Cheddar Baked Chicken
This Cheddar Baked Chicken Recipe delivers juicy boneless chicken breasts with a golden, crispy cheddar and breadcrumb crust, all baked to perfection with a buttery finish. It's a simple, mess-free weeknight dinner that tastes like fried chicken without the oil.
Equipment
- 9x13-inch baking dish
- 3 shallow dishes or bowls - For the dredging stations
- Box grater or rotary cheese grater
- Instant-read meat thermometer
- Small saucepan or microwave-safe bowl - For melting butter
- Tongs or a fork - For dipping chicken
- Cutting board
- Paper towels - For drying the chicken
Ingredients
- 4 boneless, skinless chicken breasts - about 6 to 8 oz or 170 to 225 g each
- 1/2 cup unsalted butter - 113g, divided
- 1/2 cup all-purpose flour - 65g
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 large eggs
- 2 tbsp whole milk
- 1 cup sharp cheddar cheese - 115g, freshly grated
- 3/4 cup plain dry breadcrumbs - 75g
- 1/4 cup crushed cornflakes - 15g, optional, for extra crunch
Instructions
- Preheat oven to 350°F (175°C). Melt 1/4 cup (57g) of butter and pour it evenly into a 9x13 inch baking dish. Place the dish in the oven for 2-3 minutes to heat the butter.
- Pat chicken breasts dry with paper towels. If very thick (over 1 inch), pound them to an even thickness between plastic wrap.
- In three shallow dishes, set up your stations: flour mixed with garlic powder, onion powder, smoked paprika, salt, and pepper; eggs beaten with milk; and cheddar cheese mixed with breadcrumbs and optional crushed cornflakes.
- Coat each chicken breast in flour, shaking off excess. Dip in egg wash, letting excess drip off. Press firmly into the cheese-breadcrumb mixture to adhere evenly, then place in the buttered baking dish.
- Top each coated breast with small pats of the remaining 1/4 cup (57g) cold butter. Bake for 35 to 45 minutes, until chicken reaches an internal temperature of 165°F (74°C) and the crust is golden.
- Remove from oven and let rest for 5 minutes before serving to keep the juices locked in.
Notes
- Dry the chicken thoroughly: Patting the chicken dry before dredging is one of the most important steps to achieve a crispy crust.
- Press the coating firmly: Press down firmly on both sides when adding the breadcrumb mixture rather than just rolling the chicken around.
- Grate your own cheese: Pre-shredded cheese contains anti-caking agents. Grating your own cheddar ensures a better melt and crispier crust.
- Don't skip the butter in the pan: The melted butter on the bottom of the dish is key to crisping the underside of the chicken.
- Use an even thickness: Pound thicker chicken breasts to a uniform thickness so they cook evenly without drying out.
- Use a meat thermometer: This is the only way to guarantee juicy, safely cooked chicken every time.
- Rest before cutting: Let the chicken rest for 5 minutes after baking to allow the juices to redistribute.
- Make-Ahead Tip: Coat the chicken and refrigerate (uncovered) on the baking sheet for up to 24 hours before baking.