hands-off dinner. You can focus on getting the sides ready, or grab a glass of wine. Plus, they are super family-friendly, even for younger kids. Cheesy chicken is magic like that. See also crock pot crack chicken, which is addictively good and just 6 ingredients and about 5 minutes to prep. The whole family is also sure to enjoy this baked Ranch chicken, and it’s also just 6 ingredients. Or check out this cheesy chicken and rice casserole for another family-friendly dinner idea. Y’all know that’s my jam. So let’s get cooking. Now, I’ve got some notes, tips and substitutions coming up on how to make baked cheddar chicken. Just tryin’ to be helpful. If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
Ingredient 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.
As always, I use and recommend using a digital thermometer to ensure your chicken is properly cooked through. Now you’re ready to eat, so let’s round out the rest of the meal.
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 dish.
- 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 yum! I love doing that last one with the leftovers for lunch later in the week. Speaking of…
How to store leftovers:
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 a soggy breading. 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. So there you have it. Next time you have a few chicken breasts and you don’t know what to make with them, give these cheesy chicken breasts a try. They are sure to be a hit all around the table. Enjoy! XO, Kathryn 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!
How to store leftovers:
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.
