Cheesy Baked Chicken Breast is a simple, satisfying main dish made with tender chicken breasts baked under a golden blanket of melted cheese. It’s a family-friendly favorite that combines juicy meat with savory, creamy flavor—all with minimal prep and cleanup.
Why You’ll Love This Recipe
This recipe is easy, comforting, and delicious. It transforms basic chicken breasts into a cheesy, flavorful meal that pairs well with pasta, vegetables, or salad. It’s also naturally low-carb and gluten-free, and the whole dish comes together quickly in the oven.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- Boneless, skinless chicken breasts
- Olive oil or melted butter
- Garlic powder
- Onion powder
- Paprika
- Italian seasoning
- Salt and pepper
- Shredded mozzarella cheese
- Shredded cheddar or Parmesan (optional for extra flavor)
- Fresh parsley or basil (optional for garnish)
directions
- Preheat Oven: Set oven to 400°F. Lightly grease a baking dish.
- Prepare Chicken: Pat chicken dry and place in the baking dish. Brush with olive oil or butter on both sides.
- Season: In a small bowl, mix garlic powder, onion powder, paprika, Italian seasoning, salt, and pepper. Sprinkle evenly over the chicken.
- Bake: Cover loosely with foil and bake for 20–25 minutes, depending on thickness.
- Add Cheese: Remove foil and sprinkle cheese generously over each breast. Return to oven uncovered and bake for another 5–10 minutes, or until cheese is melted and bubbly.
- Garnish and Serve: Let rest for 5 minutes. Garnish with parsley or basil and serve.
Servings and timing
Serves 4.
Prep Time: 10 minutes
Cook Time: 30–35 minutes
Total Time: 45 minutes
Variations
- Use Different Cheeses: Try provolone, gouda, or a pepper jack blend.
- Stuff the Chicken: Slice a pocket and fill with spinach and cheese before baking.
- Spicy Version: Add chili flakes or cayenne to the seasoning.
- Add Tomato Slices: Layer under the cheese for a caprese-style twist.
- Panko Topping: Sprinkle seasoned breadcrumbs for added crunch.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F or in the microwave until warmed through. This dish also freezes well—cool completely, wrap tightly, and freeze for up to 2 months.
FAQs
How do I keep the chicken from drying out?
Don’t overbake. Use a thermometer to ensure the internal temperature reaches 165°F.
Can I use chicken thighs instead?
Yes, adjust cooking time accordingly—thighs may need a bit longer.
Can I add vegetables to the baking dish?
Yes, add broccoli, zucchini, or bell peppers for a one-pan meal.
What cheese melts best?
Mozzarella is ideal for melting. Combine with cheddar or Parmesan for extra flavor.
Can I use frozen chicken?
Yes, but thaw fully and pat dry before seasoning and baking.
How do I know when it’s done?
The chicken should be firm, not pink inside, and reach 165°F internally.
Can I bread the chicken first?
Yes, dip in egg and breadcrumbs before baking if you want a crispy version.
Is this gluten-free?
Yes, all ingredients listed are naturally gluten-free.
Can I cook this ahead of time?
Yes, reheat gently in the oven before serving to keep it moist.
What sides pair well?
Mashed potatoes, steamed vegetables, pasta, or a side salad.
Conclusion
Cheesy Baked Chicken Breast is a classic and comforting dish that’s simple to prepare and full of flavor. With its gooey cheese topping and tender, juicy meat, it’s a recipe that fits perfectly into your regular dinner rotation.
Print
Cheesy Baked Chicken Breast
- Prep Time: 1 hour 15 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 40 minutes
- Yield: 8–10 pretzel rings 1x
- Category: Appetizer
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Description
Soft Pretzel Rings Stuffed with Herbed Cream Cheese are chewy, golden-brown pretzel rings filled with a savory cream cheese and herb mixture. These flavorful bites are perfect as appetizers, snacks, or brunch additions.
Ingredients
- 3 1/2 cups all-purpose flour
- 1 1/4 cups warm water
- 2 1/4 tsp active dry yeast (1 packet)
- 1 tbsp brown sugar
- 1 tsp salt
- 2 tbsp unsalted butter, melted
- 8 oz cream cheese, softened
- 2 cloves garlic, minced
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh chives, chopped
- 1 tsp fresh thyme, chopped
- Salt and pepper to taste
- 10 cups water (for boiling)
- 2/3 cup baking soda
- 1 egg, beaten (for egg wash)
- Coarse salt, for topping
Instructions
- In a mixing bowl, combine warm water, yeast, and brown sugar. Let sit for 5–10 minutes until foamy.
- Add melted butter and salt. Gradually mix in flour until a dough forms. Knead until smooth and elastic, about 8 minutes. Cover and let rise in a warm spot for 1 hour or until doubled.
- In a small bowl, combine cream cheese, garlic, herbs, salt, and pepper. Mix until smooth and set aside.
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Divide dough into 8–10 pieces. Roll each into a rope, flatten slightly, spoon in some filling, then seal and form into a ring.
- In a large pot, bring 10 cups water and baking soda to a boil. Boil each pretzel ring for 30 seconds, then remove and place on the baking sheet.
- Brush each pretzel with beaten egg and sprinkle with coarse salt.
- Bake for 15–18 minutes or until golden brown. Let cool for 5–10 minutes before serving warm.
Notes
- Boiling the rings ensures a chewy texture and helps them brown properly.
- Customize the filling with different herbs or cheeses.
- Freeze unbaked shaped rings to prepare fresh pretzels later.
Nutrition
- Serving Size: 1 ring
- Calories: 280
- Sugar: 2g
- Sodium: 680mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 35mg
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