Cheesy Baked Chicken


• 4 boneless, skinless chicken breasts

• Salt and pepper (to your liking)

• 1 cup of all-purpose flour

• 2 large eggs

• 1 tablespoon of Dijon mustard

• 2 cups of shredded sharp cheddar cheese

• 1 cup of breadcrumbs

• 1/4 cup of grated Parmesan cheese

• 1 teaspoon of garlic powder

• 1 teaspoon of paprika

• Cooking spray or olive oil (for greasing)


1. Preheat your oven to 400°F (200°C). Grease a baking dish with cooking spray or olive oil and set it aside.

2. Season the chicken breasts with salt and pepper.

3. Get three shallow dishes ready. In one, put the all-purpose flour. In another, whisk together the eggs and Dijon mustard. In the third dish, mix the shredded cheddar cheese, breadcrumbs, grated Parmesan cheese, garlic powder, and paprika.

4. Dredge each chicken breast in the flour, shaking off any extra. Dip it into the egg mixture, letting any excess drip off. Then coat it evenly with the cheddar breadcrumb mixture, pressing gently to make it stick.

5. Place the coated chicken breasts in the prepared baking dish. Lightly spray the tops with cooking spray or drizzle them with olive oil.

6. Bake in the preheated oven for 25-30 minutes, until the chicken is fully cooked and the coating is crispy and golden brown.

7. Take it out of the oven and let the chicken rest for a few minutes before serving.

8. Serve the Cheesy Baked Chicken hot with your favorite sides like mashed potatoes, steamed veggies, or a fresh salad.

Enjoy this yummy baked chicken with its crispy cheddar crust!

Prep Time: 15 minutes Cooking Time: 25-30 minutes Total Time: 40-45 minutes Servings: Serves 4


• Sprinkle in some dried herbs or spices like Italian seasoning, dried parsley, or smoked paprika into the breadcrumb mixture for extra flavor.

• Make sure to coat each chicken breast evenly with the breadcrumb mixture for a tasty, crunchy crust.

• Leftovers can be stored in an airtight container in the fridge for up to 3 days. Just reheat them in the oven or microwave when you’re ready to enjoy again.

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