Cheesy Herb Crusted Chicken Bakes are oven-baked chicken breasts coated in a flavorful blend of herbs, breadcrumbs, and melted cheese. This dish delivers a crunchy, golden crust with a juicy and tender interior—perfect for a satisfying, family-friendly dinner.
Why You’ll Love This Recipe
This recipe brings together bold herb flavors, savory melted cheese, and a crispy topping without the need for frying. It’s simple enough for a weeknight meal yet elevated in taste and presentation. The ingredients are easily accessible, and it can be paired with a wide range of sides for a complete, comforting meal.
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, minced
- Fresh parsley, chopped
- Dried oregano
- Dried thyme or Italian seasoning
- Grated Parmesan cheese
- Shredded mozzarella or cheddar cheese
- Breadcrumbs (preferably panko for extra crunch)
- Salt and black pepper
- Dijon mustard (optional, for extra flavor)
Directions
- Preheat oven to 375°F (190°C) and grease a baking dish.
- Pound chicken breasts to even thickness for uniform cooking. Season with salt and pepper.
- In a small bowl, mix olive oil (or melted butter) with garlic and Dijon mustard (if using).
- In another bowl, combine breadcrumbs, Parmesan, herbs, and a pinch of salt and pepper.
- Brush each chicken breast with the garlic mixture, then press into the breadcrumb-herb mixture to coat evenly.
- Place coated chicken in the baking dish and top with shredded cheese.
- Bake for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- Broil for 2–3 minutes at the end if desired, to crisp and brown the top.
- Let rest for 5 minutes before serving.
Servings and timing
This recipe yields approximately 4 servings. Preparation time is about 15 minutes, and baking takes 30 minutes, totaling around 45 minutes.
Variations
- Use crushed cornflakes or crushed crackers instead of breadcrumbs for a different texture.
- Swap out the herbs for fresh basil or rosemary.
- Add a thin layer of tomato sauce under the cheese for a chicken Parmesan-style version.
- Use boneless thighs for a juicier, more flavorful option.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in a 350°F (175°C) oven for 10–15 minutes, or until warmed through and crisp.
To freeze, wrap individual portions in foil and store in a freezer-safe bag for up to 2 months. Thaw overnight before reheating.
FAQs
What type of cheese works best?
Parmesan adds sharp flavor, while mozzarella or cheddar provides gooey melt. A blend of both works best.
Can I use pre-shredded cheese?
Yes, but freshly shredded cheese melts better and gives a nicer texture.
Is this dish gluten-free?
Use gluten-free breadcrumbs to make it suitable for a gluten-free diet.
Can I prepare it ahead of time?
Yes, assemble the chicken up to a day in advance and store covered in the fridge until ready to bake.
Can I use chicken tenders?
Yes, just reduce baking time to about 18–20 minutes depending on thickness.
What should I serve this with?
Great side options include roasted vegetables, mashed potatoes, rice pilaf, or a fresh salad.
How do I make the crust extra crispy?
Use panko breadcrumbs and broil at the end for a few minutes to add extra crunch.
Can I make it dairy-free?
Omit the cheese or use a dairy-free cheese alternative that melts well.
Why is my chicken dry?
Overcooking can cause dryness. Use a meat thermometer to ensure it reaches exactly 165°F (74°C).
Can I add sauce on top?
Yes, marinara or a light cream sauce can be added before or after baking for extra moisture and flavor.
Conclusion
Cheesy Herb Crusted Chicken Bakes offer a perfect balance of crisp texture, savory herbs, and cheesy richness. Quick to prepare and endlessly adaptable, this dish is a go-to solution for busy weeknights or casual entertaining. Serve it with your favorite sides for a hearty and satisfying meal.
PrintCheesy Herb Crusted Chicken Bakes
Cheesy Herb Crusted Chicken Bakes are flavorful, oven-baked chicken breasts coated in a crispy breadcrumb and herb crust, topped with melted cheese for a crunchy, savory main dish the whole family will enjoy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
- 4 boneless, skinless chicken breasts
- 2 tbsp olive oil or melted butter
- 2 cloves garlic, minced
- 1 tsp Dijon mustard (optional)
- 1/4 cup fresh parsley, chopped
- 1 tsp dried oregano
- 1 tsp dried thyme or Italian seasoning
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella or cheddar cheese
- 3/4 cup panko breadcrumbs
- Salt and black pepper, to taste
Instructions
- Preheat oven to 375°F (190°C) and grease a baking dish.
- Pound chicken breasts to an even thickness and season with salt and pepper.
- In a small bowl, mix olive oil or butter with garlic and Dijon mustard (if using).
- In another bowl, combine breadcrumbs, Parmesan, parsley, oregano, thyme, salt, and pepper.
- Brush each chicken breast with the garlic mixture, then press into the breadcrumb mixture to coat thoroughly.
- Place coated chicken breasts in the prepared baking dish. Top each with shredded mozzarella or cheddar cheese.
- Bake for 25–30 minutes, until chicken is cooked through and the coating is golden and crispy (internal temperature should be 165°F or 74°C).
- Optional: Broil for 2–3 minutes at the end for a crispier top.
- Let rest for 5 minutes before serving.
Notes
- Use panko for extra crunch or substitute with crushed cornflakes or crackers for variation.
- Mix in fresh herbs like basil or rosemary for added flavor.
- Prepare and refrigerate ahead, then bake when ready.
- Ensure even cooking by pounding chicken breasts to uniform thickness.
- Add a thin layer of tomato sauce beneath the cheese for a chicken Parmesan-style variation.
Nutrition
- Serving Size: 1 chicken breast
- Calories: 420
- Sugar: 1g
- Sodium: 570mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 110mg