Description
Easy Crispy Cheddar Chicken offers a flavorful and crunchy twist on classic baked chicken breasts, coated in a savory mixture of cheddar cheese, panko breadcrumbs, and aromatic spices. Baked to golden perfection, this dish combines a crispy exterior with juicy, tender chicken inside, making it an ideal main course for family dinners or casual gatherings.
Ingredients
Scale
Chicken and Coating
- 4 boneless skinless chicken breasts
- 1 1/2 cups shredded cheddar cheese
- 1 1/2 cups panko breadcrumbs
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1/4 cup all-purpose flour
- 2 large eggs
- 1 tablespoon olive oil
Instructions
- Preheat the Oven: Set your oven to 375°F (190°C) and line a baking sheet with parchment paper to prepare for baking the chicken.
- Prepare the Coating: In a shallow dish, combine the panko breadcrumbs, shredded cheddar cheese, paprika, garlic powder, onion powder, salt, and black pepper. Mix these ingredients thoroughly to create a well-flavored coating.
- Mix Egg and Flour: In another dish, beat the eggs and whisk in the all-purpose flour until smooth; this mixture will help the coating stick to the chicken.
- Coat the Chicken: Dip each chicken breast into the egg and flour mixture, ensuring an even coating all over.
- Apply the Breadcrumb Mixture: Press each coated chicken breast into the cheddar and breadcrumb mixture firmly, covering both sides evenly so the mixture adheres well.
- Arrange for Baking: Place the breaded chicken breasts onto the prepared baking sheet in a single layer.
- Add Olive Oil: Drizzle olive oil over each piece to promote browning and crispiness during baking.
- Bake the Chicken: Bake in the preheated oven for 25-30 minutes or until the coating is golden brown and crispy, and the chicken is fully cooked through (internal temperature reaches 165°F / 74°C).
- Rest and Serve: Remove the chicken from the oven and allow it to cool slightly for a few minutes. Optionally garnish with fresh parsley or chives before serving hot.
Notes
- For a crisper coating, let the breaded chicken rest in the refrigerator for 15-20 minutes before baking to help the coating adhere better.
- Adjust seasoning by increasing cheese or spices to your taste preference for a more intense flavor.
- This recipe can also be cooked using air frying or pan-frying for extra crispiness instead of baking.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.
- Reheat gently in the oven, microwave, or air fryer until heated through and crispy.
- Pair this dish with garlic bread, green salad, French fries, mashed potatoes, or creamy soups like minestrone or tomato for a complete meal.
