Save The smell of melting mozzarella always pulls me into the kitchen. I discovered this recipe during a week when I needed something comforting but not complicated, and it has since become my go-to for busy weeknights. My roommate actually walked in while these were baking and asked if we were having dinner at a restaurant.
Last winter my sister came over feeling completely drained from work. I made this chicken while she sat at the counter complaining about her day, and somewhere between the garlic powder hitting the pan and that first bubbling cheese pull, her mood completely shifted. Now she requests it whenever she visits, claiming it is the only thing that can fix a terrible Monday.
Ingredients
- 4 boneless skinless chicken breasts: I have learned that pounding them to even thickness makes a huge difference in how evenly they cook, so take that extra minute if you can
- 1 tsp garlic powder and 1 tsp onion powder: These two together create this savory backbone that makes people think you spent way more time seasoning than you actually did
- 1/2 tsp paprika: Just enough to add a subtle warmth and that beautiful golden color to the finished dish
- 1/2 tsp salt and 1/4 tsp black pepper: Keep it simple here, the cheese brings plenty of its own salty goodness
- 100 g shredded mozzarella and 50 g shredded cheddar: The mozzarella gives you those amazing cheese pulls while cheddar punches up the flavor, and honestly this ratio took me several tries to get right
- 45 g panko or regular breadcrumbs: Panko creates this ridiculously crispy texture, but regular breadcrumbs work perfectly fine if that is what you have
- 2 tbsp melted unsalted butter: Mixing this with the breadcrumbs is what turns them from dry crumbs into something golden and gorgeous
- 2 tbsp fresh parsley chopped: Totally optional but that pop of green makes everything look so much more inviting
- 1 tbsp olive oil: Just enough to keep the chicken from sticking and help the bottom get nicely browned
Instructions
- Get your oven ready:
- Preheat to 200°C (400°F) and give your baking dish a quick coat of olive oil or nonstick spray so nothing sticks later
- Prep the chicken:
- Pat those chicken breasts completely dry with paper towels and arrange them in your prepared dish, giving them a little space so they cook evenly
- Season everything:
- Mix together your garlic powder, onion powder, paprika, salt, and pepper in a small bowl, then sprinkle it over both sides of the chicken like you are seasoning something you actually care about
- Add the cheese layer:
- Combine your mozzarella and cheddar in a bowl, then scatter that cheese mixture generously over each piece of chicken
- Create the crispy topping:
- Stir your breadcrumbs into the melted butter until every crumb is coated, then sprinkle this evenly over all that cheese
- Bake until golden:
- Slide everything into the oven for 22 to 25 minutes until the chicken is completely cooked through and that topping is bubbly and beautifully golden brown
- Let it rest:
- Give the dish about 5 minutes to rest before serving, which helps all those juices redistribute so each bite stays incredibly moist
Save This became my signature dish during my first year of teaching when I was too exhausted to cook anything complicated but still wanted to feel like I was feeding myself properly. Something about pulling that bubbling dish out of the oven makes even a Tuesday night feel like a small celebration.
Making It Your Own
Once you have the basic method down, this recipe adapts beautifully to whatever you are craving or have on hand. I have made so many variations depending on who is coming over or what I found in the back of my pantry.
Serving Ideas That Work
A simple green salad with bright vinaigrette cuts through all that richness perfectly. Sometimes I roast some vegetables on the same sheet pan underneath the chicken for a complete meal with almost zero cleanup.
Storage And Leftovers
The chicken actually reheats surprisingly well for lunch the next day. I usually wrap individual portions and reheat them gently so the cheese does not separate.
- Store in the refrigerator for up to 3 days in an airtight container
- Reheat at 160°C (325°F) until just warmed through, about 10 minutes
- The topping will not be quite as crispy but still tastes amazing
Save Simple enough for a random Tuesday but impressive enough for company, this is the kind of recipe that just works every single time.
Common Questions
- → What cheeses are used for the topping?
Mozzarella and cheddar cheeses are shredded and combined to create a rich, melted topping.
- → How is the breadcrumb topping prepared?
Breadcrumbs are mixed with melted unsalted butter before being sprinkled over the cheese layer to achieve a crunchy golden crust.
- → What seasonings enhance the chicken flavor?
A blend of garlic powder, onion powder, paprika, salt, and black pepper evenly seasons the chicken breasts.
- → Can gluten-free breadcrumbs be used?
Yes, substituting gluten-free breadcrumbs maintains the crispy texture for those avoiding gluten.
- → What internal temperature ensures the chicken is cooked?
The chicken should reach an internal temperature of 74°C (165°F) for safe and juicy results.